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.

HERE'S WHAT YOU NEED: [Serves 4]

• 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