Yum... vegetables. I've been keeping a food diary of different triggers that cause me to have the "glutened" feeling, and I've found vegetables to keep me full, satisfied, and feeling totally gluten-free.
Making the medley is pretty simple. I've made it a few different ways these past couple weeks - and the best part is that you can make it and save it for later or to feed a large hungry family. The recipe below will feed 2+ but you can add more to save/freeze/feed your little ones. The best kind of cooking is when you just "eyeball it".
What to gather:
- 1 Medium Yellow Onion
- 2-3 handfulls of Cherry Tomatoes
- 3-4 Small Red Potatoes
- 1/4 head of Cabbage
- 1 Medium Zucchini
- Any additional vegetables you'd like to add!
- 2 TBSP Minced Garlic
- 2-3 TBSP Extra Virgin Olive Oil
- 2 TBSP Parsley
- Salt and Pepper to taste
What to do:
- Cut up all of your vegetables and start cooking all ingredients but the cabbage just before medium heat and cover.
- Cook the potatoes until they are just before tender and add your cabbage. Cover until cabbage is no longer hard (5-10 mins).
- Enjoy! :)