You preheat the oven to 425.

Take 4 to 5 pounds of broccoli (I just got two large bunches), cut into florets (but relatively big ones.) Wash and dry them THOROUGHLY.

Now, it’s easy. Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. About 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper – or just eyeballed it. Now add 4 garlic cloves that are peeled and sliced and toss them in too.

Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.

You can shake the pan around once or twice during the roasting.

When it’s done, take it out of the oven–and here’s where it gets really good–zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts, and 1/3 cup of freshly grated Parmesan cheese.

This delicious combination of crispy broccoli with garlic, lemon, and cheese will make this main dish worthy!

• 2 cups kefir (or ½ yogurt & ½ milk, or use all buttermilk)
• 1/2 cup oats
• 1 1/3 cup whole grain flower mixture (spelt, barley, oat groat, kamut, quinoa, millit, brown rice, etc)
• 1/4 cup ground flax, cornmeal, or toasted wheat germ
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 2 large eggs lightly beaten
• 2 TBSP raw honey, agave, or maple syrup
• 1 Tbsp applesauce or oil
• 2 teaspoons vanilla

Instructions:

Mix kefir, eggs, sweetener, applesauce (or oil), & vanilla in a medium bowl. Whisk flour, oats, flax, salt and cinnamon in a large bowl.  Add the wet ingredients to the dry ingredients; mix with a rubber spatula just until moistened.  You can let this sit for as long as you’d like. You can even have it sit overnight in your fridge. Add the baking powder & baking soda just before you are ready to cook & mix well. Coat a waffle iron with coconut oil, butter, or cooking spray.

• 2 cups dry beans, soaked and cooked (I like kidney or black)
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 2 teaspoons sea salt
• 1 green pepper, chopped
• 1 zucchini, shredded
• 2 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon oregano
• 1/4 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 2/3 cup quinoa (ideally soaked overnight in 2/3 cup water + 3/4 tbsp. lemon juice or kefir)
• 1 can tomato sauce (8oz)
• 2 cups tomatoes, diced (or canned stewed tomatoes)
• 2 cups water

Instructions:

Sauté onions in olive oil until translucent. Add green peppers, garlic, and zucchini and sauté until tender. Add garlic, salt, and spices. Add quinoa, tomato sauce, diced tomatoes, and water. Simmer for 20 minutes. Add beans and simmer for 15 more minutes. Serve topped with cheese.

Recipe was adjusted from Feed your Family.

• 4 C. cooked whole grain pasta
• 3 C. Veggies of choice (broccoli, cauliflower, zucchini, yellow squash, sweet peppers, snap peas etc).
• ½ large onion
• 2-3 cloves garlic – minced
• 2 tsp dill
• ½ tsp sea salt
• 1 tbsp coconut oil or olive oil

Instructions:

Heat oil in skillet over medium heat. Add all vegetables, spices, & salt. Stir to combine. Cover & let cook (stirring occasionally) until vegetables are as soft as you want them (we like ours pretty crunchy). Serve over pasta with parmesan cheese.

• 1 pressed garlic clove
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 teaspoon chili powder (or cumin)
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 3 cups black beans, cooked
• 1 cup corn
• ½ cup cooked quinoa (any color)
• 1 cup red bell pepper, finely diced
• ¼ cup red onion, finely chopped
• 1 cup grape tomatoes, halved
• 1/3 cup cilantro, chopped (optional)
• 1 avocado, sliced (optional)

Instructions:

Whisk together garlic, vinegar, oil, honey and spices to form a dressing. Combine all other ingredients, pour dressing over and toss. Serve alone, in lettuce wraps, in tacos, or as a side dish.

Recipe adapted from Taste is Trump.

• 2 T olive oil
• 1 T butter
• 1/8 tsp. crushed saffron threads
• 1 large onion, cut into half-moon slices
• 1 tsp. salt (or less, especially if you’re not using reduced-sodium chicken broth)
• 1 can (14.5 oz.) reduced-sodium chicken broth (or home made even better), plus enough water to make 2 cups total
• 10 oz. quinoa
• chopped fresh parsley or toasted pine nuts to garnish, optional

I served it with baked tofu, gravy, steamed broccoli, and a salad for a sort of traditional American meal, but the lemony flavor makes a great accompaniment to everything from Thai food to Italian. I’m considering making it a part of my Thanksgiving dinner this year.

Ingredients

• 10 ounces butternut squash (about 2 cups)
• 1 teaspoon lemon juice
• 1 cup quinoa
• 1/4 cup chopped shallots
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 teaspoon grated lemon peel
• 1-2 tablespoons lemon juice
• salt and freshly ground pepper, to taste
• 2 tablespoons (about 7/10 ounce) lightly toasted pine nuts (optional)
• 1 teaspoon minced fresh chives (optional)

Preparation time: 15 minute(s) | Cooking time: 40 minute(s)

Number of servings (yield): 4

Nutrition Facts

Nutrition (per serving): 240 calories, 50 calories from fat, 5.7g total fat, 0mg cholesterol, 291.8mg sodium, 576mg potassium, 41.2g carbohydrates, 5.2g fiber, 1.7g sugar, 8.4g protein, 4.5 points.

Though MyPoints are calculated using a formula similar to Weight Watchers Points ^TM, this site has no affiliation with Weight Watchers and does not guarantee the accuracy of this information.