Garlic Roasted Broccoli

I'm always on the hunt for new and interesting ways to prepare veggies.  And ways that my kids will eat their veggies without me having to drown them in some sort of cheese sauce (or bribe them).

So far, the one way that we ALL seem to love our veggies is roasted!  They take on a great flavor, and you can add any spices or seasonings that you like.  My 5-year old gobbled up 3 servings of this broccoli.  Unfortunately, I added a bit too much red pepper flakes for my other two younger ones, but know better for next time! 

Lots of garlic, salt and pepper to taste and red pepper flakes if you like.  Toss with olive oil (the above picture is before they went in the oven).  Is simple and easy and is an awesome side dish for fish or chicken. 

  

Serves 4

Garlic Roasted Broccoli

2 big or 3 smaller heads of broccoli

1/4 cup olive oil

3 cloves of garlic, minced

pinch of red pepper flakes 

sea salt and fresh ground pepper, to taste

Preheat the oven to 425 degrees.  Cut the broccoli florets off of the stalks and cut each one into bite size pieces.  Place the broccoli on a baking sheet large enough to have them in a single layer.  Drizzle with olive oil, sprinkle the garlic, red pepper and salt and pepper over top and mix with your hands until all the broccoli pieces are coated evenly with everything.  Roast for 20-25 minutes or until they are crisp-tender and some of the florets are browned.  Serve immediately. 

Tomato, Cucumber and Red Onion Salad

I first made this salad just last week, have since made it again and plan on making it again this week!  I'm a little obsessed.  And it's not even summertime yet so I know the tomatoes are just going to get better and better.  

We are lucky here in Savannah.  Because it's so warm, our local farmers' market opens in March AND it's within walking distance to from our neighborhood!  We try to go every week - it's fun and happening and the kids love it!  At any rate, I had some really pretty tomatoes and cucumbers that I wanted to do something with, so I whipped this up as a side for dinner one night. 

The dressing is tangy, but sweet because of the honey.  It's ridiculously good.  I never would have thought to give it to my 1-year old, but I think it looked so pretty that she wanted to try.  She kept pointing at and little by little, finished off what was left of the salad.  Good for her!  She is definitely my good eater.  So go ahead, give it a whirl...especially if you have the opportunity to pick some really fresh and fabulous produce!    

Serves 4

Tomato, Cucumber and Red Onion Salad

2 medium tomatoes, seeded and chopped
1 medium cucumber, peeled, seeded and chopped
2 tablespoons red onion, diced

For the dressing
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 teaspoon Italian seasoning
1 teaspoon honey
Pinch of salt

Combine the tomatoes, cucumbers and red onion in a medium bowl.  Whisk the ingredients for the dressing together and pour over the veggies.  Toss everything together.  Chill in the fridge for at least 30 minutes before serving.

Greek Yogurt Chocolate Peanut Butter Fruit Dip

A couple of weeks ago, Chobani reached out to me and asked to come up with a recipe for their #MadeWithChobani project.  I ended up coming up with two - these Double Chocolate Chip Muffins and this dip.    

This is like a grown-up version of those very sweet cream cheese fruit dips with tons of confectioner's sugar.  Play around with the maple syrup or you can even add a tiny bit of Stevia to make it as sweet as you like it.  And remember that you'll have lots of sweet things to dip in it!

So many options for dipping!  Any fruit, graham crackers, pretzels, etc.  We loved the strawberries with it - like chocolate covered strawberries only better for you!  The addition of the chocolate chips is completely optional, but it was fun having that little bite of chocolaty crunch throughout. 

Makes about 1 1/2

Greek Yogurt Chocolate Peanut Butter Fruit Dip

1 cup nonfat Greek yogurt
1/4 cup pure maple syrup
3-4 tablespoons cocoa powder
2 tablespoons peanut butter
1 teaspoon vanilla extract
3-4 tablespoons dark chocolate chips (optional)

Mix all the ingredients, saving about a sprinkle of chocolate chips for garnish (if desired).  Add more maple syrup or stevia to taste.  Chill in the fridge until ready to serve.  Store leftovers covered the fridge.