My Simple, Super- Fast and Healthy Dinner Last Night

cabbage-dinner

I was recently in Whole Foods (I don’t shop there on a regular basis).  I was amazed by all the prepared vegetables they had and even zucchini pasta and sweet potato pasta, all ready for you to take home.  I ended up taking home a container of green and purple cabbage mixed with carrots. 

Here is how I turned it into a quick tasty and healthy meal

  • I sautéed the cabbage blend on low in some olive oil.
  • I added in left over protein (I had marinated pork tenderloin but any leftover protein will do)
  • I added in leftover cooked Brussels sprouts and roasted potatoes
  • I sprinkled sesame seeds on top
  • I added slices of avocado.

Ta Da!  A meal that involved leftovers but didn’t feel like I was eating left overs and still ready in minutes. 

Next time I think I will sauté some onions and garlic first, then add the cabbage. 

This was sooo good!

 

Karen Brennan, MSW, CNC, Board Certified in Holistic Nutrition (candidate), author of the  book Tru Foods Depression Free Nutrition Guide; How Food Supplements and herbs can be used to lift your mood and owner of Tru Foods Nutrition Services, LLC believes in food first when addressing the root causes to your health conditions.  For more information, visit her website at www.trufoodsnutrition.com

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As a nutrition professional, Karen does not treat, cure nor diagnose. This information is for educational purposes only.