From Vegetarian

August 8, 2015

How I Broke Through My Fear + a blog announcement!

I still remember the moment like it was yesterday. I was sitting at the nurses’ station staring blankly at my computer screen. After what felt like an incredibly fast orientation, this was my first night shift on my own - no preceptor to check over my work. I was going to be taking care of patients on my own, and not just any patients, incredibly sick children battling cancer.

I nervously adjusted my Strawberry Shortcake scrubs, checked my watch, looked at the computer screen again, checked my watch. Eventually I was going to have to stop procrastinating and start my shift. I looked at my patient assignment paralyzed in fear. Every patient needed something NOW; every family was waiting for me.
Have you ever been in a situation like this? You’re on the brink of something new, but something’s holding you back? I’ve read that fear is our compass for growth, but it’s hard to remember that in the moment.

Remember why you started

For me, these are the moments when we have to recall why we started in the first place. I went to nursing school to make a difference. I chose such an important specialty because I knew I was needed there.
Remembering the big picture is what helps us push past the fear. So what did I do that night at the nurses’ station? I took a deep breath and made a plan. I wrote down everything I needed to do hour by hour and I got to work. I was still terrified, but I let my purpose drive me.

Next steps

When I started dietdeepdish.com I also had a purpose greater than myself - to bring delicious, healthy food to your kitchen. My life changed once I took control of what I was eating and how I prepared it, and I know my mission is to show families that it doesn’t have to be difficult.
So even though I feel that familiar fear creep up every time I take the next step in my business, I’m letting my purpose drive me.

Exciting New Programs

Today I’m thrilled to be launching a brand new meal subscription service. Meal plans, grocery lists and food products can now be delivered to your home for less than $3 per serving.

Fear is a funny thing…

It creeps up when we make any change, especially one for the better. Investing in yourself with healthy meal plans and food delivered to your house might feel selfish, unnecessary or just silly.
I know I felt a lot of resistance when I made the decision to register for a yoga class. I should find a cheaper place. I should just use free videos on YouTube. However, the peace and contentment I feel walking out of that class cannot be matched with a free video.
If you have been wanting to eat healthier and with more variety, I hope you learn more about our programs. You are worth it!

April 8, 2015

Mushroom Goat Cheese “Meat” Loaf

I’ve always dreamed of being the kind of mom who effortlessly serves organic vegetarian meals and stevia-sweetened desserts all in between teaching yoga and growing our own food. I had visions of Charlotte starting school having never seen a real cookie. I have a feeling I’m not quite there, since Char is adamant that the blue oval in her shapes puzzle is the Culvers sign. But THIS meatloaf, this healthy vegetarian meatloaf – this is going to get us there.

Savory and satisfying, mushroom goat cheese meatloaf is better than your grandma’s, and you’ll never believe it’s meatless! The toasted walnuts give it an earthy, nutty flavor and when paired with the goat cheese it’s definitely restaurant-worthy. This is a great dish for a Lenten Friday or any day when you’d like to quickly and easily add some more veggies to your diet.

Mushroom Goat Cheese "Meat" Loaf

2015-04-06 14:30:06

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Ingredients

1 large red bell pepper
1 large green bell pepper
2 pounds cremini mushrooms, coarsely chopped
1 tablespoon olive oil
1 red onion, chopped
1 cup panko (Japanese breadcrumbs)
1 cup chopped walnuts, toasted
2 tablespoons chopped fresh basil
1 tablespoon ketchup
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces goat cheese
2 large eggs, lightly beaten
Cooking spray
1/4 Bayou Bourbon glaze (link below) + extra for serving

Instructions

Preheat broiler to high.
To prepare meat loaf, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand for 10 minutes. Peel and finely chop. Place bell peppers in a large bowl.
Reduce oven temperature to 350°.
Place about one-fourth of mushrooms in a food processor; pulse 10 times or until finely chopped. Transfer chopped mushrooms to a bowl. Repeat procedure 3 times with remaining mushrooms.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add mushrooms to pan; sauté 15 minutes or until liquid evaporates, stirring occasionally. Add mushrooms to bell peppers. Wipe pan with paper towels. Add onion to pan; sauté 6 minutes or until just tender, stirring occasionally. Add onion mixture to mushroom mixture.
Arrange breadcrumbs in an even layer on a baking sheet; bake at 350° for 10 minutes or until golden. Add breadcrumbs and the next 8 ingredients (through eggs) to mushroom mixture, stirring well. Spoon mixture into a 9 x 5-inch loaf pan coated with cooking spray; press gently to pack. Bake at 350° for 45 minutes or until a thermometer registers 155°.
Brush Bourbon glaze over meat loaf. Bake an additional 10 minutes. Let stand 10 minutes; cut into 6 slices.

