LEMON ROASTED BROCCOLI + EASY TACOS + TRENDY TOAST
Instead of one long recipe today, I thought I'd share three things I've tried lately! One side, one breakfast, and one main. Non-recipes, just how we like them!
The first thing? Crispy broccoli with chili flakes and lemon. I borrowed this recipe from Smitten Kitchen—the first time she did this, it was accidental. She just left the broccoli in the oven too long. As it turns out, this was the PERFECT treatment for it!
I used refrigerated (not frozen) broccoli florets, tossed them in oil and sea salt, then sprinkled chili flakes on. Then, I roasted in a 400-degree oven for about 22 minutes. You'll want to check at 20 minutes and let it continue cooking until the broccoli is charred to your preference. When you pull the sheet pan out of the oven, squeeze half a lemon's juice on top. It is DIVINE.
One of my favorite questions to ask in this life is "can you taco that?" The answer is pretty much always yes—it's just HOW you'll taco it. An easy combo I tried the other day? Pulled chicken, spinach, and pico de gallo on corn tortillas. I picked up a rotisserie chicken on Sunday to use in meals throughout the week—I just pulled some chicken and heated it up in a little oil on the stove. Use whatever fresh produce you have on hand to healthify and add crunch!
Ahh, yes. Avocado toast. If I really want to power-pack my mornings, I reach for avocado toast—and eggs. To make this delectable layered open sandwich, I toasted a piece of sprouted 7-grain bread (I get this at Trader Joe's), drizzled about 1/2 tbsp olive oil on top, smashed 1/2 an avocado, and threw on a scrambled egg. Add more veggies, chili flakes, freshly cracked pepper, hot sauce—go wild here!
Happy cooking—and most importantly, happy EATING.