Broccoli Tailgate Salad

In honor of my first tailgate of the season, and the farmers market fresh produce coming on strong, i present you with the easiest and probably most delicious item you can bring to a football party (excluding cheap beer – but that’s not clean)

Broccoli Tailgate Salad:

2-3 heads of fresh broccoli
1 lb unadulterated bacon
Salt and Pepper
1/2 cup raisins
1/2 cup slivered almonds or sunflower seeds
1/2 cup balsamic vinegar
1/2 cup apple cider vinegar
1 tbsp coconut oil

Get ready for the easiest / least dish intensive mealprep ever!

Start frying all your bacon in a skillet (more experienced twentysomethings may prefer to use oven – 350f for 25 minutes – save your drippings!)

Grab your kitchen scissors and start snipping the broccoli into little florets right into the bowl you plan to store it all in.

Grab your raisins and either toss them in or you can snip them in half like I did.

Throw in the almonds.

As your bacon finishes cooking, set to the side to cool a bit and the either crumble or snip into slivers ontop of the broc-nut-raisin medley.

Once all the bacon is cooked, turn off the stove and drop the coconut oil in the skillet to melt.

Dump the medley in the skillet and stir around so the broccoli starts sopping up the bacon fat and oil (but don’t let it get too cooked).

Pour the balsamic and apple cider vinegar in the skillet and continue stirring (don’t let it cook too much!)

Taste it.

Grind/sprinkle as much salt and pepper as you think it needs for taste (it shouldn’t be much)

And then just scoop or dump it all right back into that Tupperware bowl to tote along to the parking lot/back yard/living room where the pre-gaming occurs.


Asian Chicken Stirfry (100 cal/serving)

Keep it Simple September – Meal Prep Sautee – 4 servings

Sometimes you just want a meal that has two ingredients: chicken and broccoli. Boom. But then you think that it’s so boring you couldn’t possibly eat JUST chicken and broccoli two days in a row so you add a little asian twist.

2 chicken breasts
2 cups frozen broccoli
3 tbsp Aminos (soy sauce substitute)
3 tbsp balsamic vinegar
5 garlic cloves, chopped
½ yellow onion, chopped

Sautee onion, and garlic in frying pan on medium heat.
Add chicken and sautee until chicken in halfway cooked through.
Add balsamic and aminos and continue to cook until chicken is thoroughly cooked.
Add broccoli, stir, lower heat, cover and let cook for an additional 5 minutes.


Hot’n’Spicy Almond Crunchy Tilapia (1 serving @ 210 cal/ea)


Holy. Freaking. Yum. This was one of those meals that make you want to pump your fist breakfast club style and say “Yes! I just ate that!” It’s fresh-cooking Tuesday in the twentysomething household, because THIS twentysomething actually gets home before 7pm on Tuesdays (a rare occasion). Let me tell you, my soul needed this meal – so badly.

Hot and Spicy Almond Crunchy Tilapia with Broccoli
1 serving @ 210 cal/ea.– 25 minutes
You could TOTALLY multiply this by 4 and make it a freezer item – but I’m not going to (for now)

1 fillet Tilapia (or 2 fillets white fish)
½ oz (12 whole) almonds, ground to preferred chunk size
1 cup broccoli florets
2 tsp lemon juice
1 tsp RedHot or hotsauce
1/8 tsp chipotle powder or red pepper flakes (if you’re a brave heart)
1 tsp garlic powder

Preheat oven to 425F.

Mix lemon juice, hot sauce, chipotle, and garlic in a bowl and rub the fish fillet all over the bowl until there’s no mixture left to spare.

Put ground almonds in a separate dish, and follow the rub-until-nothing-left-to-spare technique again.

Bake for 20 minutes. (Master your broccoli cooking skills in the mean time)

Place frozen broccoli (which you bought fresh last weekend or so, cut up, and put in the freezer) in a ziplock baggie.
Zip ziplock baggie almost all the way.
Microwave 1 minute 40 seconds.
Leave in microwave 1 minute.

Boom – perfect broccoli. I put garlic powder on mine for flavor.


And, on a final exciting note, shortly after renouncing processed foods with chemicals, I received my first Lean Cuisine Rewards lunch bag! Just in time to stuff it with natural paleo delicious foods. It’s so much bigger than I expected too!


General Orange’s Orient Chicken and Broccoli (4 servings @ 230 cal/ea.)


General Orange’s Orient Chicken and Broccoli
4 servings @ 230 cal/ea — 30 minutes
(Let me tell you what I DON’T have laying around: Arrowroot and “gluten free tamari” – let’s not get crazy now…)

1 lb boneless skinless chicken breast
2 oranges
2 garlic cloves
1 tsp minced ginger
4 tsp red pepper flakes
1 tsp salt
1/2 cup water
2 cups broccoli
1 cup sliced mushrooms
1 yellow or green onion, chopped
4 scallions, chopped (optional)

Cook chicken breasts as you would normally cook a boring old chicken breast.

While boring chicken is cooking, blend/food process the garlic, ginger, red pepper flakes, salt, half of the chopped onions, scallions and ½ cup water. Squeeze the juice from the oranges in and blend again.

Taste your sauce. Add more pepper if you’d like more of the General. Add more orange zest if you’d like more of the Orange. If it’s missing that Asian flare… add some fishy. General Orange isn’t exactly a “by the book” kind of guy so be flexible and be resourceful! Don’t forget we’re lacking soy sauce, rice vinegar, oyster sauce and peanut oil here.

Set your cooked chicken aside. After resting for about five minutes, chop into cubes.

Sautee the rest of the onions and mushrooms until they’re about halfway there, then add in the broccoli florets. Sautee for another minute or two.

Pour the sauce into the skillet with the veggies and add the chicken to the skillet.

Bring to a simmer. Reduce heat and cover for 3-5 minutes or until the broccoli is tender.
Let cool, and then package up for freezing!