On Monday at school, we had the Black Hands Drummers come to visit our students. They are amazing, energizing, and just so positive. We got to get up and dance and sing with them. I think we should start every day off that way. Here are Gil and his wife. They are such wonderful people!
Lately I've been finding a lot of recipes via Pinterest. Talk about addicting! I'm seeing lots of delectable desserts (think hot fudge chocolate cake made in the crockpot), but I have resisted, thinking of the progress I am making. I have been searching for a few sweet treats to make that won't kill the health routines. I found these three recipes on there, and that's what's for dinner tonight and lunches this week.
Preheat the oven to 425.
Take 4 to 5 pounds of broccoli and cut into florets (but relatively big ones.) Dry them THOROUGHLY. That is, if you wash them.
Put the broccoli on a cookie sheet. Toss with olive oil, salt and pepper. ( 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 1.5 Tbs more olive oil, 3 Tbs toasted pine nuts (I left those out), and 1/3 cup of freshly grated Parmesan cheese.
My Notes: I tossed the broccoli and cauliflower in a ziplock bag with the garlic. We have had this once before and it was delicious! I think that the lemon zest and the Parmesan cheese at the end are the best parts of this dish!
Combine all ingredients and mix well.
And finally, we have been seeing some amazing sunrises this month. I took this photo when I dropped the boys off at school on Friday morning. Amazing colors!