Summer time veggie skillet 

So this happened tonight.  After an evening WOD where my sweat sweated,  I so needed to refill the tank.

Literally took minutes to prep.  And done in about 30 minutes…the pitcure taking kinda took a while 

Super simple, this is not rocket science.  If you don’t have what is listed for ingredients, no worries, substitute with similar items– or double up your favorite veggies!

Course cube/chop:

1 zucchini, yellow one is shown in the pict 

1 onion 

1 tomato

1 jalapeno, with or without seeds

1 or 2 ears of sweet corn, kernals cut off the cob 

2 cloves of garlic, crushed

Put olive oil in a large skillet on medium heat.  Add zucchini, tomato, and onion. Cover about 5 minutes to steam, take off lid and increase heat to medium high, letting the juices reduce.  About 5 more minutes.  Stir occassionally.

Add in corn, crushed garlic, and jalapeno.  Cook to desired finish.  I like my corn just heated through or you can let it sizzle a while longer and brown.

Toss a little course chopped cilantro on top☺ so pretty

This can serve 3 people.  Best part about this recipe??? Add more veggies and feed more people! So so simple.  Add a little salt to taste….BOOM! Easy peasy summer meal.

I served with chicken tenders from the toaster over.  35 minutes at 350 Fahrenheit.  Dressed with olive oil and Primal Palate seasoning, Adobo before I put them in the oven.

#thehonestskillet #paleo #eatclean #summerstimesimple. #warriorcrossfit #primalpalate #perfectmeal #leftovers #toasterovensrock #farmersmarkets #stoutsmarket




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