Finally, broccoli I WANT to eat!

Two things that make me happy today:

A box of fresh produce from the neighborhood co-op, and

 

Lifeway Lowfat Kefir in Coconut-Chia flavor, 99% lactose free!

(I have not been reimbursed in any way for this posting; I am merely a hungry fan.)

I usually can’t handle yogurt. A dairy sensitivity leads to discomfort–you know what I mean? But I will sacrifice for this kefir. I am in love. I get to have the benefits of yogurt (protein, probiotics, calcium and vitamin D) without the issues traditional yogurt causes. And this one has chia powder, so I get beneficial omega-3s and pre-biotics.

I enjoyed a glass with lunch today: sliced asian apple pears (nashi) and my favorite roasted broccoli.

 

I know and have known forever the health benefits of broccoli. I know all about the fiber, vitamin C, calcium and so on. For years none of that mattered though, because I just plain didn’t like it. I didn’t like the taste, texture, or the painful gas it gave me when I ate it raw.  But two years ago a friend of mine introduced me to kale chips (seasoned kale leaves coated in olive oil and roasted under the broiler). It was a major hit in my family. And then I thought, I can do that to broccoli.

Finally, broccoli I want to eat. I crave it!

Here’s how it’s done:

Spread broccoli florets (fresh or frozen) on a cookie sheet. Lightly mist with olive oil and season (I use Morton’s Season All but garlic salt also tastes great). Place in oven and turn on broiler to high until the tips start to char a little bit (about 10 minutes for frozen broccoli). When the broccoli is tender and browned, remove from oven and sprinkle with a light layer of grated parmesan cheese.

That’s it. That’s all there is to it. Delicious broccoli even the pickiest eater will devour!

Now I’m off to an afternoon workout. I haven’t decided if I want to do kickboxing or running, but yoga is definitely on the schedule for today!