1. Cut back on the drinky-drink- Joel actually said I could have one glass of my beloved vino each night. I decided it's probably better if I try to limit drinking to the weekends only, and the occasional happy hour.
2. No bad carbs at dinner. This means no bread, no pasta, etc. We are trying really hard to make meals out of lean proteins and lots of veggies and fruit.
Sounds pretty easy right? Well, one of the veggies that I really love is broccoli. Steamed, a little lemon, salt & pepper... yummy! Or even just raw, as a snack. Joel happens to HATE broccoli. Hates the taste, and hates the texture. So I decided to trick him last night into eating broccoli with a little help from my friends at Black Bottle, who have an amazing recipe called Broccoli Blasted.
Recipe courtesy of Bon Appetit
4-6 Servings
1 1/4 pounds broccoli, cut into florets (about 8 cups)
3 1/2 Tbl Olive Oil, divided
2 garlic cloves, minced
Large pinch of red pepper flakes
Preheat oven to 450 degrees F. Toss broccoli and 3 Tbl olive oil in a bowl to coat. Transfer to rimmed baking sheet lined with foil and sprinkle with salt and pepper. Roast for 15 minutes. (It might be a little brown and crispy at this point- that's ok, it's supposed to be this way) Stir remaining olive oil, garlic, and red pepper flakes in a bowl. Drizzle over broccoli and return to oven for 8 minutes*. Season with salt & pepper to taste.
* I found that it was easier to transfer the broccoli back to its original bowl and toss it with the garlic and red pepper mixture to get all of my broccoli coated- this is where you get all the yummy flavor that makes your broccoli not taste like broccoli.
The result? Crispy, yummy broccoli that the hubs actually ate. He said he liked it because it "didn't taste like broccoli and the texture wasn't like little spermies."
Yes, he actually said that. I am One Lucky Girl, I am.
So, if you have a broccoli hater in your family, I highly recommend you steal this recipe immediately and make it.
XOXO,
ECH
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