Broccoli

Green Detox Soup

January 12, 2018 by Dani 4 Comments

I just love to have a rich, flavorful, nutrient dense soup (just like this one) to sip on throughout the colder months.

It’s and easy and delicious way to support the body, boost the immunity and help to clean and balance out your system.

Jam packed with kale, zucchini, onions, broccoli, garlic and ginger this soup will flood your body with antioxidants, vitamins and minerals and you won’t even notice because all you’ll be too busy thinking about how good it tastes and how great it makes your body feel.

I love to make a big pot on the weekend and then store them in mason jars to have a quick and easy grab and heat lunch.

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Popcorn Broccoli (Video)

December 3, 2017 by Dani 14 Comments

Salt + pepper + olive oil + garlic.

This, my friends, is a winning combination that will never let you down.

I pair this combination with my roasted broccoli ALL time as a go-to side dish in our house and everyone loves it.

It’s quick.

It’s simple.

And yes, it just so happens to be be good for you (lol, don’t tell my kids!).

Sometimes we make double batch, toss it all in and big bowl and eat it with out fingers (that’s why I call it popcorn broccoli).

I promise, once you try your broccoli this way, you will be obsessed (in an good way!).

Veggie + Noodle Salad (Easy Make Ahead Lunch Idea)

October 6, 2017 by Dani 2 Comments

If you like a make ahead recipe that’s perfect for lunch boxes, look no further. This easy Veggie and Noodle Salad is super easy to make (and kid-friendly!).

It’s a very flexible salad, so feel free to tweak the ingredients if you need to and use what you have on hand.

This dish is one of three recipes I made with No Yolks Noodles (you can see all three in the video below, this recipe starts at 6:35). If you like noodle recipes like this one, be sure to check out my Short Cut Chicken Noodle Soup + my Lentil Kale + Noodle Bowl.

Crunchy Broccoli Salad

July 7, 2017 by Dani Leave a Comment

A lot of people think that broccoli needs to be cooked to be enjoyed but the truth is that raw, crunchy broccoli can make for a sweet, flavorful salad as well.

Pair that with the flavors and textures of sunflower seeds, almonds, and dried cranberries and you’ve got yourself a quick and delicious broccoli salad.

I kept this recipe super simple by using Bolthouse Farms Organic Signature Blue Cheese Dressing. #sogood.

Broccoli + Apple Salad

September 16, 2016 by Dani 15 Comments

Scroll down to watch the video.

I just love the change of ingredients that come with the change of seasons. It keeps things super fun and fresh in the kitchen (which also means in my mouth and in my belly!).

This simple salad pairs two of Autumns most delicious ingredients; apples + broccoli.

Remember; what grows together, goes together. So anytime you pair seasonal ingredients together, you can trust that they will taste great.

For the creamy dressing, I subbed in 3/4 cup of plain Greek yogurt for most of the mayo, but still left 1/4 cup of real mayo in for good measure. You can certainly do all yogurt or all mayo, if you prefer. Really any and all of it would work.

This salad is a great side dish for just about any meal and it’s perfect to bring along to a cookout or potluck as well.

Broccoli + Cheddar Scramble – A Veggie Short Cut

October 15, 2015 by Dani 7 Comments

Watch the step by step video HERE.

This is one of my favorite breakfast combos. A quick saute of broccoli, topped with an egg (and some extra whites and finished with shredded cheddar cheese. Fast, easy, clean + delicious!

Dairy-Free Broccoli Stem Soup

June 1, 2015 by Dani 35 Comments

Scroll down to watch the video.

I can’t even tell you how many years I spent throwing my broccoli stems in the garbage. I didn’t even think twice about it until I discovered how delicious the stems actually are. Come to think of it, I’m not even sure why I just assumed they were any less delish than the florets, but I digress…

Here’s the simple truth of it, broccoli stems are as delicious as the florets and if you have a really fresh head of broccoli, dare I say, the stems can be even more sweet and tender than the florets.

