Beyond Your Scale

Pineapple Rainbow Stir Fry on Brown Rice Noodles
30 minutes
 Brown Rice Spaghetti
 Coconut Oil
 Carrot (diced)
 Raw Honey
 Ginger (peeled and grated)
 Sea Salt
 Garlic (cloves, minced)
 Snap Peas
 Yellow Bell Pepper (diced)
 Purple Cabbage (chopped)
 Tamari
 Pineapple (sliced into small
chunks)
 Cashews (toasted)
342
13g
Saturated
3g
52g
Fiber
5g
9g
 Toss your noodles in some extra virgin olive oil and minced garlic.
Cook your brown rice spaghetti according to the directions on the package.
When cooked, immediately run under cold water to prevent from over cooking.
Set noodles aside.
Heat the coconut oil in a large skillet over medium heat. Add carrots and saute
for 5 minutes or until softened. Add the honey and ginger and stir for another
minute or until all honey is absorbed. Next add the garlic, snap peas, yellow
pepper, red cabbage and tamari and saute for another 5 to 10 minutes. Finally
add pineapple chunks, season with salt and pepper to taste and remove from
heat.
Plate desired amount of noodles and spoon desired amount of veggie mix over
top. Garnish with toasted cashews. Enjoy!
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