Friday, June 13, 2014

Garlicky Broccoli


I could eat it for breakfast, lunch and dinner. 

I grew up disliking most vegetables (sadly potatoes don't count as veggies). Brussel sprouts, gag. Green beans, gross. Asparagus, you couldn't even bribe me with hollandaise sauce. But broccoli was something I was always happy to eat. 

Thankfully my taste buds have matured a bit  a lot, and I'm much more adventurous with my veggies. (I still have a hard time with the asparagus, despite my desire to like them). 

What I've found with vegetables is that it's all in the preparation. I've been forced to try foods that I thought I hated, but if it's cooked the right way, anything can be delicious. 

While this broccoli dish is simple, it's totally fool proof. It works great as a side dish, although I admit sometimes I'll eat just a big bowl of it for lunch. It's that good. After one bite, you want to eat all of it. 

If you have leftovers (doubtful), it works great cold as a flavorful addition to a tossed salad. 


1 head of broccoli
5 cloves garlic, minced
3-4 Tablespoons extra virgin olive oil
salt and pepper to taste
3 Tablespoons freshly squeezed lemon juice
zest of one lemon


Preheat oven to 400 degrees fahrenheit. Meanwhile, chop broccoli into thin strips and place in a large bowl. Add minced garlic, olive oil, and salt and pepper, and toss until broccoli is coated. Lay broccoli out on a cookie sheet in a thin layer. Roast in oven for 15 to 20 minutes, or until slightly brown and crispy. When the broccoli is done, place in a serving bowl or tray and toss with lemon juice and zest. 

Wednesday, June 4, 2014

Key Lime Pie in a Glass

I know it sounds too good to be true, but I promise you it's not. This drink literally tastes like a glass of creamy, limey dessert. This is the second green smoothie I've made that I've fallen in love with. I found the original recipe from the wonderful Sarah of My New Roots. (By the way, you should totally go check out her site. Every single thing she makes looks amazing!) I modified her recipe a bit to fit my own tastes, and I think it turned out fantastically.

This is a great breakfast smoothie to share with someone, especially since it's got a whole avocado as well as a cup of coconut milk and is quite filling. On the other hand, this is something I'd be completely happy to drink for dessert. I even shared this smoothie with a friend who has an extreme dislike for avocados, and she loved it anyway. So that's good news for those of you who may not particularly enjoy avocados. You can't taste them at all, they just help to make a rich and creamy drink.

Not only does this smoothie taste like a tropical island vacation, it also has such a lovely color. My brother keeps telling me I need to vary the color on my site and stop making so much green food, but I just can't help it!

I'll do my best to try to make something orange or purple or red next time!


1 avocado
2 limes, zest and juice
1-2 medium chunks of fresh ginger, peeled
1 cup coconut milk
3-5 leaves of fresh kale
2 frozen bananas
handful of ice cubes (optional)


Blend avocado, lime, ginger and coconut milk in food processor or blender until smooth (I use a Vitamix). Add kale and blend until combined. Add bananas and blend until smooth. If you prefer your smoothies to be a bit icier, add a few ice cubes until you reach the desired consistency. Pour into a pretty glass and drink your dessert.