And while this Broccoli Stem Soup is one of my favorite ways to use them stems, here are 5 more ways I love to use my broccoli stems:

Slice them into coins and stir-fry with a little ginger, garlic, say sauce, and sesame oil.
Finely chop them and toss them into a salad.
Saute in some coconut oil and scramble them into my eggs (they are great in frittatas and omelets as well).
Slice them into coins and roast at 400 for about 20 minutes (very similar to my Popcorn Broccoli only made with the stems).
Slice them into thin rounds and use as a ‘chip’ to dip into hummus or guacamole.

What about you guys? Do you save your broccoli stems? What creative ways do you find to use the stems?

Print Recipe

Dairy-Free Broccoli Stem Soup

Yield: 4 servings (1 1/4 cup each)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

If you want to keep this recipe vegan and vegetarian, simply replace the chicken broth with veggie broth or water.

Ingredients:

1 tbsp olive oil
1/2 an onion, sliced into half moons
2 cloves of garlic, chopped up
The stems from one head of broccoli, sliced into thin coins (about 4 cups)
Salt and pepper to taste
3 cups of low-sodium chicken broth

Directions:

Heat olive oil in a medium pot and stir in onions, garlic, and broccoli stems. Season the veggies with some salt and pepper and allow to cook for about ten minutes being sure to stir a few times to ensure nothing burns.
Once the veggies have become tender pour the chicken broth into the pot. You can add more or less broth depending on how thick or thin you like your soup. Shut off the heat and blend up your soup (*It’s probably a good idea to let the soup cool just a bit before blending and be careful not to fill your blender more than halfway with your soup otherwise you run the risk of the soup exploding all over).
Blend for about 10-15 seconds or until the soup is all blended up. You could add little more broth if you want your soup to be thinner. Taste your soup. Adjust your seasonings and enjoy!

Nutrients per 1&1/4 cup: Calories: 71; Total Fat: 3.7g; Saturated Fat: 0.5g; Cholesterol: 0mg; Carbohydrate: 7g; Dietary Fiber: 0.3; Sugars: 0.9g; Protein: 3.8g

Brown Rice And Broccoli Quesadilla

October 16, 2013 by Dani 3 Comments

Here it is. The third and final recipe from the ‘Brown Rice Recipes In Under 5 Minutes’ video.

This is literally a dinner you can make in 5-minutes, provided you’ve got some cooked brown rice and left over veggies in the fridge.

And remember, you can make a big batch of brown rice on the weekend, leave a container in the fridge for the week, and then freeze some for the weeks to come; this way you cook once and eat many, many times!

Another option is frozen brown rice from the grocery store. I have tried pre-frozen brown rice from both Trader Joe’s and Whole Foods, and both taste great and provide a quick solution when you don’t have anything pre-prepped in the fridge.

Broccoli & Cheese Breakfast Casserole

July 23, 2010 by Dani 14 Comments

Broccoli & Cheese Casserole – Clean & Delicious®

This Broccoli and Cheese Breakfast Casserole was inspired by a recipe I found over on Kalyn’s Kitchen. I know you guys know who Kalyn is by now, she writes a delicious food blog packed with South Beach Friendly recipes. And the great thing about Kalyn’s blog is that you don’t have to be on the South Beach Diet to enjoy all of her nutritious recipes!

Now in case you haven’t noticed by now, I am a huge egg fan. I love quiches, casseroles, friattas, scrambles, you name it – eggs are just so versatile. You can mix them with just about anything and enjoy them just about anytime of the day. They are good hot, cold, and room temperature, so really… what’s not to love??

Often times when I am making an egg based dish I mix the whole eggs with some egg whites. It makes the finished dish a bit lighter and does not sacrifice the flavor at all. In my opinion, it’s a win-win.

And the fact that Katie loves my egg concoctions actually makes this dish a win-win-win!

I never realized how much effort it would take to feed a little one nutritious foods. There really is a bit of diligence involved. Sometimes it just seems like it would be so much easier to feed Katie ice cream sandwiches for dinner (she never says no to those!).

