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Latest from the Blog

Strawberry Balsamic Salad

Entrees· Recipes· Sides & Snacks

My mom has been making this Strawberry Balsamic Salad for YEARS and it’s always been my favorite 🍓 It’s the perfect salad for summer and comes together in literally 5 minutes. It was SO good served with my Balsamic Grilled Chicken, but I also love it with salmon, shrimp or as a side salad.

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Balsamic Grilled Chicken

Entrees· Recipes

The best chicken marinade EVER 🔥 This recipe works so well for grilled chicken, but you can use it to bake or cook your chicken on the stove. It’s so simple and jam packed with flavor. I’ve honestly noticed that when I grill it is SO much easier to eat healthy. It makes just chicken and veggies taste soooo damn…
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Shrimp Ceviche

Recipes· Sides & Snacks

Nothing says summer like a little Shrimp Ceviche 💙 Ok, I know that the lime juice cooks the fish when making ceviche, but for food safety purposes I like to poach my shrimp first to ensure any bacteria is killed off. Nobody wants to give themselves food poisoning 😅 You can also use precooked shrimp to make it even easier….
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Cucumber Lime Margaritas

Drinks· Recipes

Probably the best marg I’ve ever had 🔥 Throwing some cucumber slices in your tequila the night before making these adds such a great freshness and is a great way to impress your guests 😉 You can do it with jalapeño, ginger, fruit, etc! I also finally tried adding an egg white to my marg (via @thedefineddish) and WOW. Makes it…
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Grilled Halibut with Herb Salsa & Grilled Veggies

Entrees· Recipes

Grilling your lemons is honestly the most life changing thing you’ll ever learn from me 🍋 I am seriously going to be eating this meal ALL SUMMER because it’s giving European summer by the water (plus it’s so healthy and delish). Make it plzzzz. #hotgrillsummer

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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

Carissa Stanton
PEACHES & GREENS IS BACK @ @eatalfalfa !!!! 🍑🍑
Your favorite salad has returned for summer and a portion of the proceeds are going to @bringchangetomind, an organization dedicated to bringing more awareness and dialogue around mental health 🤍 I’m going to be at the Santa Monica location this Friday from 12-2 enjoying a salad and a nice cold bev, so come stop by to say hi, order a salad and support an amazing cause that is near and dear to my heart 🥰
#broccyourbody
bestie day @olivianoceda 🍔 bestie day @olivianoceda 🍔
Back in my happy place 🤍 All of my appliances Back in my happy place 🤍 
All of my appliances are @smegusa, details below! #smegpartner 
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Fridge: Smeg FQ55UFX- 36 Inch Freestanding Counter Depth 4 Door French Door Refrigerator
Range & Hood are both from the SMEG Portofino Collection. 30” and in Stainless Steel
best weekend ever 🤍 best weekend ever 🤍
When I tell you that people were literally fightin When I tell you that people were literally fighting over the last Strawberry Cake Bar at my BBQ last night… 👀 They’re the only dessert you need this summer and I will guarantee that once you make them once, you’ll be hooked 👌🏼
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Strawberry Cake Bars
Ingredients:
1 cup butter, softened 
1/2 cup sugar 
1 egg 
1/2 cup milk, I used oat 
2 lemons, juiced 
2 1/4 cups all purpose flour 
1/2 tsp baking powder 
1 cup strawberries, chopped 
Strawberry Lemon Glaze:
3/4 cup powdered sugar 
1 lemon, juiced 
2 tsp dried strawberries, finely crushed or blended into powder 
Instructions:
Preheat the oven to 350 degrees.
Best together the butter, sugar and egg. Add in the lemon juice and milk to combine. 
In a separate bowl, mix together the flour and baking powder. Add to the wet mixture and stir until just combined. Gently fold in the strawberries.
Pour the mixture into a well greased, parchment paper lined 9x9 baking pan. Spread evenly in the pan and bake for 30 minutes.
Let it cool while you make the icing. Combine all ingredients with a whisk or fork, adding more sugar to thicken or more milk to thin it out. 
Pour the icing over top and serve! 
#broccyourbody #springbaking #easyrecipes
This gloomy day calls for Chicken Tortilla Soup! I This gloomy day calls for Chicken Tortilla Soup! I can promise you that if you make this soup, you’ll never use any other recipe ever again. It’s SO good and super healthy! You must try.
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Ingredients:
1 tbsp olive or avocado oil
1 lb organic chicken breasts, substitute 1 cup uncooked quinoa for vegetarian
2 10 oz cans tomatoes with roasted green chiles
1 15 oz can black beans drained & rinsed
1 4 oz can diced green chiles
2 bell peppers chopped
1 small jalapeno chopped (optional)
1 small red onion finely diced (white onion works too)
2 zucchinis chopped
4 cups chicken broth or sub vegetable
2 tsp salt
2 tsp garlic powder
2 tsp chili powder
1 tsp black pepper
1 tsp cumin
1 tsp dried oregano
1 tsp paprika
1/2 cup coconut milk
2 limes juiced
1 cup tortilla chips
Toppings:
Greek yogurt or sour cream
Shredded Mexican Cheese
Tortilla chips a must
Avocado
Cilantro
Jalapeno
Hot sauce
Instructions:
Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Then add the veggies and saute for 5 minutes.
Add remaining ingredients except coconut milk and tortilla chips, bring to a boil and then turn heat to low and let simmer while covered for 30.
Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk and tortilla chips then blend the soup & veggies with an immersion blender or in small batches with a regular blender.
Add the chicken back in and serve with your toppings.
*Makes 4-6 servings!
#broccyourbody #byb #chickentortillasoup #tortillasoup #healthyrecipes #mealpreprecipes #realfood
@amanda_stantonn went dark, so naturally I went li @amanda_stantonn went dark, so naturally I went lighter 👯‍♀️ Thanks for capturing me in my natural habitat @freckledfoodie I miss you already!
NEW RECIPE: Crispy Sautéed Miso Eggplant! I will NEW RECIPE: Crispy Sautéed Miso Eggplant! I will never not order miso eggplant when I see it on a menu but I’ve never thought I could recreate it so easily at home! I used @pompeian Smooth Extra Virgin Olive Oil to sauté the eggplant because it has a smooth, delicate taste and gets it nice and crispy. I love that their high-quality olive oils have the best way to use them labeled right on the front of the bottle to take out any guesswork when it comes to cooking! #ad #pompeiandifference
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Ingredients:
2 small or 1 medium eggplant, cut into 1 in chunks
Sprinkle of Salt 
3-4 tbsp @pompeian Smooth Extra Virgin Olive Oil
1/4 cup soy sauce
2 tbsp white miso paste
1 tbsp + 1 tsp honey
1 tbsp + 1 tsp rice wine vinegar
1 tsp chili sauce
3 tbsp green onion
Instructions:
Place the chopped eggplant on a large plate or cutting board and sprinkle with salt. Let it sit for about 10 minutes to draw out any excess moisture. Pat dry with a paper towel.
Make the sauce by combining the soy sauce, white miso paste, honey, rice wine vinegar and chili sauce in a small bowl.
In a large skillet or wok, heat the oil over medium heat. Once the pan is hot, add the eggplant. Make sure not to overcrowd the pan- it may need to be done in 2 batches. Sauté until the eggplant is soft and crispy on the outside, about 5-7 minutes. 
Add in the sauce and green onion and sauté for an additional 1-2 minutes.
Serve right away over rice or as a side dish.
Having a very mediocre time!! Having a very mediocre time!!
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