STEAMED VEGETABLES
1-Wash and chop the vegetables of choice.
2-Steam lightly (usually 5 min.) Be careful to steam only long enough that the flesh can be stabbed easily with a fork, and the color is still a "bright" and vibrant green color.
3-Spray lightly with olive oil or dab with coconut oil and sprinkle with REAL salt. Serve immediately.
My favorites include:
a bed of Asparagus garnished with Grape Tomatoes
Broccoli & Cauliflower w/ Red Onion
a plate of fresh cut Green Beans & Olives
Zucchini & Summer Squash w/ Tomato
power packed meal of Brussels Sprouts
Mix if up! Cauliflower, Broccoli, Zucchini, Crooked Neck Squash, with Red & Green Pepper