I find that eggs, whole wheat pasta with tomato sauce, and smoothies are my “Katie default foods”. If she is not interested in the main meal, these are all quick and nutritious options that I turn to in order to ensure that she doesn’t end up eating a box of cheerios for dinner!

But I digress.

This casserole is very similar to frittata except that it is made in a glass pyrex dish and there is no stove top cooking involved. You just pop all of the ingredients into the pan and pop it in the oven.

I will definitely turn to this type of casserole the next time I am having people over for breakfast or brunch. It is the perfect dish to entertain with!

Have you guys ever made an egg casserole before? What are your favorite fillings?

Print Recipe

Broccoli and Cheese Breakfast Casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients:

5 cups of fresh broccoli florets
1 tsp garlic powder
1 tbsp curry powder
12 eggs
12 egg whites (or 1 ½ cups)
¼ cup 2% milk
Salt and pepper to taste
¾ cup of grated part skim mozzarella
¾ cup of grated low fat sharp cheddar

Directions:

Preheat over to 375. Spray a glass 10x14 casserole dish with cooking spray.

Cut broccoli into small florets and steam for two minutes or until just tender. Toss broccoli with garlic powder, salt and curry powder. Set aside.

Combine eggs, egg whites, milk, and black pepper in a large bowl and beat with a fork or a whisk until all of the ingredients are well combined.

Layer seasoned broccoli on the bottom of the casserole dish and evenly sprinkle the cheese over the broccoli. Pour the eggs over the broccoli and cheese and use a fork to make sure that the broccoli is evenly distributed through out the eggs.

Bake for about 30 minutes or until the top is slightly browned and the eggs are cooked through. Enjoy!

Serves 8.

Nutrients per 1/8th of recipe: Calories: 217g; Total Fat: 10.9g; Saturated Fat: 4.6g; Cholesterol: 286mg; Sodium: 329mg; Carbohydrate: 4.5g; Dietary Fiber: 2.1; Sugars: 1.8g; Protein: 21.8g

Broccoli And Chicken Quesadillas (Video)

January 28, 2010 by Dani 9 Comments

Pre-Baby = Dani makes fast, easy, nutritious meals.

Post-Baby = Dani makes faster, easier, nutritious meals.

And simply put, “Unless we’re talking peanut butter and jelly, it doesn’t get much faster or easier than quesadillas.”

I was ADDICTED to these for like a month. I ate them nearly every day and with lots of different combinations! The broccoli and chicken just so happen to be one of my favorite combinations but you can stuff these babies with all sorts of things. Some alternative stuffing suggestions would be:

Black beans
Spinach
Shrimp
Sweet potatoes
Turkey
Mushrooms
Peppers and Onions

These are just a few ideas, but by all means just grab whatever you’ve got hanging around in the pantry or fridge, and stuff away!! It’s really just that easy 🙂

I especially like this meal because it’s healthy and nutritious, but makes you feel like you are eating something really indulgent and naughty (and we all like to feel a little naughty sometimes).

But enough of my babbling already… watch the video.

Print Recipe

Broccoli And Chicken Quesadillas

Yield: Serves 1-2

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Ingredients:

2 ounces of pre-cooked shredded chicken
½ cup of steamed broccoli, chopped up
1/3 cup of part skim shredded mozzarella cheese
1 whole grain tortilla (I like Ezekiel)
2 tbsp plain, no fat Greek yogurt
1 tsp red pepper sauce

Directions:

Combine Greek yogurt with hot sauce and set aside.

Heat chicken and broccoli in a large non-stick pan over medium heat. Once heated through, remove from the pan and place in a medium bowl.

Toss chicken and broccoli with salt, pepper and garlic powder and then set aside.

Place tortilla in the hot pan and allow to heat through on one side. Flip the tortilla and sprinkle half of the cheese over one half of the tortilla. Top cheese with broccoli and chicken and then sprinkle the rest of the cheese over the top.

