The grocery situation is really surprising to me - or is it? I have always been on a mission to get people to cook more real food instead of eating boxed, processed foods. And yet, the first few weeks I was still amazed at the empty shelves of pasta, sauces, and frozen foods. It made me sad to think that even in a global health crisis we are all finding ourselves in right now, we are still not taking better care of our health. Or is that we possibly don't see the connection between the foods we eat and the strength of our immune system to not get sick in the first place? There is so much misinformation out there and of course news outlets only thrive on the crazy statistics, the worst cases, and the panic created in everyday folks.
I have been highly selective on what news I let into my world, and I am trying to continue to put helpful content out there into the world to make you feel like you have more control in all of this than you are let to believe. Your status of your health is not up to someone else breathing in your direction, but it is in your hands! You can improve your health and strengthen your immune system every single day. And if that seems overwhelming to you - because I get it, it's much easier to blame a faulty set of genes or a co-worker coming to work sick - then start with the free Ultimate Health Miniseries. It's a 5-day mini program that walks you through setting your own health goals, eliminating your biggest excuses (such as time and money), and helping you set up habits that will make your health dreams become a reality.
Ok, back to the grocery store situation. It makes me sad to think that all that hoarded food just gets thrown away in the end once we open back up and are all heading back to our regular routine of take aways and eating out. So this week's recipes uses on the things that are sold out: diced or crushed tomatoes. And yes, you can absolutely used fresh tomatoes, too! I just wanted to give you a different idea than just making it into a pasta dish.
Preparation time: 40 minutes
Makes 2 side servings:
a bunch of broccolini (you can also use regular broccoli)
4 garlic cloves, finely chopped
2 Tbsp extra virgin olive oil
1 cup crushed or diced tomatoes (from a jar or fresh)
1/4 cup black olives, pitted and chopped
1 Tbsp nutritional yeast (optional)
sea salt and freshly ground black pepper
Pre-heat the oven to 220°C/ 425°F.
Cut off the bottom of the stems of the broccolini that are dried out.
Place the broccolini on a baking tray.
Sprinkle with chopped garlic, and drizzle with olive oil.
Roast for 25 minutes until tender and slightly crispy on the outside.
Pull out, add the tomatoes and olives, and return to oven for 5 minutes.
Sprinkle with nutritional yeast, season with salt and pepper, and serve.