Do you have a hard time getting your family to eat their veggies? Or maybe you have a hard time eating your own veggies?? Yep, the second one WAS me-that WAS until we went camping and I came up with this veggie recipe. We ALL ate it up-even my picky eater. And most of us went back for seconds. The butter and coconut oil mixture was so tasty. I first cooked then in a skillet over the grill and overcooked them a bit-but even the burnt ones tasted good-did I say we really liked them?
Now you might be asking-butter and coconut oil on veggies? That’s really fattening right? Nope, it’s not. It’s actually healthy. Hmm…veggies even healthier? Yes! The coconut oil and butter is high in GOOD fats. Our bodies need fat to function properly and stay healthy. We just have to consume good fats. Since most of us get way too many bad fats and not enough good fats, this recipe is a great solution.
I’ll go more in-depth on fats in another post, but I do want to mention a few things. First the coconut oil needs to be unrefined (it will still smell and taste like coconuts), organic, and non-GMO (genetically modified). I get this kind from Vitacost. Second is about the butter. It should be pastured butter-which just means that the cows have been free to roam a pasture and eat grass, not cooped up eating grains. It will be a bright yellow, not the pale yellow of most butters. There are so many health benefits of butter that it really is a health food! If you can’t find pastured butter, at least try to use organic.
This recipe is so simple; it’s pretty much fool-proof. Add more or less butter and coconut oil for your taste. Or just use coconut oil if you need to go casein free. Use frozen or fresh veggies and mix it up. We’ve started adding Brussels sprouts for some added nutrients.
So go ahead and make veggies a regular occurrence on your plate. And then share with us, your favorite spin on veggies!
Happy Herbing & Vegging ItUP!