As I work to get my body back in 2014, I will be sharing healthy recipes, tips and my journey each Wednesday this year. You can see this week’s progress at the end of the post.
Ok, ok, this is 2 days late. I know. But it’s ok, I made you broccoli. Delicious, sesame broccoli. And I have to admit, learning to cook vegetables is growing on me. So much that I ate broccoli and carrots every day this week. It was almost like I was a proper grown up or something.
It was weird.
Having a job and going to work never really feels like wearing my big girl pants, but eating broccoli does. I guess this is what happens when you learn that cupcakes, macarons and crepes are not the major food groups. And that the guy at Roti knowing your order before you say it is probably a little bit not normal.
I guess I am turning in to someone responsible. A responsible someone who snacks on broccoli and turns it in to salads.
- 1 large head (about 1 1/2 pounds) broccoli
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
- 2 tsp sesame oil
- 2 tsp finely chopped garlic*
- 1 1/2 tsp gluten-free tamari
- 2 spring onions, finely chopped
- Preheat the oven to 350 degrees.
- Cut the broccoli florets off the stems, and peel and slice the stems. Blanch in salted, boiling water for 4-5 minutes. The broccoli will turn a vibrant, dark green, but you don’t want it to get soft. Rinse with cold water, drain and place in a large bowl.
- In a baking dish lined with parchment, roast the sesame seeds until they are a light golden brown.
- While the seeds are baking, whisk together the vegetable oil, sesame oil, garlic, tamari and spring onions. Stir in the sesame seeds and pour over the broccoli.
- Keeps well tightly covered for several days.
- -1.4 lbs this week, -9.2 lbs total
- Step goal: 8,000 steps a day.
- Fitness goal: 10 minutes of deliberate fitness each day
- 64 ounces of water each day (I am at 32, making progress!)