Roasted Broccoli

Super simple, and tasty! Broccoli has never been an easy vegetable for me to eat. So, I am always trying to find better ways to make it or add it to something, since it’s so good for you.  This is one of my new go-to’s for broccoli.

Roasted Broccoli
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Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

2-4 servings

Roasted Broccoli

Always trying to find healthy (and tasty) recipes that are clean, dairy-free, and yummy. We all need more vegetables in our lives, so add this recipe to your next meal, and maybe it will be your new favorite too.

Ingredients

  • 2 heads of broccoli
  • 2 tbsp coconut oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper (can substitute for cayenne pepper if you like it spicy)
  • Juice of half a lemon

Instructions

  1. Preheat oven to 425 degrees.
  2. Cover a baking sheet with tin foil.
  3. Slice the broccoli in thin pieces, so they can lay flat on the baking sheet.
  4. In a large bowl, toss the coconut oil, garlic powder, salt and pepper with broccoli to coat.
  5. Transfer broccoli to baking sheet.
  6. Roast in oven for 10 minutes, then remove and flip broccoli pieces. Roast for another 10 minutes.
  7. Remove from oven and lightly drizzle with lemon juice.
  8. Serve!
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Zucchini Cakes

Just another good way to get your veggies in. These make a great snack, or as a side dish with some protein.  I also make vegetable cakes the week prior.  I had a bunch of random vegetables in my refrigerator that I needed to finish off (broccoli, asparagus, red pepper, onion, zucchini), so I put them in the food processor, and pulsed them to a small chop, and pretty much added the rest of the ingredients (corn, flour, water, seasoning) and cooked them the same way.  Those were super tasty as well.

Zucchini Cakes
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Prep Time: 20 minutes

Cook Time: 20 minutes

45 minutes

approximately 8 cakes

Zucchini Cakes

There can be many variations to this recipe....meaning, add more vegetables, substitute the flour for regular flour, or another gluten free flour you choose, change up the spices used, to your liking (add cayenne for instance). Have fun creating your own rendition. And create a sauce to go with them. I am dairy free these days, so no sauce, but sour cream or a chipotle mayo would be tasty.

Ingredients

  • 2 large zucchini, grated
  • 3/4 cup garbanzo bean flour
  • 1/4 cup water
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 grated parmesan cheese
  • 1/2 cup corn
  • High-heat cooking oil (avocado, coconut, grape seed)

Instructions

  1. Add all ingredients to a large bowl.
  2. Mix to combine. Should be gooey-like.
  3. Heat oil over medium heat in a large skillet.
  4. Form small patties with batter, and add to skillet.
  5. Cook about 4 minutes each side, until golden brown.
  6. Remove from pan, and serve warm, or let cool and refrigerate for up to 4 days.
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Zucchini Noodle “Zoodle” Salad

When you are looking for new ideas on salads, or how to eat your veggies, this is a great one….and fairly simple to make.

Zucchini Noodle “Zoodle” Salad
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Prep Time: 20 minutes

50 minutes

6-8 servings

Zucchini Noodle “Zoodle” Salad

This is a perfect, light and healthy salad, great for barbeques or potluck parties. Add grilled shrimp for protein, or serve along side your protein of choice.

Ingredients

  • 4 large zucchinis
  • 1 cup cherub tomatoes, sliced into quarters
  • 1 cup parmesan cheese, grated
  • 2 cobs of corn, cooked, corn kernels removed
  • 1/2 cup red or orange bell pepper, chopped
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp pesto sauce (homemade or store bought)
  • 4 tbsp olive oil

Instructions

  1. You must have a tool to spiral cut the zucchini. You can buy one at any home store. Cut off the ends of each zucchini and spiral into a large bowl. They should look like noodles.
  2. Add the tomatoes, cheese, bell pepper, red onion and corn to bowl.
  3. In a small bowl, mix together the pesto sauce and olive oil to create a dressing.
  4. Pour dressing over zoodle mixture, and with your hands, gently toss to coat.
  5. Refrigerate for at least 30 minutes before serving.
  6. Add extra grated parmesan cheese on top when serving, if desired.
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Kale Salad

Recently, I ordered a kale salad from a couple different restaurants, both of which serve them with Lacianto Kale, cut into thin ribbons, with a lemon-like vinaigrette, a cheese and something sweet.  They were both delicious, and both slighlty different. So I decided to make my own rendition of it.

Kale Salad
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Prep Time: 15 minutes

Cook Time: 10 minutes

25 minutes

2 servings

Serving Size: 1 cup portions

Kale Salad

Lacianto kale has dark blue-green leaves with a slightly wrinkled and firm texture. Its taste is slightly sweeter than the curly kind. Add the lemon vinaigrette, and mix'ns and you have a lovely, healthy, tasty salad.

Ingredients

  • 1 bunch Lacianto Kale, sliced into ribbons (a chiffonade cut)
  • 1/4 cup gala apple, sliced thin and into sticks
  • 2-3 tbsp blue cheese crumbles
  • 2 slices of cooked bacon, chopped
  • Juice of 1/2 lemon
  • 3 tbsp olive oil
  • 2 tsp honey
  • Dash of salt and pepper

Instructions

  1. In a medium bowl, add the kale. Set aside.
  2. In a small bowl, combine the lemon juice, olive oil, honey, salt and pepper.
  3. Pour desired amount of dressing on kale, and use your hands to coat the leaves evenly.
  4. Add the apple, blue cheese and bacon. Gently toss to combine.
  5. Serve! It's that simple.
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