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Brussels Sprouts with Pistachio and Lemon

I love this winter recipe from my annual 21-Day Winter Total Body Reset program, which serves four and is aimed at reducing inflammation, shedding unwanted weight and boosting your energy.


  • 2 tablespoons extra virgin olive oil

  • 3⁄4 cup shelled pistachios

  • Zest and juice from one lemon

  • 16 large Brussels sprouts, leaves separated from the core

  • Cut the end of the sprout off and peel leaves off

  • Salt and pepper to taste1 tablespoon coconut oil

WHAT YOU NEED TO DO: Heat oil in a large wok or skillet over medium – high heat.

Add pistachios and lemon zest and sauté for one minute.

Add Brussels leaves and toss until bright green but still crisp, about 5 minutes.

Squeeze lemon juice over the leaves and season with salt and pepper. ENJOY! xo

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