January is in full throttle and Christmas has been tucked neatly away. For a time. Blink twice and it will be back. 🙂 Don’t you worry.
But for now, we are met with the rest of winter and good old January. Usually, I get a little glum during January with it’s gray skies, polluted inversion and tight budget.
This year, however. I’m feelin’ good. Feeling grand, in fact. The weather here has been a beautiful clear skied 50 degrees for the past week. Unprecedented, for January in Utah. Just seeing the clear blue sky, my little twin boys riding bikes and feeling a crisp breeze blow through my open window is enough to put a smile on this face of mine.
Life feels good. And this broccoli tastes good! I’m not going to lie to you. It’s no Peanut Butter Fudge. But it has occurred to me in recent days, that a body just feels a lot better when it eats things like broccoli and other tasty vegetables multiple times a day.
What a revelation.
It turns out Peanut Butter Fudge doesn’t have much nutritional value. I guess that means a person shouldn’t eat it for breakfast, hu? Something for me to keep in mind. Just in case I ever meet anyone who likes to eat peanut butter fudge for breakfast.
I’ll be sure to let them know.
Peanut Butter Fudge, is not a powerhouse of nutrition and health. 🙂
23 comments
I am in shock and awe to find out that peanut butter fudge is not a good choice for breakfast. I thought i disliked peanut butter and had never eaten it (I KNOW!!??) but tried my peanut butter fudge this year and can I just say….oh my! I enjoy your blog & love following along with you, Your bourbon chicken is on my menu for tomorrow, this broccoli sounds wonderful too. have a beautiful weekend, no matter if the skies are grey or blue!!
Ok, if you eat peanut butter fudge for breakfast, then eating broccoli for lunch must cancel it out, right? I can't wait to try this broccoli for lunch today. We also have the same beautiful weather up here in Calgary, Alberta. Enjoy it while it lasts!
This sounds delicious!
This was delicious! The peanut butter gave it that wonderful nutty flavor that we just couldn't get enough of. Thanks so much for this recipe!
Do you think regular sesame seeds would do just as good of a job?
We loved this! Just made it tonight for dinner. Thanks so much, I love your blog!
I just made this tonight and WOW!! I did a touch less of olive oil and added a touch of sesame oil. Also, I added a cup of cooked chicken and made a meal of it!!
This sounds wonderful. I think I’ll make it tonight with a slight change…I think tahini would be wonderful in place of the peanut butter and maybe coconut nectar in place of the honey. Yum, can’t wait to taste it! I’m making Indian chili shrimp for dinner, so it should be an interesting flavour combo 🙂
Has anyone used frozen broccoli in this recipe?
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Hi Jamie, just a quick note. The links to your brown rice recipe are 404ing. Looks like they’re going to https://jamiecooksitup.net/2010/01/brown-riceand-winner-is.html instead of https://jamiecooksitup.net/2010/01/brown-rice-and-the-winner-is/.
Thank you for pointing this out. The links have been updated.
– Happy Cooking
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could this be made a couple hours ahead or will the broccoli be soggy ???
Thank you Jamie! What an interesting blend of flavors for this glaze!