1 lb cooked large shrimp 1 red onion, chopped 1 green pepper, chopped 2
cups fresh broccoli florets 1/2 cup shredded carrots 1/4 cup reduced sodium soy sauce 1/4 cup rice wine vinegar 1 tbsp unrefined sugar 2 - 4 tbsp sweet and sour chili sauce 3 tsp cornstarch 1 tbsp ginger or garlic, minced 2 tbsp olive oil Red pepper flakes, optional 2 cups uncooked brown rice
Ingredients: 1
cup fresh broccoli florets 2 tsp olive oil 1⁄4 tsp sesame oil 1 TBSP rice vinegar 1 TBSP Coconut Aminos or Coconut Secret Garlic Sauce 2 teaspoon sesame seeds, toasted Instructions: Steam broccoli lightly until a vibrant green.
Not exact matches
Roughly 1/2
cup each of: - Red Pepper, sliced - Carrot, Shredded or peeled thinly with a veggie peeler, or chopped -
Broccoli Florets -
Broccoli Stem - Cauliflower - Green Beans 3
cups spinach 3 cloves garlic 2 tsp dry or 2 inches
fresh grated ginger 2 Tbs sesame oil 1 Tbs honey 2 - 3 Tbs tamari (or to taste) Olive oil - enough for cooking veggies (if using a non-stick pan you'd need less, but I don't recommend non-stick pans) 1 Tbs turmeric sea salt + cayenne to taste 4 eggs or 1/2 block of firm tofu chopped Left over grains (optional)
broccoli rabe (
fresh or frozen), trimmed and chopped (if
fresh) 2 cloves garlic, minced salt and freshly ground black pepper ~ 2
cups smoked mozzarella, grated (I probably used a bit more) 1/2
cup freshly grated Parmesan handful sliced black olives crushed red pepper flakes
Ingredients: 4
cups cubed potatoes 2
cups diced carrots 2
cups diced celery 1/2
cup minced onions 2 t salt 4
cups water 10 oz frozen
broccoli (or 2
cups fresh) 3 T chicken bouillon 3 1/2
cups milk 1/2
cup butter 1/2
cup flour 1 T dry mustard 1 lb shredded cheddar cheese
2 chicken breasts 1 head
broccoli, chopped 1 (15 oz) can chickpeas, drained and rinsed 1
cup frozen corn olive oil kosher salt and freshly cracked black pepper red chili flakes 6
cups baby arugula 1
cup cherry tomatoes, cut in half 2
cups cooked quinoa 1/2
cup diced white cheddar cheese
Fresh chives for garnish
For the Rest: 1 lb boneless, skinless chicken breasts cubed 1 bunch
fresh broccoli (at least 3 heads) chopped 1/2
cup sliced scallions (green onions) 1/4 teaspoon crushed red pepper flakes (or more if you like it spicy!)
SESAME GARLIC SAUCE INGREDIENTS: 1/4
cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4
cups small
broccoli florets, from roughly 1 bunch of
broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh, sliced 1/2 inch thick handful of Thai basil leaves, sliced (or regular basil, no big deal!)
3 frozen chicken breasts on bottom, 1
cup uncooked quinoa, 2
cups water, I just used like a coleslaw mix (white and purple cabbage and carrots) 1.5
cups of it, 1
cup fresh cut up
broccoli, 2 stalks green onions, and then the sauce on top (1/3
cup olive oil, 1/2
cup franks hot sauce, 1 tsp seasoned salt whisked together)
ingredients: 1/2
cup leeks, shallots, or onions — diced fine 1/2
cup carrots, peeled and diced 1/4
cup celery, diced 2 gloves garlic, minced 1/2
cup fresh stringbeans, cleaned and diced 1/2
cup broccoli, chopped 1/2
cup cauliflower, chopped 1 zucchini, diced 1 yellow potato, diced 1 tablespoon tomato paste 1/4 — 1/2
cup lentils, cooked 1 can (15 ounces) white beans, rinsed and drained 6 - 8
cups homemade vegetable stock 2 tablespoons coconut oil Celtic sea salt
fresh ground pepper dash of red wine vinegar
1 tbsp cold pressed coconut oil, ghee or olive oil 1 yellow onion, finely chopped 2 cloves garlic, finely chopped 2 tbsp
