Broccoli Rice and Broccoli Rice Salad with Butternut Squash

broccoli-rice

Simple, easy-to-make nutritious recipe that you and your family will love.

Hello all!

I hope everyone had a great summer.  It’s now September, but the warm weather is still lingering.  I’m glad because I can still enjoy my morning run. I will definitely enjoy it while it lasts.

Anyway, I was out jogging yesterday morning.  I was about a mile and a half when I received an alarming phone call from the school nurse.  I was told my presence was needed pronto! My son had a severe allergic reaction I was asked to take him home for observation.  I have never run that fast in my entire existence. You could say I had a pretty good workout. 😀 What a timing!  I drove there as soon as I arrived home.

Both of my children have different food allergies.  I thought they will outgrow their allergies, but to no avail. Their doctor advised me to slowly introduce the food that  they’re allergic with. But, it’s too risky and I don’t want to take a chance and regret it later, so I decided to create, reinvent or developed foods that both of them can eat.  No one can really know what it’s like to have children who have severe allergies to many things. I can’t begin to tell you.  It’s a long story. I will one day talk about it, but for now, I want to share this recipe that is so easy to prepare and so delicious and nutritious; absolutely great for children with food allergies.  It’s gluten-free, vegan, and organic. What else could you ask for?  All you have to do is to place the broccoli florets in a food processor, pulse, and viola!  You are halfway done. Just double the recipe if you are feeding a crowd.  You can make it ahead and just warm it up in a skillet and you have a side dish in no time.  Or, if you don’t have that much time to spare, you can just go ahead and process the florets and place in a Ziploc bag and store it in the refrigerator until ready to use; easy-peasy.  What I love about this recipe is it will only take 5 minutes to cook plus preparation. Definitely great on busy nights.  This recipe can be made in many different ways.  However, because of my children’s allergy, I settled for the basic recipe:

Recipe  1:   Broccoli Rice

Ingredients:

  • 4 to 6 cups organic broccoli florets
  • 1 to 2 Tablespoons avocado or organic coconut oil
  • organic Himalayan pink sea  salt and organic pepper to taste
  • 4 large cloves of garlic, minced
  • 2 stalks of organic green onions, thinly cut
  • 1 small organic red bell pepper, diced
  • 1/2 to 1 can (15.5 oz.) organic black beans, rinsed with cold water
  • a handful of organic cilantro, chopped

Directions:

  • Place all the broccoli florets in a food processor. Carefully, pulse until the broccoli  resembles the size of rice; set aside.
  • Heat a 2-inch deep skillet with oil over medium heat. Add the garlic and saute until the garlic is lightly brown. Add the green onions and bell peppers. Saute until the bell peppers are a bit tender or started to sweat.  Add the broccoli rice and stir-fry until the broccoli is a bit tender, but still crunchy about 5 minutes.  Turn off heat.
  • Add the black beans and mix with a spatula.  Season with salt and pepper.  Add the chopped cilantro and serve warm.
  • Enjoy!

Tip:

  • If you don’t have a food processor, you can chop the broccoli florets.

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Recipe 2:  Broccoli Rice Salad With Butternut Squash

This recipe is for those who are not allergic to tree nuts.

This is definitely a favorite this fall, especially comes Thanksgiving time.  To make it,  with the basic recipe above, just add tree nuts such as whole almonds, toasted whole walnuts, and whole pecans, flax seeds,  chia seeds, avocado chunks (optional), organic tomatoes, cut in chunks, and roasted cinnamon butternut squash. Add more salt and pepper to taste. This recipe is definitely a must try this season.

broccoli-rice-butternut-squash-salad

You can use any of the above recipe as your side dish for dinner and cook up an entree to serve it with.  Below is Bay Shrimp Pesto With Broccoli Rice salad I prepared for dinner tonight; so delicious.

