SERVES 4

    PREP TIME: 5 minutes

    COOK TIME: 35 minutes

    Was your childhood filled with cheese-covered broccoli? Mine was. For a while there, it was the only way I’d eat vegetables. This is a fun and exciting new way to prepare cheesy broccoli that I think you’re really going to like!


    ¼ cup (55 g) coconut oil or ghee, or ¼ cup (60 ml) avocado oil

    6 cups (570 g) broccoli florets

    4 cloves garlic, minced

    1 (2-in/5-cm) piece fresh ginger root, grated

    ⅔ cup (160 ml) chicken bone broth

    ½ cup (70 g) shredded mozzarella cheese (dairy-free or regular)


    1 pound (455 g) sea scallops

    ¼ teaspoon finely ground sea salt

    ¼ teaspoon ground black pepper

    2 tablespoons coconut oil, avocado oil, or ghee

    Lemon wedges, for serving

    1. Prepare the mash: Heat the oil in a large frying pan over low heat. Add the broccoli, garlic, and ginger and cook, uncovered, for 5 minutes, or until the garlic is fragrant.
    2. Pour in the broth, then cover and cook on low for 25 minutes, or until the broccoli is easily mashed.
    3. About 5 minutes before the broccoli is ready, prepare the scallops: Pat the scallops dry and season them on both sides with the salt and pepper. Heat the oil in a medium-sized frying pan over medium heat. When the oil is hot, add the scallops. Cook for 2 minutes per side, or until lightly golden.
    4. When the broccoli is done, add the cheese and mash with a fork. Divide the mash among 4 dinner plates and top with the scallops. Serve with lemon wedges and enjoy!

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes; or place in a small frying pan, cover, and reheat over medium heat for 5 minutes. Note: The scallops will get chewy if overcooked, so try to just warm the leftovers.

    THAW IT: Place in the fridge and allow to defrost completely, then follow the reheating instructions above.

    make it AIP:

    Do not use ghee. Omit the cheese and black pepper.

    make it COCONUT-FREE:

    Use avocado oil or ghee. If using dairy-free cheese, make sure it’s also coconut-free.

    make it DAIRY-FREE:

    Do not use ghee. Use dairy-free cheese.

    Per serving, made with coconut oil and dairy-free cheese:

    calories: 353 | calories from fat: 229 | total fat: 25.4 g | saturated fat: 19.9 g | cholesterol: 27 mg

    sodium: 768 mg | carbs: 12 g | dietary fiber: 7 g | net carbs: 5 g | sugars: 1 g | protein: 19.2 g

    FAT : 65%
    CARBS : 14%
    PROTEIN : 22%