"California" Veggie Medley

"California" Veggie Medley

I've been trying to incorporate more healthy foods into my diet, and found a variation of this yummy recipe online. I subbed some things out, added other healthier items in, and it turned out DELICIOUS!

Serves: 2-4 servings

Ingredients:

2 cloves of garlic (minced)

5 oz package of baby spinach

½ lemon

3 tbsp coconut oil

1 cup halved grape tomatoes

1 yellow pepper

1 small yellow zucchini

½ red onion

¼ cup shredded red cabbage

red wine vinegar

balsamic vinegar

crushed red pepper flakes: for heat (optional)

1 avocado (optional)

salt and pepper: for taste (optional…I didn't use any)

Directions:

1. Chop up two cloves of garlic as fine as you can. Heat up a large skillet, and add approximately 2 tbsp of coconut oil (enough to coat the bottom of the pan). Lightly saute the garlic for about 1 minute. Add the spinach about half the lemon juice, and let the spinach wilt. When it is wilted, remove it from the skillet in a serving dish. 

2. With the same skillet, add the other tbsp of coconut oil, and saute the tomatoes, yellow pepper, zucchini, onion and red cabbage. Let it cook for a few minutes. When it starts to cook away the moisture, add in the rest of the lemon juice, a splash of red wine vinegar, and the red pepper flakes (you can add as much or as little as you like, depending on how much heat you like). You can also season with a little salt (I didn't use any). 

3. When everything is nicely cooked down, you can either serve it on top of the bed of spinach, or throw the spinach back in for a few seconds to heat up and incorporate with the rest of the vegetables. 

4. Serve with a splash of balsamic vinegar, and some avocado chunks (optional). I also ate this with a slice of Ezekiel bread.
You can enjoy this as a side dish, or as the main course.

Enjoy :)