Juicy Vegetables

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!

Tel: 985-869-2036

New Orleans, Louisiana

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