This is my go to way of preparing zucchini. Easy, quick and tasty.
- 1T extra virgin olive oil
- 3 cloves garlic, minced
- 4 zucchinis, sliced
- salt and pepper, to taste
- In a sauce pan on medium heat, add EVOO
- Once the oil is hot, add the remaining ingredients (preferably in the order they appear)
- Toss to combine and place a lid on the pot and lower the heat
- Cook for approximately 15 min (stirring as needed) until desired texture is achieved
When not keeping paleo or on the Whole 30, I sprinkle pecorino romano to the finished product for a boost of flavor.
To kick off our Whole 30, I made these frittata bites. These are great for breakfast on the go or for a mid-day snack. You can use the base recipe for the frittata and use any combination of veggies you’d like. To reduce waste and make life easier, use leftover veggies in here or use the leftover veggies from this recipe for tomorrow’s dinner.
Braised cabbage with apples and bacon is the perfect combo of savory and sweet. It also adds a good amount of acidity to more bland or drier dishes.
I was in the mood for Indian food but many places make even the mild versions too spicy for my kids. I decided to make it at home. The whole meal took me about 30 minutes of active prep/cooking and several hours in the slow cooker. My 6 year old said this was his favorite meal …after cauliflower mac and cheese that is.