Healthy Recipe: Dad’s Southwestern Stir Fry

Race report soon. Here’s a one-sentence preview: it was a million degrees and my time sucked but I’m thrilled that I finished.

Here’s what Coach Irondad fed us on Friday night. Super healthful, delicious and simple. I didn’t think to take a picture, but it looked kind of like this:


(Plus zucchini and more peppers and onions!)
Photo credit:


1 can yellow corn
1 can black beans
1 can diced tomatoes
4 small zucchini, sliced into coins
1 red onion, sliced into strips
1 clove elephant garlic, minced
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
1 tablespoon olive oil
Seasonings to taste (salt, pepper and cumin were great!)

Start by heating the olive oil in a pan and sauteeing the onions and peppers until tender. Add the zucchini; continue to cook on medium high until zucchini starts to look done. Add the garlic and cook til fragrant, about a minute. Add the canned veggies and cook til heated through. Season to taste and voila! A healthy, substantial, vegetarian meal served hot over rice, OR really great cold the next day on sourdough bread as an impromptu sandwich. Hypothetically, of course.

Nutritional Info (for 1/6 of the entire recipe): 165 Calories, 27.8 grams Carbohydrates, 3.5 grams Fat, 7.2 grams Protein


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