Servings: 2
Prep Time: 10 minutes
Cook Time: Approximately 15 minutes
Ingredients
- Leftover or frozen veggies, chopped
- 1 Onion, sliced
- 1–2 TBSP butter (or ghee or coconut oil)
- Salt and pepper to taste
- Optional Additions:
- Spice blend of choice (page 185)
- Coconut aminos and ginger powder
- Fresh ginger and garlic powder
- Fresh garlic, extra virgin olive oil, and 1/4 cup pumpkin seeds
Directions
- Throw in what you have! Use leftover veggies, veggies you need to use up, or even frozen ones.
- Melt fat in large skillet.
- Add onions and cook until translucent.
- Add denser veggies first (e.g., sweet potatoes, carrots) and lighter, quicker-cooking veggies later (e.g., zucchini, greens).
- Season with salt and pepper and spice blend of choice as well as any herbs/spices you desire.
- Coconut aminos, fresh ginger, and fresh minced garlic are also good additions.
- Top with a drizzle of olive oil and pumpkin seeds if desired.
NOTE: Throw in pumpkin seeds (whole) at the end of cooking (or grind them up in coffee or seed grinder) for a cheesy, creamy taste.
