- 1 Container or Package of Pre-Washed Organic Spinach
- 1 Sliced Red Pepper
- 1 Sliced Yellow Pepper
- 1 Thinly Sliced Yellow Squash
- 3 Cloves of Garlic (minced or sliced)
- 1 Small Yellow Onion, Sliced
- 2 Tbsp of Coconut Oil
- Kosher Salt to Taste
- Ground Pepper to Taste
- Fresh Lemon Juice (about half of a lemon)
Melt your 2 tablespoons of coconut oil in your large, pre-heated pan.
Add your garlic, onions, salt and pepper to the melted coconut oil. Cook just enough so that the garlic puffs up and your onions start to become a little translucent. You may want to do this on a low-medium flame.
Add your sliced peppers and squash to the sauté party. Mix together and cook evenly until the crunch is cooked out of the peppers.
It is time to add your Core-Strength Spinach to the veggie party. Mix your spinach and veggie friends all together until the spinach starts to cook down a tad.
Add your fresh lemon juice to the entire party. You will hear the noise turn up a notch. Cover with a lid for 1-2 minutes. This allows the steam that was created by your fresh lemon juice to cook down your spinach and it allows your other veggies to finish their workout.
Season with salt and pepper, and toss again. Serve warm or store in a glass meal prep container and head over to my Post-Meal Calorie Clean Up Before The Dishes.