BROCCOLINI SALAD

1 bunch broccolini, chopped

1 bunch kale, chopped

1 tablespoon olive oil

1 apple, chopped

1/2 cup golden raisins

1/4 cup apple cider vinegar

 

Preheat the oven to 425 degrees. Toss the chopped broccolini and kale with the olive oil and sea salt. Roast for 15-20 minutes until slightly charred. Remove from the oven and toss to combine with the apples, golden raisins and apple cider vinegar. Serves 4.

 

Spicy Stir Fry Veggies

1 cup broccoli, chopped

1 cup carrots, chopped

2 cups snap peas

1/2 onion, sliced

1 tablespoon garlic

2 tablespoons soy sauce or gluten free tamari

1 tablespoon chili paste

 

Heat a large skillet to medium-high heat. Coat bottom with nonstick cooking spray and add the garlic and onions. Sauté for 2 minutes. Add the remaining vegetables, soy sauce, and chili paste and stir to combine. Cover and stir fry 5-7 minutes, stirring occasionally. Remove from the heat and serve with brown rice or quinoa.