Tuesday 120124




Heavy Fran

21 – 15 – 9

Thrusters, 135#/95#

Chest-to-bar pull-ups

Photo Jan 20, 4 50 43 PM
Jim rocking the Zurcher squat!

Many of us have a love/hate relationship with broccoli. We love it because we know it's so good for us, and at least for me, it leaves me feeling full for a while after I eat it. The hate comes in because how much brocoli can you take? I mean the 2 options I go to are raw, or steamed. I get sick of it. So I was really excited when Josh R. told me about "The Best Broccoli of Your Life Recipe". I was all in! Josh also said it works well for Cauliflower. Thanks Josh!!!

Photo Jan 20, 2 12 02 PM
Adapted from Amateur Gourmet:

Preheat the oven to 425.

4 to 5 pounds of broccoli, cut into florets (but relatively big ones). Make sure the broccoli is really dry. This will help with the crispness!

Toss with 5 tablespoons of olive oil, 4 minced cloves of garlic, and salt and pepper to taste.

Place on cookie sheet and bake for 20-25 minutes shaking the sheet a couple times.

When done, pull out of the oven and zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 tablespoons more olive oil.

If you let yourself slide a little with dairy, add 1/3 cup of freshly grated Parmesan cheese. I can hear the collective gasp of the strict paleo community. If it bothers you leave it out. Keeping the sliding scale in mind, if a little parm cheese will get you to double your broccoli intake, is it worth it? It is for me!

Serve it up!

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