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Welcome

Hi, I'm Carissa Stanton aka @broccyourbody. I run my food blog full time out of Los Angeles, CA.

My goal is to be your one stop shop for all the healthy recipes you’ll need from healthified Taco Bell menu items to brownie batter protein bites. Can't wait for you to explore and find your new favorite recipe!

broccyourbody

Best. Trip. Ever. 😍 I had the honor of planning

Best. Trip. Ever. 😍 I had the honor of planning my best friend’s Bachelorette party (we are basically sisters- inseparable since we were 8 years old) and every single detail was absolutely perfect. Blog post with all the specific details coming soon, but here’s the rundown of our itinerary for the weekend in the meantime!
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THE ITINERARY:
🤍 Thursday Dinner: The Office! Best vibes and it’s right on the sand. Food is always amazing too!
🤍 Friday Day: Pool Party! I linked the Airbnb we stayed in on my highlights and I’ll add to the blog. It’s unreal!
🤍 Friday Dinner: Went to Flora Farms- it is the most magical restaurant! Go early to walk around and take pictures. It’s kinda far (45 min from downtown) but it’s a must for sure! Common question: Is it better than its neighbor Acre? My answer: 100%! Acre is amazing for drinks and it’s beautiful, but Flora just takes the cake. Order the pork chop and 72 different cocktails plzzzz. All so good!
🤍 Saturday Day: Boat Day! We rented a catamaran and it was one of the best days ever. I’ll link our exact boat rental on the blog. Don’t forget to ask them to bring out the snorkel gear 🤿
🤍 Saturday Dinner: Arbol at Las Ventanas at The Rosewood. Incredible ambiance, but the main restaurant is a little quiet. We sat by the pool near the live band and it was so so fun. Beware: it’s EXPENSIVE! Definitely pregame and make a little snack before you go to avoid a big bill. More details on pricing of everything will be on the blog!
🤍 Late Night: I only go to Nowhere Bar. The best bar EVER and they play literally the best music of all time. Could dance here all night! 💃🏻
🤍 Best tip of the trip: If you’re staying in an Airbnb, arrange your transportation ahead of time that way you don’t have to worry about calling cabs or Uber’s (they have Uber but it is not the most reliable especially if you’re staying in Pedregal). We used TransCabo for our transportation and our driver was amazing!
Hope that helps with your vacation planning. Blog post to come soon!
#broccyourbody #byb #cabo #cabobachelorette

#ad Broccoli Cheddar has always been in my top 3 f

#ad Broccoli Cheddar has always been in my top 3 favorite flavor combinations (next to Peanut Butter + Chocolate and Tomato + Basil) I’m always thinking of ways to sneak in that creamy Broccoli Cheddar flavor into my food, which is how I came up with this insanely delicious Broccoli Cheddar Stuffed Chicken Breast 🥦 Nourishing and PACKED with flavor and delicious cheesy moments from @crackerbarrelcheese Double Cheddar Shredded Cheese. #CheeseWisely and add this to your weekly menu!
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Ingredients:
2 large chicken breasts
Kosher salt and pepper
1 tbsp olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
1 cup broccoli florets, chopped
1/2 tsp garlic powder
1/2 tsp paprika
Dash of cayenne (if you like a little spice)
1/2 cup shredded Cracker Barrel Double Cheddar Cheese
1/3 cup Greek yogurt
Fresh parsley to garnish
Wild rice to serve
Instructions
Cut chicken breasts longways 3/4 of the way to the other end. Season both sides with salt and pepper.
In a medium-sized oven safe skillet, heat olive oil over medium heat. Add in onion and garlic and sauté for about 5 minutes until the onion becomes soft and fragrant.
Add in broccoli florets and season with salt, pepper, garlic powder, paprika and cayenne. Sauté for another 5 minutes then add mixture to a medium-sized mixing bowl.
Combine with shredded cheddar cheese and Greek yogurt. Stuff the mixture to the chicken breast and sear on the same hot pan for 2 minutes each side.
Transfer skillet to the oven and bake at 425 degrees for 20-25 minutes until the center reaches 165 degrees Fahrenheit. Let cool, slice and serve with rice. Serves 4.

