This is another simple one. Whether I’m buying vegetables fresh or frozen, the prep is almost identical. Like with meat, I cook in bulk, usually enough to last a week or two at a time. Some of my go to veggies are:

  • broccoli
  • spinach
  • kale
  • collard greens
  • cauliflower
  • brussel sprouts

After cooking the veggies, I’ll add some seasoning, and divide into containers. Most gets frozen and brought out as I eat it.

For serving

  • Take 1 cup of veggies, saute with 1-2 tbsp of coconut oil.
  • Enjoy!

Author: NFShealth

Certified personal trainer, grad student in nutrition. Obsessed about all things regarding nutrition and health.

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