fresh ginger, finely chopped or 1 tsp ground 2 tbsp
fresh turmeric, finely chopped or 1 tsp ground 1 pinch ground cayenne pepper or more to taste 3,5
cups / 800 ml canned plum tomatoes 1/2
cup / 125 ml uncooked red lentils, rinsed 2
cups / 500 ml water 1 tsp coarse sea salt 1
broccoli, cut into bite - size pieces 1 fennel, thinly sliced 1 zucchini, cut into bite - size pieces 1 handful green beans 1
cup / 400 ml cooked butter beans
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4
cups nut milk * 1/2
cup nutritional yeast 1 tablespoon arrowroot powder 1/4 teaspoon smoked paprika 2 tablespoons
fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon pepper 1 pound elbow pasta (I used a GF quinoa variety) 2
cups cooked vegetables (such as steamed spinach,
broccoli, or peas) 1/2
cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
Ingredients 1/4
cup reduced - sodium chicken broth 2 Tbsp rice vinegar 3 Tbsp low - sodium soy sauce 2 tsp cornstarch 1 Tbsp brown sugar 1/2 tsp dark sesame oil 1 tsp garlic - chili sauce * 1 Tbsp plus 1 tsp canola oil, divided 1 - 2 tsp
fresh ginger, grated 2 cloves garlic, minced 1 pound shrimp, peeled and deveined 1/2 tsp kosher salt 4
cups small
broccoli florets 1
cup onion, vertically sliced (not pictured) Sesame seeds for garnish
2 - 3 Heads of
Broccoli (3 if they are small) 1 White Onion Finely Chopped 5 Cloves of Garlic Minced Zest of 1 Lemon Juice of 1 Lemon 45g Quinoa (dry weight) 20g Parmesan Cheese (grated) 1
cup (250 ml) vegetable stock 1
cup (250 ml) quinoa cooking water Handful of
Fresh Parseley (chopped) Salt Pepper
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3
cups assorted
fresh cut vegetables such as
broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4
cup chopped
fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1
cup light roasted garlic and white wine dressing Parmesan cheese
12 to 16 ounces penne pasta 1 1/2
cups small
broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2
cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1
cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1
cup grape tomatoes, halved lengthwise 1/3
cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
1 tbsp vegetable oil 2 cloves garlic, chopped 1/2 lb ground chicken or turkey 1 tbsp sugar 1 tbsp soy sauce 1/2 tbsp fish sauce juice of one lime 1/2 red bell pepper, chopped 1
cup broccoli handful of
fresh basil leaves handful of bean sprouts
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4
cups of cashews or peanuts (optional) 1/2 red bell pepper cut into thin strips 1
cup of
broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4
cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
2
cups steamed or sautéed chopped vegetables (try a combination of 2 or 3; choose from among onions, mushrooms,
broccoli, zucchini, peppers, spinach,
fresh tomatoes, kale, etc..)
16oz box whole wheat fusilli 1 head
broccoli, separated into florets 1 clove garlic, thinly sliced, thinly sliced 3 oz sundried tomatoes, thinly sliced 6 oz portabella mushrooms, chopped 15 oz can diced tomatoes 15 oz can chickpeas, drained and rinsed 1
cup fresh bread crumbs (or 1/2
cup store bought)
INGREDIENTS 1 pound
fresh broccoli chopped 8oz cheddar cheese 1 small onion chopped 3
cups chicken broth 2
cups milk or heavy...
2
cups (1 pound) chopped
fresh broccoli or sliced
fresh cauliflower OR 1 (10 oz.)
