Coconut Veggies

2 tsp coconut oil
1 ½ tsp finely grated fresh ginger
Few pinches crushed red chile pepper flakes
1 package (about 1 pound) Whole Foods Market Stir-Fry Mix
¼ teaspoon fine sea salt
½ cup unsweetened coconut milk
2 TBLS unsweetened grated coconut (optional)

Heat oil in a medium skillet over medium-high heat. When hot, add ginger and pepper flakes and cook, stirring, 30 seconds. Add stir-fry mix and salt; cook 2 minutes. Stir in coconut milk and cook until vegetables are tender, about 3 more minutes. Serve sprinkled with coconut.

About the author Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth. Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification. You can also find her on Facebook and Google+