Pineapple Rainbow Stir Fry

My new Pineapple Rainbow Stir-Fry recipe is the perfect way to shake off any lingering winter sluggishness and give your gut a boost of healthy goodness.

INGREDIENTS
2 Courgette (Spiralised into noodles)
2 tsps Coconut Oil
2 Carrot (diced)
1 tbsp Honey
1 tbsp Ginger (peeled and grated)
1 tsp Sea Salt
1 cup Snap Peas
1 Yellow Bell Pepper (diced)
1/2 Purple Cabbage (small, chopped)
2 tbsps Coconut Aminos
1/2 cup Pineapple (sliced into small chunks)
1 cup Cashews (toasted)

DIRECTIONS
1. Spiralise the courgette into noodles and set aside.
2. Heat a pan over medium heat and cook the cashews dry for 5 minutes until they start to turn brown. Remove from the pan and set aside.
3. Then heat the coconut oil in a large skillet over medium heat. Add carrots and saute for 5 minutes or until softened. Add the honey and ginger and stir for another minute or until all honey is absorbed. Next add the snap peas, yellow pepper, red cabbage and coconut aminos and sauté for another 5 to 10 minutes. Finally add pineapple chunks, season with salt and pepper to taste and remove from heat.
4. Plate desired amount of noodles and spoon desired amount of veggie mix over top. Garnish with toasted cashews. Enjoy!