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Recipe: Quick & Easy Roasted Broccoli-Kale Salad

By Jillian Teta

In the full swing of contest prep, even the best of us can – gasp – run out of food unexpectedly! One of my favorite stories from a JillFit client getting ready for her first show was this: Her in-laws were in town visiting, and they were enjoying an evening on the deck. At about 8:30pm, our awesome client leaps up from her chair and shouts, “Oh NO! I am out of COD!” and runs out the door, in her pajamas, to the grocery store. There, she begged the fish man to sell her his last pieces of fish as he was closing up. See? Happens to all of us :)

So I opened the fridge looking for my veggies and alas, there was just salad greens. And boy, was I over salad. And I was most definitely out of fresh veggies to cook up. I did not want to go to the store, I was hungry NOW. So, I opened the freezer. Having a backup plan is always a plus! This yummy concoction pleasantly surprised me!


  • 1 16-oz bag frozen broccoli florets
  • 1 16-oz bag frozen blue curly kale
  • Spray oil (can sub 1 TB olive oil if not in contest mode)
  • Garlic powder
  • Black pepper

Preheat oven to 350 F. Pull out a baking sheet and spray with spray oil. Dump veggies onto baking sheet (it will be full!), sprinkle with garlic powder and pepper to taste, toss to coat.

Bake until kale is looking crispy and broccoli is just starting to get golden, about 15 minutes – stirring as needed. This can then be enjoyed as is, or with a dash of vinegar. You may even toss with some nuts like hazelnuts or crushed walnuts or even a dash of parmesan cheese.

Super fast, easy and delicious – and a great solution when you are out of prepped food and short on time! Enjoy!

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