Raspberry Chipotle Stir-Fry

Raspberry Chipotle Stir-Fry


For the sauce:
8 raspberries
1/2 tsp chipotle seasoning
2 tbsp olive oil
2 tbsp balsamic vinegar

For the stir-fry:
1/6 slice of extra firm tofu
1 (15 oz) can black beans
1 cup broccoli florets
1/4 eggplant, cubed
1/2 red onion, sliced
Juice of 1/2 a lime
1 bag fresh baby spinach

few sprays Bill Bragg’s amino acids

1. in a small bowl, add all the ingredients for the sauce
2. using an immersion blender, blend until smooth
3. set sauce aside
4. chop up all veggies
5. rinse off black beans until water runs clear
6. spray a medium pot with coconut oil
7. toss in eggplant, broccoli, and onion
8. once browned, add your sauce
9. lower heat and cover
10. chop slice of tofu in tiny bite size chunks
11. after 10 minutes, uncover and add tofu
12. squeeze lime over pot
13. allow the stir-fry to simmer with the lime juice
14. if desired, spray aminos at this time
15. serve over a bed of baby spinach


* This has no added natural sweeteners, only the berries. It is meant for the Nikki Sharp Detox but for other purposes feel free to add agave or coconut sugar to this recipe.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s