3 tsp(s)
1 cup sliced
4 cup(s) chopped
1 cup sliced
1 tsp
3 tsp(s)
122 g
356 g
115 g
Preheat a large skillet or wok over medium-high heat. Add oil.
Add the carrots and the onions, cook 1 minute.
Add the cabbage and the coconut aminos.
Stir to coat all vegetables with coconut aminos, and cook until crisp-tender, about 2 minutes.
Serve.
0 Servings Fruits / 3.5 Servings Vegetables
Calories: 60.8
Omega-6 / Omega-3 ratio: 39 : 1
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