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Beef, Broccoli and Pea Stir Fry

Beef, Broccoli and Pea Stir Fry

Let’s get dinner on the table and do it in only 25 minutes. We thought a low-carb meaty beef stir-fry would do the trick. Put eggs, broccoli, and peas together, add some peanut butter, ginger, and tamari soy sauce and, tah-dah, there is your dinner.

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Ingredients Needed for Beef, Broccoli and Pea Stir Fry

1 pound ground beef
3 eggs
½ cup cooked broccoli
1 tablespoon peanut butter
1 teaspoon tamari
ginger powder
⅔ cup cooked peas
1 spring onion, chopped

How to Make Beef, Broccoli and Pea Stir Fry

  1. Heat a skillet over medium-high heat and add the ground beef. Break it into smaller chunks, then cook and stir for 7 minutes or until browned. Transfer to a bowl.
  2. Turn the heat to low and add the eggs to the same pan. Continuously stir using a whisker until the mixture is silky.
  3. Add the cooked meat and stir in. Add the broccoli, peanut butter, tamari, peas, and spring onion, season with ginger powder and stir in. Cook for 5 minutes while occasionally stirring.
Trofie Pasta with Broccoli and Pine Nut Sauce

Trofie Pasta With Broccoli and Pine Nut Sauce

Cook the trofie pasta al dente so that the contrast between their texture and that of the juicy cherry tomatoes can be enjoyed at its highest. But give the final blow to your palate by whipping up a buttery slightly hot sauce made with broccoli, baby spinach, and pine nuts.

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Ingredients Needed for Trofie Pasta With Broccoli and Pine Nut Sauce

10 ounces of broccoli
3 cups of boiled water
1 ounce butter
2 garlic cloves, crushed
4 ounces of baby spinach
¾ cup milk
salt
pepper
1 teaspoon red peppercorns, crushed
1 tablespoon roasted pine nuts
1 pound trofie pasta
5 fresh basil leaves
12 ounces of cherry tomatoes, halved

How to Make Trofie Pasta With Broccoli and Pine Nut Sauce

  1. Add the broccoli to a pot and pour the boiled water over them. Let soak for 5 minutes.
  2. Melt the butter in a skillet over low heat and add the garlic. Cook and stir for 30 seconds or so.
  3. Add the baby spinach and broccoli. Cook and stir for 1-2 minutes. Add the milk and stir in. Season with salt, pepper, and red peppercorns, stir them in, and remove from heat.
  4. Transfer to a blender and add the pine nuts. Blend until smooth and set aside.
  5. Fill a medium cooking pot halfway with water, salt it, and bring to a boil. Add the pasta and basil leaves and boil for 7 minutes.
  6. Serve mixed with broccoli sauce and cherry tomatoes.
Quinoa and Broccoli Egg Muffins

Quinoa and Broccoli Egg Muffins

Start your morning with these lovely-looking egg muffins. They are not sweet treats, but cheesy and delicious egg-based snacks made from pleasantly chewy quinoa and mildly crispy yet moist veggies. Whether you serve them warm or cold they’ll help you start your day in a sunny way.

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Ingredients Needed for Quinoa and Broccoli Egg Muffins

3 eggs
6 ounces of broccoli, chopped
5 ounces of cottage cheese
1 spring onion, chopped
6 ounces of quinoa, cooked
1 teaspoon garlic powder
salt
pepper
4 ounces of low moisture mozzarella, grated

How to Make Quinoa and Broccoli Egg Muffins

  1. Add the eggs to a bowl and whisk them.
  2. Add the broccoli, cottage cheese, spring onion, and cooked quinoa to a bowl. Season with garlic powder, salt, and pepper. Mix them until even.
  3. Distribute the mixture between muffin cups. We needed 12 of those, so you either use 1 big muffin pan or two smaller, 6-cup each.
  4. Top each muffin cup with some grated mozzarella. Bake for 25 minutes at 360⁰F/180⁰C.
Cauliflower and Broccoli Fritters

Cauliflower and Broccoli Fritters

If you decide to have a meatless day or you don’t want to eat gluten anymore, make these cauliflower and broccoli fritters, which have halloumi cheese inside. Eat them as a snack or as a main dish, with a salad.

