After a long week of classes, I love looking forward to date nights with my boyfriend :)
Lots of times we go out to make it easier on ourselves when we’re tired, but since he knows I love to cook, last night we made dinner together. I love nights like these!
His parents came up for Easter this past week and we had SO many leftover fresh vegetables from the big meal we all prepared (that us college kids don’t normally have on us) :) So we decided to use them up!

What a better way to enjoy a lot of fresh, colorful veggies, than making a stir-fry?! The healthy way of course without all the added heaps of oil:) Added some teriyaki cooked chicken to the mix once the veggies were all cooked, and bam! A good dinner we certainly had. A healthy one too loaded with lots of vegetables and protein packed chicken!
Cooking with coconut oil has so many added benefits, and gives it a great taste. If you haven’t tried it yet, please do! I even put it on toast with a touch of sugar for a yummy, sweet snack:)
Then to finish off the meal we had some mashed regular potatoes and sweet potato casserole on the side of this delicious stir-fry :) Mmm, it was a yummy night to say the least! Here’s the recipe for the stir-fry, so easy!

Chicken and Veggie Stir-fry
-2 chicken breasts, cooked in teriyaki sauce
-1/2 red onion, sliced thinly
-1 red bell pepper, sliced thinly lengthwise
-4 cups of broccoli
-2 cups baby carrots
-2 T coconut oil
-1/2 cup water
-1 T cornstarch
-2 T soy sauce
-Seasonings: Italian seasonings, garlic salt, season salt, pepper, red pepper powder(if you like it a bit spicy!)
Directions: Put all veggies in a pan on stove with coconut oil, and sauté until soft. Mix water, cornstarch, and soy sauce in bowl together. Add to pan of veggies. Season with all above to taste. Add cooked chicken in and cook for one more minute. Enjoy!
Tags: Bell pepper, Chicken, Coconut oil, Cook, dinner, Easter, easy meals, health, health and fitness, healthy meals, healthy recipes, high protein, meals, quick meals, Stir frying, stir-fry, Teriyaki, vegetables