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Addicting Lemon Parmesan Broccoli (Gluten Free)

Everyone will love this lemon parmesan broccoli recipe! It will be your new, super addicting side dish to serve with any meal.

Lemon parmesan broccoli - Daisybeet

My favorite way to prepare broccoli is to roast it with just salt, pepper, and olive oil. But adding lemon and parmesan cheese elevates it to a whole different level!

This side dish reminds me of something that would be on the menu of your favorite New American restaurant. Even though the main ingredient is broccoli, it feels more unique and fancier than a simple plate of roasted vegetables.

Lemon parmesan broccoli - Daisybeet

How to make lemon parmesan broccoli

This recipe really couldn’t be easier. It will look so impressive when you serve it to your family and friends with the freshly grated parmesan and lemon wedges.

  • Roast broccoli on a sheet pan
  • Make the lemon dressing
  • Toss the roasted broccoli in the lemon dressing
  • Plate your broccoli, and top generously with freshly grated parmesan
Lemon parmesan broccoli - Daisybeet

Tips for making this recipe

  • Use freshly grated, high quality parmesan cheese. Because this recipe is so simple, the quality of ingredients is important to let the flavors shine. Purchase a fresh hunk of parmesan cheese and grate it yourself right before serving instead of using pre-grated packaged cheese.
  • Roast broccoli right on the baking pan. I recommend skipping the parchment paper or aluminum foil lining when roasting your broccoli. I find it gets crispier when I put it directly on the pan. Plus, less waste!
  • Choose broccoli with long stems. If you can find a head of broccoli with long stems, grab that one at the store. I like to keep as much of the stem on as possible because it adds a contrasting texture to the dish.
Lemon parmesan broccoli - Daisybeet

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  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 46 1x
  • Category: side dish

Description

Everyone will love this lemon parmesan broccoli recipe! It will be your new super addicting side dish to serve with any meal.


Scale

Ingredients

  • 2 heads of broccoli, chopped into florets
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • 1/2 tbsp garlic powder
  • Zest of 1 lemon
  • 1 lemon, sliced into half moons

Lemon Dressing

  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard
  • 1 tsp honey
  • 2 tsp shallot, minced
  • 2 tbsp olive oil

 

  • 1/3 cup parmesan cheese, finely grated
  • 1 tsp crushed red pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Toss broccoli florets in olive oil, a generous shake of salt and pepper, garlic powder, and lemon zest.
  3. Spread broccoli in an even layer on a large baking sheet. Top with slices of lemon.
  4. Roast for 25-30 minutes, until broccoli is nicely browned and crispy.
  5. While the broccoli roasts, prepare the dressing. Whisk together the lemon juice, mustard, and honey until combined. Add shallots and slowly drizzle in olive oil. Continue whisking until dressing is cohesive.
  6. Remove lemon slices from the baking dish. Place broccoli in a large mixing bowl and pour on the dressing. Toss thoroughly so each piece is coated.
  7. Plate the broccoli and sprinkle on the freshly grated parmesan cheese and crushed red pepper.
  8. Garnish with the roasted lemon slices, if desired. 


Notes

  • Store in the fridge in an airtight container for up to 3 days. 

Keywords: lemon parmesan broccoli, gluten free, side dish

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette. 

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Beets are definitely a polarizing food. You either love them or you hate them. But if you love them, you know how TASTY beets are when paired with tangy goat cheese. It’s one of my all time favorite food combinations!

You guys know how much I love my grain salads, and this one really tops my list. It features U.S.-grown wild rice, chickpeas, in addition to beets and goat cheese. Wild rice is a new ingredient for me, and I can already think of a million other ways I want to use this grain!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Why choose U.S.-grown rice?

Did you know the United States produces 18 billion pounds of rice per year? Neither did I! U.S.-grown rice is also extremely high quality. I recently had the pleasure of traveling to Ralston Family Farm in Little Rock, Arkansas to experience rice growing and learned about it firsthand! 

