Broccoli Can Actually Make A Killer Entrée
By San Tan Valley Fit Body Boot Camp
This longer variation of broccoli adorned with florets is a nutritional home-run! You’ll get added servings of potassium, iron, calcium, vitamin A, vitamin C, and vitamin K. For an extra health bonus, there are phytochemicals in this dish that reduce your risk of cancer.
- 3 tablespoons of pine nuts, toasted
- 2 bunches of broccoli rabe with the stems trimmed
- 1 teaspoon of olive oil
- 3 garlic cloves, minced
- ¼ of a cup of kalamata olives, halved
- 1 dash of freshly grounded sea salt
- Juice from 1 small lemon
Place a steamer basket over a 3-quart pot filled with water up to the bottom of the basket. Bring the water to a boil, add the broccoli, then cover and steam for 3 minutes. Immediately drop the broccoli into a bowl of ice water. After a few minutes, drain the broccoli and set aside.
In a large skillet, warm the olive oil over medium heat. Add the garlic and sauté until golden. Add the broccoli, olives, and salt. Sauté for another 5 minutes until tender. Remove from heat, place in a serving dish, sprinkle with pine nuts, and toss with lemon juice.
Servings: 1 | Calories: 58 | Fat: 4.4g | Carbohydrates: 3g | Fiber: 7.1g | Protein: 2.5g
Beef and Broccoli Dish
Your protein and fiber levels will go through the roof with this tasty dish, a classic pairing that will leave you wanting more!
- 2/3 of a cup of coconut aminos or low-sodium soy sauce
- 1 ½ tablespoons of fresh ginger, minced
- 4 garlic cloves, minced
- ½ of a cup of filtered water
- 1/3 of a cup of pure maple syrup,
- 3 tablespoons of arrowroot starch
- 2 tablespoons of olive oil, divided
- 1 bunch of green onions, chopped
- 4 cups of organic broccoli, cut into small pieces
- 5 lbs of grass-fed flank, skirt, or minute steak, cut into very thin strips
In a medium-sized bowl, combine the coconut aminos, ginger, garlic, water, syrup, and arrowroot. Set aside.
Heat 1 tablespoon of the olive oil on high and in a large skillet or wok. Add the green onions and broccoli. Sauté for 5 minutes. Remove from the skillet.
Heat the remaining 1 tablespoon of olive oil, and stir-fry the steak until almost done (about 4 minutes).
Return the veggies to the skillet and add the sauce. Heat until the sauce boils and thickens (about 3 minutes). Serve and enjoy!
Servings: 1 | Calories: 371 | Fat: 14g |
Sodium: 684mg | Carbohydrates: 15g |
Fiber: 2g | Protein: 34g