When I was growing up my mom made us eat everything. She was very strict when it came to nutrition. We weren’t allowed to leave the dinner table until we finished our food. Maybe that’s why now I can honestly say that there are very few foods I don’t like to eat. Some of those very few things are the members of the cabbage family, Brussels sprouts, cauliflower, broccoli. It’s maybe their sulfuric smell when cooking, or their flowery texture, but there is something about them that I really dislike.
Broccoli was especially hard for me to swallow, literally. My mom always tried to sell them to me talking about their benefits, but when I was ten I didn’t care about bladder or prostate cancer, of course. All I knew was I didn’t like broccoli. However, now that I’ve read about the benefits of that smelly veggie (which include protection against bladder, ovarian cancer and prostate cancer, optimization of cells’ detoxification and cleansing ability, stomach health support and cardio protection, among others) I am glad my mom made me eat them.
One of the ways I didn’t mind much eating cauliflower and broccoli was when she prepared them with tomato au gratin. And since I’ve been trying to eat healthier meals lately, I’ve been trying to duplicate some of her recipes. Broccoli is back in my life, with a vengeance.
Any other suggestions on how to make broccoli are welcomed.
- •1 lb broccoli pre-cut into bite-size pieces, florets and stem
- •1 16 oz can crushed or diced tomatoes
- •½ onion sliced
- •1 cup your favorite melting cheese
- •3 tbsp olive oil
- •1-2 tbsp garlic powder
- •salt and pepper to taste
- Preheat oven to 400° F
- Sauté onion and broccoli lightly in a large skillet.
- Add garlic powder, salt and pepper.
- Pour veggies and tomatoes in a baking dish.
- Top with cheese and cover with foil.
- Bake for 30 minutes.
- Serve as a side dish or healthy snack.