Alright, ladies and gents. I hope today finds you feeling well and, if not, at least hopeful. I’m sorry. I’ve totally backslid on the replacement articles, partially because it takes about 10 hours to do the research and write one of these things. Well, that’s pretty much the whole reason. I’ve had almost zero time these days.
So, in the spirit of “some is better than none,” here’s a quicky change you can make today that will benefit your health greatly and help keep the weight down. (Don’t we all want to lose weight?)
The key: broccoli. Broccoli instead of potato chips. Broccoli instead of pasta. Broccoli instead of anything processed, basically. Yeah right, right? It’s a recent discovery that I’m completely in love with that you will probably fall head-over-heels for, too. I’m not saying replace everything boxed in your cabinet with broccoli, but it’s a great start and change-up.
If I had more time, you’d have ten paragraphs here about the chemicals that go into creating, processing, and preserving boxed and bagged foods. But we’re going to skip that and go right into recipes. Measurements aren’t exact. Dad calls it “dump-and-pour” cooking. Most cookbook and recipe writers would tactfully instruct you to spice “to taste.” So yeah, all that. Don’t have a lot of energy to cook? Great news. These recipes literally take less than 5 minutes to make. That’s quicker than you make stove-top mac and cheese or even ramen, and they are so much better for your body. (Remember the article on Sauerkraut? Broccoli falls in the same family and offers many similar health benefits.)
So, here goes.
Great side, snack, or substitute for those sodium and fat-laden potato chips.
Chop broccoli heads into bite size pieces. I usually just give the stalk a good whack or two with the knife and collect all the goodies on top. Save the stalk for another recipe coming up.
Pour a table spoon or two of olive oil in the pan. Toss the broccoli in. SprinkleHerbs de Provence on top. Toss. Heat until broccoli is hot and starting to cook. Sprinkle with Parmesan cheese “to taste.” Make sure it’s REAL Parmesan. Not the fake crud. And check the sodium content on different cheeses before you buy. The lower, the better. Toss for another minute or so. Donezo. Enjoy.
If you’re like me, you’re a total pasta fiend. Admittedly, it is such an amazing comfort food and I could eat it all day every day if someone kept putting it in front of me. But all those processed carbs? Yeah, not so good for blood sugar or your waist line or your lupus. This recipe has incredible texture, taste, and flavor and I actually prefer it now to regular pasta. Mom woulda nevera guessed she’d ever hear those words come from me, but it just happened. I hope you enjoy it as much as I do.
So those stalks you saved. Cut them up into penne-sized pieces. Again, a table spoon or so (depending on how much you’re making) of olive oil goes in the pan along with the stalks. Sprinkle with Herbs de Provence, Basil, or Italian Seasoning. Saute for 3-5 minutes (to your desired crunchiness. I think leaving a good crunch keeps me feeling fuller longer, gives it better texture and more flavor. But again, that’s a personal preference). Toss in desired amount of pasta sauce. (Again, check sodium content on pasta sauce. Organic, low-sodium is always the best to buy. Homemade is always the best, period.) Toss until pasta sauce is warm (probably less than a minute). Serve and enjoy.
You can use this as a side or snack. I make a bunch of it before going into the field and store in the cooler to eat throughout the day. Mom throws it all in tinfoil and grills it – which is what first really turned me onto broccoli. It is seriously amazing.
Crop broccoli heads off stalks. A tablespoon of olive oil in the pan. Throw the broccoli in and sprinkle with Herbs de Provence and lemon juice and a teeny tiny bit of garlic salt. Continue tossing and cook to your desired texture. Serve.
Bon appetit! http://lupusrash.org