Monday 101115

Broccolini is a green vegetable similar to broccoli but with small florets and long, thin stalks. Although often misidentified as young broccoli, it is a cross between broccoli and kai-lan, Chinese broccoli. A natural hybrid of the cabbage family Brassica oleracea, it was developed by the Sakata Seed Company of Yokohama, Japan. Broccolini's flavor is sweet, with notes of both broccoli and asparagus.
















Nutrition WOD
Breakfast:
Broccolini Wrapped in Bacon w/ Pine Nuts
4 stems of broccolini
4-6 slices of bacon
1/3 cup of pine nuts
toothpicks

Pre-heat grill to medium-high heat. Place pine nuts in frying pan on low heat and cook for 2-3 minutes or until lightly toasted/golden brown, stirring constantly.

Wrap 1-1.5 pieces of bacon around the stems of each broccolini and secure in place with a toothpick. Place broccolini on a pre-heated grill, turning occasionally for 5-6 minutes until the broccolini is tender and the bacon is crisp.

To serve, place the broccolini on a serving plate and top with the pine nuts.

Lunch:
Pecan Chicken Salad
1-1.5 chicken breasts
1/2 small red onion, finely diced
1 celery stalk, finely sliced
1/3 cup of pecans
1 hard boiled egg, cut in half
2 tbsp of mayonnaise (optional)

In a covered saucepan on medium heat, boil chicken breasts in water for 15-20 minutes or until cooked.

Remove chicken from the pan and leave to cool. Shred the chicken meat. In a small bowl, combine the chicken, onion, celery, pecans, and mayonnaise. Combine well.

Place egg on top of salad before serving.

Dinner:
Zucchini Omelet (serves 2)
3 cups of zucchini, diced
6-8 eggs
1 small onion, finely chopped
1 tbsp of coconut oil
1 tbsp of tarragon or oregano
Salt and Pepper (optional)

Preheat oven to 350. Line an ovenproof dis with baking paper and lay zucchini evenly over the bottom of the dish. Sprinkle zucchini with tarragon/oregano, salt and pepper.

In a bowl, beat eggs with coconut oil and pour over the zucchini. Bake in the oven for 20-30 minutes or until the eggs are cooked. Remove from the oven and cool for 2 minutes before serving.

Dessert:
Crunchy Banana Pops (serves 3)
1 large banana, peeled and cut into 3 pieces
3 ice-cream sticks
Favorite nut butter

Place banana pieces onto individual ice-cream stick. Cover half the banana with almond butter or roll in chopped nuts.

Place uncovered side of banana on a plate lined with baking paper. Freeze for 6 hours or overnight before serving.