Life has been interesting lately. I’m really starting to fade in the energy department. All the demands on me at the moment are starting to ware me down so I’m doing my best to ensure that, at the very least, I’m getting good nutrition at every meal.
I’ve fallen off the low carb band wagon a couple of times in the past 2 months, but have somehow managed to climb back on. I’ve given up any hope of making progress towards my goals for now. With all the stress in my life at the moment I’ve decided to simply try to maintain what I have.
In an odd way, this simple shift has removed a lot of the stress I feel. The idea of just maintaining has removed the constant pressure of making progress. And less pressure is exactly what I need at the moment.
So when I set out to make dinner the other night, I knew I had to have some green veggies. It had been a while since I had had any broccoli, and I figured there was no better green veggie to give me lots of nutrients. At least based on what I had in the fridge.
So I pulled out that broccoli and started chopping, not really sure of what I wanted to make with it. I will say though that the chopping, in and of itself, seemed to be a little therapeutic. It was a good way to blow off some steam and kept my mind focused on something other than what’s happening with my mom, our move and Mini Chef.
But once I had it chopped, my mind blanked. I just didn’t have an ounce of creativity left. So I turned to my Flavor Bible (affiliate link – amazon), and picked from the list there according to what I had in my fridge. And you know what? It was fabulous! Even my mom loved it and wanted seconds! And that’s saying a lot for her right now.
Please know that you can adjust this recipe to your own dietary needs. I made this for my mom with the mayo listed simply because I need to help her keep her weight steady. But if mayo doesn’t suit your needs, you can add a couple tablespoons or so of olive oil, or even Greek yogurt if you like the tang.
Because I’m low carb and dairy free, I enjoyed the mayo version right along with her. And I have to say, there is nothing like a bowl of greens and other veggies to help fuel you through a stressful time!
YOU MIGHT ALSO ENJOY:
- Clean Eating Asian Raw Broccoli Salad
- Clean Eating Buttery Garlic Broccoli with Parmesan
- Clean Eating Garlic Almond Broccoli
Clean Eating Broccoli Salad
- 1 large head broccoli, chopped small
- 1 medium avocado, diced
- 1 medium tomatoes, chopped
- 1/2 cup sliced almonds
- 2 cloves garlic, pressed or mashed
- 3 tbsp. chopped, fresh, Italian parsley
- 2 tsp. chopped, fresh thyme
- 3 tbsp. balsamic vinegar
- 1 large green onion, sliced (both green and white parts)
- 1/4 cups clean eating mayo (store-bought or homemade) OR 2-3 tbsp. olive oil to taste
- Salt and pepper if needed
- Bring a large pot of water to boil.
- After chopping your broccoli, blanch in the boiling water for 1 minute.
- Drain and transfer to a large mixing bowl. Allow to cool.
- Stir in all other ingredients and mix well.
- Serve as a side dish or even a main meal!
Number of servings (yield): Approximately 6 cups. Will vary based on size of broccoli head.