Using a spatula, fold the tortilla over on to itself (into a half moon) and top with something heavy (i.e. a weighted pan or my personal favorite, a teakettle). Allow to cook for a minute or two, or until the bottom is lightly browed. Flip the tortilla and cook for another minute or two on the opposite side.

Remove the Quesadilla from the pan and allow to cool for a minute or so before cutting into wedges. Top with spicy yogurt and enjoy!!

Nutrients per Quesadilla: Calories: 390; Total Fat: 13.6g; Saturated Fat: 6.2g; Cholesterol: 74mg; Sodium: 451mg; Carbohydrate: 29.1g; Dietary Fiber: 6.1g; Sugars: 1.7g; Protein: 36g

Chicken And Broccoli Rotini (Pump Up Your Pasta)

October 3, 2009 by Dani 6 Comments

Chicken & Broccoli Rotini – Clean & Delicious®

Let’s talk pasta again.

Ever notice how easy it is to OVER eat pasta?

It just goes down SO easily! And let’s face it, a serving of pasta is NOT exactly a lot of food.

Let me show you what I mean.

This, my friends, is ONE serving of dry pasta:

One serving of dry pasta is TWO OUNCES:

About A HALF CUP:

Let’s put that into perspective, shall we?

It’s no wonder why it is so easy to over eat pasta!! Any restaurant easily serves at least four times that portion as a meal, and who can blame them? I mean, if you went out to dinner and were served a TRUE PORTION of pasta, wouldn’t you be looking for the rest of the meal?? I know I would.

Bottom line: There is NO WAY one serving of pasta would fill me up. I mean, am I alone here?? Would that fill YOU up?? (by the way, if you’re answer is yes, I think I might hate you.)

SO WHAT TO DO???

First let me say that I’ve learned the hard way (or at least the long way) that eliminating foods from my diet doesn’t work. The more I try to “fight” food, the more food I tend to eat (I like to call this the all OR nothing effect). The minute I say I’m not eating pasta any more, is the same minute I will go out and eat a box of it.

Secret Tip #1 – This is NOT about making pasta the enemy.

So what I try to do is tune into my body and LISTEN to what works and doesn’t work for me (this takes practice but I’m getting better and better at it.)

The three simple steps I usually follow when it comes to pasta are:

1. Start with a Whole Grain Pasta:

There are lots of different levels of whole grain pastas out there. Some (ie. Ezekiel – which nutritionally speaking is a power house) can be much heartier and “grain-ier” than others and may not the best place to start especially if you are new to the world of whole grain pasta.

On the other hand, a blended pasta like Barilla Plus is a great start for anyone looking to upgrade their pasta. It offers more protein and fiber (2g fat, 38g carbs, 4g fiber, 10g protein) than white pasta and although the first ingredient listed is semolina (a.k.a. white flour) it is followed by whole grains like lentils, chickpeas, barley and oats. The flavor and texture are a lot like traditional pasta, and my guess is that you could easily serve this to a “whole grain pasta newbie” without causing a stir!

Secret Tip #2 – Measure out the pasta portion BEFORE you cook it. This is a big help for those of us who can’t keep our fingers out of the pot when cooking. When things are pre-mesaured, you get what you get.

2. Add source of lean protein:

In this case I’m using chicken (a head start ingredient that I
got from the salad bar at Whole Foods) but you could use any source of lean protein that
you’d like. Some ideas might be ground turkey, 96% lean ground beef, shrimp, salmon, kidney beans, chickpeas or tofu.

Protein is not only a building block, but it helps to stabilize blood sugar levels, so take your pick and have at it. But remember… about three or four ounces is all it takes.

3. Bulk it all up with VEGGIES, VEGGIES, VEGGIES:

I went with a family favorite, broccoli, and I wasn’t stingy about it. Use any non-starchy veggies that you like. Perhaps some zucchini, spinach, bell peppers, onions, chard, kale, or cauliflower – use whatever you’ve got on hand. This is where you can really bulk up the meal, and the nutrients, without adding a lot of calories, so I encourage you to go BUCK WILD!