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Ingredients Needed for Cauliflower and Broccoli Fritters

1 cup shredded cauliflower
1 cup shredded broccoli
½ cup shredded halloumi cheese
2 eggs
1 tablespoon coconut flour
salt
pepper
2 tablespoons of coconut oil

How to Make Cauliflower and Broccoli Fritters

  1. Add the cauliflower, broccoli, halloumi cheese, and eggs to a bowl. Season with salt and pepper, then stir to combine all the ingredients.
  2. Melt the coconut oil in a skillet.
  3. Shape small fritters and fry them in coconut oil for 4 minutes on each side.
  4. Remove them on paper towels, to absorb the excess fat.
Stir-Fried Broccoli with Cashews

Stir-Fried Broccoli With Cashews and Tamari

Broccoli is definitely a healthy vegetable, but unfortunately not an appealing one. To bring it to life and add taste, stir-fry it with lots of seasonings. This time we chose garlic, ginger, and tamari sauce. Add cashew for extra taste and texture!

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Ingredients Needed for Stir-Fried Broccoli With Cashews and Tamari

1 tablespoon canola oil
2 spring onions, sliced
2 garlic cloves, minced
1 teaspoon ginger root, peeled and grated
1 pound broccoli, small florets
¼ cup cashew, crushed
1-2 tablespoons of tamari
¼ teaspoon chili flakes

How to Make Stir-Fried Broccoli With Cashews and Tamari

  1. Heat the canola oil in a skillet. Add the spring onion, stir, and cook until it starts to soften.
  2. Add the garlic and ginger. Cook for 30 seconds.
  3. Add the broccoli, cashews, tamari sauce, and chili flakes. Stir and cook until the broccoli is crisp-tender, about 3-5 minutes. If necessary, add about 1/4 cup of water to simmer the broccoli florets.
Cheesy Fried Walnuts, Apple, and Broccoli Sprouts

Cheesy Fried Walnuts, Apple, and Broccoli Sprouts

You probably already know that walnuts are brain food and that they’re indeed ultra-delicious when cooked. But did you know that they go great with raw broccoli sprouts? If you didn’t, you’ll find out right now. Boil the walnuts together with some sugar and then fry them in vegetable oil. Next, serve them together with raw health like broccoli sprouts and apple. Maybe add some blue cheese, too? It’s your call in the end.

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Ingredients Needed for Cheesy Fried Walnuts, Apple, and Broccoli Sprouts

½ cup of sugar
3 ounces of walnuts
vegetable oil
broccoli sprouts
1 apple, sliced
2 ounces of blue cheese

How to Make Cheesy Fried Walnuts, Apple, and Broccoli Sprouts

  1. Add about 1 cup of water and the sugar to a saucepan and place it over medium-high heat. Bring it to a boil, and add the walnuts. Boil for about 3 minutes or until the liquid reduces into a thin sauce. Remove the sweetened walnuts.
  2. Heat the vegetable oil in a skillet over medium-high heat and add the boiled walnuts. Fry them for a few minutes until they start browning.
  3. Prepare two plates: add a layer of broccoli sprouts, add the apple slices, fried walnuts, blue cheese, and another layer of broccoli sprouts. Serve!
Chicken and Broccoli Casserole with Mozzarella

Chicken and Broccoli Casserole With Mozzarella

This casserole is definitely cheesy, but there’s more than meets the eye. There’s tenderly roasted chicken breast, broccoli, and silky bechamel sauce that tucks everything in. Your guests will get wowed, for sure!

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Ingredients Needed for Chicken and Broccoli Casserole With Mozzarella

10 ounces of chicken breast
2 tablespoons of vegetable oil
2 tablespoons of butter
¼ cup flour
½ cup milk
10 ounces of broccoli
1 teaspoon garlic powder
1 teaspoon red peppercorns
1 cup low moisture mozzarella

How to Make Chicken and Broccoli Casserole With Mozzarella

  1. Heat some vegetable oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Set aside.
  2. Melt the butter in a skillet over low heat. Add 1/2 cup flour and stir continuously until you have a sandy dough, then start adding the milk while stirring continuously until you have a smooth cream. Remove from heat.
  3. Add the fried chicken breast halves and the broccoli to a baking dish, season with salt, garlic powder, and red peppercorns. Pour the bechamel sauce over them and top everything with mozzarella. Roast for 20 minutes at 360⁰F/180⁰C.
Broccoli and Pomegranate Salad

Broccoli and Pomegranate Salad

Raw broccoli is crispy, crunchy and fresh, which is exactly what makes this salad so tasty. We’ve also added pomegranate seeds and roasted almond flakes, so you can enjoy it more, and include it more often into your diet because it’s really healthy!

