Entrees Uncategorized

Rainbow Stir-Fry

I love to make stir fry because it is so simple and you can adapt it to whatever leftovers you have in the refrigerator! 


  • Grass-fed beef , sliced thin (can use any meat of choice or omit altogether for a vegetarian/vegan option)
  • Healthy fat of choice (I used buffalo milk butter from Trader Joes, but coconut or olive oil are good choices as well)
  • 1 head broccoli florets
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1 bell pepper , sliced
  • 1/2 head shredded purple cabbage
  • Curry Simmer Sauce (I used Trader Joe’s)
  • Salt & pepper, to taste img_2889


  1. Add a dab of butter or oil to a skillet (or wok if you have one).
  2. Cook meat thoroughly and then set aside on a plate covered with a paper towel..
  3. Drain excess drippings from the skillet and add a little more butter or oil to the skillet or wok. Add broccoli, squash, zucchini, bell pepper, and simmer sauce and cook until tender.
  4. Reserve cabbage until other vegetables are tender (I don’t like when it gets too soft and the color changes), then add to skillet with your cooked meat.
  5. Sauté everything together and add salt & pepper to taste.
  6. Enjoy over cauliflower rice, ramen, brown rice or just by itself!


By Functionally Simple Nutrition

Ariana Cucuzza, RDN, LD is the founder of She is a Registered and Licensed Dietitian Nutritionist specializing in Functional Medicine Nutrition and sports nutrition.

Ariana holds a bachelor’s degree in food and nutrition sciences from Ohio University and went on to complete her dietetic internship at The Cleveland Clinic. She currently serves on the Board of Directors for the Greater Cleveland chapter of the Academy of Nutrition and Dietetics. She also is an active member of the Sports Cardiovascular and Wellness Nutrition (SCAN) and Dietitians in Functional Medicine (DIFM) Practice Groups of the national Academy of Nutrition and Dietetics. She has been featured in Health Magazine, Live Science, Rally Health, YouBeauty, US News & World Report and Cleveland Clinic's Health Essentials as well as live appearances with WKYC news.

In her previous role as a public health and community-based dietitian, she led “food as medicine” initiatives in coordination with health care providers to provide nutritious food to low-income patients with diet-related health challenges. She also led nutrition workshops, cooking demonstrations, and assisted with menu planning for afterschool programs and senior meals.

Ariana enjoys cooking, trying new things, and staying active with yoga and Crossfit!

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