3. Broccoli sandwich
You will need:
4 slices multigrain bread (toasted)
1 cup broccoli florets (finely chopped)
½ cup onions (finely chopped)
½ cup corn (boiled)
½ cup potato (cooked and mashed)
2 tbsp mozzarella cheese (grated)
1 tbsp fresh parsley (chopped)
1 tsp ginger garlic paste
1 tsp herbs mix
1 tbsp sesame oil
How to:
Heat sesame oil in a skillet over medium heat and saute onions and ginger garlic paste until the raw aroma fades.
Add broccoli florets, corn, mashed potato, mozzarella cheese, and herbs mix. Cook everything for five minutes, stirring occasionally.
Turn off the heat and add chopped parsley. Mix well.
Spread one to two tablespoons of this veggie mixture on one toasted bread slice and cover it with another slice to make a sandwich. Repeat the process for another two bread slices.
Cut the two sandwiches into halves and place them on a serving plate with homemade hummus or tomato ketchup.
Serve this grab-and-go, quick sandwich in the breakfast or as an after-school snack. Replace the potato with a scrambled egg to make a delicious variation of the recipe.
4. Broccoli pancake
You will need:
1 cup broccoli florets (finely chopped)
1 egg (beaten)
½ cup whole-wheat flour or gluten-free flour
¼ cup parmesan cheese (grated) or nutritional yeast
¼ tsp onion powder
¼ tsp garlic powder
½ tsp salt
3 tbsp canola oil
How to:
Put chopped broccoli florets, egg, wheat flour, cheese, salt, onion, and garlic powder in a mixing bowl. Mix well to remove lumps.
Heat oil in an iron skillet over medium heat and spread a dollop of batter onto it.
Cook the bottom side of the pancake for one minute, or until golden brown and then flip. Ensure both sides look golden brown.
Transfer the pancakes onto a plate and serve with a dip of your child/teen’s choice.
You can add more veggies and try using different types of whole-grain flours to make this recipe healthier.