During our trip, we got to tour the entire rice farm, from field, to storage, to milling, to packaging. They have a beautiful modern kitchen at the farm, where we were treated to a multi-course rice tasting, plus a delicious lunch prepared by chef Matthew Bell. We even learned how to make sushi, using antioxidant-rich purple rice! It was such a fun trip, and I am so grateful to have had the opportunity.

Here are some cool facts I learned:

  • Arkansas is the nation’s largest rice producer.
  • Rice is a very sustainable crop to grow. At Ralston Family Farm, they flood the rice fields with water from the Arkansas river. Once they are done, the water goes right back into the river, in a purified state.
  • Some varieties of rice are high in antioxidants, like red rice and purple rice. 
  • Rice takes about 100 days to grow between the day it is planted and when it is harvested.
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Main ingredients in this roasted beet and goat cheese salad

This salad contains so many wholesome, real food ingredients. You’ll load up your plate with plenty of fiber, plant-based protein, and antioxidants with this on your menu!

  • Red and golden beets
  • U.S.-grown Wild rice
  • Chickpeas
  • Goat cheese
  • Olive oil
  • Lemon juice
  • Parsley 
  • Garlic 
Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

If you love this recipe, you may also like

Let me know if you love this recipe by leaving a comment or rating below, and check out Instagram and Pinterest for more healthy lifestyle inspiration. Thanks for stopping by!

Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet
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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas (Gluten Free)

  • Author: Alex
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: serves 6 1x
  • Category: side dish

Description

This beet and goat cheese salad is a delicious side dish any beet lover will enjoy! The beets are tossed with goat cheese, U.S.-grown wild rice, chickpeas, and a zippy lemon vinaigrette.


Scale

Ingredients

  • 2.5 lb red and golden beets
  • 1 cup U.S.-grown wild rice
  • 1 can low sodium chickpeas, drained and rinsed
  • ½ cup parsley, chopped
  • 1/3 cup goat cheese crumbles
  • Salt
  • Pepper

Dressing

  • 2 tbsp lemon juice
  • 2 tbsp apple cider vinegar
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • 1 tbsp chopped parsley
  • 1 clove garlic, minced
  • 3 tbsp olive oil

Instructions

  1. Preheat oven to 450 degrees F. Spray a covered baking dish with olive oil cooking spray.
  2. Wash and scrub beets and add them to the prepared baking dish. Sprinkle with a little salt and cover. *Alternatively, you can wrap each beet in tin foil and place on a baking sheet, if you don’t have a covered baking dish.
  3. Roast beets for 45 minutes – 1.5 hours, rotating them every 20 minutes so they cook evenly. Beets will be done cooking when fork tender.
  4. Once beets are cool enough to handle, use your hands to squeeze off the skin under cool running water. Chop into 1 inch cubes.
  5. While the beets roast, cook the wild rice according to package instructions. I used a rice cooker on the brown rice setting, and it took about an hour.
  6. Prepare the dressing. Whisk together lemon juice, apple cider vinegar, honey, mustard, parsley, and garlic. Slowly drizzle in olive oil while continuing to whisk until well combined.
  7. Combine roasted beets, wild rice, chickpeas, parsley, and goat cheese in a large mixing bowl. Pour in dressing and toss until everything is well coated. Add salt and pepper to taste.


Notes

  • Try to choose similar sized beets for even cooking. The smaller they are, the faster they will cook.
  • This salad tastes good cold and holds up well as leftovers.
  • Store in the fridge for up to 5 days in an airtight container.

Keywords: beet and goat cheese salad, beets, wild rice, gluten free, U.S.-grown rice, goat cheese, chickpeas

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Roasted Beet and Goat Cheese Salad with Wild Rice and Chickpeas - Daisybeet

Disclosure: Thank you USA Rice and The Feedfeed  for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Shrimp Scampi Zoodles and Noodles (Gluten Free)

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It’s full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!

shrimp scampi zoodles and noodles

This recipe is a twist on classic shrimp scampi. It still has tons of garlic flavor plus lemon and white wine, but it’s paired with fresh summer basil and served over a combination of pasta and zucchini noodles (zoodles).

