I'm back on the healthy - finally got rid of the myriad viruses I was fighting, finally rid the house of buttery, sugary treats and now I'm back to clean, sensible eating. And you know what? Despite the pang of longing I still get for my old friend, Sugary Dessert, after dinner, I feel so much better. I always tell people, and I'll say it to you here - if you can get yourself off the hooch for a week or two, you'll stop craving the hooch, and the uptick in energy and sheer pleasure of feeling your body run more smoothly will start to reinforce your healthy eating habits. Really. Trust me. Don't even get me started on how you can be addicted (in a healthy way) to exercise as well. I was smiling as I ran on the Arc trainer the other day at the gym. It's great to be back.
Anyway. "Back on the healthy" means LOTS of veg. 2 veg for dinner most nights - a tossed salad with a low-calorie dressing (homemade please) and a cooked vegetable as well. I have to admit that after dreaming up a meal and preparing it, plus a salad, my cooked veg side often gets short-shrift. So a goal for 2011 is to jazz up the steamed vegetables around here, and this recipe's moving that ball forward. It's fast, fresh, and would be a great compliment to any sort of Asian-inspired meal, or with a plain piece of protein when you just don't have the energy for razzle-dazzle.
Broccoli with Toasted Cashews (originally from Everyday Food Magazine)2 heads broccoli, trimmed and cut into florets 4 t. fresh lime juice 1 t. sugar 2 t. low-sodium soy sauce 1/4 cashews, toasted and coarsely chopped Kosher salt
Steam the broccoli until tender - either by using a steamer basket in a saucepan or in a covered glass container in the microwave. Meanwhile, whisk together the lime juice, sugar and soy sauce until the sugar dissolves. Add the broccoli and toss lightly. Season with salt to taste and top with the cashews.
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