Roasted Broccoli with a Toasted Garlic & Coriander Oil

Yep, I’m still roasting.  Yep, I’m still flavoring oils!  Jason and I were just going on and on about how awesome roasted vegetables are.  Good Lord, it can’t get any easier.  If you’re a busy individual, but you want to eat well just turn to your trusty oven and broiler.  Foil-lined sheets make for such speedy cleanups…there’s just no reason not to do it.

Well, today is day 9 of our 21 DSD.  It’s getting easier, for sure.  Call this one a stretch, but I am going to experiment with intermittent fasting.  Starting tomorrow!  I don’t know if I am alone in this…but I find myself eating even when I’m not hungry.  So much of our world revolves around schedules and time frames that I think we forget what the real purpose for eating even is.  I admit that there are times I make dinner because it’s scheduled in or I’m supposed to…and really, I could go with out it.  My favorite meal of the day has been breakfast for a long time, mostly because of eggs and bacon.  It’s easy to fall head over heels in love with that meal.  At any rate, I got to where I would wake up and just like clockwork make my way to the kitchen and take out my omelet pan.  I decided to give myself  a break from food.  I want to eat it less and I want to think about it less.  Don’t get me wrong – I know that food is necessary – but that’s just it…it serves a purpose!  It’s to fuel us, not entertain us.  Food can be fun too, but you know what I mean.

If I were to truly eat when I’m hungry my eating habits would be quite different.  For example, I often eat dinner at 7 pm and wake up the next morning…skip breakfast, and don’t eat until 1 pm or so.  That’s 18 hours without food…but that feels natural to me.  Especially if you’re eating really good food — you notice you have that satiety that you don’t experience eating refined foods.  Anyway, after lots and lots of reading I am going to give it a try.  You never know until you give things a chance.  If I don’t like it then I’ll stop.  Here is a website that has a comprehensive list of Intermittent Fasting Myths for your review.  There are a lot of “eat every few hours” myths that are discussed and it’s a pretty good read even if you’re not interested in intermittent fasting.  Apparently there are several methods to fasting…this is going to be trial and error for me.  Because I love cooking and you know, have a food blog I figure one day out of the week will be dedicated to things other than food.  Once a week I am going to sustain from eating for 24 full hours.  Of course I have my guinea pig Jason trying things with me…we ate dinner tonight and we will not eat again until tomorrow’s dinner.  We shall see how it goes!  I don’t really think it’s going to be hard seeing as how I’ve gone 20 hours not wanting food all on my own before.  What’s 4 more hours?  Guess we’ll find out.

Speaking of dinner tonight!

Ingredients

  • 2 broccoli crowns, florets separated
  • 4 tbsp. EV olive oil
  • salt & pepper to taste
  • 2 large garlic cloves, minced
  • 2 tsp. ground coriander
  • half a lemon, juiced

Process

  1. Preheat oven to 475 degrees.
  2. Arrange florets on a foil-lined sheet pan and toss with 2 tbsp. of olive oil along with some salt and pepper.
  3. Roast for 10 minutes, flip and roast another 5 or until crisp tender.
  4. While broccoli roasts – make your flavored oil.
  5. Combine the remaining 2 tbsp. olive oil and garlic in a small saucepan.  Cook over medium-low heat for about 5 minutes or until the garlic begins to brown and becomes fragrant.
  6. Stir in the coriander and let cook for about 30 seconds.
  7. Remove from heat and keep warm.
  8. Once broccoli is ready squeeze lemon juice all over your florets.  Toss with your prepared oil and enjoy right away!

I served the broccoli with some grass-fed strip steaks that were topped with an avocado salsa.  The avocado salsa wasn’t anything out of the ordinary, just your typical guacamole ingredients…but chunky.  Lots of flavors going on and it was very filling.  Lots of fat and protein to hold us through our fast.  Wish us luck!

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2 Responses to “Roasted Broccoli with a Toasted Garlic & Coriander Oil”

  1. I don’t think I am ready for intermittent fasting, but I am definitely ready for this broccoli! Looks great!

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