I also tossed in a handful of tomatoes… YUM!

Just to give you a visual perspective on the serving sizes, here is the whole family together:

Not sure if you can tell, but there is twice as much broccoli as there is any other ingredient; and by the way, this is for one serving.

Okay, so once you’ve got your whole grain pasta, lean protein source, and lots of veggies in place, you can add whatever “flavor boosters” you like. These are the GO-TO-BASICS that I ALWAYS have on hand:

Low sodium chicken broth, olive oil, lemon, garlic, salt and pepper. I promise, if you keep these very minimal “flavor boosters” on hand you will ALWAYS be able to make something d’lishes on the fly!

NOW WATCH HOW COOL THIS IS:

By following these simple rules of thumb, I can take ONE serving of pasta from this:

To this:

In about fifteen minutes flat! Pretty cool, huh?

Now THAT is a serving of pasta that I can deal with;).

SO, I turn the mic over to you guys…
Do you have any tricks or tips that you use when it comes to eating pasta?? Any favorite dishes?? Let’s discuss…

P.S. I did another post on this topic a few months back. If you want a little more scoop on this topic/theory, check out my “Whole Wheat Penne w/ Salmon and Greens” video post.

Print Recipe

Chicken And Broccoli Rotini

Yield: Serves 1

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients:

2 oz. dry whole grain pasta (I used Barilla Plus)
2 tsp of olive oil
A pinch of red pepper flakes
1 clove of garlic
3 oz. COOKED chicken breast, cut into bite size pieces
2 cups of broccoli florets
10 cherry tomatoes, halved
¼ cup low sodium chicken broth
Zest of half a lemon
Salt and pepper to taste

Directions:

Cook pasta according to package directions.

Heat one teaspoon of olive oil in a medium non-stick sauté pan. Add chicken, garlic, and red pepper flakes to the pan and cook for about two or three minutes or until the chicken is lightly browned.

Stir in the broccoli, tomatoes and chicken broth and pop a lid on he pan. Cook for three or four minutes or until the broccoli is just tender (I like to leave the broccoli very al dente!).

Remove the lid and toss the pasta with the veggie mix. Top with lemon zest, and one teaspoon of olive oil. Season with salt and pepper to taste and enjoy!

Serves one.

Nutrients per recipe: Calories: 439; Total Fat: 12.5g; Saturated Fat: 1.5g; Cholesterol: 45mg; Carbohydrate: 53.2g; Dietary Fiber: 5.5g; Sugars: 6.5g; Protein: 33.5g

Simply Steamed Broccoli & Sweet Potato Bowl

January 19, 2009 by Dani 13 Comments

As much as I love to cook, I’d be lying if I said that I am always in the mood to cook. On the other hand, I could count on one hand the seldom times in my life when I have not been in the mood to eat! So what’s a girl to do when she is in the mood to eat, but not necessarily in the mood to cook?

Steam up a quick meal, of course!

I’ve talked about steaming before and even made a video to show you guys how easily you can make a meal when you use a steamer. I feel like a lot of people think of steaming as a really boring way to make a meal but the truth is that as long as you season your food when you are done steaming, you can come up with a hundred and one ways to make delicious and healthy food FAST! This is where your pantry comes in good use, so be sure you’re stocked up with at least the very basics when it comes to dried herbs and spices.

And while steaming is technically a cooking technique, it takes very little effort. I mean other than a peanut butter and banana sandwich, it’s not gonna get much easier than this!

Sometimes I make this for breakfast and top it with scrambled egg whites and a couple of tbsps of part-skim cheese (it’s really good). Today, I made this after I came back from my morning workout and man, did it hit the spot! It’s really hearty and very satisfying.

Can you believe that I’m already twenty weeks preggo (half way there)? I can’t. It’s all starting to become a little more real now. The only question is this, “Do we wait for the big surprise ,or do we crumble in and find out the sex of the baby at the ultra sound?” I’m still not sure, but I think I might crumble:).

