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. 😉
Similar to Mushroom Spinach Stir-Fry with Bacon:
- Garlic-Lemon Asparagus Shrimp Stir-Fry
- Apple Sausage Stir-Fry
- Shrimp and Spinach Stir-Fry
- Asian Sweet Potato and Pineapple Stir-Fry
- Bacon Braised Collard Greens
- Bacon Avocado Wraps
- Squashbrowns (Nightshade-Free Hashbrowns)
Want more AIP-friendly breakfast recipes?
85 Amazing AIP Breakfasts is a community e-book edited by Eileen Laird, featuring 85 autoimmune protocol-friendly breakfast recipes from some of your favorite autoimmune protocol bloggers (including yours truly!). From coffee substitutes and comforting teas to sausage, waffles, stir-fries, soups, hash, muffins, and porridge, this e-book has just about every one of your breakfast needs covered, sweet and savory alike. Many of the recipes can even be adapted for a low-FODMAP diet. For more, read my full review (and sample the preview recipe for Herbal Coffee!) or go ahead and buy the e-book from Eileen’s website.