Roasted Broccoli

Roasted Broccoli

This recipe is a super-star and EDGE VEGGIE! It is so simple and so delicious! If you’re looking for a yummy, easy veggie side-dish that you can get on the dinner table quickly…search no more…THIS IS IT!

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Roasted Broccoli
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Prep Time 10 Minutes
Cook Time 20 Minutes
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Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
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Servings
Ingredients
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Instructions
  1. Preheat the oven to 425 degrees.
  2. Add sliced broccoli to a parchment paper-lined baking sheet.
  3. Sprinkle with salt, pepper, red pepper flakes, and olive oil, then toss gently.
  4. Roast for 10 minutes, add the sliced garlic to the pan, and return to the oven.
  5. Bake 6 more minutes, then sprinkle with parmesan cheese (optional if going dairy-free) and bake for 2 more minutes.
  6. Remove from the oven, dust with lemon zest and serve.
Recipe Notes

You can also use frozen broccoli to make this recipe quicker and easier. Just slice up your broccoli as above and preheat your pan when you preheat your oven!

 

One Pan Balsamic Chicken Veggie Bake

One Pan Balsamic Chicken Veggie Bake

Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven in less than 20 minutes. The perfect weeknight meal!

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One Pan Balsamic Chicken Veggie Bake
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Prep Time 20 Minutes
Cook Time 25 Minutes
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Prep Time 20 Minutes
Cook Time 25 Minutes
Servings
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Ingredients
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Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag with about ⅓ cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. For more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them larger.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
  6. Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165 degrees, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!
Beef Curry

Beef Curry

This is a quick dish to pull together and is full of veggies!

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Beef Curry
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Prep Time 15 Minutes
Cook Time 20 Minutes
Servings
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Ingredients
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Instructions
  1. Heat 1 tablespoon of ghee or coconut oil in large stock pot. Brown stew meat (or meat of choice) on medium high heat for a few minutes and then remove from the pot. Set aside in a bowl.
  2. Sauté onion in the same pot the meat was in until it softens. Add your meat back to the pot. Add sweet potato, carrot and sea salt and sauté a few minutes. Pour in the whole can of coconut milk and 1 tablespoon of curry powder and stir until combined. Simmer on low heat with a lid for 10 minutes.
  3. Stir again, then add the broccoli and zucchini and simmer with a lid another 10 minutes. That’s it! Your curry is ready when all the veggies are soft and your kitchen smells amazing.
  4. Serve in small bowls with fresh cilantro and enjoy!
Recipe Notes

Note: This dish is even faster if you use chicken or shrimp instead of beef. The veggies in this dish will cook down, providing enough water so that you do not need to add extra liquid beyond a can of coconut milk. If your curry is too thick for your liking, you may add some water or broth to thin it up a bit.

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