This has been my go to healthy dinner, especially

This has been my go to healthy dinner, especially for when I was prepping for my Cabo trip! 👙 Blackened Salmon, Parmesan Broccoli, & Crispy Sweet Potatoes all made in the air fryer 🙌🏼 You can also do it in the oven but I’m on an air fryer kick lately. It’s just so easy and cooks so fast. This broccoli is weirdly addicting and I hate to be the person to say broccoli is addicting but you guys... it’s BOMB for when you’re trying to be healthy girl 3000. Recipe is for 1, so feel free to adjust accordingly. I used my @instantpotofficial air fryer!
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Ingredients:
Blackened Salmon
1 4 oz salmon filet
Cajun Blackened Seasoning:
1 tsp kosher salt
1 tsp paprika
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder
1/2 tsp pepper
Dash of cayenne
1-2 lemon wedges
Parmesan Broccoli
1/2 cup broccoli
2 tsp avocado oil
Juice from 1/2 lemon
Kosher salt & pepper
Grated parmesan cheese to top
Crispy Sweet Potatoes
1 small sweet potato, cut into cubes
2 tsp avocado oil
1/2 tsp kosher salt & pepper
1/2 tsp paprika
1/2 tsp garlic powder
Instructions:
Prepare seasoning mixture for the salmon and chop sweet potatoes.
Toss chopped sweet potatoes in oil and seasonings.
Heat your air fryer to 400 degrees. Add in sweet potatoes.
Brush salmon with avocado oil and coat generously with your seasoning mixture. Toss broccoli in oil, lemon juice and seasonings.
After 7 minutes, toss the sweet potatoes and move the tray to the bottom rack. Add in the salmon and broccoli to the bottom rack. Cook for the remaining 7 minutes.
Top the broccoli with parmesan and serve!
#broccyourbody #byb #easyrecipes #recipesforone #healthyrecipes #airfryer #airfryerrecipes

The perfect new recipe for spring is here, along w

The perfect new recipe for spring is here, along with a DREAM giveaway with @allclad 😍 I used the new #FUSIONTEC cookware to make this Seared Shrimp with Pea & Pesto Couscous! I seriously feel like a professional chef when I use them. The heavy steel core helped sear the shrimp to perfection, the natural ceramic is so easy to clean, and I love that they are oven-safe and ideal for kitchen to table serving. I wanted you all to be able to experience this amazing cookware so I’m giving away an All-Clad FUSIONTEC 4.5 Qt Universal Pan, like the one I used for this recipe! You can also use my code CARISSA10 for 10% off 🤍
How to Enter:
*Like the post
*Tag a friend in the comments (each comment and new
tag is an additional entry)
*Follow @AllClad and @broccyourbody
*Share the post on your story and tag @AllClad & @broccyourbody for an additional entry!
Giveaway Rules:
Giveaway closes at 5:00 PM ET on May 10, 2021. No purchase necessary. This promotion is no way sponsored, endorsed, administered by or associated with Instagram. Must be 18+ and a resident of the U.S. to win.
#ad #allclad
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Ingredients:
1 lb shrimp, peeled & deveined
2 cups cooked Israeli couscous
1 shallot, thinly sliced
1 cup frozen peas
1 cup chopped asparagus
1 tbsp mint, chopped
1 tbsp basil, chopped
1/3 cup pesto
1/2 lemon, plus more to serve
2 tbsp grated Parmesan to top
Olive oil
Kosher salt & pepper
Instructions:
Cook couscous according to package.
Heat skillet over medium heat. Add enough olive oil to
coat the pan. Place the shrimp in the pan making sure the
shrimp don’t overlap or crowd the pan.
Cook for about 2 minutes each side until the shrimp has
just turned pink and is no longer translucent. Set aside.
Add more olive oil to coat the same pan. Add in shallots for
about 1 minute or until fragrant.
Add in frozen peas and asparagus and sauté until the peas
are defrosted and asparagus is tender, about 5-6 minutes.
Add in cooked couscous, pesto, juice from 1/2 lemon, and
kosher salt & pepper to taste. Stir to combine.
Add shrimp, basil and mint on top then sprinkle with
Parmesan cheese. Serve immediately with fresh lemon
wedges. Serves 4-6 people.

Lately when I’m feeling insecure about my body I

Lately when I’m feeling insecure about my body I’ve been asking myself “why?” Why do I care if I have cellulite on my thighs or a little fat on my stomach? It doesn’t affect my health, my job, the way I love and care so much about my friends and family. So why do we care so much? My friends and family don’t give a shit if I have fat on my stomach. I sure as hell know that any guy I want to end up with is not out there wishing my thighs were smaller. I definitely don’t think if my body shrank a bit my life would dramatically improve. I think it’s easy to let these silly things dictate our happiness and self worth, but if we continue to ask ourselves “why,” the way your body looks just becomes less and less valuable because it truly DOES NOT MATTER. I’m not one to preach loving your body all of the time, because I just don’t think you need to fully love your physical appearance to get the absolute most out of life. Don’t give it that much power. Just let it be there, treat it well, and move on with your wonderful life ❤️
#broccyourbody #byb

