I don’t know about you, but after the weekend I’m usually feeling a little more motivated to eat healthy. It might have to do with those indulgent Saturday night dinners, ice cream runs, and of course BRUNCH! My friend Kelly LeVeque is a health and wellness coach and today she is sharing a really easy and healthy recipe for sauteed broccoli with hazelnuts. It’s one of her Pregnancy Superfoods, but it’s also something that anyone can {and should!} enjoy!
PREGNANCY SUPERFOODS- BROCCOLI
from Kelly LeVeque:
You know the old saying; an apple away keeps the doctor away? Well, science-backed research has shown that apple should be replaced by broccoli. Consuming broccoli a few times a week is a natural way to deliver antioxidants and phytonutrients, as well as prevent against disease and properly nourish your body and little one. Broccoli is a nutrient-dense cruciferous vegetable high in fiber and Vitamin K, C and A. Vitamin A is beneficial for a baby’s skin and eye health and also benefits pregnant moms-to- be. Vitamin C is crucial for a fetus’s bone and teeth development and aids in connective tissue growth. A diet rich in cruciferous vegetables has been linked to decreased risk in breast and cervical cancers, which is especially important for women who are trying to conceive.
It’s important to understand not only what you are eating and how it affects your body, but also what oils you are cooking food with. I always sauté veggies and proteins with algae oil, the new and totally sustainable cooking oil made with algae. Algae oil is anti-inflammatory and the highest source of monounsaturated fat, the good fat. One tablespoon alone has as much monounsaturated fat as an avocado. Use algae oil to cook at high heat in order to prevent oxidation. When this happens to vegetables, the fat breaks down (aka oxidizes) and releases free radicals that when eaten excessively, may cause harm to you and your baby. Avoid oxidation by sautéing your broccoli with algae oil and add hazelnuts for extra protein!
Broccoli with Hazelnuts
INGREDIENTS
1-2 bunches organic broccoli or broccolini
1/2-1 cup whole hazelnuts, unsalted
1-2 tbsp Algae oil
DIRECTIONS
Preheat oven to 350 degrees. In a baking pan toast hazelnuts in middle of the oven for 10 to 15 minutes, or until lightly colored and skins are blistered. Wrap nuts in a kitchen towel and let steam for a few minutes. Rub nuts in towel to remove loose skins but don’t worry if they don’t come off completely. Set to the side.
In a pan on medium heat, sauté broccolini in algae oil for 6-8 minutes. Remove from heat and place broccoli on a plate, then add hazelnuts and serve.
Thank you Kelly for sharing your knowledge with us and inspiring my dinner tonight!
Read about the Pregnancy Superfood Salmon and get a yummy recipe for roasted salmon that would go really well with this broccoli dish. There’s also a post that Kelly shared on eggs with a recipe for Bulletproof Ice Cream!
xox
