3 Delicious Recipes with Broccoli
If you’re looking for light, nutritious meal ideas, broccoli is your best friend. Try these delicious recipes with broccoli and add new flavors to your children’s diet.
As parents, one of our many duties is to help our children form healthy habits that will last a lifetime. First and foremost is a balanced diet.
The best way to get your child used to eating healthy is to start young. Although it can be difficult, eating enough fruit and vegetables is fundamental.
With this in mind, in this article you’ll find a list of great recipes with broccoli.
Broccoli, like other vegetables, is very versatile. You can prepare it in different ways to surprise and tempt even the pickiest eaters.
Here are some ideas that are both healthy and tasty.
Easy recipes with broccoli
Stir-fried broccoli with cherry tomatoes and bacon
- 4 rashers of thick-cut bacon, cut into small cubes
- A generous handful of broccoli, cut into small florets
- 1 cup of cherry tomatoes, cut in half
- Salt and pepper to taste
- In a large frying pan, fry the bacon bits over a medium heat. Stir from time to time to stop them from sticking. In around 7 minutes, the bacon should be crispy and ready to serve. Remove it from the pan and set it aside.
- Next, add the broccoli and cherry tomatoes. Season with salt and pepper to taste. Stir-fry until the vegetables are tender.
- Mix the broccoli with the bacon bits to serve.
“Broccoli, like other vegetables, is very versatile. You can prepare it in different ways to surprise and tempt even the pickiest eaters”
Broccoli and spinach soup with avocado toast
- 6 cups chopped broccoli
- 1 tablespoon olive oil
- 4 cups fat-free chicken stock
- 6 oz baby spinach
- 1/4 cup radish, in thin slices
- 1 leek, chopped
- 1/3 cup grated parmesan cheese
For the avocado toast:
- 2 avocados, peeled and sliced
- 4 slices toasted bread
- 1 lemon
- Salt and pepper to taste
Heat the oil in a pan over a medium heat. Add the leeks and cook until tender (about 4 minutes).
Then add the broccoli and cook for a further 2 minutes. Finally, add the chicken stock and simmer.
Take the pan off the heat and add the spinach and parmesan cheese. Let the mixture cool slightly, then season with salt and pepper.
Blend the soup until creamy, using a stick blender or food processor.
To serve, spread the avocado on the toast and top with the radish slices. Sprinkle with salt, pepper and a little lemon juice and olive oil.
Chicken and broccoli stir-fry
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 lb skinless and boneless chicken breast, cut into half-inch cubes.
- 2 cloves of garlic, finely chopped
- A handful of broccoli cut into small pieces
- 2 teaspoons rice vinegar
- 1 tablespoon corn starch
- 2 tablespoons ginger, peeled and chopped
- 2 scallions, thinly sliced
- 1/4 cup of water
In a bowl, mix the soy sauce with the vinegar, corn starch and sesame oil.
In a large frying pan or wok, stir-fry the chicken until golden all over (around 10 minutes).
Add the ginger, garlic, scallions, broccoli and water. Stir frequently until all the vegetables are cooked through.
To finish, add the soy sauce mixture and stir well. Wait a moment before taking the pan off the heat. Serve alongside your favorite rice.
Vegetables offer a wide range of health benefits, but some seem to have greater potential to ward off disease than others. Broccoli falls into this category, having been widely studied for its many health effects.
-Dr. Joseph Mercola
Recipes with broccoli combine well with many different ingredients. Broccoli makes a perfect side dish, and goes well with pasta as well as other vegetables like peas, tomatoes and spinach.
Remember that broccoli is rich in fiber, magnesium, folic acid and vitamins A and C.
Broccoli is ideal for people who are watching their weight, or for those with high cholesterol or high blood pressure.
Include it in your meals whenever you can, and enjoy its nutritional benefits as well as its great taste.
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
- Vanduchova A., Anzenbacher P., Anzenbacherova E., Isothiocyanate from broccoli, sulforaphnae, and its properties. J Med Food, 2019. 22 (2): 121-126.
- Muller L., Meyer M., Bauer RN., Zhou H., et al., Effect of broccoli sprouts and live attenuated influencza virus on peripheral blood natural killer cells: a randomized, double blind study. PLoS One, 2016.