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Rainbow Veggies on Flatbread

It’s so easy for me to take for granted the things I need in order to enjoy my most valued children and grandchildren! I am in such gratitude for those who have made my freedom possible. As I thought about my recipe this week, I couldn’t stop thinking about how vegetables give me that same deep sense of gratitude. My freedom and my health are at my core of well being.


This is a simple collection of colors of the rainbow from nature and plopping them gently onto a super nutritionally dense flatbread made from zero gluten, lots of fiber and protein.


Sauté these three ingredients with a splash of avocado oil, til fragrant


1 c chopped onion

3 chopped garlic cloves

1/2 c chopped celery


Add the following colorful veggies to the gently sautéd onion mix. Sauté and cover with 2 T water to steam for 3 min:


1 c chopped combination of red, yellow and orange peppers

1 c small cauliflower florets

1 c chopped zucchini

1/2 c chopped tomatoes

Add some chopped spinach if you want even more nutrition


Toss to combine thoroughly with the veggies:


2 T balsamic vinegar or muun chi Kvass

2 T olive oil

2 T muun chi CoCoFir


Optional:

Spread hummus on your favorite muun chi Flatbread.


Top the flatbread with your warm veggies.


Sprinkle with chopped scallions, slivered almonds and chopped parsley. Serve cut into pizza like slices.

Happy gut!! Happy health!!





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