For most of my recovery, I made a quick & EZ "Adrenal Fatigue Stir Fry" for lunch and dinner. It turns out something like healthy version of "Chinese takeout food."
I aimed for balance of protein, carbs and fat... and sufficient vegetable content. With practice, it can be prepared in about 15 minutes, and there's just one pan (wok) to wash.
- 1/2 a small white or yellow onion, very finely sliced
- 1 or 2 garlic cloves, finely sliced
- 1 scant tablespoon of coconut oil
- 1/2 cup of leftover (cold) brown rice
- 2 big handfuls of spinach
- 1 stick of celery, chopped
- approx 6oz (or more) of cooked chicken meat - from a store bought roasted chicken, etc.
- ~1 tbsp Braggs Liquid Aminos or another gluten free soy sauce, or fish sauce (for those who avoid soy). More or less to taste and level of salt craving.
- Black pepper
- Optional: sugar-free hot sauce or sliced hot pepper
Add coconut oil to a large pan (a "wok" is best) and heat on medium. Sautee onions... after a couple minutes add garlic.. and continue sauteeing until onions are translucent. Add Celery and cook until softer, then add brown rice + chicken meat. Season with Braggs (soy sauce)... then, if desired add black pepper or hot sauce to taste. Turn up the heat to "High" and add the spinach... sizzle and stir furiously until the spinach has semi-wilted. Take off the heat, cool for a minute and enjoy.
If you're feeling fancy - serve on a bed of raw romaine lettuce hearts or leaves... and top with slices of avocado.
A cup of chicken broth (recipe in Dr. Lam's book) makes a great accompaniment.
You can easily do this using 2x, 3x, 4x , or 5x the quantity of the ingredients in a large wok.. and have several meals ready for later. It refrigerates and keeps in a sealed plastic container for about 3 days.