Green Bellpepper and Carrot
This Green Bellpepper and Carrot recipe is a perfect choice for anyone looking to enjoy a healthy, low-carb, low-sodium, and low-sugar meal. Crafted with fresh green capsicum and carrots, and lightly sautéed in extra virgin coconut oil, it's not only healthy but deliciously satisfying. Ideal for ...
Ingredients
- 1 tsp(s) Extra Virgin Coconut Oil
- 180 g Carrots, raw
- 98 g Capsicum - Green
Instructions
- Prepare your vegetables by washing them under cold water. Then, thinly slice the 98.00 g of Capsicum - Green and peel and slice the 180.00 g of Carrots, raw into thin strips or rounds, as preferred.
- Heat 1 tsp of Extra Virgin Coconut Oil in a pan over medium heat.
- Once the oil is hot, add the sliced bell pepper and carrot to the pan and sauté for about 10 minutes, or until the vegetables are tender but still crisp.
Nutrition Information
- Calories: 51
- Carbohydratecontent: 9
- Fibercontent: 2
- Sugarcontent: 4
- Sodiumcontent: 44
- Proteincontent: 1
- Fatcontent: 2
- Saturatedfatcontent: 0
- Monounsaturatedfatcontent: 0
- Polyunsaturatedfatcontent: 0
- Unsaturatedfatcontent: 0
- Transfatcontent: 0