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I wasn’t always a veggie lover…

But, now I LOVE to make some fresh veggies for breakfast, lunch or dinner.  There is really nothing like buying local and eating local.  It is the best to buy fresh or eat from your own garden.

A local farmer in our area has a wonderful array for fresh veggies throughout the winter due to having a heated greenhouse.  Not only does it save us money to buy a veggie box local and fresh, but it tastes so much better than any organic or conventional stuff.  And, you know the nutrient content is so much higher because it wasn’t shipped hundreds of miles to land in our tummies.   Plus, I know that they don’t spray any of their produce so I know I’m getting truly organic even if it isn’t marked as such.

I’m not trying to freak you out or anything.  But, here is a huge bummer that you need to know about.  

USDA organics are NOT all they are cracked up to be.  Most of us who purchase organic produce want to avoid cancer causing pesticides.   Unfortunately, the truth is that the certain pesticides are approved for use on organic products.  Although, some of these pesticides are more “natural” in nature than conventional ones, many you still would most likely rather not have in your food either.

I know, our food system is a mess.  But, no use in worrying about it.  We all need our veggies store-bought or local. 

The best remedy is to grow your own or find a local farmer with sustainable farming practices. Although I can’t claim to be an expert gardener, there are many ways to grow some of your own produce even if you don’t have much space.

The closer to home is always better.  If you want the healthiest and tastiest option.

I wanted to share with you this easy peasy side dish recipe for delicious veggies.  They are so yummy!

Ingredients:

4 red potatoes
small head of broccoli
small head of cauliflower
4T coconut oil (I like this brand)
2T pastured butter (I like this brand)
1/2 tsp garlic powder
1/2 tsp unrefined salt (I like this brand)

Directions:

Preheat Oven to 400 degrees.
Melt butter and coconut oil in an oven proof dish in while the oven heats.
Chop potatoes, broccoli, and cauliflower in to bite side pieces.
Once fats are melted add garlic and salt and then veggies and potatoes. Toss to cover them well.
Spread out in a single layer in a 9 X 13 glass dish.
Bake 45 minutes until potatoes and cauliflower begins to turn golden brown.

We ate this yummy recipe along side homemade hamburgers cooked in a sizzling cast iron skillet.  We wrapped our fantastic Paleo hamburgers in some tasty local lettuce.

I hope you enjoy them as much as I did! 

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