This is a quick dinner a threw together to show my mom how easy and satisfying it is to eat healthy. 


  • 1 head of romaine lettuce
  • 2 cups of baby spinach
  • 2 cups of kale 
  • 2 cups of mushrooms chopped
  • 1 cup of broccoli florets 
  • 1/2 yellow onion finely diced
  • 2 medium zucchinis chopped 
  • 2 cups of cooked brown rice (click here)
  • 1 tbsp. of olive oil
  • 3 tbsp. of gluten free low sodium tamari


  1. Clean and wash all vegetables thoroughly. 
  2. Carefully separate romaine leaves into long pieces to use for wraps. 
  3. Finely chop onion, zucchini, broccoli, kale, spinach and mushrooms and set aside.
  4. Boil 1/4 cup of water in a pan and add broccoli for two minutes.
  5. Strain water from broccoli and then add 1 tbsp. of olive oil to the same pan.  
  6. Over medium heat add onions, mushrooms and zucchini, kale and spinach to the pan and sautee for four minutes. 
  7. Add softened broccoli to pan and sautee for four minutes.
  8. Once vegetables are thoroughly cooked add cooked brown rice to pan (click here)   and mix in tamari.
  9. Heat for two to four minutes. 
  10. Remove from heat and top romaine pieces with rice and veggie stir-fry.