Serves 2- 4 | 30 minute prep/cook
- Coconut oil as needed for cooking
- 1 large potato, diced
- 1 medium carrot, diced
- 1/2 cup onion, diced
- 1 cup mushrooms, sliced
- 1 teaspoon garlic salt (or to taste)
- 1/2 teaspoon pepper (or to taste)
- 1 cup green bell pepper, diced
- 1 cup tomato, diced
- 1/2 cup spinach
- 1/8 cup flax seeds
Add coconut oil to a large, non-stick skillet on medium-low heat. Add potatoes, carrots, onions, mushrooms, garlic salt, and pepper. Cook for 10 to 15 minutes, or until the potatoes start to soften.
When the potatoes start to brown, add the bell pepper and cook for another 5 to 10 minutes.
Turn off the heat. Add tomatoes, spinach, and flax seeds. Stir to combine and serve.
Original MealGoodFeelGood recipe