Garlic & Dill Vegetables

1. In a large skillet over medium-high heat, melt the garlic ghee, then place the carrots into the pan. Season with sea salt and black pepper to taste. Cook the carrots until they become brighter in color and just begin to brown on the edges – this will take approximately 10 minutes.
2. Next, add the zucchini to the pan along with the dill and the garlic powder. Stir to combine. Continue to cook until the zucchini is slightly browned on the edges – approximately 3-5 minutes.
3. Once the vegetables are cooked, plate them and serve warm with eggs and bacon for breakfast or as a side to any meal

prep time:
cook time:4 min
ready in:
21 Day Sugar Detox
Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.
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  • 1 Tbsp. of garlic ghee (or any other safe cooking fat you like)
  • 4-6 carrots, julienned--about 1 cup (cut into 2-3" by 1/4" pieces)
  • sea salt and black pepper to taste
  • 1 large zucchini, julienned--about 1 cup
  • 1/2 tsp. dried dill
  • 1/2 tsp. garlic powder