12-Minute Lunch or Dinner
Tempeh + Cruciferous Veggies
Quick & Flavorful Veggies + Organic Tempeh 🌿
Perfect for lunch or dinner! Here’s how I cook cruciferous vegetables so they stay a little crunchy and full of flavor. This is one of my favorite meals—on repeat every week! Carrots aren’t part of the cruciferous vegetable family, but they pair beautifully with cauliflower! 🥕
🥦 Ingredients:
• ½ large head of organic cauliflower, washed well and chopped
• 1 carrot, washed and chopped
• ½ cup filtered water
• 2 tablespoons olive oil
• ½ teaspoon iodized sea salt 🧂
• 1 tablespoon organic oregano
• ½ teaspoon black pepper, optional
• Cooked organic tempeh—see my previous video for the recipe!
👩🍳 Method:
1. Add the water, olive oil, cauliflower, and carrots to a pan.
2. Cover with a lid, bring to a gentle boil, and cook for 5–7 minutes, until tender but still slightly crunchy. Avoid overcooking!
3. Add the salt, oregano, and optional black pepper.
4. Gently mix in your cooked tempeh—or another protein of your choice—and heat through.
A simple, satisfying meal with fiber, prebiotic fiber, and plant-based protein.
💚 Packed with fiber to support digestion, prebiotics to nourish good gut bacteria, and plant-based protein to help keep you satisfied.
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from Functional Medicine Health Coach • Wellness https://www.youtube.com/shorts/LyLvNBk8AkA
