Posts Tagged ‘Broccoli’

Peanut Lime Dip

Last week I was listening to a radio station where they were talking about food combos that sound weird, but taste good together. Somebody called in and said that they like vanilla ice cream and hot sauce together…interesting…

So I started thinking of combos that I like together or might like to try. Immediately I thought of one of my favorites- pickles and peanut butter. Totally a combo that seems so wrong, yet works so well (dare you to try it). If anyone has any other unique combos they like, please let me know! I’m willing to try!

Now this dip does not feature pickles and peanut butter, but it does combine broccoli, lime, and peanut butter. What can I say, peanut butter makes the world go round. And so does almond butter. Oh, I could survive on those two alone… Anyways, this dip is packed with broccoli, making it filling and good to eat. Dare you to try! 

Peanut Lime Dip

Peanut Lime Dip

Ingredients:

1 head of broccoli

3 tbsp coconut aminos (or soy sauce)

3 tbsp peanut butter (or almond butter)

2 tbsp minced ginger

1 tbsp apple cider vinegar

1/2 tsp salt

Juice from 1 lime

Directions:

Chop the broccoli into florets and place in boiling water for 5 minutes or until tender. Afterward, drain and place into a food processor. Add the rest of the ingredients and blend until smooth. Transfer to a serving bowl and place into the fridge until cool (it tastes the best as a chilled dip!). Serve!

Chicken and Broccoli Cheese Dip (Grain-Free)

Memorial Day weekend recipe! Perfect for dipping at BBQs and parties 🙂 

Chicken and Broccoli Cheese Dip

Chicken and Broccoli Cheese Dip

Ingredients:

2 cups cooked and thickly shredded chicken

1 head of broccoli, stem and florets chopped into small pieces

1 small onion, chopped

1 and 2/3 cup plain, greek yogurt

4oz cream cheese

2 tbsp spicy mustard

2 tsp paprika

2 tsp garlic powder

1 tsp onion powder

1 tsp salt

1 cup shredded cheddar cheese

1/2 cup mozzarella cheese

Directions:

Combine all ingredients in a crockpot and cook on LOW for 1-2 hours. Switch to KEEP WARM and start dipping!

Broccoli Cheddar Soup

I remember the first time I went to Panera Bread. I got their Broccoli Cheddar soup and, like so many before me, became OBSESSED with it. It was total comfort to just sit at their booths and suck down a bowl between classes.

As I started to change up my eating habits and make my own recipes, broccoli cheddar soup was at the top of my list. So this is my own take of a more “cleaner” broccoli cheddar soup. Less ingredients, yet still full of cheesy goodness!

Broccoli Cheddar Soup

Broccoli Cheddar Soup

Ingredients:

3 cups plain whole milk yogurt

3.5 cups chicken or vegetable broth

3 large heads of broccoli, chopped into florets

1 large onion, chopped

2 tbsp ghee (or butter)

1 tbsp minced garlic

1 tbsp mustard

2 tsp garlic powder

2 tsp onion powder

2 tsp salt

pepper

2 and 1/2 cups cheddar cheese, shredded

Directions:

In a crock pot, whisk the 3 cups of yogurt and 1 cup broth together until smooth. Slowly add and stir in the rest of broth. Add in the rest of the ingredients, except cheddar cheese. Cook on HIGH with the lid on for 1.5 hours. Afterwards, use an immersion blender and blend ingredients until all broccoli chucks are gone. Stir in cheddar cheese. Place lid on top and cook on LOW for an additional 30 minutes. Adjust taste with salt and pepper, if needed, before serving.

Cheesy Chicken Skillet and some VERY BIG news!

Ahhhhh Spring Break. Here at last. This semester has been challenging for a number of reasons. But one of the major reasons is because I’m taking foreign politics.

I am so out of my element in this class. Of course, this is my last semester in school, so I knew it wasn’t going to be a cake walk. However, I’m pretty disappointed that the 4.0 that I’ve maintained for the past 5 years is likely to go down the drain. Ugh.

I should have definitely known this was going to happen when on the very first day my professor made the comment “I always wonder why an education major would take this class.”

Well, ma’am clearly said education major is out of her mind and/or had no other option for trying to fill her graduation requirements 😦

Although I’m complaining, I have to say, I’ve never learned so much information from one class before. I actually find everything I’m reading and learning to be really interesting.

