Stir fries are one of my favorite things to turn to for quick meals and easy ways to get my veggie quote in. You really just have to throw some stuff in a pan, cook it ’til it’s tender (or no longer raw, if you’re cooking meat), and season to taste with garlic, herbs, and salt. For a hot meal, it really couldn’t get much easier. Plus, they tend to be very forgiving: You can substitute spinach for kale or chard or collard greens, yellow squash or zucchini for carrots or mushrooms, pork or chicken for beef–whatever you happen to have on hand. In this Mushroom Spinach Stir-Fry with Bacon, the caramelized onions pair wonderfully with tender-juicy mushrooms and the burst of umami from salty bacon. This recipe actually served as inspiration for one of my favorite recipes in my e-book 28 Days of One-Pot AIP… which incorporates liver into this delicious mix in such a way you’d never know it was liver if you didn’t cook it yourself. 😉
Keep it Simple with Freezer Cooking
Preparing meals ahead of time and keeping them on hand in the freezer is one of the best ways to make any diet change sustainable. You’ll wind up spending less time in the kitchen most days and will always have something ready to go when hunger or cravings strike. With Freezer Cooking for the Paleo AIP, you’ll get 123 tried-and-true recipes from 30 of your favorite autoimmune protocol bloggers to help you out. Designed for batch cooking and advance prep, each recipe includes instructions for storing, freezing, and reheating it. There are recipes for every meal of the day and recipes for special occasions, too! The ebook is now available as a digital download for $18.90.
- Heat the oil in a large pot over medium heat. Add the bacon and onion and cook until the onion is soft, about 5 minutes.
- Add the garlic and cook another minute. Add the mushrooms and cook until the mushrooms are soft.
- Add the spinach and oil, then cover and cook another 4-5 minutes, stirring occasionally, until the spinach is wilted. Season to taste, then serve.