Zucchini noodles are a great addition to your diet if you are looking to eat more vegetables. I love to add them to whole wheat or brown rice pasta to add volume, fiber, and nutrients to some of my favorite recipes. They pair really well with spaghetti because the noodles and zoodles all get tangled up together!

shrimp scampi zoodles

How to Make Zucchini Noodles

There are a few methods you can use to make zucchini noodles, depending on which kitchen tools you have.

  • Vegetable spiralizer machine. Just cut off the ends of the zucchini and push it through the machine This method allows you to also spiralize other vegetables, including harder ones like sweet potato. You can also make different sized noodles! But, it takes up a lot of cabinet space, and is a little difficult to clean.
  • Handheld spiralizer. This tool is a little cheaper and takes up less room than the tabletop vegetable spiralizer. It’s a great option to purchase if you have a small kitchen or are new to spiralizing! You won’t be able to spiralize as many types of produce with this option, though.
  • KitchenAid mixer attachment. If you have a KitchenAid stand mixer, you can purchase this attachment to make zucchini and other vegetable noodles! It’s more expensive than other options, but will take up less room than the full spiralizer machine.
  • Julienne peeler. This method is the most simple and requires just a simple julienne peeler. While your zucchini noodles won’t be as long and stringy, the julienne peeler method will give you thin strips of zucchini to add to your meals.
zucchini noodles

Once your zoodles are prepared, all you need to do is cook your pasta and shrimp. The shrimp is sautéed right from frozen with plenty of garlic, fresh lemon juice, and white wine for that classic shrimp scampi flavor. When the shrimp is done, toss the pasta and zoodles in the pan to coat everything in the scampi sauce, and serve!

Main Ingredients + Some Nutrition Notes

  • Zucchini: Zucchini is a super hydrating vegetable – it is made of over 90% water! It’s also a good source of both soluble and insoluble fiber. Just like all veggies, it’s packed with plenty of vitamins, minerals, and antioxidants.
  • Shrimp: Shrimp is a high quality source of lean protein – one 3 oz serving has 18 grams! Shrimp is also one of the best food sources of iodine, which is a nutrient essential for thyroid health. While shrimp is high in cholesterol, it will not greatly affect body cholesterol levels, because it is low in saturated fat.
  • Garlic: Garlic has been used for medicinal purposes for ages. It contains sulfur compounds, which may help prevent and lessen the severity of illnesses like the flu or a cold. It also contains antioxidants that may promote brain health and prevent dementia.
  • Lemon
  • White Wine
  • Olive Oil
  • Brown Rice Pasta
shrimp scamp zoodles and noodles

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Shrimp Scampi Zoodles and Noodles (Gluten Free)

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: serves 3 1x
  • Category: Main Dish

Description

This shrimp scampi zoodles and noodles recipe is the perfect light and easy pasta dish. It is full of fresh summer flavors like basil, lemon, garlic, and zucchini. This recipe takes 30 minutes to make and will please everyone!


Scale

Ingredients

  • 1 tbsp olive oil
  • 16 large frozen shrimp
  • 5 cloves garlic, minced
  • 1 shallot, minced
  • Salt
  • Pepper
  • Zest of 1 lemon
  • Juice of half a lemon
  • 1/2 cup dry white wine
  • 1/2 pound brown rice or whole wheat spaghetti 
  • 2 large zucchinis, spiralized
  • 1 large handful fresh basil, chopped
  • 1 tsp red pepper flakes
  • 3 tbsp shredded parmesan cheese

Instructions

  1. Heat olive oil on medium heat in a large skillet.
  2. Add garlic, shallots, and salt and pepper to taste, cooking 1-2 minutes until fragrant, stirring and being careful not to burn.
  3. Add shrimp to the pan in an even layer. Cook for 2-3 minutes per side until pink and opaque. 
  4.  Add lemon zest, lemon juice, and white wine. Simmer shrimp in wine until it has reduced by half.
  5. Meanwhile, cook pasta according to package instructions. 
  6. Reduce pan with shrimp to low heat, and toss in zoodles until they start to soften, about 1 minute. 
  7. Remove from heat and toss in cooked pasta, using tongs to evenly coat each strand.
  8. Serve immediately, and garnish with plenty of fresh basil, red pepper flakes, and parmesan cheese. 

