My friends and I slept in a boathouse on the Amazon River our second night in Manaus, Brazil. From giant cockroaches to swimming piranhas, we saw it all. I am so grateful to have been able to experience this slow way of life.
Yesterday I bought a wok. It is a great cooking investment because it speeds the process of cooking healthy making vegetables cooked but crisp in 10 minutes or less. I love it! Below is the recipe I experimented with tonight. It can easily be tweaked to suit your taste buds.
1. Marinate and let set 20 minutes or longer:
4 chicken breasts (sliced in strips), 2 T reduced sodium soy sauce, 4 T cooking sherry, 1/2 tsp crushed red pepper (optional)
4 C vegetables (I used 1 yellow onion, 1 small cabbage, and 2 bell peppers, and 5 to 10 cloves of garlic. Mushrooms and green onions are great too!)
3. Heat on medium high:
2 T peanut or sunflower seed oil and1 T ground or minced ginger
4. Add chicken and cook until barely pink
5. Add vegetables
6. Mix in a small bowl:
1/2 C reduced sodium chicken stock, 2 T cornstarch, 2 T sugar or honey, 2 T reduced sodium soy sauce
7. Add sauce to the stir fry and serve immediately with brown rice or without. This is a great, low carb recipe with numerous health benefits.
I pulled this excerpt from the American Diabetes Association website. The page is about prediabetes and the prevention of Type 2 diabetes (the most common form of diabetes.) It is amazing the difference 30 minutes of exercise a day can make! With this information at hand, think of all the other health issues which can be resolved by forming healthy eating habits and exercising.
“Research shows that you can lower your risk for type 2 diabetes by 58% by:
Losing 7% of your body weight (or 15 pounds if you weigh 200 pounds)
Exercising moderately (such as brisk walking) 30 minutes a day, five days a week