Notes

This bourbon glaze is available at https://www.tastefullysimple.com/shop-our-products/bayou-bourbon-glaze?scid=156029

Adapted from Cooking Light

Diet Deep Dish http://dietdeepdish.com/

And if the Bourbon sauce got your attention, I think you’d love these other savory sauces perfect for this meatloaf…

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March 31, 2015

Roasted Eggplant & Pepper Sandwiches

Fresh bread… is there a better smell in this world? I would take that smell over spring tulips, Vera Wang perfume, anything! It always reminds me of walking into my grandparents’ condo as a kid. Every summer our family would venture down to Clearwater, FL and our first stop was always lunch at Grandma and Grandpa’s. It’s a little embarrassing now, but my sisters and I used to BEG our parents to take us to Checkers for curly fries instead of the incredible, made-from-scratch lunch Grandma had lovingly prepared for us. I longed for that greasy, breaded chicken sandwich, fries and diet coke while begrudgingly eating homemade soup, roasted chicken, and fresh-from-the-oven bread.

As much as I adore fresh bread, I rarely if ever make it. I think it’s the multiple steps and having to wait for it to rise that scares me away. It always feels like such an investment when I can easily run to our bakery down the street. But luckily for me and my bread obsession, Rhodes Rolls contacted me about creating a recipe for one of their premade doughs. I chose the whole wheat bread dough and got to work. Of course I had to go with a fresh sandwich, just like Grandma. I started by baking my fresh, Wisconsin-made bread dough. The eggplant and bell pepper roasted quickly while my loaf of bread cooled. I then topped the open-faced sandwich with fresh arugula and goat cheese. Grandma has always had a way of turning a simple lunch with quality ingredients into a celebration, and that’s what I hope this recipe does brings you. It’s just a small way to make a normal part of your day special, a chance to celebrate the everyday!

Roasted Eggplant & Pepper Sandwiches

2015-03-30 19:41:19

Serves 4

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Ingredients

1 loaf fresh wheat bread (Rhodes Rolls)
1 small eggplant, cut into 1/2-inch slices
1 yellow bell pepper, cored and sliced
1 1/2 tbsp. olive oil, divided
2 cups arugula
1 tsp. balsamic vinegar
2 ounces goat cheese
Salt and pepper to taste

Instructions

Prepare your loaf of bread as directed and slice.
Preheat oven to 450 degrees F. Spread eggplant and bell pepper slices on a baking sheet and drizzle with 1 tbsp. olive oil, salt and pepper. Roast for 25-30 minutes, until tender.
Meanwhile, toss the arugula with 1/2 tbsp. olive oil, 1 tsp. balsamic vinegar, salt and pepper.
On each plate, place 2 slices of bread topped with eggplant slices, bell pepper slices, 1/2 cup arugula and 1/2 ounce goat cheese. Enjoy!

Diet Deep Dish http://dietdeepdish.com/

To find out where you can pick up fresh Rhodes Bread dough, click here!

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This is a sponsored post. As always, all opinions are my own.

March 19, 2015

Potato Kale Hash

After releasing my 30-minute meals ebook (download for FREE here!) I’m feeling inspired. Now that the sun is finally peeking out from the clouds, there’s no way I’m willing to spend the precious hours between work and sleep stuck in the kitchen. I want to be free to go for a run, grab ice cream with friends and just be spontaneous. And it’s a lot easier to be easy-going when you know you have the makings of a healthy & delicious 30-minute meal waiting for you. And if that easy meal contains a runny egg, even better!

You’ll love how quickly this one-skillet brinner comes together. Sautéed potatoes and kale get a kick from jalapeno and sharp cheddar cheese. All of the ingredients are fresh and satisfying and available at my new obsession, Door to Door Organics.

