Morning Greens? Think outside the smoothie

Oct 21

Although the title “salad for breakfast” might turn a few heads, greens for breakfast isn’t an unusual concept; hence the popularity of green smoothies in the past few years. Most of my friends and family who have tried green smoothies, have given them glowing reviews, citing all sorts of health benefits. But for some reason, I’ve had my reservations and have always kept green smoothies at an arm’s length. I think I will leave those reasons for another post.

For now, let’s talk about broccoli.

Say it with me, “broccoli for breakfast.” Okay, now this time, say it out loud and without the questioning tone in your voice (!)

Yes, broccoli for breakfast! And why not? Broccoli is satisfying, can be served up in a variety of ways, and about ½ a cup has 70% of your daily vitamin C needs (more than the amount in half a grapefruit)!

I know a lot of people who are looking for ways to up their intake of greens as well as get some more fiber in their diet. This is an easy way to do it, and customizable to various taste preferences. Why dissolve a powder into juice when you can get your fiber and vitamin c straight from the source?

This morning when I was craving some greens, I had some of these beautiful babies from last night’s dinner.

I don’t have a solid recipe for this, but there’s a method you can follow for some simply satisfying roasted broccoli:

  • Cut broccoli into florets, wash and dry them thoroughly.
  • Drizzle on a bit of oil with two pinches of sea salt; toss with your hands.
  • Roast in a 400 F degree oven for 10-20 minutes (turning over once midway so they don’t burn).

Once they’re out of the oven you can enjoy them as is, or dress them further. For this round, I mixed in some fresh lemon juice, black pepper, walnuts and freshly grated parmesan. Et voila!

Remember to have fun with it. If you’ve never tried roasting broccoli, what are you waiting for? Seriously- what are you doing with your time? Try it!

What’s your favourite way to eat broccoli?

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5 thoughts on “Morning Greens? Think outside the smoothie

  1. I like to do the same thing with brussel sprouts and cauliflower too, except I roast at about 425F. I like a little char on my veggies. Then I dress with a good balsamic vinegar.

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      1. I only ever use aged balsamic outright. It is a little sweet but more because it isn’t offensively sour. If you’re going to use regular balsamic, make a vinaigrette or reduce it by half in a pot with a little bit of honey, sugar, or maple syrup first to take the ‘sting’ off.

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