Cream of Broccoli Soup (Dairy Free, Low Fat!)

I ordered groceries last week and they accidentally sent my broccoli cuts instead of broccoli florets (which I really don't care for). So since I don't like to waste food, I decided to blend them up in a healthy cream of broccoli soup!

This soup is dairy free, low in fat and you probably have most (if not all) of the ingredients in your fridge.

You can add ground turkey, ground chicken, grilled chicken, or vegetarian meat crumbles to increase the protein of this soup and make it a full meal. You can also add cheese and fresh herbs!

Cream of Broccoli Soup

Ingredients: 

1/2 cup chopped carrots
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1 (10 oz) bag frozen broccoli cuts or florets
4 cups chicken or vegetable broth
Salt and pepper to taste
1/2 cup canned chickpeas, rinsed and drained

Directions:

1. Heat oil in a medium size pot. Add the onion, carrots and garlic and cook until soft, about 5 minutes. 
2. Add the broccoli, broth, salt and pepper. Bring to a simmer and cook 25 minutes.
3. Turn off the heat and allow the soup to cool.
4. Add cooled soup and 1/2 cup chickpeas to a blender. Blend until smooth. Reheat to serve.
 

Perfectly Roasted Parmesan Broccoli

If you're trying to add more veggies into your day, but don't enjoy them raw or steamed, I HIGHLY recommend that you try roasting them. Roasting gives vegetables a totally different texture and flavor. Unlike any other cooking method, roasting caramelizes the vegetable which gives it a naturally sweet flavor. And who doesn't like sweet?

Serve to any veggie skeptic and watch them change their mind.

Perfectly Roasted Parmesan Broccoli

Ingredients:

1 head of broccoli
Sea salt
Pepper
1 tablespoon grated Parmesan cheese
Lemon

Directions:

1. Preheat oven to 425 F.
2. Cut broccoli into florets, leaving about 3/4" of stem.
3. Coat a baking pan with foil. Spray with cooking spray. Add the broccoli and coat with cooking spray and salt and pepper to taste. Roast 25-30 minutes, or until tender and crisp.
4. Remove from pan and place in a large bowl. Add the cheese and a squeeze of fresh lemon juice and toss to combine. Serve while hot!

Serves: 1-2 veggie lovers

Broccoli Pesto

Sometimes I'm really sneaky with my veggies :) I always seem to find a way to add vegetables to all my recipes. This pesto is perfect on top of pasta, zucchini noodles, spaghetti squash, or as a spread for sandwiches and wraps. Also a tasty topping for fish or chicken. I topped my spiralized sweet potato "noodles" with the pesto for dinner tonight- such a great flavor combination! This recipe has less oil traditional pesto, and the broccoli gives it more nurtrients and fiber. Got to get those greens in!

Broccoli Pesto

Ingredients:

1 package steam-in-bag broccoli

1/2 cup tightly packed fresh parsley 

2 tablespoons pepitas (or other nut/seed)

2 cloves garlic, chopped

3 tablespoons vegetable or chicken broth

1/2 teaspoon olive oil 

1/4 teaspoon salt

Directions:

1. Cook broccoli in microwave according to package directions. 

2. Heat a nonstick pan over medium heat and add the pepitas to "toast" them lightly (only 2-3 minutes until lightly brown). You can skip this step, but it gives the pesto a great flavor.

3. Combine all ingredients in a food processor or blender. Store in the fridge or serve right away! 

Creamy Avocado Asian Slaw

The perfect side for an Asian inspired meal. Avocado replaces the mayonnaise to make this slaw salad delicious, nutritious, and satisfying. So simple to make. I used a package of broccoli slaw to save time, but you can slice your own cabbage to use in this recipe as well. Went perfect with my miso glazed cod!

Creamy Avocado Asian Slaw

Ingredients: 

1 ripe avocado

1 package broccoli slaw

1/2 cup cilantro, chopped

1 tablespoon Bragg's liquid Aminos (or soy sauce) 

2 tablespoons rice vinegar

2 tablespoons lime juice

1/2 teaspoon chili flakes (optional)

1/4 teaspoon ground ginger

2 packets stevia

Directions:

1. In a blender or food processor, blend the avocado until smooth (or you can mash really well with the back of a fork).

2. Add the avocado and remaining ingredients to a large mixing bowl. Mix well. 

3. You can eat it right away, but it's even better after it's chilled in the refrigerator for at least an hour. Enjoy!

Sweet Cinnamon Chicken Stir-fry

   This recipe has been a go-to for me all week- I can't get enough! This power-packed meal is so easy to make and it tastes delicious! I've used acorn and kabocha squash in place of the sweet potato too, so use whatever you have on hand. If you're in a rush and don't have any sweet potatoes already prepared, you can cook it quickly in the microwave. My microwave actually has a setting for "baked potato" so that's what I use, but they usually cook between 5-7 minutes. Just make sure you let it rest for a minute or two (it continues to cook when it's out of the microwave). My broccoli is usually from a steamer bag and I cook that in the microwave as well.
    I used Beyond Meat Chicken (read about it here), but cooked chicken is great as well. I top my stir-fry with some almond butter to add some healthy fat to my meal. Definitely recommend it, but do what works for you!

Sweet Cinnamon Chicken Stir-fry

Ingredients:

4 oz cooked chicken (or Beyond Meat Chicken Strips), diced
1 cup cooked broccoli, chopped
4-5 ounces cooked sweet potato (one medium size), diced OR 1 1/2 cups cooked winter squash
Cinnamon to taste (I like a lot!)
Few splashes of sugar-free maple syrup, or regular syrup (I usually do 4-5 quick splashes)

Directions:

1. Heat a non-stick skillet over medium-high heat. Heat the chicken, sweet potato, and broccoli. I like to mash my sweet potato with my spatula.
2. Add cinnamon and sugar-free syrup. Allow to cook for another few minutes, stirring to combine.
3. Transfer to a bowl and top with almond butter, if desired (SO YUM).