Potato Kale Hash

2015-03-17 16:34:40

Serves 2

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 pound heirloom fingerling potatoes, diced
1/2 cup purple onion, chopped
1 yellow bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
1 bunch kale, torn into 1-inch pieces
2 farm eggs
Salt and pepper t taste
1/4 cup sharp cheddar cheese

Instructions

In a large, oven-safe skillet heat 2 tbsp. olive oil over medium-high heat. Add the diced potatoes and cook until crisp, about 5-7 minutes.
Reduce heat to medium and add an additional tbsp. of olive oil. Add the onion, peppers, jalapeno and garlic to the skillet and cook until softened, about 4 minutes.
Add kale to the skillet and cook until wilted, about 3 minutes. Season with salt and pepper. Turn off the heat. (If not using an oven-safe pan, transfer the hash to an oven-safe baking dish.)
Using a spoon, create 2 “wells” in the hash, then crack an egg into each; season the eggs with salt and pepper. Top the eggs and hash with as much of the cheese as you’d like (save any extra cheese for garnish) and place in the oven. Bake 7 to 9 minutes, or until the egg whites are opaque and the yolks are still runny (or bake until the yolks reach your desired degree of doneness). Remove from the oven.
Divide hash between 2 plates and top with desired amount of extra cheese. Enjoy!

Adapted from Blue Apron

Diet Deep Dish http://dietdeepdish.com/

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This is a sponsored post. As always, all opinions are my own.

February 8, 2015

Healthy Valentine’s Day Treats for Kids

Valentine’s Day is all about showing loved ones how much you care with… sugar! This morning I had the opportunity to share 4 healthier Valentine’s Day treats for kids on our local news, TMJ4. These treats would be perfect for a class party or afterschool snack.

What are some of your favorite Valentine’s Day treats? Leave them in the comments below!

Strawberry Sweetheart Smoothies

Ingredients:

2 cups frozen strawberries
1 fresh banana, peeled
1 cup milk (I prefer almond milk in this one)
½ cup low-sugar apple juice
1 cup Ice

Preparation:

Place all ingredients in a blender and blend until smooth. Divide between 2 glasses and enjoy!

Be Mine Trail Mix

Ingredients:

1 cup almonds
1 cup cashews
1 cup dried cranberries
1 cup dried cherries
1 cup granola or cereal of choice
1 cup pretzels
1 cup Valentine’s Day M&Ms

Preparation:

Combine all ingredients in a large bowl and mix by hand. Divide into small bowls or Valentine treat boxes and enjoy!

White Chocolate Strawberry Muffins

Ingredients:

2 ½ cups old fashioned oats
2 whole eggs
3 brown, ripe bananas
1 ½ tsp baking powder
½ tsp baking soda
½ cup white chocolate chips
1 cup chopped strawberries

Preparation:

In a large bowl, combine the oats, eggs, bananas, baking powder and baking soda. Fold in the chocolate chips and chopped strawberries and scoop into 12 muffin tins.
Preheat the oven to 400 degrees F and bake muffins for 18-20 minutes, until golden brown.

Cupid’s Taco Cups

Ingredients:

1 can pinto beans, drained and rinsed
1 lime
1 tsp cumin
½ tsp garlic salt
2 cups salsa
1 cup nonfat plain Greek yogurt
1 cup shredded pepper jack cheese
2 red bell peppers, sliced
Red tortilla chips

Preparation:

Pour the rinsed pinto beans into a medium bowl and mash. Add the lime juice, cumin and garlic salt and mix well.
Scoop 2 heaping tablespoons into the bottom of a shallow, clear glass. Top with 2 tbsp. salsa, 1 heaping tbsp. Greek yogurt and 1 heaping tbsp. shredded cheese. Repeat with all glasses. Serve with chopped red bell peppers and red tortilla chips.

For more Valentine-inspired recipes, check out my Valentine’s Day Breakfast roundup and the DDD store!

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January 16, 2015

Green and Gold Kale Salad

Confession: Had the Packers not won on Sunday, this salad would have been called the “Honey Avocado Kale Salad.” But because I’m a sucker for a good theme party (or recipe) and I love lightening-up party food, it is now the Green and Gold Kale Salad. This salad is so incredibly easy to whip up and a nice alternative to typical game day food. It can also be customized to any team you’re cheering for – just be creative with the toppings to achieve your team’s colors (bell peppers, carrots, dried fruit, nuts, etc.)