Keywords: healthy shrimp scampi, shrimp scampi zoodles, zoodles, zucchini noodles, gluten free

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Disclosure: Some of the links in this post are affiliate links, which help keep Daisybeet running. I truly love all the brands I link to, and use them frequently in my daily life!

Featured

Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

This pasta dish is spring in a bowl! It combines the fresh flavors of asparagus, dill and lemon for a light yet satisfying meal that comes together quickly.

I can’t believe this is my first pasta dish I am sharing on the blog! I can’t think of a better way to introduce this category than with this recipe. I’m so happy to see spring produce coming into season, and decided to combine some of my all-time favorites into a meal.

As a dietitian, I’ve picked up on so many people avoiding carbohydrates. Whereas fat was the frowned-upon macronutrient in the past, our mindsets have shifted to demonize carbohydrates. There have been many popular fad diets that perpetuate the belief that carbohydrates are the enemy, such as the Atkin’s diet, the South Beach diet, and now more recently, the Paleo and Ketogenic diets. While people may find weight loss success following these plans, just like any diets, they are highly restrictive and not sustainable for the long term.

Digestion of carbohydrates starts in our mouths thanks to enzymes in our saliva, and goes through our digestive systems, ultimately breaking down into glucose. Carbohydrate, in the form of glucose, is the body’s preferred source of energy. Carbs also provide us with important nutrients and fiber that protein and fat can’t give us. Ever wonder why you crave a bagel after a long run or intense workout? It’s your body’s way of asking you to replenish the carbohydrate stores (glycogen) it depleted by working so hard!

Besides providing us energy, nutrients and fiber, carbohydrates are just downright delicious. A life without rice, pizza and pasta just sounds so dull! Choosing 100% whole wheat/whole grain carbohydrates a majority of the time ensures you get the nutrients and fiber found in whole grains. Whole grains also have a lower glycemic index than processed ones, so they raise blood sugar levels more slowly in our bodies. But, it is also important to allow ourselves to have processed carbohydrates. Sometimes, we all just need a slice of pizza or a piece of crusty French bread. Remember that life is about balance, and eating should be a source of pleasure! Letting yourself enjoy these foods now and then without guilt will satisfy cravings and help you to live in the moment.

Spring Pasta with Lemon, Asparagus, Mushrooms and Peas

Serves 6-8

Ingredients

  • 1 lb whole wheat farfalle pasta
  • 1 cup frozen peas
  • 1 box mushrooms, sliced
  • 1 bunch asparagus, chopped
  • Salt
  • Pepper
  • 1/3 cup extra virgin olive oil plus ½ tbsp
  • 3 tbsp fresh lemon juice
  • 1 large clove garlic, grated or minced
  • Zest of 1 lemon
  • ½ cup fresh dill
  • ½ cup grated parmesan cheese

Instructions

  1. Bring a large pot of water to a boil and cook pasta according to package instructions. In the last 3 minutes of cooking, add the frozen peas to the pot with the pasta. Drain and set aside.
  2. While the pasta cooks, heat ½ tbsp olive oil in a large skillet over medium heat. Add mushrooms and asparagus, along with a dash of salt and pepper until fork tender.
  3. Whisk together the remaining olive oil, lemon juice, garlic, lemon zest and salt and pepper to taste in a bowl.
  4. Toss pasta, peas, vegetables, and dill with the lemon olive oil sauce until combined and everything is well coated. Serve with a sprinkle of grated parmesan cheese.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

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