Recipe: Triple Veggie Skillet {Whole30, Paleo}

Healthy, filled with vegetables, and a delicious way to start your day. Let’s make this Triple Veggie Skillet.

I did my sixth round of Whole30 (where you give up dairy, alcohol, grains, legumes, and sugar for thirty days) last month, and even though it’s over, I’m still going strong with most of the guidelines. To be honest, I just feel better when I do, and although I’ve brought back my coffee light and sweet, I’m just going to keep on keeping on. Feed yourself good food, and you feel good. Sometimes it really is that simple.

So with that in mind, I spend a few hours on the weekend to prep food and meals for the week. It’s a huge key to my success on Whole30, and just sets me up for a much easier week food-wise.

Yesterday afternoon, I made this Triple Veggie Skillet for breakfasts this week. This morning I paired it with two eggs up and avocado, and it truly was one of the most satisfying breakfasts I’ve had in a long time. I made mine with tomatoes, potatoes, and spinach, but you could certainly mix-and-match the vegetables with others. Super simple to make, using basic ingredients, I just don’t think you can go wrong with food cooked in bacon grease. Am I right? ;)

Triple Veggie Skillet
Recipe courtesy of Cate O’Malley

Ingredients
1 package no-sugar bacon, diced
15 tiny potatoes, diced (sometimes they’re called petites or creamers)
1 white onion, diced
2 roasted red peppers, sliced
1/2 pint cup cherry tomatoes, halved
5 oz. baby spinach
2 garlic cloves, minced
Salt and pepper to taste
coconut aminos
hot sauce

Directions
In a large pan over medium heat, add bacon and let cook. Once it’s cooked, remove the bacon from skillet and place on a paper towel to let it drain a bit. Leave the rest of the bacon fat in the pan and add the potatoes. Once the potatoes start softening (about 5 minutes), add the onion, salt, and pepper. Cook 5-6 minutes, or until the onions start to get soft. Add the cherry tomatoes, roasted red peppers, and the spinach. Add the bacon back in.  Cook for 4-5 minutes or until the spinach starts to wilt and the tomatoes get soft. Stir to make sure it’s all combined, remove from heat, add dash of hot sauce and coconut aminos. Check for seasoning and add more salt and pepper if necessary, and serve.

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