To prepare the shrimp, you will need 2 handful of bay shrimp, a Tablespoon (leveled)  of your homemade pesto sauce, garlic salt, ground black pepper, Italian herbs seasoning (unsalted)  and coconut oil.   Heat a skillet with a Tablespoon of coconut oil over medium-high heat and add the bay shrimp when hot.  Season with the Italian herbs seasoning, garlic salt to taste, ground black pepper, and pesto sauce.  Stir-fry until opaque and the sauce thickens a bit.  Serve over Broccoli Rice salad or Broccoli Rice. Bon appetit! ❤

bay-shrimp-pesto-with-broccoli-rice-salad

Enjoy the warm weather. Happy fall y’all!  🙂

~Anna

 

 

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31 thoughts on “Broccoli Rice and Broccoli Rice Salad with Butternut Squash

  1. Broccoli rice sounds awesome. Never thought to make such a dish but you’ve inspired me. Will be sure to try it out and let you know how it goes. All the best with the children, Anna.

    • It really is. It’s very healthy for you. Thank you so much and thank you very much as well for your support, Eartha. It’s very much appreciated. I will follow you back on IG. Have a great week ahead. 🙂

    • Hello Amy! My pleasure, Amy. Thank you. I’m glad. I’m making it again because I love the fact that it’s healthy. I’ve been eating healthy these days. It’s helping me lose weight. I’ll be sharing what I eat here on my blog. I’m making some changes and the first one will be posted in a few. Best wishes, Amy. It’s great to see you back here. Take care. 🙂

      • I’ve been really intending to get back into the flow of blogging, Anna, after the extreme circumstances in my Life. I eat healthy too yet with this there are things that I know will put weight on me fast. Example …. Unsalted cashews. Great source of fiber and protein but they pack a punch to the midline. I’m proud of you for taking your health seriously. I’ve learned in my own Life once health is gone you have nothing. And I mean nothing. (((HUGS))) ❤

      • Yes, it’s true. That’s why I try not to go overboard on eating nuts since they are all high in fat. Moderation is the key for me. I grew up eating vegetables and seafood. That’s why I’m going back to my roots and eating more veggies. They hardly have fat in them and very high in fiber and other nutrients.
        What you said about health is true. I’m not that old and yet, I already have health issues, so I am trying to help myself by changing my eating habits or lifestyle more “seriously” this time. I wish you well, Amy. God bless.

      • Good for you, Anna. I had a very serious back injury in 1993 and then my thyroid decided to quit oh about 10 years ago and between the two of them I am very very strict with my diet. I tend to be a fruit eater more so veggies but I eat mostly whole foods cooked from scratch. I’ve lost my health more then once and to get it back is far from easy. Sleep is so vitally important along with nutrition, exercise, and healthy living. It takes a lot of discipline and practice to get a Balance so I applaud what you are doing. Keep up the great work on yourself! I am so proud of you! ❤

      • Sorry to hear about your back injury as well as your thyroid issue, Amy. it’s no fun when you have health issues. Life is difficult.
        I’ve been cooking food from scratch too because I can control the ingredients and taste. You can check out my Instagram page for all the food I prepare for myself and my family. If you want some ideas on what to prepare, you can click the pictures on the right side of my blog front page below my blog status.
        You are right. Sleep plays a vital role in maintaining equilibrium within our bodies. We need to have a good night’s rest to fully function. I only had three hours of sleep last night and I was like a zombie earlier today. I could not function very well. I’ve read that it will put a strain on our nerves and sometimes can lead to cardiac arrest if we keep depriving our body of sleep. Scary isn’t it? So, I will try to go to bed early tonight. Thanks so much, Amy. I appreciate your visit and comments. Take care. God bless you. ❤

      • Please do make sure you get a good night’s rest each and every night. When I have those sleepless or tossing and turning nights, OH how I feel it. Thank you for all the tips with food!! ❤

    • Thank you, Liz. I stopped eating rice for health reasons. However, I still cook it for my children. 🙂 I eat mostly fruits and veggies nowadays. It helped me lose the excess weight (-12 lbs.)
      I appreciate you stopping by Liz. Best wishes. 🙂

    • I finally learned your name. 🙂 Thank you, Shamira. It was sooo good, especially with the pesto shrimp. And, yes, you are right. It is very healthy. I was surprised I lost half pound overnight just having the Broccoli “rice” and the pesto shrimp and 1/4 slice of Naan bread. It was definitely a “no-guilt” dinner. 🙂 Enjoy making it. It’s definitely worth a try. Thanks for all the love on my blog and IG page. I very much appreciate all the support you extended. God bless you. Have a great day! 🙂 ❤

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