Broccoli Pesto

Made with a handful of basic ingredients, this vibrant broccoli pesto is insanely easy to make. Toss it with pasta for a delicious weeknight dinner!

If we’re getting technical, this broccoli pesto isn’t really a pesto at all. It’s missing one of the key ingredients that makes pesto, pesto: nuts! Pine nuts are a signature ingredient in traditional basil pesto, thickening it and adding nutty richness. Though I often swap them for pepitas, walnuts, hemp seeds, etc., I typically make pesto with some sort of nut or seed. But in this recipe, the broccoli steps in for the nuts. It’s not an exact replacement by any means, but I love the results. This broccoli pesto is lighter and brighter than a traditional pesto. It also…

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Steamed Broccoli

Learn how to steam broccoli perfectly every time! Seasoned with salt, pepper, and a big squeeze of lemon juice, it's a delicious healthy side dish.

cooking basics / side dishes

When I need a super-fast, super-fresh side dish to round out a meal, I make this steamed broccoli recipe. The whole process takes under 10 minutes, prep time and cleanup included, and the results are always delicious. The steamed broccoli is crisp-tender and vibrant green. I love it on its own (the steaming brings out the broccoli’s natural sweetness), but it’s even better with salt, pepper, and a big squeeze of lemon juice on top. How to Steam Broccoli My method for how to steam broccoli couldn’t be simpler! Here’s how it goes: First, prepare the broccoli. Trim off the…

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Sautéed Broccoli

Learn how to sauté broccoli like a pro! This easy sautéed broccoli recipe is a light, healthy side dish or delicious addition to pastas, bowls, and more.

side dishes

I’ll say it: I don’t cook sautéed broccoli often enough. I don’t know why, but whenever I have broccoli on hand, my first impulse is to roast it. But a few weeks back, I was making this butternut squash pasta for dinner, and I needed a quick and easy side dish to pair with it. I chopped up a bunch of broccoli and cooked it on the stove with lemon juice, olive oil, and garlic. The broccoli florets came out vibrant green and tender, while the stalks kept a nice al dente bite. It was so simple, flavorful, and refreshing…

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Broccoli Rice

Don't toss that broccoli stalk! Instead, pulse it into broccoli rice to add to burritos, bowls, stir-fries, and more. It's easy, healthy, and delicious!

cooking basics / vegetarian

Everyone’s crazy for cauliflower rice, but if you ask me, broccoli rice deserves just as much love. It’s a great way to take an entire head of broccoli – stalk and all – and turn it into something delicious. Lightly sauté it with cilantro and lime to make a grain-free base for a homemade burrito bowl, mix it with brown rice to make a zesty side dish, toss it into a stir fry, or roll it into a wrap. Really, your options are endless. If you’ve been reading the blog for a while, you know that I love to find…

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Roasted Broccoli

This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!

Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted! Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own. If you love roasted broccoli as much as I do, read on to…

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Tamago Kake Gohan

This Japanese rice bowl is the perfect healthy breakfast or dinner! Piping hot brown rice cooks an egg, making a creamy, risotto-like texture.

dinner / vegetarian

Jack and I ate tamago kake gohan (or tamago gohan, for short) over and over again during our trips to Japan. Its name translates to “egg rice,” and that’s basically what it is – a raw egg mixed into piping hot rice. Don’t be scared – the hot rice cooks the egg as you stir it in. The result is Japanese comfort food at its best – the most creamy, delicious bowl of rice you’ve ever had. It’s almost like risotto, but without so much stirring! It’s traditional to top tamago kake gohan with furikake and Japanese pickles… but of…

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Broccoli Pesto Quinoa Salad

This quinoa salad is my ideal lunch! It's fresh & filling, topped with blanched broccoli, lemony pesto, crispy chickpeas, crunchy veggies & avocado.

spring / vegan / gluten free

When you don’t know what to make for lunch or dinner, what do you usually end up making? My go-to is the almighty quinoa salad! I usually have a batch of quinoa on hand in my fridge or freezer (note: quinoa freezes exceptionally well), which makes salads like this easy to put together at the last minute. Quinoa salads are a versatile way to show off the seasons, and this one is my little tribute to spring. For this recipe, I lightly blanched some beautiful broccolini and tossed my quinoa with kale, fresh mint, roasted chickpeas, avocado, and my favorite part – crisp,…

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How to Make a Frittata

Learn how to make a frittata with this simple guide + 5 recipe variations! Perfect for any meal from brunch to dinner, they're easy and delicious.

breakfast / vegetarian

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips. First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an…

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Macro Veggie Bowl

A vibrant turmeric tahini sauce is the star of this delicious veggie bowl! It adds a pop of bright flavor to the mix of fresh vegetables, rice, and beans.

When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I craved a nourishing, cleansing veggie bowl like this one. Instead of offering a menu, it serves one rotating meal that always contains a grain, a legume, blanched greens, steamed vegetables, a pickled vegetable, and a delicious sauce. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there. If you’re ever in Austin, make sure you check it out! Inspired by years of enjoying delicious, nourishing meals at Casa de Luz, I used the…

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Best Vegan Pizza

Even meat eaters will love this vegan pizza recipe! With creamy cashew sauce, summer veggies & sun-dried tomatoes, it's flavorful and fun to eat.

vegan / dinner

Meet the best vegan pizza recipe! Loaded with broccoli, tomatoes, jalapeño, and creamy cashew sauce, this pizza is flavorful, satisfying, and fun to eat. You’re not even going to miss the cheese! Each veggie adds an interesting flavor and texture, and together, they make a pizza that tastes amazing. The broccoli gets all roast-y toasty, the corn pops with sweetness, the sun-dried tomatoes bring that tangy umami flavor, and the jalapeño brings some spice to this pizza party. The whole thing gets doused in a creamy/savory layer of cashew cream in lieu of any cheese or dairy. It’s a pizza…

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Cashew Broccoli Soba Noodles

I love these easy sesame-orange-cashew soba noodles for many reasons, but especially because they use a whole head of broccoli - stalk and all!

dinner / vegan / gluten free

Happy Wednesday! Currently, we’re en route from Japan where we ate a lot of soba noodles. Of course, we didn’t eat them quite like this – in Japan, soba would never be tossed with vegetables and doused with a bright, creamy, sesame-orange-cashew sauce… but we’re not in Japan any more, so here goes! 🙂 For this recipe, I use the whole head of broccoli, stalk and all. I don’t know why we ever started tossing the stalk – it’s every bit as edible as the florets (find other ideas to use the whole head here and here). To help the…

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