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:
- collard greens
- 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.
- Take 1 cup of veggies, saute with 1-2 tbsp of coconut oil.