I really had to do some soul searching before deciding to go this route, because growing up I was taught that Packer fans are insane and put the Packers above all else, including family members and laws of common decency. I remember my dad trying to explain the degree to which Packer fans’ obsession goes, telling me they even display pictures of Lambeau in their living rooms! Now as he explained this, I took a quick scan of my parents’ house and counted not 1, not 2, but 4 pictures of Wrigley Field adorning their walls, but that just feels different. Even as I photographed this dish every Chicago-born bone in my body was screaming at me not to do it, but it’s so delicious that I threw my values out the window and loaded up on the green and yellow bell peppers.

I figure now that we own a home in Wisconsin, it’s time to at least tolerate the green and gold obsession. So instead of an olive branch, I’m offering a kale leaf tossed with creamy avocado, lemon and honey dressing.

The dressing can be made with a blender, food processor or immersion blender and will keep in the refrigerator for about a week. It gets its creamy texture from the avocado and is completely dairy-free. Because kale leaves can be so tough, massage the dressing into the salad at least a day or so before you plan to serve it to help soften the leaves a little. For more quick green salads, check out Cooking Light.

So if you’re planning a party on Sunday just sit back and R-E-L-A-X… the salad’s already made! Enjoy!

Green and Gold Kale Salad

2015-01-15 19:43:44

Yields 4

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Prep Time

10 min

Total Time

10 min

Prep Time

10 min

Total Time

10 min

For the dressing

1 avocado
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
2 tablespoons honey
2 tablespoons extra virgin olive oil
1/2 cup water
1/4 cup cilantro, chopped

For the salad

4 cups finely shredded Lacinato kale (loosely packed)
4 cups finely shredded Brussels sprouts (loosely packed)
1 green bell pepper, cored and chopped
1 yellow bell pepper, cored and chopped

For the dressing

Combine all ingredients in a blender and blend until smooth.

For the salad

In a large bowl, toss together the shredded kale, shredded Brussels sprouts and chopped bell peppers. Add as much dressing as desired, tossing to combine. Serve immediately or place in the refrigerator.

Adapted from Fitness Magazine

Diet Deep Dish http://dietdeepdish.com/

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December 21, 2014

Broccoli Mac ‘N Cheese Bites

Flaky, savory, simple – these broccoli mac & cheese bites are my new favorite holiday party food. They’re quick to prepare and hearty enough that both vegetarians and omnivores will love them! I’ll be making these again for Christmas Eve. The day is usually pretty busy, so I need something easy. These can also be made ahead of time and frozen.

This month the Recipe Redux theme was…

Grab a Book & Cook
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.

I wanted to use my Marshall Field’s Cookbook , because that store just meant Christmas to us growing up – the windows, the Walnut room, just the hustle and bustle of the store at Christmas time. The recipe on page 42 just wasn’t inspiring me, so I went with my The Chicago Tribune Cookbook (yes, I own every Chicago-themed cookbook ever published.) Page 42 features Spicy Veal Puffs with Mustard Cream Sauce. Spicy veal meatballs are wrapped in phyllo dough then smothered in creamy mustard sauce. While I’m sure these would be delicious, I couldn’t get over the amount of fat and salt that went into these. I wanted to not only lighten it up, but simplify it as well. I kept the phyllo dough, but ditched the meat and added rich, creamy mac and cheese! These can be assembled in 10 minutes, then baked or frozen for later. Pair these with Pear Prosciutto Wraps for a beautiful and easy appetizer spread! I hope you have a wonderful week! Merry Christmas!

The sheets of phyllo dough are incredibly delicate and dry out quickly, so make sure you have everything ready to go when you take them out of the refrigerator. After laying down each sheet, spray it generously with olive oil cooking spray. Typically each sheet is brushed with melted butter, but the spray works just as well and still results in flaky, crispy bites.

