Smart Corner

2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
Broccoli Soup
Buffalo Cauliflower Bites
Cauliflower Dip
Chickpea Salad
Chocolate Avocado Pudding
Chocolate Walnut Vegan Energy Balls
Cinnamon Oat Muffins
Coconut Macarons
Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Fattet Batenjen - Lebanese Eggplant Crumble
Flax Paratha/Wrap
French Onion Soup
GDV's Healthy Nutella
Gluten Free Chocolate Cake
Gluten Free Oat Cookies
Gluten-Free Chocolate Zucchini Bread
Greek Salad
Guilt-free Ice Cream
IMMUNE BOOSTING CHICKEN SOUP
Immune-Boosting Chia Pudding
IMMUNITY-BOOSTING TURMERIC CHICKEN SOUP
Lemon-Parsley Green Beans
Mediterranean Salsa
Miracle Cabbage Soup
Paleo Bread
Pan-Seared Artichoke Bottoms
Quinoa Coated Chicken Nuggets
Quinoa cooked with tomato - Quinoa bi banadoura
Quinoa Lentil Burger
Raw Vegan “GOAT” Cheese Dip
Red Lentil Kabab
Roasted Brussels Sprouts
Roasted Garlic Brocolli

Roasted Garlic Brocolli

 

 

1 16-ounce package fresh broccoli florets

1 ½ tablespoons olive oil

½ tablespoon salt

½ tablespoon garlic powder

½ tablespoon onion powder

1 tbsp grated parmesan cheese (optional)

Preheat oven to 400 degrees. In a mixing bowl, combine broccoli with olive oil and toss. Add in garlic powder, salt and onion powder.

Toss again.

Spread broccoli onto a cookie sheet covered in tin foil.

Bake for 20 minutes. Serve hot, sprinkle with Parmesan cheese for extra deliciousness.


Roasted Garlic Cauliflower
Saltibarsciai (Lithuanian Cold Beet Soup)
Shrimps with Saffron and Fenugreek
Single Serving Coconut Pie
Socca - Chickpea Flatbread
Spicy Cauliflower Tahini Dip
Spinach Soup with Tahina Sauce
Tempeh
Two Ingredient Chocolate Fondue
Vegan “Cheese” Spread
Vegan Creamy Mushroom Soup
Vegan Creamy Mushroom Soup 2
Vegan Parmesan