Now that the holidays are over, you might be tempted to follow some fad juice cleanse
Sure, you will drop a few of those pounds you packed on from hitting the cookies and eggnog a little hard, but weight loss will not be sustainable without including real food
Support natural detoxification systems, decrease inflammation, and lose holiday pounds by upping the cruciferous plants
Also called Brassicas, cruciferous veggies like broccoli, cauliflower, broccolini, bok choy, cabbage, and Brussels sprouts are detox powerhouses
The phytochemicals induce detoxification enzymes, fight free radicals, protect against certain cancers, and boost the immune system
Here are my favorite 5 ingredient, one pan recipes to get your cruciferous veg on
Tip for setting your oven:
If you have a “convection” button, set it to “convection roast” for these recipes. This setting activates the bake element below, and the broil element above. Plus, the convection fan will blow the air around, resulting in faster cooking time, more even cooking, and crispier veggies. Make sure you check your veggies more often using this setting – cooking time will likely be decreased
Roasted Garlic Lemon Broccolini
Ingredients
- 1 bunch broccolini washed, ends trimmed
- 1 tsp EVOO
- Juice of half a lemon
- 1 clove garlic crushed
- Generous pinch of salt
Instructions
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Preheat oven to 350 degrees
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Place broccolini in a single layer on a baking pan, and drizzle with olive oil
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Roast in oven until florets begin to crisp, and stalks begin to soften but are still firm
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Remove from oven, evenly distribute crushed garlic and lemon on broccolini
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Sprinkle with salt, and serve at room temperature
Roasted Maple Balsamic Glazed Brussels Sprouts
Brussels sprouts are like mini cabbages. One of the healthy compounds is called glucosinolates. That is what gives it that sulphur taste. Restaurants often deep fry Brussels sprouts in poor quality oils, then add lots of sugar, bacon, and cream turning this cruciferous nutritional powerhouse into a very unhealthy food. Roasting Brussels sprouts in the oven with just a few ingredients will bring out the natural sweetness without overpowering them, and they will retain their nutritional value.
Ingredients
- 10 oz package Brussels sprouts
- 1 tsp EVOO
- 2 tsp good maple syrup
- 1 tsp good balsamic vinegar
- Generous pinch salt
Instructions
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Preheat oven to 350 degrees
Trim ends of Brussels sprouts and cut in half lengthwise, saving any leaves that fall during trimming, then rinse well
In a bowl, mix olive oil, maple syrup, and balsamic vinegar
Toss Brussels sprouts in mixture, pour onto baking pan in single layer, and sprinkle with salt
Roast until Brussels sprouts are caramelized and crispy, about 30 minutes
Salt as desired and serve