frozen chopped
broccoli or cauliflower, thawed and drained or other interesting mixed veggies (do not cook frozen ones) 1 1/2
cups milk 3/4
cup baking mix 1/2
cups chopped onion 3 large eggs 1/2
cups chopped green pepper 1 teaspoon salt 1
cup shredded cheese (cheddar or Swiss plus Parmesan) 1/4 teaspoon pepper 1/8 teaspoon ground nutmeg 1 tablespoon
fresh minced parsley
1 Large Head
Broccoli 1/3
Cup Olive Oil 2 Cloves Garlic, Peeled 1 Teaspoon Finely Chopped Lemon Zest 1/2
Fresh Red Chile Finely Chopped Sea Salt & Cracked Black Pepper To Taste
* 4 ounces (dry) Dreamfields Rotini * 2 tablespoons olive oil * 1
cup freshly shelled snap peas (or use organic, frozen peas) * 1 large or 2 small shallots, minced * 1
cup chopped organic
broccoli * 1/2
cup loosely packed,
fresh basil, chopped * 1/4
cup fresh goat cheese, crumbled, plus more, if desired, for garnish * crushed red pepper flakes - to taste * lightly toasted pine nuts for garnish (or use chopped toasted almonds)- to taste (I used about 1 1/2 tablespoons) * olive oil for drizzling the finished dish - optional * sea salt to taste - optional
filling quality olive oil, for cooking 1
cup diced yellow onion 2 large carrots, diced 2 teaspoons dried rosemary sea salt, to taste 4 to 5
cups chopped,
fresh broccoli florets 1
cup cooked navy beans
1/2 pound
broccoli florets 1 tablespoon olive oil 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1-1/4
cups Bertolli Organic Tomato & Basil Sauce 3/4
cup Bertolli Organic Creamy Alfredo Sauce 1 pound
fresh cheese tortellini pasta 1 - 14.5 ounce can diced tomatoes, juice drained 1/2
cup pitted Kalamata olives 1
cup shredded Italian blend cheese Grated Parmesan for serving
stuffing 1/2 bunch of Andy Boy
broccoli rabe 1/2
cup dry quinoa (soaked for 6 to 8 hours) 1
cup filtered water 1
cup cooked cannellini beans 1 tablespoon extra virgin olive oil 1 tablespoon
fresh squeezed lemon juice 1 garlic glove, grated 1/2 teaspoon dried basil 1/2 teaspoon fine sea salt a few dashes black pepper
Ingredients: 2 pieces salmon lemon 2 cloves garlic, crushed
fresh or dried herbs pinch of salt olive oil (spray can) Veggies on side: medium red onion medium zucchini
cup spinach leaves baby
broccoli 2 bunches baby pak choy seeds (pepitas, sunflower kernels) pine nuts Instructions: Preheat oven to 200 °C.
2 avocados 1 package romaine lettuce hearts 1 large orange 1 small knob
fresh ginger 1 large bag of prepared
broccoli slaw (you'll need 6
cups) 1 small bunch of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz
fresh white mushrooms, sliced 1 small onion 1 bunch of kale 1 small butternut squash 1/2 pint raspberries (or 1
cup frozen)
1 large or 2 small purple kumaras, washed and peeled oil to drizzle 1 large head of
broccoli or equivalent greens, cut into florets 1
cup peas (
fresh or frozen)
ingredients
BROCCOLI PIZZA CRUST: 2 heads broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (t
BROCCOLI PIZZA CRUST: 2 heads
broccoli (stems removed) 1 egg (beaten) 1/3 cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4 cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2 cup canned tomato paste 1 teaspoon fresh oregano (finely chopped) 1 teaspoon fresh rosemary (finely chopped) 1/2 cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4 cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (t
broccoli (stems removed) 1 egg (beaten) 1/3
cup Parmesan cheese (grated) 1 teaspoon dried oregano pinch Kosher salt PIZZA TOPPINGS: 1 bunch broccolini (rinsed) 1/4 pound brussel sprouts (ends removed, halved) 2 large kale leaves (rinsed) 1/4 pound sugar snap peas (trimmed) 1/4
cup olive oil (plus more to garnish) 4 cloves garlic (peeled, minced, divided) 1/2
cup canned tomato paste 1 teaspoon
fresh oregano (finely chopped) 1 teaspoon
fresh rosemary (finely chopped) 1/2
cup grape tomatoes (halved) store bought basil pesto (to garnish) Parmesan (grated, to garnish) red chili flake (to garnish) 1/4
cup fresh basil (torn, to garnish) Kosher salt and freshly ground black pepper (to taste)
Vegan Lasagna No boil lasagna pasta 2 jars spaghetti sauce 3 medium / large zucchini, peeled and sliced thin 1/2 green bell pepper, cut into dipping - size strips 2 1/2
cups frozen
broccoli 1 teaspoon each of parsley, thyme, oregano, rosemary, garlic powder and minced dried onion 1/2
cup fresh spinach 1/4
cup meatless crumbles, optional Daiya -LSB-...]
Pin It Ingredients: 1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3
cups assorted
fresh cut vegetables such as
broccoli florets, yellow squash, colorful bell peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4... Continue Reading →
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.
Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons
fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated
fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
Red Rice and
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2 cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
Broccoli Salad with Lemon Dressing and Tamari Walnuts Adapted from Marie Simmons» cookbook, «The Amazing World of Rice» 1 teaspoon olive or other vegetable oil 1/2
cup walnut halves 2 tablespoons tamari or soy sauce 1 bunch
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2 cup) Lemon Dressing: 1/4 cup olive or other vegetable oil 2 tablespoons fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package dir
broccoli, with tough stems trimmed, stems sliced into 1 / 4 - inch - thick rounds, and flower separated into 1 - inch clusters 3 scallions, trimmed and cut diagonally into thin slices (about 1/2
cup) Lemon Dressing: 1/4
cup olive or other vegetable oil 2 tablespoons
fresh lemon juice 1 tablespoon tamari or soy sauce 1 tablespoon grated
fresh ginger 1/2 teaspoon grated lemon zest 1 small clove garlic, crushed Cook the rice according to package directions.
