6 INGREDIENTS | 20 MINUTES | SERVES 2
-Serving Size: 1 Cup-
2 tablespoons extra virgin olive oil
1 dash of table salt (less than 1/8 teaspoon)
1 tablespoon black pepper
2 tablespoons parsley
1/2 red bell pepper, chopped coarsely
2 small yellow squash, chopped into 1-inch cubes
1. Preheat large skillet over medium heat. Add olive oil. When oil warms, add chopped squash and peppers. Saute for about 13 minutes until the squash is tender. Add salt, pepper and parsley to taste.
Eat your stir fry alone or as a side dish. Or, make it a meal by spooning over (1) a low-potassium, low- phosphorus grain like white rice or (2) low-potassium greens like kale.
Low in potassium, low-protein, low-phosphorus, and low in saturated fat
Packed with healthy antioxidants like vitamin C (87% of your daily requirement).
Bell peppers are typically higher-potassium foods. Using more than the 1/2 pepper that this recipe calls for could turn this into a high-potassium meal.