Simple little stir fry. Use cauliflower rice as the base and top with sautéed green pepper, spring onion, carrots, celery and napa cabbage. I sauteed the veggies very quickly in coconut oil for that sweet nutty flavor, and finished it off with 1/4 cup amino acids, 1 tablespoon organic agave and 1/2 teaspoon minced ginger. I also added 1/2 tablespoon of minced garlic to the rice. I had some organic mini purple sweet potatoes on hand so I baked them and used them for the crunch instead of wonton chips. Add a little siricha/agave dip on the side to spice it  all up!