Growing up, I didn’t eat Kraft Mac&Cheese. Not unless I was at someone else’s house. My mom couldn’t stand the smell of it and gagged. She ate it all the time as a kid, to the point where it was gross.
So the typical ‘kid comfort food’ wasn’t common in our house, and as an adult, I still am not a huge fan of the boxed stuff, even though they removed a lot of the bad bad stuff recently, it’s still not very good for you. My kids don’t really enjoy the boxed stuff either; they prefer to eat this version with all the veggies and flavor instead!
Om nom nom. Veggie pizza is always a hit around here.
Do you hate broccoli? (We all love it at our house)
Maybe you should give this recipe a go; roasting the broccoli caramelizes the sugars inside it, tempering out any bitterness and bringing out its natural sweetness; along with softening the woody stalks. Garlic boosts flavor and fights plaque buildup in your arteries.
Toss together the ingredients in minutes, pop in the oven, and you have a delicious, tender side that goes with anything.
A great way to enjoy broccoli. This recipe is requested at every gathering.Be sure to have copies of the recipe on hand, as everyone will ask for it
Using the yogurt instead of mayonaise cuts out a lot of fat, but not a lot of the taste. You can choose the level of al dente your broccoli is to your tastes. Making the salad a the night before serving intensifies the flavors. (more…)
Broccoli’s ready to please. Steam or stir-fry it, roast or boil it, bake it in casseroles, or just eat it raw — broccoli rewards you, no matter the method. In a one-cup serving, this nutritional powerhouse boasts 200 percent of your recommended daily allowance of Vitamin C, a good dose of Vitamin A, riboflavin, calcium, and fiber — and contains just 40 calories. It has even been proven to help protect against cataracts, stroke, and many kinds of cancer.
Many of these recipes will flavor the final outcome. Since you don’t want your sweets tasting like, say, broccoli or spinach, opt for avocado in icing and other sweets. Look for foods that complement each other nicely, such as potatoes with parsley, broccoli, or spinach.
Because you will need a larger amount of natural coloring than conventional dyes, the liquid coloring will affect the texture of the dish. Use less of other liquids until you have achieved the color that you want, at which point, you may wish to add more liquid if necessary.
To avoid the food coloring issue entirely, give the illusion of green foods by setting a green table—use green flowers, napkins, centerpieces, décor, and naturally green foods (like peas, kiwis, green grapes, lime slices, or lettuce.) Sprinkle green herbs over savory foods, or cook greenies right into them.