Easy Vegetable Skillet. No, EASY Vegetable Skillet. Recently, as I was trying to get back into cooking, and before my wrist rehab had gotten very far at all, I tried to see just how easy I could make this recipe. I knew if I could make this quickly with just my non-dominant hand, anyone else could execute it with ease. Of course, it also had to taste delicious.
So, I stopped by the grocery and bought two trays of ALREADY-CUT-UP vegetables. (I never do this, but I was going for super-fast-and-easy) My wrist just wasn’t ready to peel and chop vegetables yet…
One tray held broccoli and cauliflower.
The other one had onion and bell peppers in green, red, yellow, and orange.
I put them into a skillet along with 1 tsp coconut oil, 1 tsp grass-fed butter, and 2 TBSP bone broth. (chicken broth if you don’t have bone broth on hand)
I sprinkled in 1/4 tsp black sesame seeds, 1/4 tsp turmeric, 1/4 tsp basil, 1/2 tsp smoked sea salt, and freshly ground pepper, to taste.
I cooked them for 10 minutes on medium-high, stirring frequently.
12 minutes for great vegetables!
Anyone can find the time to eat plenty of vegetables. Think about how easy this recipe would be when you are fixing up some meal prep containers for the bust days that are coming up, right?
So, fuel up for the end of the year. 2016 is going to be amazing!