Knowing is not enough.  It is the doing that matters.  Hmmmm… true that is for so many things.  All too often we know the “right” answers all along.  It’s just that doing them can be so hard.

Have you ever been to a nutrition clinic? I have been to A LOT of them and have actually been the presenter at quite a few as well.   In fact, just recently I decided to teach a nutrition clinic to one of our running groups.  I wanted to teach it because so often I walk away from clinics with too little or too much information and not enough practical advice.  I wanted to give them something they could use right then and there and be really successful at changing if they so desired.

And yet, when it was over, I left with the same feeling that I always have; that I had failed to give them the golden key, the silver bullet, the secret and the power to change.  That’s when I realized that there are times that the knowing is not enough.  Because too often we do know what to do or at least we know where to start.  It is the doing that matters and the desire to do that matters.  The knowing isn’t the hard part, the execution, the follow through, the doing…….that is the hard part.

Do you feel that way?  You know a lot of good things to do, but man…’s the getting it done that is the problem.

I know I need to eat more fruit and less birthday cake (thank you October, the month of birthdays AND Halloween!) I know I need to drink more water and less coffee (thank you dear sweet children who still don’t sleep through the night.) I know I need to eat more vegetables and less bread, more chia seeds, more healthy fat, less processed food, more whole food, and on and on and on it goes.

The doing is soooo hard!

Maybe someone can do it for me? That would be much easier.

Often we try to get someone else to do it for us, don’t we? We go and sign up for a “program” or a month of prepared meals. We lose weight feel better, and all of our numbers align.   Then, BLAM! The program is over and who starts cooking for us now?

Little Debbie? Colonel Sanders? Aunt Jamima? Wendy? Papa John?

Only one person can change your life.

I can make suggestions all day long. Your mom can remind you all she wants. Your spouse can nudge you in the right direction. You can read all the books and articles you want.

Ultimately, it is only you, you and only you. It’s me and only me that will DO the change.

I am not saying a “program” is bad or that you can’t get a kick start with prepared meals. I actually like a lot of those programs and often their principles are great.   It’s just that while you are getting your kick start, you also have to be in the process of changing and learning as well so that when you go off the program (because I assume you aren’t going on it for life), you have the habits and the skills to carry out a healthy lifestyle forever.

So how do you execute this monumental change?

The same way you finish a marathon, one step at a time.

Today’s step?

Learn to make broccoli that you might actually like.

As I started getting recipes ready to post, I thought about starting with beets or kale or Swiss chard (because I love them….especially beets…I am going to make a beet lover out of you soon, very soon. Don’t be afraid!) and then realized that half the nation doesn’t even know what those vegetables are and most of those who do, are terrified by the thought of eating them. Now, trust me, we will get there, I promise. But, to avoid being deleted immediately, I decided to start with spicing up something a bit more tried and true, something virtually everyone can try, broccoli. It’s a baby step I know.

For some of you, this is OLD news, but for others this will be life changing. Out with the steamed broccoli and in with the delicious, satisfying and so much more fun roasted broccoli.

As always, this is easy. I promise. Just try it.

Roasted Broccoli

Roasted Broccoli resized

1 bunch of broccoli (at our store, this is 3 medium sized bunches)

1/8 cup of olive oil (this should be a generous 1/8th of a cup….kind of between an 8th and a 4th of a cup)

1/8 cup chicken stock

1 egg

1/4 teaspoon garlic salt

1/2 teaspoon pepper

1/8 teaspoon pepper flakes (optional)

2 shakes of Parmesan cheese (optional)

***You may want to play with the olive oil and chicken stock ratio. You can actually use ¼ cup olive oil…it is just a little too rich for me and a little mushier. So, I like the chicken stock in there too.  You can also leave out the egg….but if you aren’t vegan, I wouldn’t.  It’s really a delicious twist.

Preheat your oven to 400 degrees and spray a baking sheet with non-stick spray.  (I’ll just be honest, I use the bottom of the roasting pan that came with my oven.  This goes along with my general mojo.  You don’t have to have a lot of fancy gadgets or skills to cook well for yourself.)

Cut the longer stalks off the broccoli.

chopping broccoli resized

Then cut the broccoli into smaller pieces. If you already like broccoli, keep the pieces larger, but if you are not crazy about broccoli, you will most likely want smaller pieces.

 Size of broccoli resized

Once you get it all cut, throw it into a large plastic bag or a large plastic container that you have the lid for (we can never find the right lid. Has anyone else lost half of their life looking for the lids to their containers?). Pour the oil, egg and chicken stock over the broccoli, seal and shake to coat. Sprinkle the salt, pepper, Parmesan, and roasted red pepper flakes over the broccoli and shake again.

coated broccoli resized

Open the container back up and dump the broccoli onto a baking sheet or a simple metal pan of any sort in a single layer.

broccoli on pan resized

Bake for approximately 15 minutes (remember ovens vary… you might want to check it at 12 minutes and then you might also leave it in there for 20 minutes.) It should be slightly browned.

Roasted broccoli 2 resizedThat’s it.  Enjoy.  You can also try with any of your other favorite vegetables.  Let me know if you have a broccoli break through!