STIR FRY ITALIAN STYLE
Normally, as a general rule, I stick to food-combining rules. I've learned through trial and error that sticking to these principles really helps me where digestion is concerned. It's much easier on my body in that less energy is required for digestion, which ultimately means that I have more energy for other things. In addition, I experience lots less digestive side effects when I apply them as well.
WHAT ARE FOOD COMBINING RULES YOU ASK?
That's a great question! Glad you asked. ♥
The basics are as follows:
1) Eat fruit alone.
2) Eat proteins with vegetables.
3) Eat carbs with vegetables.
4) Never eat carbs and proteins together.
When you eat proteins your stomach secretes hydrochloric acid and the enzyme pepsin to break down the food in a highly acidic environment. When you eat starches your stomach secretes the enzyme ptyalin to create an alkaline condition. If you eat proteins and starches together, they tend to neutralize each other and inhibit digestion. The poorly-digested food travels through the digestive tract reaching the intestines where it putrefies and causes your blood to become acidic. It also provides a welcome environment for disease-causing pathogens!
You may notice that in many of my food posts - there are NO CARBS at all. But once in awhile, I stray and this was one of those times.
This particular dish is really easy to fix. It's my version of comfort food. It's also gluten-free. I tried the Barilla Gluten Free pasta for this - as my grocer now carries it. I was pleased. It had a good flavor, kept a 'bite', AND, it held up well considering I actually cooked it twice. Once when I boiled it initially, and then again, when I stir-fried it into the remainder of the ingredients.
Gluten Free Italian Sausage - You could easily omit this and have it ovo-vegetarian.
Bell Peppers - julienne
Grape Tomatoes - halved
Onions - julienne
Garlic - chopped
Mushrooms - sliced
Asparagus - cut into 1 inch pieces
Salt and Pepper
I'm sure you noticed that I didn't put any specific measurements here. I did it on purpose. This is a personal kind of thing. You can add more of what you want, less of what you don't want, and even change a few of the veggies involved. In other words, this is a highly flexible dish based on what you may have on hand. Perfect for a quick "I don't know what to fix tonight for dinner" fix.
Cook your pasta according to package directions. Drain and then rough cut. It's easier to stir-fry if it is in smaller pieces.
While your pasta is cooking - in a saute pan, saute your other ingredients in coconut oil. Cook the ones that take longer to cook first. With the ingredients above - you'd start with your sausages, onions, and peppers. Then add in your asparagus and mushrooms. Lastly add in the garlic and the tomatoes.
Once your pasta is ready, and veggies are tender, toss the pasta into the veggie mixture.
In a small bowl, whip up your eggs. For the two of us, and the amount I made, I used 2 eggs. I seasoned it with salt, pepper, and dried oregano.
Pour the egg mixture into the pan, coating the ingredients, and cooking the egg.
This would be great with a side salad - but there ARE plenty of veggies in here so it's OK to go without. Notice in the pic - it's more veggie heavy than anything else.