“All But The Kitchen Sink” Veggies
By Lisa Shanken
August 21, 2015
"All But The Kitchen Sink" Veggies
Ingredients
- 1 tbsp coconut oil
- 4 cups Vegetables what ever is left over in the refrigerator, coarsely chopped
- 1 tbsp Bragg's liquid aminos
Instructions
- The idea of this recipe is to use up what ever vegetables are still in your refrigerator by the end of the week before they go bad.
- Simply heat the coconut oil in a large skillet, and then add in any vegetables you have. Stir regularly and cook until all vegetables are tender. (Here I had a little bit of zucchini, Brussel sprouts, collard greens, and red and green cabbage in my refrigerator.)
- Transfer cooked veggies to a large bowl and spray with Braggs Liquid Aminos. Can serve immediately or leave in the refrigerator for snacking.
Notes
Nutrition
Calories: 127kcalCarbohydrates: 19gProtein: 2gFat: 4gSaturated Fat: 3gMonounsaturated Fat: 0.3gSodium: 904mgPotassium: 267mgFiber: 4gSugar: 6gVitamin A: 3350IUVitamin C: 9.1mgCalcium: 80mgIron: 0.7mg
Tried this recipe?Let us know how it was!
Lisa Shanken
My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.
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