After a holiday weekend of maybe too many burgers, chips or adult beverages, our bodies crave some vitamin-packed foods prepared gently for easy digestion. Here’s a simple, seasonal recipe that can be eaten as an afternoon snack or as a meal when served with a whole grain, like brown rice or quinoa.
Ingredients
2 teaspoons extra-virgin olive oil
1 cup broken green beans, remove strings
1 zucchini, sliced
1/2 cup sprouts, any kind
8 almonds, sliced (or 1 heaping tablespoon)
2 cloves garlic, minced
Juice of 1/2 lime or lemon
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
Sea salt to taste
1 cup quinoa, (cook according to package) optional
Directions
Combine all ingredients in a medium skillet, saute over medium heat just until heated thru, about 5 minutes. This side salad also makes a yummy afternoon snack, either hot or cold. Drizzle with lime juice and serve.
Make it a meal with the addition of plant-based protein by serving over a bed of whole grains.
Makes 2 servings.
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