Shredded carrot

Hormone support galore in this recipe with tofu as a phytoestrogen, bok choy as a hormone metabolizer, and lots of deeply colorful veggies filled with good fiber for gut health to help all those signals to the brain and body hit the receivers right!

Prep: 20 minutes, cook 10 minutes (total 30 minutes to plate). 4 Servings


1T olive oil, divided
2 cloves garlic
1/2 yellow onion, chopped
1c sugar snap peas
1 small carrot, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1c bok choy, chopped
1/3c King Pao Stir Fry Sauce
1 lime, zested and juiced
1 scallion, chopped
1/4c chopped peanuts, toasted
1T chopped fresh parsley
1/2-1tsp crushed red pepper flakes
1 T Old Bay seasoning
1 small carrot, chopped
Steamed Rice or cauliflower rice to serve

To pre-prepare tofu, press moisture out, cut into 1” squares and marinate ahead for best flavor. Though it will be totally fine if you don’t do this, the marinating helps absorb the delicious flavors.

Heat 1/2T oil in large iron skillet or wok over medium high heat and toss the tofu into the pan. Cook 5 minutes and then turn with a stiff spatula (they may stick a little otherwise). Remove from heat to plate.

Heat the rest of the oil in the pan. Allowing 15-20 seconds to cook before adding each vegetable, add the garlic, onion, carrot, bok choy, sugar snap peas, bell pepper, celery, and bok choy.
Add sauce and cook 1 minute. Remove from heat and toss in the tofu.

Top with lime zest and juice, scallion, peanuts, parsley, pepper flakes (to taste) and Old Bay seasoning.
Serve warm with rice or cauliflower rice and additional stir fry sauce if desired.  Enjoy!!




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