Recipes

Sautéed Broccoli with Toasted Bread Crumbs

 
 
       

 

Ingredients

Recipe provided by Laurel Herman, author of My Inner Kitchen.
  • 1 large head of organic broccoli, cut into even sized pieces
  • 4-5 T of olive oil
  • 1 large clove garlic smashed (I smash my garlic with a bit of sea salt to bring out the oils in the garlic)
  • Juice of ½ organic lemon
  • Dash of Celtic, or pink sea salt
  • 1/3 cup water
    For topping:
  • ½ cup of toasted gluten free breadcrumbs.  (I put four or five slices of Udi's bread  into an oven at about 350 degrees until toasty. Allow to cool, harden, then process into bread crumbs).
  • ¼ cup Parmesan cheese
  • 3-4 T olive oil
  • ½ tsp garlic powder
  • ½ teaspoon onion powder
  • 1 tsp Italian seasoning
  • ½ tsp Frontier Veggie pepper(can be found in most health food stores)
   

Directions

 Note: The topping can be made ahead, and even doubled. It's SO good you will want more!

  1. To Make the bread crumb topping, place olive oil in a small pan with the remaining ingredients, until toasty. Set aside.
  2. In a saute pan, add 4-5 Tbls of olive oil. Add in the broccoli, garlic, and salt and saute for a minute or two. To get a nice green color, add the water and cover until just fork tender.
  3. Drain any remaining water, and immediately squeeze the lemon on top, then add the toasted breadcrumbs.
  4. Enjoy! It's Pure Heaven!

 

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Recipes

Baked Ancient Grain Zucchini Fries

 
 
       

 

Ingredients

  • 1 bag Udi’s Sea Salt Ancient Grain Crisps
  • 2 large zucchini, sliced in 1/2-inch thick sticks
  • 1 large egg
  • 1 tablespoon water
  • Cooking oil spray

Directions

  1. Preheat oven to 400°F.
  2. Pulse crisps in a food processor or blender until they resemble very fine crumbs. Transfer crumbs to a plate.
  3. Beat together egg and water to form an egg wash.
  4. One at a time, Dip zucchini sticks in egg wash and then in crisps, pressing to coat the crumbs on. Place coated zucchini sticks on a baking sheet and lightly spray with cooking oil spray. Bake for 15 to 20 minutes, flipping halfway through, until tender yet firm.
Serve with marinara, ranch dressing, or tzatziki sauce for dipping.

 

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Recipes

Split Pea Soup

 
 
       

 

Ingredients

1 c. short brown rice
1 c. chopped yellow onion
1 tbs. olive oil
salt & pepper
2 cloves chopped garlic
1 c. dried green split peas
1 chipotle pepper in adobo (optional)
4 c. vegetable stock
2 tsp fresh thyme or 1 tsp dried
Udi’s Millet-Chia bread

Directions

1. Cook rice separately in a rice cooker or pot, according to package directions.
2. In a heavy soup pot over medium high heat, saute onions until soft in the olive oil. Season with salt & pepper.
3. Add garlic, split peas, chipotle pepper, stock, thyme, and more salt & pepper to taste. Bring to a boil, then simmer, covered for about 90 minutes or until peas are soft.
4. Add cooked rice and adjust seasoning, if needed.

You can blend for a creamier soup. Serve with toasted Udi’s millet-chia bread. Enjoy!

 

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