SERVES 4 Ingredients 1 Tbsp avocado oil 2 lbs zucchini, sliced into 1⁄4″ coins 1/2 fennel bulb, minced 2 Tbsp balsamic vinegar Salt and black pepper to taste Fresh mint, chopped (optional) 2 tbsp shaved parmesan or pecorino cheese Directions Heat the oil in a large sauté pan over medium heat. Add the zucchini and fennel and sauté until the zucchini is tender and lightly browned, about 7 to 10 minutes. Add the balsamic and cook until the liquid has thickened and clings to the zucchini, about 3 to 4 minutes. Season with salt and pepper, and stir in the mint, if using. Top with cheese.
Super easy, delicious and won't leave you bloated. 1 medium head cauliflower, cut small pieces 1 tablespoon avocado oil pink himalayan salt 4 slices bacon (uncooked), chopped 1 green onion, diced (extra to garnish) 1 cup shredded sharp cheddar cheese Preheat oven to 400 degrees and cover a sheet pan with parchment paper. Toss cauliflower with avocado oil and spread on sheet pan. Sprinkle with salt. Add bacon and green onion to pan. Bake for 25 minutes. Take out of oven and add cheese, bake 5 more minutes. Garnish with more green onion.