Seasonal Steamed Veggies

Before starting CrossFit at EmerFit I did not eat vegetables. Especially those nasty green ones! Well, that changed when I learned about The Paleo Diet and how important it is to my health and performance. (And getting rid of that pesky leftover pregnancy weight!) So, I found it fitting to add a vegetable dish.

I got this recipe "Seasonal Steamed Vegetables" from Performance Menu (http://www.performancemenu.com/recipes/index.php). I had never tried summer squash before and had only had zucchini a couple of times. I was a little hesitant to try this dish, but was pleasantly surprised. It was super easy to prepare, takes little time to cook and tastes great! It was the perfect side dish to Dean's awesome steak. I will be making this again soon and trying different veggies keep it interesting.

Seasonal Steamed Vegetables

• 1 medium zucchini, diced
• 1 medium yellow summer squash, diced
• 1 stalk broccoli florets, chopped into bite sized pieces
• 2 cups spinach
• 2 slices of red onion
• 1/2 tsp thyme
• 2 Tbsp olive oil or coconut oil
• sea salt to taste

Chop the vegetables. Add water to your steamer and bring it to a boil while you are chopping the veggies to save time. Add the vegetables to the basket, then reduce the heat and steam for around 10 minutes, or until the vegetables have reached the desired softness.

Serve the vegetables drizzled with either olive oil or coconut oil. I've used 2 Tbsp in this recipe, but be sure to adjust the amount to suit your needs. Sprinkle with thyme and sea salt.

You can use many other vegetables in this recipe. Just be aware that some vegetables, such as cabbage, will take longer to steam. Add them to the steamer first, then add the other vegetables later for best results.