TIPAPIA AND VEGETABLE SKITTET STIR FRY

Trying to include dishes for my husband Michael, who is lactose intolerant, can be very challenging. Many low carb recipes come with sauces and cheeses. This one is a pleasant surprise. It is simple, flavorful and delicious.

INGREDIENTS

1 pound Tilapia

1 medium Chayote peeled, cored and sliced in 1/4-inch slice

2 cups broccoli florets, chopped small, bite sized

1 medium sweet onion peeled, cut in half and slices in 1/2 rounds

3 cloves garlic minced

2 tablespoons olive oil or avocado oil

2 tablespoons soy sauce or Tamari

1 tablespoon rice vinegar or lime juice

2 tablespoons water

salt and pepper to taste

DIRECTIONS

1. Pat Tilapi dry with a paper towel and chop into bite sized chunks. Lightly season with salt and pepper

2. Peel Chayote and slice in half. remove center seed and slice into thin 1/4-inch slices

3. Sear Tilapia. Heat 1 tablespoon of oil in wok (I used a frying pan). Add Tilapia in a single layer and cook undisturbed for 2-3 minutes. Flip when golden brown and cook 1-2 minutes more. Remove and place on a clean plate.

4. Add aromatics and vegetables. Add remaining tablespoon of oil and toss in onions and garlic. Sauté about 2 minutes. Add Chayote and broccoli and stir fry for another 3 minutes on medium heat.

5. Pour in soy sauce, vinegar and 2 tablespoons of water, put on lid and let vegetables steam 3-4 minutes

6. Gently slide in Tilapia and juice from plate into pan. Carefully toll to coat fish ad cook 1 more minute.

7. Serve (in served this on bowls)

This recipe makes 4 servings and the

Entire Recipe has

• Total carbohydrates: ~36.3 g

• Fiber: ~10.8 g

• Net carbohydrates: ~25.5 g

Per Serving (4 servings)

• Total carbohydrates: ~9.1 g

• Fiber: ~2.7 g

• Net carbohydrates: ~6.4 g

One of the ways I show Michael love is by preparing meals that help him stay healthy and strong. Good food nourishes the body, but caring for one another nourishes the heart. 'Serve one another humbly in love.' — Galatians 5:13"