Straight from Detoxinista | Serves: 2 | Time: About 20 min.
Ingredients
1 tsp coconut oil or butter (I used vegan butter)
1/2 yellow onion, chopped
1 green bell pepper, chopped
3 ounces pepperoni (I obviously left this out, but Paul enjoyed)
1 cup #kale, shredded
1 1/2 pounds #cabbage, shredded
7 oz jar tomato paste
3/4 tsp salt
1 1/2 tsp dried oregano
1/4 cup water, as needed for sautéing
2 oz crumbled feta
Instructions
Melt the coconut oil in a large pot over medium heat, and sauté the onion, pepper, and pepperoni (if using) until tender, about 8 minutes.
Add in the shredded kale, cabbage, tomato paste, salt, and oregano, and sauté until the greens begin to wilt. Add the water to help prevent sticking, and cover the pot to let the veggies cook until tender, about 8 to 10 minutes.
Remove the lid and stir, making sure all the liquid has evaporated. Adjust any seasonings to taste and serve warm, with a sprinkling of feta over the top, if desired.
What I ate and drank today (1/22/2018)
Avocado & Roasted Corn Salsa Flatbread from Pret
Banana
Pizza stir fry
96 oz of water
1 cup of herbal tea
2 cups of decaf coffee
1 beer (co-worker insisted I try his home brew)
Exercise
About 2.5 miles
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