Spring Vegetable Stir-Fry

This colorful stir-fry is the ideal way to beat the winter blues because it's bursting with the freshness of spring vegetables. It's a satisfying and nourishing Paleo recipe that's loaded with flavor and nutrition.

Ingredients:

• 2 tbsp coconut oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas
• 1 cup sliced mushrooms
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste
• 2 tbsp coconut aminos

Instructions:

Heat coconut oil in a large skillet over medium heat

Add garlic and ginger, saut for 1 minute until fragrant

Add asparagus, snap peas, mushrooms, and bell pepper

Cook for 5-7 minutes until vegetables are tender but still crisp

Season with salt, pepper, and coconut aminos

Stir well to combine

Serve hot as a side dish or over cauliflower rice

Enjoy!