Easy Vegetable Scramble

2/25/2015 | BY Sophie Van Tiggelen

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Easy Vegetable Scramble | Autoimmune-Paleo.com

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!

Easy Vegetable Scramble | Autoimmune-Paleo.com
Vegetable Scramble
 
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Serves: 2-3
Ingredients
  • 2 tbsp coconut oil
  • 3 cups butternut squash, diced
  • 3 cups red cabbage, chopped
  • ½ cup green onions, chopped
  • 1 tsp sea salt or more to taste
Instructions
  1. On medium heat, melt coconut oil in a large skillet or frying pan.
  2. Add butternut squash, red cabbage, and salt. Cover and simmer for 15 minutes, stirring occasionally.
  3. Taste and adjust the seasoning if needed.
  4. Right before serving, garnish with green onions.
  5. Bon appétit!

 

About Sophie Van Tiggelen

Sophie Van Tiggelen is an autoimmune warrior, foodie, self-trained paleo chef, and photographer. She blogs at A Squirrel in the Kitchen, where her mission is to demonstrate that you can eat gourmet meals on the autoimmune protocol! Her French heritage shines through in her simple, yet creative cooking style and her recipes are doable even for beginning cooks. Diagnosed with Hashimoto’s disease, she regained health and vitality while eating colorful and nutritious food on the elimination diet. Stress management and regular practice of moderate exercise are also an important part of her healing journey. She lives now in Colorado with her husband and their three teenage girls. You can find her on Facebook and Instagram.

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