Sauteed Zucchini and Red Onion

“Are you like other dietitians…or are you different?”

I have been asked this question many times. Most notably by Holly Hutchison and Dr. Judy Gianni. Holly Hutchison, managing partner of the Reproductive Health Center, first asked this question after hearing me on a radio show I did years ago. She and her brother Dr. Scot Hutchison understood what proper nutrition could do for their patients trying to conceive, and they wanted to work with a dietitian that they could trust. Dr. Gianni is a naturopathic physician I recently met for coffee so that we could learn more about each other’s practices.

The conversation goes something like this…

“Some dietitians teach their patients that a carb is a carb; white bread is equal to quinoa and therefore can be exchanged for one another…are you like other dietitians or are you different?”

My response typically goes something like this…

“No, you cannot swap empty calories for nourishing foods. And yes, I am different.”

What did you have for breakfast today?

Just before I left meeting with Dr. Gianni, she asked, “What did you have for breakfast today?” This lady is smart. What an excellent question to ask to gain a unique perspective regarding where a healthcare practitioner is coming from. I was happy to share with her my new favorite breakfast, which does not contain refined grains or any added sugar, it is high in protein and healthy fats, and best of all, contains tons of veggies, lots of color and is super-satisfying!

My (Current) Favorite Breakfast

  • Eggs, scrambled, fried or hard scrambled in extra virgin olive oil or unrefined coconut oil
  • Sauteed Zucchini and Red Onion (below)
  • Salsa, preferably my Dad’s homemade salsa (the secret ingredient is carrots)
  • Avocado, either slices, smashed or guacamole

The day that Dr. Gianni asked I was lucky enough to report my Dad’s salsa AND an avocado “dip” that he made with garden greens, chilies and avocado pureed in the Vitamix.

Sauteed Zucchini and Red Onion

Serve this as a side for just about anything. I serve it with Mexican dishes and I also like it with a thick, chunky tomato-meat sauce as an alternative to pasta. Whenever I make this dish, I make a lot so that I can have leftovers with breakfast for a couple days.

Ingredients

  • Organic zucchini, about 1 per person
  • Red onion, about 1 per 4 zucchini
  • Extra virgin olive oil
  • Iodized salt
  • Ground black pepper
  • Optional herbs: cilantro or oregano
  • Optional additional veggies: organic tomatoes or organic bell pepper

Instructions

  1. Get a sauté pan ready.
  2. Cut ends off of zucchini.Then slice in half, and then halves again. Then dice.
  3. Place in a cold sauté pan as you go.
  4. Dice onion and add to pan.
  5. Drizzle with olive oil and place on stove over medium heat.
  6. Sprinkle with a bit of salt and ground pepper.
  7. Toss it all together. Continue to mix it around as it cooks. I like to let it cook slowly for 20 minutes or so until the zucchini is pretty soft. You may not like soft zucchini. Cook it as long as you like.

Nutrition Details

Gluten-free, dairy-free, vegan

http://www.nourishingresults.com/what-did-you-have-for-breakfast-today/

Material on this blog is provided for informational purposes only. It is general information that may not apply to you as an individual, and is not a substitute for personalized nutrition or health advice or healthcare. Never disregard medical advice or delay seeking medical care because of something you have read or accessed through this website.

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