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

Gluten Free French Canadian Christmas Stuffing

 
 
       

 

Ingredients

Serves 6-8

I truly think that this smells like Christmas! The smell of the onions, carrots and celery is a smell that reminds me of home! In French Canadian cooking we call the combination of carrots, onions and celery the ‘ Holy Trinity’ of cooking. Enjoy this French Canadian recipe handed down to from my Grandmama to my mom to me and now to you! Recipe from Kathy Smart, North America’s Gluten- Free Expert, Dr. Oz Guest
  • 4-6 cups of chopped gluten free Udi’s Bread
  • ½ cup each of diced celery, onions and carrots
  • 4 slices of gluten free turkey bacon, chopped
  • 1 cup of vegetable or chicken broth
  • 2 Tablespoons of coconut oil or olive oil
  • ½ teaspoon each of dried sage and thyme
  • Sea salt and pepper to taste

Directions

  1. Add turkey bacon to a medium heated pan and cook until crispy. Set bacon aside and allow to cool. Chop into small pieces when cooled.
  2. Sauté the holy trinity of celery, onions and carrots in oil/butter on medium to low heat until the vegetables soften. 
  3. Add the crumbled bacon, bread spices, chicken stock and salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat. 
  4. lace all of the ingredients either in a greased casserole dish or stuff in turkey. 
  5. If in a dish, bake covered with foil for 15 minutes at 425 degrees F and then remove foil and bake for an additional 10 minutes.
  Nutrition Facts Per Serving
  • Calories 242

  • Total Fat 5.2g
  • Cholesterol 0mg
  •  Sodium 402.2mg
  • Potassium 154.7mg
  •  Total Carbohydrates 41g
  • Fiber 2.9g
  • Sugar 4.4g
  • Protein 7.4g
  • Recipe Accolades
  • • Dairy Free • Gluten Free • Nut Free
Smart Facts: Sage is an herb that has been prized for thousands of years not just for its culinary uses but also for its nutritional properties. Sage is a good source of bone building calcium, blood building iron and blood pressure regulation potassium!

 

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