coconut stir-fry

Ever since I discovered all my food allergies I’ve been seriously craving some of my fav comfort foods. Stir-fry is definitely one of them! I don’t consume soy products because for the most part all soy crops are GMO, therefore anything made with soy has genetically modified ingredients, making it toxic for your body. (unless of course you’re able to find good quality organic soy products).

This stir-fry is delicious, warm, sweet, and oh-s0 healthy! It is also gluten-free, soy-free, dairy-free and plant-based… So it can cater to anyone with allergies. For those meat-eaters out there you can also include pasture-raised organic chicken breast.

The recipe calls for “coconut amino’s” in place of soy sauce. Coconut amino’s is basically a seasoning sauce that is made up of fermented coconut. The sauce similarly replicates the taste & consistency of soy sauce! I honestly couldn’t tell a difference. Also, since it has undergone a fermentation process, it contains all of the essential amino acids! This is great for those who don’t consume animal products.


  • 2 c cooked short grain brown rice
  • 1/2 c coconut amino’s sauce
  • 1 tsp coconut oil
  • 1 c broccoli florets or broccolini
  • 1 c belle mushrooms
  • 1 large carrot
  • 1/2 medium green pepper
  • 2-3 garlic cloves, minced
  • 1/4 c sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tsp coconut sugar
  • pink himalayan sea salt
  • black pepper
  • onion powder
  • 2 cups water

** feel free to use any veggies! These are just the ones I used. Comment below if you have any ideas of other veggies to use or modifications you make to the recipe :).


  1. Wash and chop broccoli, mushrooms, carrot, and pepper. Place a frying pan over medium heat and melt coconut oil in middle of the pan.
  2. Once oil has melted, add all veggies and garlic to the pan. Allow them to simmer/saute for 10-15 minutes, slowly adding water 1 tbsp at a time as needed to prevent from burning or browning. Add salt, pepper & onion powder to taste (about 1/4 tsp). Continue to cook until veggies are tender.
  3. When veggies are tender, allow any excess water to evaporate and turn down heat to medium-low. Add coconut aminos and simmer for 5 minutes or until sauce is absorbed into veggie mix.
  4. Sprinkle coconut sugar and sunflower seeds over veggies and turn off heat. Allow to simmer for 2-3 minutes and ensure everything is combined.
  5. Pour over brown rice and sprinkle sesame seeds on top!




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