And okay, there might be another reason why I haven’t thought to drop the course (the big news!)

Those who’ve kept track of this blog know that I traveled to India last year to teach in village schools. Well, I’m very excited to announce that I’m again going abroad.

This time, to teach in THAILAND for 1 YEAR!

I’ve been bursting to tell for a while now! In fact, I wasn’t going to post anything until later this year… but I’m too excited to hold it in any longer!

I first broke the news to my family at Thanksgiving dinner back in November. I thought someone was going to choke on their turkey, but nobody even blinked an eye! They’ve been really supportive and excited themselves (largely because I suspect that they want an excuse to vacation down there…).

So, I’m planning to leave after I graduate (May 2017)!

And I know, that’s over a year from now, but I still have to student teach in the fall and I need that time to get everything in order. It’ll go by fast though, so yes, I’m excited!

And, bringing it back to my foreign policy class, I explained to my professor about how I’m going abroad and she’s given me permission to do my research paper on East Asia. Just making the best of a hard situation 😉

Now, to the recipe. When procrastinating one night (probably before my foreign politics midterm) I cooked this up! It was super easy to make and very comforting in the face of a long studying night. Enjoy!

Cheesy Chicken Skillet

Cheesy Chicken Skillet

Ingredients:

1 lb uncooked thawed chicken, cubed

1 onion, chopped

1 tsp paprika

1 tsp salt

pepper, to taste

1 large head of raw broccoli, chopped into florets

3 tbsp spicy mustard

1 cup shredded pepper jack cheese, divided

Optional- chives and chili powder

Directions:

Spray a skillet with oil, add in the chicken cubes and cook over medium-low heat. When completely cooked, remove the chicken and set aside.

Add in the onions and season with paprika, salt, and pepper. Cook until translucent and then add in the broccoli. Cover with a lid and cook until the broccoli has softened, stirring every so often. Once broccoli is cooked to desired tenderness, mix in the mustard and add the chicken back in.

Stir in a 1/2 cup of the shredded cheese. Top with the remaining cheese and cover the skillet with the lid. Cook until the cheese on top melts. Before serving, garnish with chives and chili powder, if desired.

Cheesy (yet cheese-less) Butternut Squash Mash

Oh. My. Goodness. I cannot think of a better recipe to post to start off 2016. Just thinking about this sauce makes my mouth water- no lie.

Luckily, it requires just throwing everything in a pot and cooking until hot. And I swear, it looks and tastes like this dish is cheese-heavy. Yet, no cheese is used!

Not that I mind cheese, but I tend to eat an indecently large amount of this mash whenever I make it and I’d rather avoid that meaning that I just ate a block’s worth of cheese.

Hmmmm, I was so excited to introduce this recipe that I forgot to start off by saying Happy New Years. So Happy New Year, everyone! I’m not a big new years resolution person- simply because I start my goals whenever throughout the year- but I thought of a couple things that I want to start doing.

  1. Drink green tea everyday- particularly between 3pm-4pm (the time I usually begin picking at food before dinner)
  2. Listen to music more! Listening to music generally puts me in a better mood and gets me up and moving, and yes, sometimes dancing (only in private though 😉 )

Sounds simple and silly? That’s because it probably is! But these are mini improvements that I actually want to incorporate into my well-being. So, all is well.

And with that, I’ll leave you with a quote that has pushed me these last few years (and even inspired to travel to India and recently decide on new traveling destinations): “Great things never came from comfort zones.”  Here’s to 2016!

Cheesy (yet cheese-less) Butternut Squash Mash

Cheesy (yet cheese-less) Butternut Squash Mash

Ingredients: 

2 cups cooked and diced meat (whatever you fancy!)

2 cup broccoli stems, diced (or another cut-up veggie)

1 cup butternut squash, mashed

1/4 cup sour cream

1/4 cup unsweetened almond milk

3 tbsp ghee

1 tbsp apple cider vinegar (do NOT omit!)

1 tbsp stoneground mustard 

1 tsp salt

1/2 tsp garlic powder

1/2 tsp onion powder

Directions: 

Combine all ingredients in a pot over the stove. Cook until thoroughly heated. Serve.