Some other foods you can try include: scrambled eggs, cooked and
chopped pieces of broccoli, carrots, peas, beets and butternut squash, cooked, cut up pasta and noodles, rice, couscous, any grain, pieces of toast and chopped up pieces of fruit.
Not exact matches
Bring a medium sized sauce pan
of lightly salted water to the boil, then
chop the
broccoli into small florets, slice the stem into small
pieces and add to the pan, along with the bulgur wheat.
This is a surprisingly tasty salad that goes with lots
of dishes or is great by itself Ingredients One head
of broccoli,
chopped into small
pieces 1 cup
of red grapes, cut in half 1/4 cup
of rasins or dried cranberries 2
pieces of cooked bacon...
I made sure to
chop this
broccoli up pretty well (and I used the stems too, not just the florets), because I didn't want huge
pieces of broccoli in the sandwich.
1 tbsp
of coconut oil 1/2 cup cremini mushrooms, sliced 1 small head
of broccoli, trimmed &
chopped 3
pieces of baby bok choy, ends trimmed, sliced 1 cup cooked beans (your choice!
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves,
chopped 2 Cups fresh
broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
pieces.
4 cups mixed veggies cut into bite sized
pieces - red bell pepper, cucumber, steamed
broccoli, steamed green beans, steamed asparagus, etc - it all sounds amazing but use whatever you have and love 1 large carrot, grated 1/2 cup
chopped green onions 1 bunch
of cilantro minced 1 handful mint or basil leaves minced (chiffonaded or whatever..)
Ricotta Stuffed Spinach and
Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves,
chopped 2 Cups fresh
broccoli florets, cooked until fork tender and very well drained Pinch of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2 teaspoon dried Italian Seasoning Divide dough into 2 equal
pieces.
2 cloves
of garlic, minced 3 small shallots, thinly sliced 4 cups
of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly
chopped 4 stalks
of celery, thinly sliced 1 head
of broccoli, cut into bite - sized
pieces 1.5 cups
of peas 2 cups
of vegan chicken (I used beyond meat strips), roughly
chopped 1.5 cups
of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp
of nutritional yeast 1 tsp
of salt 1/4 cup
of breadcrumbs vegan mozz to top (optional)
Red and white quinoa mix — about 150 — 200g 1/2 lemon 1 teaspoon extra virgin olive oil Bunch
of flat leaf parsley Black pepper 150g mix
of watercress, spinach and rocket 12 spears purple sprouting
broccoli Handful
of walnut
pieces,
chopped
While you wait, add 1 cup
of chopped broccoli to the food processor and pulse until
broccoli is broken into crumb - sized
pieces.
stems
of 4 - 6
broccoli heads, depending on their thickness (about 580 g or 20 oz)-- I usually reserve the stems from one bunch in the fridge, until I'm ready to buy and cook the next one (usually soon after) florets from 1 large
broccoli head — cut into bite - sized
pieces a couple handfuls
of other vegetables, such as
chopped asparagus, peas, edamame, etc. (optional) a large handful
of green leafy vegetables — spinach, kale, etc. 1 lemon — zest and juice salt and pepper to taste 3 1/2 tablespoons ghee or grapeseed oil — divided 1 shallot —
chopped Pecorino Romano or Parmesan to taste — finely grated (I used unpasteurized sheep's milk Pecorino Romano) baby greens or microgreens for garnish (optional)
Ingredients *: 2 T Olive oil 2 T Sesame oil 5 cloves garlic — minced 1 package extra firm tofu — cut into bite - sized
pieces 2 stalks
of broccoli — cut into bite - sized
pieces 1 carrot —
chopped into bite - sized strips 2 T Tamari Cayenne (red) pepper flakes 3/4 — 1 C natural peanut butter 4 - 6 servings
of brown rice (I used Instant brown rice) Handful
of crushed peanuts (optional) * Please note these are approximate amounts.
Once chicken is done shred or cut up in to bite size
pieces, mix in with rice, cheddar cheese to taste, cream
of mushroom can (1 -2 cans) and
chopped up fresh
broccoli.
Chop half a large crown
of broccoli (or 1 medium one) into small, rice - like
pieces.
2 chicken breasts (cut in small
pieces) 1 small head
of broccoli (cut in small florets) 1/2 package fresh mushrooms (sliced) 1 handful Cherry Tomatoes (sliced in half) 1 - 2 garlic cloves (crushed) 1/2 small onion (
chopped) 1/2 cup Parmesan cheese 1 8 oz.
To serve, ladle the soup into serving bowls and garnish with an equal amount
of chickpeas,
chopped broccoli and cashew
pieces.
piece of ginger, grated 2 c. drained mung beans (rinse & soak overnight before cooking) 1 1/2 c. organic rice 1 1/2 t. turmeric powder 2 t. sea salt 8 c. water Juice
of 4 - 6 limes sliced avocado roasted vegetables (optional —
broccoli, carrots, asparagus, sweet potatoes, and cauliflower all work well)
chopped parsley for finishing (optional)
Chop the
broccoli stalk and florets into 1 - inch (2.5 - cm)
pieces and give them a sprinkle
of salt.
Add a few
pieces of anything you like to the soup base, such as blanched
broccoli, or blanched whole small onions, or blanched
chopped asparagus.