Broccoli Mac 'N Cheese Bites

2014-12-21 11:27:18

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1 1/2 cups prepared macaroni and cheese (I love Annie's brand)
1 1/2 cups frozen chopped broccoli, thawed
2 oz. fat-free cream cheese
1/2 tsp. cumin
Salt and pepper to taste
12 sheets of phyllo dough, thawed (there are about 20 sheets per roll)
Olive oil cooking spray

Instructions

In a medium bowl, combine the macaroni & cheese, broccoli, cream cheese, cumin, salt and pepper.
Remove the phyllo dough from the refrigerator and unroll. Place 1 sheet on your work surface and spray with olive oil spray. Layer and repeat with all 12 sheets.
Cut the sheets into quarters widthwise (picture above)
Place 1 heaping tablespoon of filling about 1” from corner of each layered strip. Fold one corner of phyllo diagonally over the filling to opposite edge to form a triangle. Continue to fold triangle onto itself. Lightly spray the triangle with olive oil spray. Place triangles seam side down on ungreased cookie sheet at least 1” apart. Repeat with the remaining strips and phyllo sheets until the filling is used up. Bake for 20 to 25 minutes or until golden brown. Serve hot. Enjoy!

By Diet Deep Dish

Adapted from The Chicago Tribune Cookbook

Diet Deep Dish http://dietdeepdish.com/

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December 5, 2014

copycat Portillo’s Chocolate Cake

Exactly one year ago at this time I hit “publish” on my very first blog post – a tasty but truly terribly-photographed deep dish pizza. I figured starting a food blog would allow me to share my love of cooking while making some easy money on the side (haha) - not that I’m not grateful for my $8 from Amazon Associates Over the last year, I’ve worked really hard on improving my recipes, photographs and overall blog layout, so I think it’s time to take a break and celebrate with a lightened-up Portillo’s Chocolate Cake! Yes, that rich, fudgy, decadent chocolate cake you’d expect, but so light and easy to make at home.

When I first started researching recipes for Portillo’s cake, I was slightly nauseous when I read what bloggers claim is the secret ingredient… mayonnaise. That’s right, this beloved cake is a mixture of boxed cake mix, eggs, ice water, and mayo. The good news is that it was incredibly easy to lighten-up! Plain Greek yogurt provides the richness without the fat (and grossness) of mayo. And the frosting may be my greatest achievement as a food blogger. Mashed avocado is the perfect frosting base. I’ve tried “healthy” versions of frosting in the past, but they were always more of a yogurt consistency. This frosting is delicious! Not just, good for “healthy” frosting but truly delicious!

I have been thinking about recreating this cake for months, so it’s the perfect way to celebrate DDD’s birthday! If you’re thinking about starting a blog or a new project, just do it! Even with all the work and terrible photographs, I could not be happier with where I am. I’m so proud of what I’ve created and excited for the next step. This year I’ll be focusing on new projects with brands as well as improving my photography, so stay tuned for light, airy, pin-worthy photographs

Thank you for reading! I am beyond grateful that you are taking the time right now to be here. Enjoy the birthday cake! For more quick and easy desserts, check out the DDD store!

copycat Portillo's Chocolate Cake

2014-11-04 15:17:12

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Prep Time

10 min

Cook Time

30 min

Total Time

40 min

Prep Time

10 min

Cook Time

30 min

Total Time

40 min

For the cake

1 box chocolate cake mix - I love Immaculate mix (found in the Natural Foods section of most grocery stores)
1 very ripe banana, peeled and mashed
1 egg + 1 egg white
1 cup ice water
1 cup nonfat plain Greek yogurt

For the frosting

2 small avocados, mashed
1/4 cup honey
1/3 cup cocoa powder
1/3 cup nonfat plain Greek yogurt
1 tsp. vanilla
1/4 cup chocolate chips, melted
1 tbsp. coconut oil, melted

For the cake

Preheat the oven to 350 degrees F and coat two 9-inch cake pans with nonstick spray.
Beat all of the cake ingredients for 3-4 minutes and pour into prepared pans. Bake for 30 minutes or until an inserted toothpick comes out clean.

For the frosting

Place all frosting ingredients in a food processor or blender and blend until smooth. Chill until ready to ice the cake.
After the cakes have cooled, place one cake on a plate or cake stand. Spread 1/3 of the frosting over the top. Top with the second cake and spread frosting over the top and sides. ENJOY!

