Recipe: Spicy Southwest Vegetable Stir Fry

by Paco Haus

Southwest Stir-FryFor a beautiful and healthy dish, try our Southwest Stir-Fry. It gets its flavor and healthy punch from the fresh in-season produce and its kick (depending on how much you add) from hot sauce. This recipe can also be gluten-free, providing the hot sauce and other ingredients are as well.

Pregnant mamas, it's all in the presentation. If you're a little squeamish, the bright colors might tempt your appetite and the hot peppers could boost that lingering morning sickness. Some women swear a bit of spiciness works wonders! Your baby bump might not be excited with how it looks, but will love the phytonutrients furnished by those vegetables. FYI: Phytonutrients are nutrients derived from plant material that have been shown to be necessary for sustaining human life.

We're positive your family will give this dish the "More, more!" award. Let us know in the comments.

Spicy Southwest Vegetable Stir Fry

Preparation time: 25 minutes
Makes: 4 servings


• 2 teaspoons olive oil
• 1 1/2 cups fresh or frozen (thawed) corn kernels
• 1 small zucchini, diced
• 1 small onion, diced
• 1 green pepper, diced
• 1/2 red pepper, diced
• 1 teaspoon ground cumin
• 1 large tomato, diced
• 1/4 teaspoon salt (optional)
• 1/2 teaspoon hot sauce (more or less to taste)
• 1/4 cup chopped fresh parsley or cilantro
• 2 tablespoons chopped dry-roasted peanuts (optional)

Heat oil in a large skillet. Add the zucchini, peppers and onions. Cook about five minutes until the vegetables are tender. Stir occasionally. Add cumin and corn. Cook until corn is barely tender. Stir in tomatoes, salt and hot sauce and cook for an additional five minutes. Remove from the heat. Stir in cilantro or parsley and sprinkle with peanuts, if using. If you're watching your Sodium intake, you can always try a salt substitute.

Nutritional information:
• Serving Size: 1/4 of recipe
• 125 calories
• 3g fat
• 0.4g saturated fat
• 3g protein
• 30g carbohydrate
• 3.8g fiber

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