From Chow Bella
2 tbsp virgin coconut oil
1/2 medium onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 cloves garlic, minced
2 tsp coconut aminos or wheat-free tamari
1 lb sugar snap peas, steamed or blanched until crisp-tender
6 tbsp chopped, slivered, or sliced unsalted almonds
salt and pepper, to taste
1. Heat the oil in a large skillet. Add the onion and peppers and cook until crisp-tender over medium to medium-high heat. Add the garlic and saute for about 30 sec to a minute or until fragrant. Be careful not to burn the garlic.
2. Toss the coconut aminos or tamari on the peppers and onions, then add the steamed or blanched peas. Saute until the peas are coated with the aminos or tamari and any juices rendered from the vegetables. Season to taste with salt and pepper. Sprinkle over the almonds and serve.
Servings per recipe: 6
Per serving:
Calories: 110.4
Fat: 7.4 g
Saturated fat: 4.2
Cholesterol: 0 mg
Sodium: 113.4 mg
Carbohydrate: 9.5 g
Fiber: 2.8 g
Sugars: 1.9 g
Protein: 3.3 g