I know, it’s been done before. But here’s the thing. I hate broccoli. I hate everything about it- that it looks like little trees (decepticons!), the smell, the taste. Since it’s sorta the super food of all super food, I’ve been working on finding a way to like it. And I think I’ve finally found my recipe. It’s garlicky. It’s cheese-y. Dare I say it’s delicious? I dare.
What You’ll Need:
lots of broccoli florets
2 TBSP olive oil
2 TBSP nutritional yeast
1 TBSP minced garlic
salt and pepper
Gently coat the broccoli in olive oil and mix in all other ingredients. Pour onto a baking sheet and roast on 425 for 20-25 minutes.
If you have enough self control, put it on a plate and eat it. I’m not ashamed to say it- I ate it all straight from the pan. Enjoy!
Avocado = Amazing. Seriously. They promote heart health, have anti inflammatory benefits, and provide lots of key vitamins like B6, K, C, and E.
My current favorite way to eat them is as a dip for pretzels. This would also be tasty spread on toast of your choice. I mash an avocado, add 2 tablespoons nutritional yeast, a bit of crushed red pepper, and a few drops of lime juice.
This may be my favorite recipe. Ever. It’s Caesar-y (totally a word!) and spicy thanks to the Sriracha.
Normally I like my salads to have many layers, textures and to be on the lighter side. I like pairing spinach with strawberries, pecans, and a light, fruity dressing. But sometimes you just need comfort food. Caesar salad hits the spot every time. I fill a giant bowl with spring mix, spinach, homemade croutons and dip it by the forkful into a side of dressing. You could also turn it into a wrap or eat it the way my daughter does- as a dip for tortilla chips.
Sometimes a girl just needs chocolate and nut butter.
I used to make these with muffin liners. While shopping with my daughter this morning I found candy molds. I’ll gladly make my life simpler for $1.99.
This is my go to recipe when I’m not super lazy and scooping peanut butter out of the jar with a piece of chocolate.