*This post contains affiliate links. See my disclosure policy here.*
Fried Summer Squash is a super-easy recipe that will make it a snap to add some yummy vegetables to your meals.
Yellow summer squash and zucchini are coming out of our garden in full force now. With recipes like this one and several others, we’ve been enjoying having these veggies everyday. I’ve also been shredding any extra squash and freezing it in 2 cup portions in freezer bags to be able to be able to use it during the winter in baked good, like cakes and breads.
Organic Herbamare is my go-to seasoning to pair with vegetables, but feel free to use any seasoning salt that you prefer.
Trim Healthy Mamas this recipe is a Deep S.
- 3 tablespoons coconut oil
- ½ cup diced onion
- 1 medium yellow squash* (around 1 lb.), quartered and sliced in ¼ inch slices
- 1 medium zucchini* (around 1 lb.) quartered and sliced in ¼ inch slices
- ¼ teaspoon Herbamare
- Heat coconut oil in large skillet over medium heat till hot.
- Add onion, yellow squash, and zucchini.
- Sprinkle Herbamare over squash.
- Stir occasionally for about 15-20 minutes until vegetables are tender.
Nutiva sent me a jar of their Buttery Coconut Oil to try for free and I was so excited to receive it, because it was already on my list to buy. I had been seeing it around online, reading what others were saying, and was looking forward to trying it myself. The following opinions are all mine!
I was really curious as to how they came up with a buttery flavor that was organic. This is from Nutiva’s website describing what the buttery flavor is made from:
Our vegan “buttery flavor” is made from pure certified organic non -GMO plants including sunflower, coconut and mint.
One of the first things I thought of using it on was vegetables. Since our family had to quit using cow-dairy several years ago, I really miss the taste of butter and buttery veggies sounded so good. I normally use refined coconut oil when cooking my veggies, so I was really looking forward to trying it this way. I put it together with two of my favorite ingredients that I like to add to broccoli – lemon pepper seasoning and nutritional yeast. If you haven’t tried nutritional yeast before, it gives food a cheesy flavor. With the addition of the Buttery Coconut Oil it was delicious, sort of like a dairy dream.
My family has also been enjoying it on biscuits, toast, and grilled sheep cheese sandwiches. I’ll be needing more of it since our jar is already almost cleaned out. Thank you, Nutiva, for making such a good tasting and healthy way to add butter flavor back in our lives!
Trim Healthy Mamas this Buttery Lemon Pepper Broccoli is an S.
- Place broccoli in pan and add about 1½-2 inches of water. Cover pan and heat to a slow boil for about 10 minutes until fork tender.
- Drain water from broccoli. While the broccoli is still hot add 2 tablespoons of Nutiva Buttery Coconut Oil and stir. Add in 1 tablespoon of Nutritional Yeast and several shakes of lemon pepper.
- Serve while warm.
Follow me on Instagram and follow the #ConsciousCurators to find more recipes using Nutiva’s new Buttery Coconut Oil or Red Palm Oil. I’ve never ordered directly from Nutiva before, but their website says they have free shipping on orders over $30.
*Nutiva gave me a jar of their Buttery Coconut Oil for free to try out in a recipe. Opinions are all mine.
This post contains affiliate links to Amazon. See my disclosure policy here.
Fried green beans is an easy and delicious side dish. I like to keep frozen green beans on hand to quickly round out a meal. When I was growing up, I think I was the only one in my family who didn’t like green beans, but frying them like this made me come to love them. They have such a great texture and flavor.
I use gluten-free Herbamare organic seasoning salt in my recipe, but feel free to use your favorite seasoned salt blend. Make sure to check ingredients if needing to be gluten-free.
Trim Healthy Mamas one serving of this recipe is an FP. The fat is 5 g and the net carbs are 6 g. Depending on what you serve it with it can be an FP, S, or and E.
- 2 lbs of frozen green beans
- 3 tablespoons coconut oil
- 3 cloves garlic, crushed
- 1 teaspoon Herbamare or your favorite seasoning salt
- Heat coconut oil in large frying pan over medium heat until melted.
- Add frozen green beans and spread out in pan. Cover with lid and cook for 10 minutes. Stirring a couple of times.
- Remove lid after 10 minutes and continue frying. Add in Herbamare seasoning salt.
- Continue frying and stir occasionally for another 10-15 minutes. Add in crushed garlic for the last couple of minutes. The beans are finished when you have a nice mixture of green color.