Skillet supper

I’ve been making a lot of one-skillet-wonders for dinner lately. Like you, I’m often pressed for time in the evening, and a quick, easy, and nutritious tongue-dancer will always sate this hungry girl.

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And I daresay – we should toot our horns with abandon when we whip up a particularly tasty treat.

Toot. Toot.

Allow me to share:

Ingredients

1 -2 tbsp organic ghee

1/2 large onion, diced

3 garlic cloves, pressed

1 zucchini, spiralized

1 large broccoli floret, roughly chopped

a couple of large cauliflower florets, roughly chopped

1/3 small green cabbage, roughly chopped

2-3 tbsp nutritional yeast (optional)

sea salt and freshly-ground pepper, to taste

Handful of fresh basil leaves

Directions

Melt ghee in large skillet. Saute onion until translucent. Add garlic; saute 1 minute. Add remaining vegetables (except for zucchini), sea salt, pepper and saute until slightly softened. Stir in zucchini noodles and toss until warmed through. Add nutritional yeast and adjust seasonings, to taste. Stir in basil leaves.

For this meal, I added an almond meal-coated chicken leg to the plate. The skin-on leg was dredged in almond meal, liberally sprinkled with sea salt, pepper and rosemary, doused with a bit of melted coconut oil, and placed on baking sheet in 350 degree oven for about 35-45 minutes.

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Et voila – skillet dinner for one!