Simple Vegetable Supper

IMG_0814This week was really busy at work. I have started to integrate into a new department to take over from a lady who will be going on maternity leave in three months. So in addition to my usual work, I am picking up more tasks and spent Friday focussed and busy.

I love being busy so it wasn’t exhausting or stressful. When I got home at 7.30pm, I was hungry and tired, so I wanted to have something super nutritious and light that would send me to sleep in harmony.

In a large fry pan I melted some coconut oil.

Add thinly sliced onion and fennel.
Once that has cooked for a few minutes, I added about 1/3 cup of my fish stock so they would soften and absorb lots of flavour.

Then I added some finely sliced Chinese cabbage, spinach leaves, juice of half a lemon and some red chilli.

It is served here with wakame sprinkles, shredded coconut and half an avocado.

This would be great for breakfast too – you could serve with a fried egg on top.

I really enjoyed it and then watched a little Masterchef Australia to get some tips and tricks!!

Enjoy your weekend everyone 🙂

Love Sarah

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