Print Recipe

Simply Steamed Broccoli & Sweet Potato Bowl

Yield: Serves 10

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

1 small sweet potato (about 5 ounces)
1 cup of broccoli florets
1/3 cup of black beans
A few dashes of curry powder
A dash of garlic powder
1 tsp of extra virgin olive oil
A good pinch of kosher salt and little black pepper

Directions:

Peel and chop your sweet potato. Place in a steamer basket for about four minutes.

Add the broccoli and black beans to the steamer basket and allow to steam for another two minutes or until your potatoes are fork tender and your broccoli is crisp and tender.

Remove beans and veggies and toss with olive oil, curry powder, garlic powder, and salt and pepper. Enjoy!!

Nutrients per serving: Calories: 232; Total Fat: 5.2g; Saturated Fat: 0.9g; Cholesterol: 0mg; Sodium: 171 mg; Carbohydrate: 40.1g; Dietary Fiber: 8.8g; Sugars: 5.1g; Protein: 9.1g

Broccoli “Slaw”

June 6, 2008 by Dani 3 Comments

Don’t ask me why, but it seems every time I went to the grocery store this week I bought broccoli.

Broccoli, broccoli, broccoli.

So when I peeked in the veggie drawer last night to decide what was gonna be for dinner, guess what came pouring out?

Yep, Broccoli! Broccoli and a head of Napa Cabbage.

I’m pretty sure I’ve mentioned it before, but I’m a big fan of slaw. I love it. Classic Cole Slaw, Italian Cole Slaw, Peanut Slaw… you name it, I’m a fan. So once I spotted the cabbage, I decided I would do some type of twist on Cole Slaw.

Years back, my sister-in-law, Cathy made a sweet and salty cole slaw recipe that was made up of broccoli, cabbage, ramen noodles, almonds, and sunflower seeds.

This salad was crazy good! Addictive good… the type of good where you know you shouldn’t ask for the recipe because you won’t be able to stop eating it good. So I didn’t, but this is the salad that popped in my mind when I saw the cabbage and broccoli staring at me.

So, I did a PG-13 version of Cathy’s salad. I used apple cider vinegar along with soy sauce and sesame oil, then added a few dries cherries for a little extra sweetness. The broccoli, scallions, and sunflower seeds gave it a good crunch and at the end of the day I was really happy with my played down version.

Other additions that I think would work really well with the salad would be roasted peanuts, peas, chopped apple, or maybe some of those Chinese ramen noodles if you wanted to get crazy.

*I served this along side Bacon Wrapped Turkey Mignons from Trader Joe’s!

Print Recipe

Broccoli "Slaw"

Yield: Serves 4-6

Ingredients:

1 bunch of broccoli, cut into bite size pieces (4 cups)
Small head of Napa cabbage (about 4 cups), thinly sliced
1/2 cup of sliced scallions
2 tbsp sesame oil
3 tbsp apple cider vinegar
2 tbsp light soy sauce
1 clove crushed garlic
1⁄4 cup of dried cherries, chopped up
1/3 cup roasted sunflower seeds

Directions:

Combine broccoli, cabbage and scallions in a large bowl.

In a smaller bowl combine sesame oil, vinegar, soy sauce, and garlic. Whisk well and pour over veggies.

Finish with sunflower seeds and cherries...Enjoy!

Calories: 164; Total Fat: 8.4g; Saturated Fat: 1.1g; Cholesterol: 0mg; Sodium: 300mg; Carbohydrate: 17g; Dietary Fiber: 5.7g; Sugars: 7.6g; Protein: 6.1g

Video: How-To Steam (Chicken and Veggies)

April 17, 2008 by Dani 12 Comments

For those of you really trying to incorporate more QUICK and HEALTHY meals into your diet you have to play in the world of steaming.