This week’s Back to the Basics is Potatoes 3 Way

This week’s Back to the Basics is Potatoes 3 Ways because who doesn’t freaking LOVE potatoes?! They don’t need much to taste amazing and these 3 recipes prove it. What’s your favorite way to eat a potato?! 🥔🤍
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Roasted Smashed Potatoes
Ingredients:
1 lb small white potatoes, peeled
1 tbsp olive oil
1 tbsp fresh thyme
4 garlic cloves, peeled and smashed
1 tsp kosher salt
1/2 tsp black pepper
Instructions:
Preheat oven to 400 degrees.
Add potatoes to a large pot and fully cover with cold water. Bring to a boil and boil for 15 minutes until they start to get soft.
Add to a baking dish and coat with olive oil, thyme, salt and pepper. Add in garlic cloves.
Bake for 30 minutes then smash the potatoes with a masher or the bottom of a cup. Bake for an additional 10 minutes. Top with more thyme, grated Parmesan and a drizzle of oil if needed.
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Baked Potatoes
Ingredients:
2 russet potatoes
1 tbsp olive oil
Kosher salt
Toppings:
Sour cream or Greek yogurt
Chives
Bacon
Shredded cheddar cheese
Instructions:
Preheat oven to 350. Poke 6-8 holes in your potatoes with a fork. Coat your potatoes in olive oil and kosher salt. Place on the middle rack of the oven with a baking sheet below to catch any droppings. Bake for one hour or until potatoes are soft.
Cut in half and serve with desired toppings.
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Baked French Fries
1 large russet potato
1 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 cup grated Parmesan cheese
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Cut the russet potato in half short ways then cut each half into “fries” long ways. Place in a bowl of cold water and let them soak for 20-30 minutes.
Drain water, pat your fries fry and toss in avocado oil and seasonings.
Place on your baking sheet and bake for 20 minutes, flip, then continue baking for an additional 15 minutes or until golden and crispy.
Immediately after you remove the fries from the oven, generously sprinkle with Parmesan cheese. Serve with ketchup or your favorite aioli.
#broccyourbody #byb #backtothebasics #homechef

There’s something so special about a simple Past

There’s something so special about a simple Pasta & Meat Sauce 🍝 To me, this is the PERFECT date night meal because you can chop your veggies beforehand and then the recipe comes together SO easily. Plus everything, including the pasta, cooks in one pot so you can spend more time relaxing and drinking wine and less time doing dishes 🍷 It’s also Kins & Char approved, so your little ones will love this recipe too! It’s just the perfect weeknight dinner 🤍 I made this in an @instantpotofficial, but you can also make it in a regular pot with a lid!
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Ingredients:
1 lb ground beef
1 tbsp tomato paste
1 lb pasta, I used rigatoni
1 tbsp olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
2 carrots, chopped
2 cup beef stock
2 cup water
1 24 oz jar red sauce
1 tsp kosher salt
1 tsp pepper
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Fresh basil to garnish
Grated parmesan to top
Instructions:
Set Instantpot to saute setting. Add in olive oil then onions, garlic, and carrots and saute until fragrant. Add in tomato paste and stir to combine.
Add in ground beef and break up the meat as it browns.
Once meat is browned, add in beef stock, water, pasta sauce, pasta and seasonings.
Set to pressure cook for 7 min. Lock the lid and ensure the vent is sealed. For a regular pot, bring to a boil, cover then turn heat to medium low for about 30-40 minutes or until pasta is al dente and liquid has absorbed to make a thick sauce.
After 7 minutes, hit "cancel" and release the pressure by opening the vent.
Serve with fresh basil and parmesan to top! The sauce will thicken as the pasta cools a bit, but if you still want it thicker add some tomato paste. Makes 4-6 servings.
#broccyourbody #byb #instantpotrecipes #easyrecipes #datenightrecipes #mealpreprecipes #pasta

The PERFECT Sunday meal: Baked Turkey Meatballs &

The PERFECT Sunday meal: Baked Turkey Meatballs & Red Sauce ❤️🤌🏼 Peep my stories for a step by step to see how easy these are to make. Also, if you think turkey meatballs can’t as be juicy and flavorful as regular meatballs, this recipe will 100% prove you wrong. Promise. These meatballs are truly the best and I love that they come out perfectly in the oven, that way we don’t have all the extra calories from using lots of olive oil to cook them in the pan. I like to add a little drizzle of oil to finish them off so I still get those healthy fats. Truly perfection 🙌🏼
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Ingredients:
1 lb ground turkey
1/3 cup Panko breadcrumbs, almond flour also works!
1 egg, beaten
2 cloves garlic, finely minced
1/4 yellow onion, finely minced
2 tbsp fresh basil, chopped
2 tbsp grated Parmesan (omit for dairy free)
1/2 tsp dried oregano
1/2 tsp Calabrian chilies or red pepper flakes (optional)
Kosher salt & pepper
1 24 oz jar of red sauce, I use Rao’s
Instructions:
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl (except olive oil and red sauce). I use my hands for this! Roll into balls. I made about 16. Add them to a parchment lined or nonstick sheet pan, being careful not to overcrowd the pan. Bake for 15 minutes.
Next, add the sauce and all the meatballs to a baking dish. Cover with foil and bake for an additional 10 minutes until meatballs are fully cooked.
Top with fresh basil and more Parmesan cheese. Serve with spaghetti, sautéd veggies or in a sandwich 😋 Makes 4 servings.
#broccyourbody #byb #easyrecipes #healthyrecipes #mealpreprecipes #cookingathome

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