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.
1/2
cup water 1/4
cup peanut butter 1/4
cup tamari (soy sauce) 2 tablespoons rice vinegar 2 teaspoons natural sugar 1 teaspoon ketchup 1 clove garlic, minced 1 teaspoon grated
fresh ginger 1 teaspoon red pepper flakes, or to taste 1 teaspoon cornstarch dissolved in 1 tablespoon water 1 tablespoon neutral oil (e.g., vegetable oil) 2
cups broccoli florets, blanched 1 red bell pepper, cut into thin strips 2
cups thinly sliced napa cabbage 1
cup thinly sliced
fresh shiitake mushrooms 8 ounces extra-firm tofu, drained, pressed, and cut into 1 / 2 - inch strips 1 large yellow onion, halved lengthwise and thinly sliced 4
cups cooked brown rice 1/4
cup chopped roasted peanuts (optional)
Butter, for ramekins Coarse salt 1 bunch
fresh asparagus (or a 10 ounce package frozen
broccoli florets) 6 large eggs 1/2
cup half - and - half Ground pepper 1/8 teaspoon ground nutmeg 3/4
cup shredded cheddar cheese (3 ounces)
1
cup cauliflower florets (use
fresh if preferred) 4
cups broccoli florets (use
fresh if preferred)[divider]
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound
broccoli or
broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2
cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound dried spaghetti 3/4
cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2
cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2
cups fontina cheese (grated, 8 - ounces) 1 1/2
cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon
fresh sage (finely chopped)
Bob's Red Mill Organic Flaxseed Meal boasts that it would take 30
cups of
fresh broccoli to get the amount of lignans you'd get from consuming just one serving (2 tablespoons) of flaxseeds.
8 ounces dried soba noodles 2 - 3
cups baby Romanesco or
broccoli florets zest of one lemon 2
cups fresh cilantro, chopped 2 large cloves garlic 1/4 teaspoon cayenne powder 1/2 teaspoon fine grain sea salt scant 1/2
cup extra-virgin olive oil 12 ounces extra-firm nigari tofu
building the bowl 1
cup quinoa, dry 2
cups water pinch of salt 1 bunch of kale 4 beets 1 — 15ounce package of extra firm tofu salt & pepper olive oil for cooking
fresh broccoli sprouts pomegranate seeds
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8
cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2
cups (4 oz / 125 g)
broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4
cup (1/3 oz / 10 g)
fresh dill fronds, snipped chives, or a combination 1/4
cup (1 oz / 30 g) grated Parmesan cheese
1
cup cooked brown rice 2
cups broccoli florets,
fresh or frozen 2 to 3 teaspoons Dijon mustard 1 1/2 teaspoons low - sodium soy sauce 1/4 to 1/2 teaspoon hot sauce of choice Agave nectar or sugar, to taste (optional)
Vegetables 4 teaspoons minced garlic 4 teaspoons minced
fresh ginger 2 Tbsp vegetable oil 1 lb of cremini or button mushrooms, quartered 1
cup onion 4 oz extra-firm tofu 1
cup broccoli, roughly chopped 1
cup carrots, in 1 / 2 - inch dice 1/2
cup chicken broth 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1 1b bok choy stems, in 1 / 2 - inch dice 1 Tbsp toasted sesame seeds
To get the natural antioxidants called lignans contained in flaxseed, you'd have to eat 30
cups of
fresh broccoli.
1 1/2
cups chopped
Fresh Broccoli, about 1 inch pieces 1 1/2
cups diced
Fresh Cauliflower, resembling rice 3/4
cup diced
Fresh Tomatoes, divided 4 large Organic Eggs 3 Tablespoons Olive or Coconut Oil, plus more frying 1/2
cup grated Mozzarella or Cheddar Cheese 2 large Garlic Cloves, finely chopped (about 1 Tablespoon) 1/2 teaspoon
Fresh Lemon Zest 1/2 teaspoon Sea Salt 1/8 teaspoon Hot Sauce or Siracha (this helps enhance flavor but isn't overly spicy) 1/2
cup Gluten - Free Flour Mix or White Flour
Fresh Parsley and Lemon, for garnish