Healthy Lunch Stir Fry
  • Alaina Hinkle

Healthy Lunch Stir Fry

I am all about prepping my lunches ahead of time... if you guys haven't already figured that out:) In all seriousness though, it is truly the best thing! It keeps me from having to pull my hair out, trying to think of lunches every day, it also helps me to keep fueling my body with great food, instead of succumbing to ordering out etc! Saving me money & helping my body, two awesome benefits of making sure you prep food over the weekend for the week. This can easy be Whole 30 approved depending on sausages you use. Adjust accordingly!

Now, I am the first to tell you I need quick! Running around with a toddler, our crazy life style these days, you need something ASAP. This Healthy Lunch Stir Fry is the exact cure!! I also show you how I transform it into a quick & easy dinner or lunch, very versatile! I have my lunch in my favorite lunch bento boxes: Kinsho Kitchen Bento Boxes, you can order on amazon with this link. They are my FAVORITE. Say goodbye to all the containers & just have one to wash :)


1 pound of raw shrimp

1 bushel of asparagus

2 zucchini ( I do one yellow & green)

4 oz Baby Bella mushrooms

4 chicken sausages (we use Jalapeño & Monterey Cheddar)-- cut into about 1/4 inch circles

1/2 yellow onion

3 cloves garlic

4 tbsp olive oil

Cayenne, Paprika, Garlic salt, Pepper & Salt to taste


Preheat oven to 400

Makes 6 lunches!

1. Clean veggies & set aside. Discard the hard bottoms, about an inch. Then cut the remaining into 3 equal parts & add to a large mixing bowl. Then slice each zucchini in half long ways, then cut into little moon shape pieces as seen above. About 1/8 of an inch thick. Add those to the mixing bowl. Drizzle 2 tbsp of oil over them & sprinkle with salt, pepper & 1/2 tsp paprika, 1/2 tsp garlic salt & 1/4 tsp cayenne pepper. Then spread out on a baking sheet or Silpat & bake for 20-30 minutes depending on the size of your asparagus. Take out when they start to get gold brown, but not dried out. Asparagus does not taste good all dried out :)

2. While the veggies are roasting. In a large sautéing pan, add in 1/2 yellow onion diced & 3 garlic cloves minced. Pour the 2 tbsp of olive oil on top of that and let simmer for about 2-3 minutes. Occasionally moving them around as they start to get brown. Then add in the chicken sausages that you cut into about 1/4 inch circles as seen above and start to cook for about 5 minutes on medium heat. Then while they are cooking start to slice your cleaned baby Bellas & then add them into the pan. Drizzle more olive oil if need be. Then after about 8 minutes cooking this mixture add your pound of shrimp on top. Sprinkle with salt, pepper, paprika & garlic salt. LIGHT on the cayenne... it is powerful, so less is more until you check! Shrimp do not take long, once they are opaque & pinkish/peach color they are cooked though. Occasionally mix them around until all are cooked.

3. Then you can start portioning out your lunches! Divide the roasted veggies into 6 containers & then your shrimp/sasuage mixture on top of that. Then ENJOY! I zap mine in the microwave for about a minute, then dive in :)

When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

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