1-15oz can chickpeas

 2 tbsp ground flaxseed 

2 tbsp vegan sauce 

1 tbsp hot sauce 

1 tbsp dijon mustard 

2 cloves garlic

1/2 tsp salt 

Freshly ground black pepper

1/3 cup whole-wheat breadcrumbs

Recipe: Preheat the oven to 400F and place broccoli florets on a baking sheet lined with a parchment paper. Spray with olive oil spray or drizzle with a bit of oil. Bake for 15 minutes and then set aside to cool. Heat a large pan sprayed with oil over medium heat. Place cooled broccoli florets, chickpeas, flax, vegan sauce, hot sauce, dijon, garlic, salt, and pepper in a large food processor. Process until well-combined. Stir in breadcrumbs by hand. Form into four tightly packed patties. Cook for six minutes per side and serve on whole-grain buns with some diet mayo and extra hot sauce. 

1 tablespoon canola oil 

1 cup prechopped onion 

2 packages presliced mushrooms 

3 tablespoons all-purpose flour 

1 1/2 cups fat-free milk 

12 ounces chopped skinless, boneless rotisserie chicken breast 

1/2 cup plain fat-free Greek yogurt 

1/4 cup canola mayonnaise 

1/2 teaspoon freshly ground black pepper 

1/4 teaspoon salt 

2 ounces sharp cheddar cheese

1 ounce Parmesan cheese

Recipe: Preheat broiler and boil the broccoli. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and mushrooms; cook for 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. Sprinkle mushroom mixture with flour; cook for 1 minute, stirring constantly. Stir in milk. Bring to a boil; cook for 3 minutes or until thick and bubbly. Stir in broccoli and chicken; cook for 1 minute. Remove pan from heat. Stir in yogurt, mayonnaise, pepper, and salt. Top evenly with cheeses; broil for 2 minutes. 

1 tablespoon Sriracha chili sauce 

2 large egg whites 

1/2 cup whole-wheat panko 

1/4 cup toasted sesame seeds 

1 1/2 pounds large shrimp

2 tablespoons canola oil

1 tablespoon toasted sesame oil

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper

1 tablespoon sliced garlic 

1 tablespoon finely chopped peeled fresh ginger 

2 broccoli heads

 1/4 cup water

Recipe: Whisk together brown sugar, Sriracha, and egg whites in a shallow dish. Combine panko and sesame seeds in a shallow dish. Working in batches, add shrimp to egg mixture; dredge in panko mixture. Heat 1 1/2 teaspoons canola oil and 1 1/2 teaspoons sesame oil in a large nonstick skillet over medium-high. Add half of dredged shrimp; cook until golden brown, 2 to 3 minutes per side. Remove from pan. Repeat procedure with 1 1/2 teaspoons canola oil, remaining 1 1/2 teaspoons sesame oil, and remaining half of dredged shrimp. Sprinkle cooked shrimp with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 1 tablespoon canola oil in pan over medium-high. Add garlic and ginger; cook, stirring constantly, 1 minute. Add broccoli; cook until lightly browned, about 2 minutes. Add 1/4 cup water; cover and cook until crisp-tender, 2 to 3 minutes. Uncover; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with shrimp.

1 medium leek

1 medium Yukon Gold potato 

1 large bunch broccoli

6 cups low-sodium vegetable broth

1 cup shredded extra-sharp cheddar cheese

 Salt 

Freshly ground black pepper 

Recipe: Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering and add the leek and cook for about 5 minutes. Peel and chop the potato into 1-inch chunks. Add the broth and potato to the pot and bring to a boil. Then spread the broccoli out onto 2 baking pans and drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkling a big pinch of salt and pepper, and roast. Once the soup is boiling, add the broccoli and return to a boil. Add the cheese and stir until melted. 

2 tbsp toasted sesame oil 

2 tbsp apple cider vinegar 

1 tbsp soy sauce 

2 cloves garlic minced 

1 tsp grated ginger 

1/2 tsp salt 

1/2 tsp pepper 

1/8 tsp red pepper flakes 

2 tbsp toasted sesame seeds

Recipe: Wash broccoli stems and trim ends. Cut into noodles using a spiral vegetable cutter and place the noodles in a large mixing bowl. In a small bowl, combine sesame oil, apple cider vinegar, soy sauce, ginger, salt, pepper and red pepper flakes. Drizzle over broccoli noodles and toss to combine. Sprinkle with sesame seeds.

2 heads of broccoli

3 tbsp melted coconut oil 

5 cloves of garlic

1 tsp salt 

1/2 tsp pepper 

1 tsp lemon juice 

Pinch of red pepper flakes 

Recipe: Preheat the oven to 400 degrees F. In a large bowl, toss the broccoli with melted coconut oil, salt, black pepper, and garlic. Spread the broccoli in a single layer on a rimmed baking sheet. Bake until florets are tender enough to pierce with a fork and the edges are browning for about 15 minutes. Turn once halfway through the baking process and add red pepper flakes and lemon juice.