Lemon Broccoli with Pistachios

I’ve recently been eating pistachios like the world’s supply is running out. Sure, I love Stephen  Colbert, but I’m not that easily influenced.

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What do you think that pillow talk is like?

The reason is twofold: for starters, my doc wanted me to up my protein and sodium intake, and I wanted to do that without adding anything else (fat, preservatives, etc). But more importantly, with my new position, I am on a new floor that I can eat nuts again! So liberating! It’s been such a challenge to make sure everything I am bringing to work is nut and fish free, due to my allergy-quaranteened floor for two and a half years.  Nevermore! #firstworldproblems

Don’t get me wrong: I am sympathetic to food allergies! My father can’t eat certain fruits or raw walnuts. My friends have gluten allergies.  I myself had a terrible allergy to lemons until about 3 years ago. Talk about reading food labels– do you know how much stuff contains lemon, or how many restaurants squeeze lemon on dishes?  It was obnoxious.
Allergies are crazy, because they come and go.  I didn’t have my first attack until I was 16 (same situation with my father and his allergies), and would often challenge it to see if it was still there (with medicine nearby, of course).  Finally, about three years ago, totally out of the blue, I tried hummus that contained lemon, and no reaction.  At all.  Ever since, I’ve been fine. My sister, ironically, has recently been reacting to lemons.  Hey, the universe needs to stay balanced, right?

I’m thrilled with my ability to enjoy lemons, because now I can cook with them!  Like this recipe I came up with the other night, that knocked my socks off.  Zesty, super healthy, super tasty, super easy.  You’ll love this.


Materials:

  • saute pan, large pot, or dutch oven
  • wooden spoon
  • cutting board and knife
  • measuring cups and spoons

Ingredients:

  • 1 T olive oil, for cooking
  • 1/c water, for steaming
  • 1 large head of broccoli, chopped
  • juice from 1/2 lemon (about 1/4 to 1/3 c)
  • 3 T pistachios, shelled
  • 1 T garlic, minced
  • salt and pepper to taste

Directions:

  1. Heat oil in a pan over medium-high heat.
  2. Add broccoli and water to pan and cover, stirring occasionally.  Steam for about 5 minutes, until desired tenderness.IMG_3729
  3. While broc is steaming, finely chop pistachios.FullSizeRender
  4. Add garlic, lemon, salt, and pepper.  cook for another minute. FullSizeRender
  5. Serve, topping with chopped pistachios.  IMG_3737
  6. Enjoy!

Lemon Broccoli with Pistachios

  • Servings: 2-4
  • Time: 10 min
  • Difficulty: easy
  • Print

IMG_3737

Materials:

  • saute pan, large pot, or dutch oven
  • wooden spoon
  • cutting board and knife
  • measuring cups and spoons

Ingredients:

  • 1 T olive oil, for cooking
  • 1/c water, for steaming
  • 1 large head of broccoli, chopped
  • juice from 1/2 lemon (about 1/4 to 1/3 c)
  • 3 T pistachios, shelled
  • 1 T garlic, minced
  • salt and pepper to taste

Directions:

  1. Heat oil in a pan over medium-high heat.
  2. Add broccoli and water to pan and cover, stirring occasionally.  Steam for about 5 minutes, until desired tenderness.
  3. While broc is steaming, finely chop pistachios.
  4. Add garlic, lemon, salt, and pepper.  cook for another minute.
  5. Serve, topping with chopped pistachios.
  6. Enjoy!

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