3 pounds fresh broccoli, chopped, with stems discarded
1 tablespoon extra-virgin olive oil
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 cups fat-free milk
1/2 cup reduced-fat cheddar cheese, cubed
Place the broccoli, olive oil, black pepper, and garlic powder in a slow cooker and add enough water to cover.
Cook on high setting for 1-2 hours.
Add the milk, and continue to cook for 15 minutes.
Finally, stir in the cheese and continue cooking until the cheese is melted.
I started at IBC in July as a registered dietitian at the Champaign location and I’m excited to have the blog up and running! I’ve had many patients tell me how much they used to enjoy having the monthly newsletter with recipes, weight loss tips, and general nutrition information. This page is taking the place of the newsletter. I hope you find it useful in your weight loss journey. Please feel free to comment and respond to posts or ask me questions on here!
Our goal is to provide you with the best tools necessary to ensure a healthy weight loss. Our staff, consisting of physicians, nurses, dietitians, a psychologist and office support prepares you carefully before and after surgery.