Green Bellpepper and Carrot

Instructions

1. 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.
2. Heat 1 tsp of Extra Virgin Coconut Oil in a pan over medium heat.
3. 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.