Some days you eat super healthy and have salads and wake up in the morning to work out and drink your naturally flavored water and be awesome. I strive for that. Some days you don’t shower and eat peanut butter M&M’s for dinner. Can you hear me whimpering?
Yesterday was one of those days. Let’s just say that the only remedy was a peanut butter M&M dinner. In a nutshell: My kids are sick. And cranky. And they like to yell a lot? And my head hurts. I’m hoping tonight is one giant, red, flashing RESET button that everyone pushes. Push. Push it. Right there. That red one. Push it. With your finger. Press the damn button.
It must have worked because today everyone woke up in better spirits. Myself included.
By the way, I am soo excited for California, you guys!! I’ve been looking up things to do in the town we’re staying in and some of you awesome readers have suggested some must-see places on my Instagram. I really think it will be a fun adventure for our family. No worries!! The Toasted Pine Nut will still be full steam ahead, only with some California adventures mixed in 🙂
Ok ok, now let’s get to the good stuff. Broccoli with Gruyere and Pancetta is pretty much amazing. This is such an easy side dish that has delicious ingredients, it’s impossible not to have seconds.
There’s something about that brown, crispy broccoli taste that I really really love. Sautéing broccoli is probably my favorite way to cook broccoli because it really crisps up and gives it a whole new flavor dimension. And there’s Gruyère. Nuff said. Gruyère (insert a million heart eyed emoji). I could put it on everything. It’s a sweet and salty cheese that has a creamy and nuttiness about it that is perfection. Add pancetta into the mix and you have yourself a winner.
I swear I could probably eat a bowl of this and only this for dinner and be a happy camper. It has like three of the food groups in it, right? That would be totally acceptable!! So, here’s how you make Broccoli with Gruyère and Pancetta:
Cut the broccoli into florets. I find my kids are more likely to eat them if they are thin, smaller florets, so I try to get some smaller pieces in there. Over medium heat, sauté them in 2 T. coconut oil. After a couple of minutes I added another tablespoon of oil because the broccoli seemed to soak it all up!
When the broccoli is browning, add the pancetta, garlic powder, and onion salt. Continue to cook until the pancetta cooks and the broccoli is at desired crispness.
Reduce the heat to low and add the shredded Gruyère. Use a spatula to mix it in. I like mine super melted and stringy. Ooo la la!!
Transfer to a serving bowl and serve warm!
- 2 broccoli crowns, cut in small florets
- 3 T. coconut oil
- 2 oz. pancetta, cut up in smaller bites
- 1/8 t. garlic powder
- 1/8 t. onion salt
- 1/2 cup Gruyère, shredded
- Cut the broccoli into florets.
- Over medium heat, sauté the broccoli in 2 T. coconut oil. After a couple of minutes add another tablespoon of oil if needed!
- When the broccoli is browning, add the pancetta, garlic powder, and onion salt. Continue to cook until the pancetta cooks and the broccoli is at desired crispness.
- Reduce the heat to low and add the shredded Gruyère. Use a spatula to mix it in until melted and combined.
- Transfer to a serving bowl and serve warm!
Definitely putting this on my list to make again next week!! Enjoy! xo