Winter Vegetable Stir Fry

Winter Vegetable Stir Fry |Add A Little

Wow ok so I know I’ve been gone for legit forever. I mean I can’t actually even remember the last time I blogged? Eeeek… bad blogger! Don’t get me wrong though, I have been rustling up delicious food (read chickpea flatbread, lentil mushroom burger, rostis) but this winter lighting is not doing me any favours, it gets dark at like 3!

So I’m here to actually write that I’m going to make an effort. 2016 HERE I COME! More blog posts (I mean like two a week, but ya know, still more than the however-many-month hiatus I seemed to have posting nothing) and more fun!

So onto the post, I can’t even get my head around the fact that it’s Christmas day in 3 DAYS. And the new year is like a week away!! SAY WHAT!!! To get into the mood, I’ve been eating so many seasonal vegetables which I’ve been digging. Red cabbage is so good and can’t believe I haven’t really cooked with it before!

This stir fry is perfect post or pre Christmas when you’re looking for something a bit lighter yet still full of flavour, texture and goodness. Filled with the king of greens, kale, red cabbage and crunchy and sweet carrot as well as the kick from ginger. It’s great on its own as a side but also delicious on a bowl of steaming brown rice for the ultimate bowl of nourishment!

Winter Vegetable Stir Fry |Add A Little

Winter Vegetable Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are the ultimate quick meal, prepped and cooked in under 15 minutes, yet full of flavour and texture. Feel free to add other vegetables like brussels sprouts or even spiralised/ julienned parsnips which I’m sure would make a fantastic addition! Make sure to get toasted sesame oil as it has a fantastic deep aroma that really makes this dish.

1/4 cabbage, sliced thinly
2 large handfuls kale
3 carrots, julienned
1 onion, sliced
1 teaspoon ginger, grated or cubed
1 tablespoon flavourless oil (rapeseed works well)
Salt and pepper, to taste
1/2 tablespoon apple cider vinegar or 1/2 lime, juiced
1 teaspoon toasted sesame oil

To serve: brown rice or rice noodles, sesame seeds, quick pickled cabbage

Heat oil in a medium heat pan and add onions.

Sauté onions for about 2 minutes until starting to brown then add ginger and sauté until fragrant.

Add carrots, cabbage and kale and sauté and season with salt and pepper for about 4 minutes, until all vegetables are cooked.

In the last few second of cooking, add acid of choice and toasted sesame oil to coat the vegetables and add flavour.

Serve atop freshly cooked brown rice or add rice noodles and sauté.

Winter Vegetable Stir Fry |Add A Little


Easy & Healthy Stir Fry

Easy & Healthy Stir Fry | Add A Little

So I FINALLY filmed a video! I know, finally. Apart from my April Favourites (so much fun to make!), it’s been 2 months. Oh em gee.

Easy & Healthy Stir Fry | Add A Little

I know this is a super easy meal but I feel like everyone needs a stir fry recipe under their sleeve and it’s so much nicer to put your favourite vegetables in and keep it nice and fresh rather than buying a pre made stir fry bag (aka 90% bean sprouts)!

Easy & Healthy Stir Fry | Add A Little

Easy & Healthy Stir Fry vegan, gluten free, dairy free
Serves 2

Stir fries are so easy and versatile – you can add any vegetables that you like! I’ve listed quantities here, but it’s easy to make more or less and I love making it in bulk to provide me with meals and sides throughout the week! If you have fresh coriander (cilantro) I highly recommend you add it for an amazing fresh flavour!

1/2 head broccoli, lightly steamed
Handful of green beans, lightly steamed
1 bell pepper
1 zucchini
Handful of mushrooms
3 spring onions
Small chunk of ginger
Coconut oil or olive oil
Salt and pepper, to taste
1/2 lemon or lime, to squeeze over the top
Sesame seeds, for garnish
Coriander (cilantro), for garnish

Slice the vegetables into roughly the same size.

Heat pan until hot and add the oil and spring onions.

Turn the heat down to medium and allow the spring onions to get soft then add the ginger.

Once fragrant, add the zucchini, mushrooms and bell pepper.
Season along the way.

Once nearly cooked, add the lightly steamed broccoli and green beans.

Turn the heat off and stir through the coriander (stalks too!) and squeeze over the lemon or lime.

Serve with a sprinkling of sesame seeds and extra coriander.

Easy & Healthy Stir Fry | Add A Little

How To Eat Healthily During Exams – Dinner


I always cook a big batch of dinner, so it provides me with lunch for the next day – leftovers are the best, am I right? It’s a good idea to fill up on carbohydrates after a long day and your are probably very mentally tired if you’re anything like me!

All these ideas as so easy to cook, even if you’re a student or just a busy person. Most of them require under half an hour and they are so much better for you that getting a takeaway!

Brown rice or sweet potato with stir fry
Stir fry doesn’t have to be unhealthy if you know what you’re putting in it!
I always use various vegetables, ginger, garlic, salt, pepper and love the fragrant taste of coconut oil!
Here’s a fried rice idea that’s super fresh and doesn’t leave you heavy or bloated.

Pasta with tomato basil sauce
It’s super easy to make your own pasta sauce so I really don’t even see the need to buy it!
All you need is passata, and onion, garlic, basil, salt, pepper, oregano and olive oil. From there, you can really add anything, I love adding kale or spinach to bulk it up! I also use wholewheat pasta as its got more fibre. Here’s a recipe for one of my favourite sauces – pasta alla norma.

Simple stew with wholewheat couscous
This is a 15 minute dinner that you can put in anything you want! I’ve got 3 super easy recipes: 15 minute vegan stew, with aubergines and mushrooms, and a chickpea stew (which has a bit more bulk to it thanks to the beans), and even a mixture of both! These all taste great cold, especially the chickpea stew. You can easily bring it with some homemade crusty baguette slices and smush it on with some feta.

This may be a weekend project, but you can make lots and freeze them so they will be ready for dinner in a matter of 15 minutes! Perfect with a simple side salad.

Chicken with Couscous
Another meaty idea is to make some roasted chicken with some chargrilled or roasted vegetables. It’s super easy as all you need to do is put it in the oven. It’s actually so much easier than it seems! It also last a long time, so you can freeze some to use another day and have it the next day for lunch with some couscous, or in a salad.

Check out the rest of the series: breakfast, lunch and snacks!