Heat the avocado oil in a skillet over medium-high heat.
Add chopped vegetables and sauté for 5–7 minutes until just tender.
Season with garlic powder, salt, and pepper.
Remove from heat and garnish with fresh herbs if desired.
Serve warm and enjoy the clean flavor and health benefits!
Serving and Storage Tips:
Serve as a side dish with grains, protein, or on top of salads.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently to avoid further oil breakdown.
Variations:
Try different high-smoke-point oils like ghee, refined coconut oil, or rice bran oil.
Use different vegetables or add protein like tofu or chicken.
Add a splash of lemon juice or tamari for extra flavor.
FAQ:
Q: Why shouldn’t I use olive oil or flaxseed oil for cooking?
A: These oils have low smoke points and break down at high heat, which can produce harmful free radicals and ruin the taste.
Q: What’s a “smoke point”?
A: It’s the temperature at which oil starts to smoke and degrade—leading to poor flavor and health risks.
Q: Can I still use olive oil?
A: Absolutely! Use it raw for dressings, dips, or drizzling over finished dishes for the best taste and benefits.
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