I know that steaming has earned a reputation of being “boring and bland” in the past but this does not have to be the case. As I mention in the video the key to making your steamed food yummy, is to season it up once it’s done cooking (you’ll see what I mean when you watch the video).

This is definitely an easy cooking technique to throw into your weeknight rotation. Try swapping out different proteins and veggies for an effortless weeknight meal.

*On an other note… Jaden Hair of Steamy Kitchen is teaching some cooking classes in LA this weekend (actually starting tonite) and I get to assist her on Saturday (yeah, I’m very excited:))…if you are interested in joining in, check food for thought for all the details!!

Print Recipe

How-To Steam Chicken and Veggies

Ingredients:

This is more of a method than a recipe...

2 boneless, skinless chicken breasts, cut into chunks
A couple of big handfuls of broccoli florets
A couple of big handfuls of sugarsnap peas

Garnish: I used; sesame oil, soy sauce, garlic powder, sesame seeds (feel free to get creative!)

Directions:

Bring water to a boil and top with steamer basket. Add chicken and steam for about 6 minutes (feel free to give it a few stirs while it's cooking)

Add in veggies and steam an extra 3-4 minutes or until your veggies are perfectly cooked

Top with seasonings and enjoy!

Spaghetti Squash with Roasted Broccoli and Cauliflower

January 2, 2008 by Dani 5 Comments

I am a huge fan of Spaghetti Squash and I’m really surprised to realize that I have never posted a recipe using Spaghetti Squash before! Huh… go figure:).

Anyhow, this recipe is the result of me being famished for lunch (okay, so maybe famished is a little dramatic, but I was really hungry) and I just wanted to eat. But the catch was that I wanted to eat A LOT. You know those days when you’re just in the mood for a big, fat meal… well that was me.

I had some leftover spaghetti squash from the night before and thanks to my pre-preppin’ I had broccoli and cauliflower all cut up and ready to go in the fridge, so all the work I had to do was pop the veggies in the oven and this meal was ready to roll.

(Which by the way, I swear… I would be doomed with out a little pre-preppin’).

Now if you are not familiar with spaghetti squash I am going to send you over here, cause sadly, I don’t have time to get into it right now, but I am going to add it to my list of 101 videos in the very near future and I promise to give you guys a play by play. But until then… enjoy!

Print Recipe

Spaghetti Squash with Roasted Broccoli and Cauliflower

Yield: Serves 2

Ingredients:

3 cups of cooked spaghetti squash
2 cups of broccoli and cauliflower florets
1 tsp of garlic powder
1 tsp of chili powder
1 cup of tomato sauce
2 tsp of extra virgin olive oil
A sprinkle of Parmesan cheese
Salt and Pepper to taste

Directions:

Pre heat oven to 425.

In a large bowl toss broccoli and cauliflower with the olive oil, garlic powder, chili powder, and a little salt and pepper. Pop the veggies onto a baking sheet and roast for about 20 minutes or so or until lightly browned and tender.

In the meantime heat up your spaghetti squash (I popped my in the microwave for a minute or so).

Place spaghetti squash on a plate and top with roasted veggies, tomato sauce, and Parmesan cheese… enjoy!!

*Note:
It's probably obvious, but to keep it strictly vegan and dairy-free, you'll want to skip the cheese.

Calories: 179; Total Fat: 6.2g; Saturated Fat: 1.4g; Cholesterol: 2mg; Sodium: 118mg; Carbohydrate: 28.6g; Dietary Fiber: 6.3g; Sugars: 12.3g; Protein: 6.2g

Broccoli

Dairy-Free Broccoli Stem Soup

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Directions:

Broccoli and Cheese Breakfast Casserole

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Directions:

Broccoli And Chicken Quesadillas

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Directions:

Chicken And Broccoli Rotini

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Directions:

Simply Steamed Broccoli & Sweet Potato Bowl

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Directions:

Broccoli "Slaw"

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Directions:

How-To Steam Chicken and Veggies

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Directions:

Spaghetti Squash with Roasted Broccoli and Cauliflower

Ingredients:

Directions:

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