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Seasonal Steamed Vegetables
Scott Hagnas
2009-10-01
Time: 15 minutes
• 1 medium zucchini, diced
• 1 medium yellow summer squash, diced
• 1 stalk broccoli florets, chopped into bite sized pieces
• 2 cups spinach
• 2 slices of red onion
• 1/2 tsp thyme
• 2 Tbsp olive oil or coconut oil
• sea salt to taste
Chop the vegetables. Add water to your steamer and bring it to a boil while you are chopping the veggies to save time. Add the vegetables to the basket, then reduce the heat and steam for around 10 minutes, or until the vegetables have reached the desired softness.
Serve the vegetables drizzled with either olive oil or coconut oil. I've used 2 Tbsp in this recipe, but be sure to adjust the amount to suit your needs. Sprinkle with thyme and sea salt.
You can use many other vegetables in this recipe. Just be aware that some vegetables, such as cabbage, will take longer to steam. Add them to the steamer first, then add the other vegetables later for best results.
Zone info: 2 large servings at 1.5 carb blocks, 9.3 fat blocks (14g carb, 14g fat)
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