A big vegetable sautΓ© is always a part of my go to breakfast, along with my beloved egg pancake, avocado and plenty of grass fed butter π€©
This vegetable side is also super yummy with dinner dishes like baked trout, duck breast or strip steak π
Sometimes I prep a big batch and make one portion for breakfast and another one later in the day for dinner. This saves me a lot of time and clean up, since I am a messy cooker (my mom can attest to that π ).
I donβt make the exact same vegetables every morning but it usually follows the following template:
A leafy green π₯¬ + a colorful vegetable (polyphenols π€©) + zucchini + a cruciferous vegetable π₯¦ + fresh herbs πΏ
Todayβs sautΓ© included the following:
1 small zucchini π₯
Half a bunch of broccolini π₯¦
1 small baby bok choy π₯¬
Thinly sliced purple cauliflower π
Basil and chives πΏ
Salt and pepper π§
Ghee for cooling and plenty of grassfed butter for serving π§
To make:
Begin by heating up the ghee in the pan, and prep the vegetables. I thinly slice the cauliflower and slice the broccolini in half and place those on the bottom of the pan.
Next I dice the zucchini and thinly cut the bok choy and place that over the tougher vegetables, since they cook faster, but they can already warm up indirectly.
I let the veggies cook for about 5 minutes and then I begin to routinely move them around and add a bit of flaked sea salt and pepper. After about 15 minutes they are ready and I sprinkle on a bit of truffle salt and drizzle with butter and avocado π
Sometimes I also add a bunch of spinach at the very end, which is very tasty as well π€©
