Frozen Broccoli to the Rescue!
Last Sunday afternoon I put 3 sweet potatoes in the oven to bake (part of my food prep for the week), and decided to organize my freezer - because I’m a grown-up. I didn’t have the energy to clean and organize my closet (which is still on my to-do list) and figured my freezer was an easier second choice.
Anyway, after organizing the ice packs, tossing out the last of the frozen rye bread in a bread bag, and stacking the bags of frozen edamame and green beans neatly, I noticed an unopened bag of frozen broccoli florets sitting in the back of my freezer. YES, frozen veggies are healthy!!!
Frozen broccoli as part of a type 2 diabetes diet
I immediately thought: When’s the last time I made broccoli? Which of course reminded me that my greens intake had been off for a good two weeks. The sweet potatoes had at least another 15 minutes to bake. I grabbed a baking sheet, placed it on the top shelf of the oven, and shut the door.
Getting creative with broccoli
I sliced up two cloves of garlic, grabbed the 16-ounce bag of frozen broccoli from the freezer, and added the broccoli and garlic to a mixing bowl, plus the following ingredients:
- 1 tablespoon of extra virgin olive oil
- 1 tablespoon of balsamic vinegar
- Sea-salt and pepper to taste
I mixed everything up in the bowl, opened the oven, spread the mixture out on the baking sheet, and shut the door. Then I set my kitchen timer for 13 minutes and started cleaning up. 9 minutes later I scrambled up some eggs. 13 minutes later the kitchen timer went off, the broccoli had browned at the edges, smelled delicious, and was good to go.
I added a half cup of the roasted broccoli to my scrambled eggs and enjoyed my lunch! I had another serving of broccoli with my dinner that night and the following night and my greens intake was back on track!
A healthy choice
The above recipe made 4 half-cup servings of broccoli with the following nutritional info:
- Calories: 60
- Fat: 3 grams
- Carbs: 5.5 grams
- Fiber: 3.5 grams
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