This paleo vegetable scramble is the perfect recipe for those days when you don’t have much time to cook, or if you don’t have the energy! With only three ingredients, it is quite easy to prepare and you won’t have to follow a complicated recipe.
Plus, this dish is so colorful and pretty! Just by looking at it, you know you are going to have a great eating experience. In fact, when we find food more appealing, not only do we enjoy it more, we also absorb more nutrients from it. This can be explained by the fact that the sight and smell of appetizing food sends a signal to our digestive system, even before the first bite enters the mouth. Digestive juices start flowing immediately, thus promoting a better digestion.
More nutrients = more healing = less inflammation = symptom reduction!
As it happens quite often, I created this colorful vegetable scramble by accident. I only had a butternut squash and some red cabbage left in the refrigerator to serve with some pork chops. Turns out that winter squash and cabbage go really well together. If you don’t have butternut squash, you can use any kind of yellow winter squash instead, like pumpkin, kabocha squash, or acorn squash. The cooking time will stay the same.
If you are lucky, you will be able to find the ingredients already pre-cut and pre-packaged at your local grocery store. Otherwise, you will have to cut and chop your veggies on the spot. I timed myself in order to give you an accurate prep time, and it takes me 15 minutes to cut, peel and chop the ingredients for this recipe. Of course it might take you longer if you stop for a glass of wine!
Check out this nifty tutorial I put together a while back on how to cut and peel butternut squash. With a little bit of practice, you might become an expert chopper!
This recipe has been originally posted on Autoimmune Paleo.
- 2 tablespoons coconut oil
- 3 cups butternut squash, diced
- 3 cups red cabbage, chopped
- ½ cup green onions, chopped
- 1 teaspoon sea salt or more, to taste
- On medium heat, melt coconut oil in a large skillet or frying pan.
- Add butternut squash, red cabbage, and salt. Cover and simmer for 15 minutes, stirring occasionally.
- Check seasoning and adjust salt to taste.
- Right before serving, garnish with green onions.
- Bon appétit!
I made this recipe for breakfast this morning. and served it along with some AIP-compliant bacon. Delicious!
Thank you for your positive feedback Susan 🙂