Veggie Bounty Side Dish

I was so lucky to have my first born be a true foodie.  She would eat absolutely anything I put in front of her.  She still does, for the most part.  She loves food and completely accepts that good food equals good energy for the day.  However, my second born is a whole other story.  He has a small appetite and is very picky.  I cannot convince him to eat his delicious morning smoothies, or any of the yummy quinoa or cauliflower salads my Olivia gobbled up as a toddler.  So I am a bit more stumped on how to get him to eat a bread free, vegetable dense diet. I figured out one dish that he absolutely devours whenever I make it.  It makes me so happy as it is a gigantic portion of vegetables that nourish his little body so he is ripe and ready for his next tantrum!  The key is to chop up all the veggies super small.  I make this weekly.  Chef up a big batch so the kids (and adults) can eat this for days. What you will need:

4 Carrots Generous handful of string beans and asparagus 1 Zucchini 1 cup of chopped cauliflower 1 Green Pepper (any other vegetables you would like:  Broccoli, mushrooms, brussel sprouts, etc) 1 Small Red or White Onion 3 Cloves Garlic 1 Tablespoon Ginger 1 tablespoon Coconut Oil 1/2 cup of water or chicken stock Juice and Zest of 1 Lemon Sea Salt and Pepper to taste   Now to Begin: Start Dicing up all your vegetables into small bits.

Take a big pan or Dutch Oven and put on Medium Heat on Stovetop Add 1 tablespoon of Coconut Oil and let heat up Add in the onion and garlic.  Sauté for a couple of minutes. Add in the ginger and all of your diced vegetables.  Stir together for 5 minutes. Add the water or chicken stock. Cover and let simmer on low for about 7 minutes.  Stirring occasionally. Open and add in the a tablespoon of lemon zest and the juice of 1 lemon. Add Sea Salt and Pepper to taste. Stir for another 2 minutes.  Turn heat off and serve. Can be served with brown rice or your choice of meat.  Today I served with Roast Chicken.

Delicious and Healthy!  Enjoy.