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Pan Fried Veggie Skillet

This simple yet deliciously satisfying medley of veggies is one of our staple sides and a great, nutrient-packed addition to practically any dish. You can eat it for breakfast as a side with eggs, add it to a taco salad for lunch or in a pasta sauce for an added flavor kick. 

Mushrooms are an excellent source of beta glucans, which is prebiotic fiber that helps to balance the gut microflora and supercharged with immune-boosting properties. Try our vegan mushroom bone broth and you'll never turn back! Onions contain flavonoids, immune-boosting plant compounds that actually interact with the cannabinoids in the endocannabinoid system through the Entourage Effect, a term describing the synergistic effects of cannabinoids, terpenes and flavonoid compounds in plants on our health. Jalepeno peppers are full of vitamins A and C and capsaicin, the spicy compound responsible for its pain relieving and weight loss benefits.

Panfried Veggie Skillet

panfried veggie skillet



6 Large Mushrooms, sliced medium thick (we used shitake but you can use button or get creative with baby portabellos)

1 Small Sweet Onion, diced into 1/2 inch cubes 

1/2 Jalepeno, sliced thinly

4 cups Baby Spinach

Olive Oil to cover bottom of pan

Himalayan salt, to taste 

Black pepper, to taste

Cooking Instructions:

1. Preheat frying pan (we used a 12" saucepan) on medium heat.

2. Add mushrooms, onions and jalepenos once pan is hot (it will sizzle if it is hot enough).

3. Evenly distribute in pan and cover, stirring occasionally.

4. Add spinach once veggies are soft and onions transleucent.

5. Ready once onions are caramelized and mushrooms are browned.

6. Serve immediately or refridgerate all or a portion and add to another dish.

Serves 4