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!

 

You Might Like These:

Recipes

French Canadian Cranberry Pecan Gluten-Free Stuffing

 
 
       

 

Ingredients

Recipe created by author Kathy Smart, North America’s Gluten Free Expert, courtesy of Udi’s Gluten-Free. www.livethesmartway.com

This easy stuffing combines traditional French Canadian flavours. Serve this holiday favourite as a side, or toss it into a casserole with other post-festivity leftovers. Each bite receives a burst of cranberry and a pecan crunch!
Ingredients:
  • 4-6 cups (1000 -1500 mL) of chopped into bite size pieces Udi’s Millet and Chia bread
  • ½ cup (125 mL) each of diced celery, onions and carrots
  • ¼ cup of dried cranberries and pecan pieces
  • 4 slices of gluten free turkey bacon, chopped
  • 1 cup (250 mL) of vegetable or chicken broth
  • 2 tablespoons (30 mL )of olive oil
  • ½ teaspoon(2.5 mL) each of dried sage and thyme
  • Sea salt and fresh black 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 bacon into small pieces when cooled.
  2. Sauté the celery, onions and carrots in oil on medium to low heat until the vegetables soften.
  3. Add the dried cranberries, chopped pecans, chopped bacon, bread, dried herbs, broth, salt and pepper and mix thoroughly for 1-2 minutes in the pan. Remove from heat.
  4. Place all of the ingredients either in a greased casserole dish or stuff in turkey. 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. If using to stuff your turkey, stuff inside empty turkey cavity for the duration that the turkey is finished.
Key Nutritional and Marketing Points:
Gluten Free Dairy Free
Low Glycemic No Added Sugars
High in Fibre Delicious

 

You Might Like These:

Instagram Facebook Pinterest Twitter Google Plus