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Easy Breakfast Veggies πŸ₯¦

A big vegetable sauté is always a part of my go to breakfast, along with my beloved egg pancake, avocado and plenty of grass fed butter 🀩

This vegetable side is also super yummy with dinner dishes like baked trout, duck breast or strip steak πŸ˜‰

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 πŸ˜…).

I don’t make the exact same vegetables every morning but it usually follows the following template:

A leafy green πŸ₯¬ + a colorful vegetable (polyphenols 🀩) + zucchini + a cruciferous vegetable πŸ₯¦ + fresh herbs 🌿 

Today’s sautΓ© included the following:

1 small zucchini πŸ₯’

Half a bunch of broccolini πŸ₯¦

1 small baby bok choy πŸ₯¬

Thinly sliced purple cauliflower πŸ’œ

Basil and chives 🌿

Salt and pepper πŸ§‚

Ghee for cooling and plenty of grassfed butter for serving 🧈

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 πŸ˜‰

Sometimes I also add a bunch of spinach at the very end, which is very tasty as well 🀩

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