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Dianne Linderman prepares delicious stir-fry vegetables, which can be mixed with brown rice and chicken for a dinner that your kids will love! 
If you’ve never used coconut oil for sauteing, you’ve got to try it – it is delicious and much healthier than other types of oil. Dianne uses coconut oil to saute the vegetables along with:
♨ 1 Maui onion
♨ 1 tbsp crushed garlic
♨ 1 tbsp extra virgin coconut oil
Vegetables such as broccoli, cauliflower and bell peppers take longer to cook, so make sure you add those in first. Mushrooms and asparagus, on the other hand, take less time, so you can add those in later. Mix it with brown rice cooked in chicken broth or chicken bouillon.
You can also add in some chicken (dark meat tastes great!) – saute it first with:
♨ garlic salt
♨ pepper
♨ 1 tbsp extra virgin coconut oil
♨ Teriyaki sauce
Listen up to get Dianne’s instructions on how to prepare this scrumptious meal!
Check out Dianne’s cookbook Everything That Matters in the Kitchen for more simple, decadent, easy to make recipes that you and your family will love.