Roasted Veggies
Cut your favorite(s) into bite size pieces (cauliflower, Brussels sprouts, onions, beets, parsnips, red peppers, broccoli, green beans, asparagus, sweet potatoes are examples) and toss with avocado oil or coconut oil. Spread onto a baking sheet (give them some space) and sprinkle with sea salt or Herbamare seasoning. Roast at 400 degrees until tender and slightly browned on the edges.
Steamed Veggies
Cut your favorite(s) as you’d like to serve them (green beans, broccoli, cauliflower, snap peas, beets, asparagus, zucchini are examples) and place in a metal steamer basket inside a larger pot with a couple inches of water. Bring to boil and let steam 3-5 minutes until just tender. Remove basket and drain water. Return veggies to larger pot and add either grass-fed butter or olive oil and your choice of seasoning (sea salt, pepper, Herbamare, vinegar, lemon are examples). The added healthy fat helps you absorb the nutritious vitamins and minerals in your beautiful vegetables!