Stir-Fry vegetable’s in Pesto sauce
The most happiest/ exciting thing about the wedding till has been that now I also have a partner in my early morning drive to the yoga studio!! Told you, I was the luckiest girl in the world 🙂 🙂 I started of with teaching Nikul the one hour Ashtanga primary sequence at home and it was amazing how good he was feeling after only a few lessons, his sore neck/ back pain due to all the hours in front of the computer suddenly disappeared! So, he agreed to come with me for ONE 6 30 am beginner class at the Yoga Academy, and that was over a month ago 🙂 We go 3-5 mornings a week and while he does his led class I do my Mysore practice. We sometimes do a Sunday “handstand and back bend practice” at home. He encourages and helps me to do handstands (without the wall) and I adjust and help him open up with his backbends. It’s a super fun and happiest thing in the world, when your partner not only supports but also joins you in your path to health and happiness 😀
Before the wedding, Nikul would have eggs and toast every single weekday morning for breakfast. Just to balance things off a bit and eliminate the bread / yeast in it (even though it’s gluten-free) and the excessive consumption of eggs, I introduced some other options that he thoroughly enjoys like gluten-free porridge, muesli (Little bird or Ceres), Thepla/ Paratha (gluten free Indian bread with different stuffing like spinach, carrot, fenugreek), coconut yogurt fruit salad, kimchi pancake….although he loves most of it (porridge is still a bit of a struggle due to no added sugar;-)) his favorite still remains eggs and stir fry vegetables.
Few days back, I simply mixed some left over stir fry vegetables with freshly made pesto and an easy and delicious lunch is ready. I served this with brown rice and Nikul said “I could eat this every day” so here it is <3
- 2 cups freshly cut vegetables (I used carrots, Broccoli, courgettes and Bell Pepper)
- 1 Tbsp Coconut oil
- 2 cloves grated garlic
- Salt (to taste)
- Pepper (to taste)
For Pesto: (note- I do not add garlic or salt as I add it in the vegetables)
- 1 cup Basil leaves
- 2 Tbsp Pine nuts
- 2 Tbsp Olive oil
Step 1- In a wok, heat some coconut oil and add the sliced carrots. Add the salt (helps it cook faster) and keep it covered for about 30-45 seconds. Then add rest of the vegetables and the black pepper. Keep it covered for 1-2 mins (I like them crunchy) on medium heat and turn the gas off.
Step 2– In a blender, add basil, pine nuts, olive oil and blend.
Step 3– Add the pesto to the vegetables in the wok. Add some salt/pepper if needed to adjust to your taste and serve with salad and brown rice <3