It’s been a good week. I am loving the longer days, and while the temps are still a little too brisk to be Spring, they are definitely creeping higher!
I know this weekend is St. Patrick’s day, so I should be making something like cabbage rolls, or shamrock shakes, but I kinda dropped the ball on it this year. Well, the thin mint smoothie counts maybe? I’ll be all over it next year!
I am really psyched to share this one today though, because even though it seems kinda simple, that’s what I liked about it. It couldn’t have been easier to make, which gave me more time to flail around to Dance Central. Did I ever tell you that my Grandfather told me once that he thought I danced like Elaine from Seinfeld? Speaks to my dancing ability I think.
(If you haven’t seen it, there is a picture of me very seriously doing the robot at my wedding on the about me page)
Health highlight of broccoli: while broccoli may seem like a common, unremarkable veggie, it is actually a powerhouse of healthy stuff. Broccoli contains a compound that has been shown to be effective in preventing certain cancers. The nutrients in broccoli also help to promote and regulate detoxification in the body, which is helpful with overall health. Broccoli is also a strongly anti-inflammatory food.
- 1 tablespoon EV Olive Oil
- 3 cloves Garlic
- 9 ounces Broccoli (chopped) (3 cups)
- 1 Bell Pepper (diced)
- 8 ounces Sugar Snap Peas
- 1 small bunch Green Onions (sliced)
- 8 ounces sliced Water Chestnuts
- ½ cup slivered Almonds (or Peanuts)
- 3 tablespoons Soy Sauce (gluten free)
- 2 teaspoons Sesame Oil
- Pinch Crushed Red Pepper
- In a large saute pan add the olive oil, garlic, broccoli, peppers, and sugar snap peas
- Saute about 5 minutes, or until the broccoli and peas are tender but still crisp
- Add the green onions, water chestnuts, almonds, soy sauce, sesame oil and crushed red pepper
- Cook until hot, about 3 minutes
- Dish up and enjoy!!