Notes

This frosting recipe is adapted from http://mouthwateringfoods.blogspot.com/2013/05/chocolate-avocado-frosting.html

By Diet Deep Dish

Adapted from Portillo's Chocolate Cake

Diet Deep Dish http://dietdeepdish.com/

This post contains affiliate links - All sales support Diet Deep Dish

November 9, 2014

Easy Vegetable Fried Rice

I love making fried rice at home. It’s quick, easy and so much fresher than the Chinese restaurant. This veggie fried rice is light, flavorful and ready in less than 10 minutes! This is the ultimate weeknight side dish.

This month Recipe Redux members were challenged to get moving in the kitchen by creating delicious appetizers, soups, salads and side dishes in 10 minutes or less using Libby’s Vegetable Pouches. 10 minutes?! I immediately thought of fried rice and looked through Cooking Light for ideas. To keep things simple, I opted for a vegetarian dish using brown rice pouches.

I was already a big fan of the super convenient rice pouches, so vegetable pouches just seem like a no-brainer! They will be available nationwide in January. I was impressed with how fresh the vegetables tasted and loved that they didn’t take up valuable freezer space. I also like that pouch packaging uses 75% less energy to produce. This recipe can also be easily adapted to fresh or frozen vegetables as well. Happy cooking!

Easy Vegetable Fried Rice

2014-11-09 12:51:42

Light, flavorful, and ready in less than 10 minutes!

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Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Prep Time

5 min

Cook Time

5 min

Total Time

10 min

Ingredients

1 onion
2 pouches brown rice
3 pouches vegetables (corn, peas, green beans)
3 tbsp. low-sodium soy sauce
2 tbsp. olive oil + 1 tbs. extra for sautéing the onion
1 tsp. ground ginger
1 tsp. cumin
1/2 tsp. chili powder
1/2 cup liquid egg whites

Instructions

Dice the onion and heat 1 tbsp. olive oil in a large skillet or wok over medium heat. Add the onion and cook until fragrant and translucent, about 3-4 minutes.
While the onion is cooking, microwave the rice pouches and then vegetable pouches according to package instructions.
In a small bowl, whisk together the soy sauce, 2 tbsp. olive oil and spices.
To the skillet, add the cooked rice, cooked vegetables and soy sauce mixture. Cook over medium heat for 2 minutes, stirring frequently.
Pour in the egg whites and stir and until egg whites are cooked through. Divide among 4 plates. Enjoy!

Notes

If using frozen vegetables instead of the pouches, simply cook as directed then stir them into your fried rice.

Adapted from Cooking Light

Diet Deep Dish http://dietdeepdish.com/

I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.

An InLinkz Link-up

October 21, 2014

Spicy Roasted Broccoli with Apricots & Cashews

Spicy roasted broccoli with sweet dried apricots and cashews in under 20 minutes! Dried red pepper flakes give this dish its kick and can easily be adjusted to your taste.

I’ve been trying to focus on keeping my recipes quick and weeknight-friendly, and this side could not be easier. I’m thinking it would be a perfect Thanksgiving side, because it’s a delicious vegetable dish that won’t take up valuable oven time. You’ll also love that you can control the heat with the red pepper flakes. That is a spice that I usually avoid, because I always go overboard and then can’t get through the meal without a gallon of water. I was inspired to pull it out when I read this month’s Recipe Redux theme…

Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)

The heat of the broccoli is easily balanced by the sweetness of the apricots and cashews. I paired it with goat cheese-stuffed chicken breasts for an unbelievably quick and satisfying dinner. Enjoy!

Spicy Roasted Broccoli with Apricots & Cashews

2014-10-05 19:25:32

Serves 4

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Prep Time

8 min

Cook Time

12 min

Total Time

20 min

Prep Time

8 min

Cook Time

12 min

Total Time

20 min

Ingredients

1 medium head broccoli
1 small onion
1/2 cup dried apricots
1/2 cup cashews
2 tbsp. extra virgin olive oil
1 tsp. dried red pepper flakes
Salt & pepper to taste

Instructions

Chop the broccoli florets. Dice the onion and dried apricots. Coarsely chop the cashews.
Preheat the oven to 425 degrees F. Toss the broccoli with 2 tbsp. olive oil, diced onion, red pepper flakes, salt and pepper. Spread onto a greased baking sheet and roast for 12-14 minutes.
After removing broccoli from the oven, sprinkle with dried apricots and cashews. Serve warm.

Diet Deep Dish http://dietdeepdish.com/

An InLinkz Link-up