There is a perfectly valid reason why every spring I rapidly drop about 15 pounds. It's not just the hard work getting the garden ready for the season. I try to change my eating habits and spend more time eating home-grown, no carbohydrate meals. I am a firm believer that cutting carbs is a guaranteed way to lose weight.

While I don't necessarily give up baking my sweets, it's easy to limit the amount I choose to eat. Jon and I have been on a mission to avoid going food shopping so that we can consume all the frozen foods and canned goods left over from our harvest last year.

We aren't quite to the point yet where we can rely solely on our garden and the chickens we raised, but in another month we will have more vegetables growing than we can eat, and we are so excited about it! I was looking through the freezer an hour ago trying to find something to eat before I head out to work in the garden for a few hours.

I had a head of broccoli that was frozen and left over from the fall sitting right in front of me. I would have chosen to eat a fresh head, but we are a few weeks away from those being ready for picking.

Alas, this recipe came out delicious, and I wanted to share it here for others to enjoy. I use soy sauce in almost every stir fry dish that I prepare. It has no carbohydrates, and it goes well with almost all vegetables (and even some fruits). I added garlic for some extra zip, and tahini to bring the sauce together, replacing the need for cornstarch while giving it a nutty, earthy bite. It took 15 minutes to prepare, the majority of which were devoted to heating up the wok and pressing the garlic. We choose to press garlic as it brings out more of the flavor. Garlic presses are inexpensive and very handy.