Three Delicious Ways to Eat Broccoli

by | Recipes and Meal Ideas

Three Satisfying Ways to Eat The Superfood Broccoli

Broccoli is considered a superfood due to its rich nutritional profile, containing high levels of vitamins, minerals, and antioxidants. One of its key components, sulforaphane, has been shown to support the body’s detoxification process by enhancing the activity of enzymes that eliminate harmful substances. Additionally, broccoli’s fiber content aids in digestion and promotes a healthy gut, further contributing to overall detoxification and optimal health.

Tofu Broccoli Sheet Pan Dinner

  • 1 pepper, red bell, chopped
  • 1 pepper, orange bell, chopped
  • 2 carrots, chopped
  • 2 green onions, chopped
  • 1 cup broccoli, chopped
  • 6 oz tofu, firm, cubed 1/2 package, drained
  • 1/4 cup cashews, raw
  • 2 Tbs tamari
  • 1 clove garlic, minced
  • 2 tsp maple syrup
  • 2 tsp ginger, minced
  • 2 Tbs olive oil


  1. Chop bell peppers, carrots, green onions, broccoli
  2. Preheat oven to 375º
  3. Mince ginger and garlic
  4. In a small bowl, mix together tamari, garlic, maple syrup and ginger
  5. Remove tofu from package, cut into 1 inch cubes, drain excess liquid


  1. On a lined sheet pan, spread out vegetables, firm tofu and cashews
  2. Drizzle with sauce
  3. Cook for 30 minutes or until cooked through

Add other vegetables like cauliflower, green beans and onions

Simply Steamed Broccoli

  • 8 cups broccoli florets


  1. Wash and cut broccoli into uniform florets


  1. Place about 2″ of water in the bottom of a pan, bring to a boil then reduce to simmer
  2. Place broccoli in steamer rack and set above simmering water
  3. Cover and steam until broccoli turns bright green and is al dente (a bit soft with some bite) – about 3 minutes
  4. Rinse in cold water and store in covered container in refrigerator

Meal Prep Tip: Select two low-glycemic vegetables a week to steam and store in the refrigerator like broccoli, cauliflower, green beans, asparagus, etc.

Shredded Broccoli Stem and Carrot Salad


  • 3 cups broccoli, stalks, peeled only
  • 1 cup cabbage, red, shredded
  • 4 carrots, peeled and shredded
  • 4 scallions, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup pepitas, raw, shelled (pumpkin seeds)


  1. Shred broccoli stems, carrots and red cabbage
  2. Chop scallions and cilantro leaves


  1. Add shredded vegetables to a large bowl and massage until softened
  2. Add dressing just before serving and toss with scallions, pepitas and cilantro


  • 1/4 cup olive oil
  • 1 Tbs apple cider vinegar
  • 1 lemon, zested and juiced
  • 1 clove garlic, chopped
  • 1 tsp maple syrup
  • salt, to taste


  1. Zest and juice lemon


  1. Add all ingredients to a mason jar with lids and shake to combine or whisk ingredients

Replace vegetables listed here with equal amounts of other favorites – shredded brussels sprouts, kale, and beets all work!

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