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"3 garlic cloves (per 3 large chayote), chopped. 2 Roma tomatoes, chopped. 8oz fresh mushrooms, chopped. Pinch or two sea salt, pinch of two crushed red pepper flakes. (Optional: apprx. half large red bell pepper). 1/2 cup sprouted grains bread crumbs (apprx. 2 slices, toasted). 1 egg whisked (backyard & pastured FTW). 1 tsp. dried basil, 1 tsp. dried thyme. 20 Kalamata olives, pitted, chopped. Directions: Heat few tablespoons of extra virgin coconut oil in a large sauce pan. Sauté garlic till golden. Add mushrooms, tomatoes, red bell pepper, seasonings. Cook until tender. (We cooked till water/excess moisture disappeared). Remove from heat. Add bread crumbs, olives. Wait until heat dissipates, then add egg."
The Instagram Team
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