Paleo | Whole 30 | Gluten Free | Vegetarian
Serving Size 2
Total Time 15 Minutes
3 handful of vegetables
1.2 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp pepper
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4-1/3 cup water
1/2 lemon juiced
Grab a few handful of vegetables.
(cruciferous vegetables work best - see tips and tricks for list)
Chop into bite size pieces.
Add all raw vegetables to a bowl and add the extra virgin olive oil, salt, pepper, cumin, garlic powder, and onion powder.
Mix well until everything in combined.
Heat up a frying pan on high heat.
Once hot, add the vegetables and let brown, flipping on to brown other side.
Add 1/4 - 1/3 cup of water (depending on the amount of vegetables).
Use a spoon to stir vegetable.
Cook until water has almost cooked out and vegetables are soft.
Top with lemon juice and eat!
tips & tricks
Cruciferous vegetables are great for your gut because they are high in fiber.
My favorite vegetable to use in this recipe is broccoli
because it soaks everything up like a sponge.
Other great cruciferous vegetables to use in the recipe:
bok choy, brussel sprouts, cauliflower or cabbage
This recipe is all about the water technique. This makes the vegetables extra juicy,
so use different spices and change it up!