A happier, healthier you


A happier, healthier you

Recipe of the Week: Roasted Broccoli with Ricotta Whip & Walnuts

by Coach Miriam

Spring is a great time to work in fresh green veggies like broccoli!

Broccoli is rich in fiber and free-radical fighting antioxidants, such as the plant-based vitamin A, beta carotene. The walnuts in this recipe add crunch and heart-healthy fats to help with the absorption of vitamin A. Get creative with the ricotta whip by swapping in goat cheese, or skip the cheese altogether. Enjoy!


1 head broccoli, chopped

2 tablespoons olive oil

1 ½ teaspoon salt

½ teaspoon black pepper

1 teaspoon lemon juice

½ cup ricotta cheese

½ cup walnuts, chopped


  • Preheat the oven to 400 degrees Fahrenheit.
  • Line a medium baking sheet with parchment paper or foil. (Parchment can help avoid charring).
  • Toss broccoli with 1 tablespoon of olive oil, 1 teaspoon of salt (keeping the remaining oil and salt for the whip) and pepper in a large mixing bowl.
  • Spread broccoli on the baking sheet and roast for 15 to 20 minutes.
  • While broccoli is roasting, brown walnuts in a skillet at low to medium heat for about 3 to 5 minutes.
  • To make the whip, add ricotta, remaining olive oil and salt to a small food processor, blender or use an electric mixer to whip briefly.
  • Drizzle lemon juice evenly over cooked broccoli and top with the ricotta whip or cheese of choice and walnuts to serve, and enjoy!


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