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Veggie Fry

October 19, 2016

Not a whole lot to say here, just hoping to support any interested bellies in eating more veggies! :)

 

I can't say I come across a lot recipes that are straight up about vegetables...unless it's supposed to be some sort of vegetable-remake of a meat dish.

 

Consider this Part I of my endeavor to share the myriad ways I cook vegetables.  And please join me in trying out the recipes!

 

 

I also want to add a quick tip for encouraging kids to try more veggies:


Quick tip for encouraging kids to try more veggies: add fruit!

 

In the recipe that follows, try adding grated or sliced fresh apple or pear.

The healthiest vegetables are the bitterest ones.  For inexperienced pallets, the bitter might not taste so good.  Why not sweeten the deal with fresh, local, seasonal fruit?!

 

 

 

Cabbage Fry

 

This was enough to feed me one meal (a heaping pile of veggies that filled half my plate).  This may be enough to feed 2-4 people who are "new" to eating heaping piles of veggies.

 

Ingredients

 

1/4 head green cabbage, roughly chopped

1/2 red onion, sliced

3 baby peppers (red, orange, or yellow if you can!)

2 Tbsp pumpkin seeds

cooking oil (I use coconut, but you could try with olive or butter)

Himalayan salt and black pepper to taste

water

 

Directions

 

1. In a large fry pan, add about 1 Tbsp cooking oil to the pan over medium heat.  Let the oil warm up, then add the onion.  Cook the onion alone for 2-3 minutes or until it starts to soften (cook longer if you really dislike raw onion).

 

2. Add the cabbage and a few splashes of water (not more than 1 Tbsp or so).  Cook for several minutes, until the cabbage just starts to soften.  Add the bell pepper and cook another several minutes.  Add the pepitas (pumpkin seeds), salt, and pepper.  Stir all to combine.

 

3. At this point, if the veggies are tender to your liking, you can remove them from the heat and eat!

 

4. OR if you want to turn it into a fry, leave it on low-medium heat while you go about your business for another 5-10 minutes (I would use this time to prepare other aspects of my meal, chug a pint of water, and/or to make a cup of coffee if this is for breakfast).  This extra time over dry-ish heat will allow the edges of the cabbage and onion to start to crisp...yum!

 

5. Serve with a healthy whole grain or starchy vegetable, and a modest amount of protein.

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