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Ingredients Needed for Broccoli and Pomegranate Salad

3 tablespoons of almond flakes
1-2 teaspoons Dijon mustard
1-2 garlic cloves, crushed
1 tablespoon of apple cider vinegar
1-2 tablespoons of olive oil
sea salt
5 ounces of fresh broccoli, small florets
1 red onion, chopped
2 tablespoons of pomegranate seed
1 ounce Cheddar, grated

How to Make Broccoli and Pomegranate Salad

  1. Place a skillet on the stove and roast the almond flakes stirring until they turn golden. Set them aside.
  2. Add the Dijon mustard, garlic, apple cider vinegar, olive oil, and a pinch of sea salt in a small bowl. Stir to combine the flavors.
  3. Add the broccoli, red onion, pomegranate seeds, Cheddar cheese, and the roasted almonds to a salad bowl.
  4. Add the mustard dressing and stir. Season the salad with salt and pepper by taste.
Broccoli and Zucchini Soup

Broccoli and Zucchini Soup

This super healthy soup combines broccoli and zucchini with different flavors like garlic, ginger, turmeric, and lime. Cooking it is piece of cake!

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Ingredients Needed for Broccoli and Zucchini Soup

2 tablespoons of olive oil
2 garlic cloves, crushed
½ teaspoon ginger, shredded
½ teaspoon coriander seeds
½ teaspoon turmeric powder
2 cups of vegetable stock
3.5 ounces of fresh broccoli florets
1 small zucchini, cubed
2 tablespoons of lime juice
salt

How to Make Broccoli and Zucchini Soup

  1. Heat the olive oil in a stainless steel cooking pot.
  2. Add the garlic, ginger, coriander seeds, and turmeric. Stir and cook them for 20 seconds.
  3. Pour in the vegetable stock and bring it to a boil.
  4. When the stock starts boiling, add the broccoli florets, zucchini, and lime juice. Reduce the heat, cover with a lid and simmer for 10-12 minutes.
  5. When the vegetables are cooked through, pour everything into a blender and blend on high speed until smooth.
Penne Broccoli al Forno

Penne Broccoli Al Forno

So, broccoli gives you a hard time? Try incorporating it in as many delicious dishes as possible. Tuck the broccoli in a nice, creamy sauce and cook it into the oven with some penne, covered with a generous amount of shredded mozzarella. Al Forno pasta, here we come!

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Ingredients Needed for Penne Broccoli Al Forno

salt
pepper
2 teaspoons of vegetable oil
5 ounces of penne
1 thyme sprig
8 ounces of broccoli
2 teaspoons of butter
2 garlic cloves, thinly sliced
½ cup flour
1 cup chicken stock
½ cup mozzarella, shredded
1 tablespoon breadcrumbs

How to Make Penne Broccoli Al Forno

  1. Fill a saucepan halfway with water and place it over medium heat. Add a pinch of salt and a small drizzle of oil. Bring the water to a boil.
  2. Add the penne along with the thyme sprig.
  3. Cook the pasta according to the instructions on the package.
  4. Add the broccoli in a large bowl and cover them with hot water. Leave it aside for 5 minutes.
  5. Next, heat a skillet over low heat, add the butter in it and melt it. Add the garlic and slowly start pouring the flour.
  6. Pour the chicken stock and slowly whisk with circular moves, until the flour is absorbed by the liquid and you obtain a smooth, creamy sauce.
  7. Add the broccoli and season with salt and pepper.
  8. Add the pasta and cook for 1-2 more minutes.
  9. Move the pasta into a glass baking dish and top with the shredded mozzarella and breadcrumbs. Drizzle the remaining vegetable oil.
  10. Slide the dish into the oven and bake it for the next 25 minutes at 350 degrees F/175 degrees C.
Potatoes and Broccoli with Cheese Sauce

Potatoes and Broccoli With Cheese Sauce

Sure, roasted potatoes and broccoli might not be the most appealing meal ever, but luckily for you, things are about to change. You can serve the roasted veggies with a special sauce. We went for Cheddar as the main ingredient, and the sauce turned out to be just what this dish needed.

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Ingredients Needed for Potatoes and Broccoli With Cheese Sauce

4 medium-sized potatoes
1 tablespoon vegetable oil
salt
3.5 ounces of broccoli
1 cup milk
1 tablespoon cornstarch
½ cup Cheddar, shredded

How to Make Potatoes and Broccoli With Cheese Sauce

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Add the potatoes in a baking tray. Drizzle them with vegetable oil and season with salt.
  3. Roast the potatoes for the next 45 minutes.
  4. Fill a saucepan halfway with water and place it over medium heat.
  5. Add the broccoli and simmer for 3-4 minutes.
  6. Heat a saucepan over low heat, pour the milk and add the cornstarch.
  7. Stir, and bring to a boil. Add the shredded Cheddar and stir until the sauce thickens.
  8. Slice the potatoes through the middle and serve them with the broccoli.
  9. Serve them with the cheese sauce.
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