Pistachios are a complete protein and are one of the highest protein snack nuts. One serving of pistachios provides 6 grams of protein and 3 grams of fiber. I love using pistachios in dishes as an alternative to croutons, in yogurt to add texture, crunch and healthy fats, as well as in dips, and energy balls. Here are 4 recipes that feature this superstar ingredient!
No Bake Energy Balls
Premade energy balls are a great breakfast option or anytime snack. Not only are pistachios a good source of protein and fiber, but about 90 percent of the fats found in pistachios are also unsaturated, for a trio of nutrients that may help keep you fuller longer. Using all-natural ingredients for all-natural energy, these no-bake power balls are a quick and easy pre-workout option if you are looking for something simple, sweet, and portable.
- 1 cup dry oats
- 1 cup dates pitted
- 3/4 cup pistachios
- 1/2 cup nut butter (try homemade pistachio butter!)
- 1/4 cup Vegan Dark Chocolate Chips
- 1/4 cup Coconut shredded
- 1 tsp vanilla extract
- pinch salt
- Place 1/4 cup of the pistachios into the food processor. Pulse until finely chopped and set aside.
- Add the remaining 1/2 cup of pistachios and all of the other ingredients to the food processor and pulse until well combined.
- Add 2 Tbsp warm water and pulse again.
- Remove the mixture into a medium-sized bowl
- Form mixture into 1-inch balls and roll them in the remaining chopped pistachios to coat.
- Place the balls onto a baking sheet lined with parchment paper. Chill for 2 hours before serving and store up to 7 days in the refrigerator.
Prep Time: 10 minutes
Chill Time: 2 hours
Makes 12 Power Balls
Serves 4 (3 power balls is one serving)
Pistachio Kale Pesto
While basil and pine nuts are the classic ingredients in pesto, this kale pistachio pesto takes it to another level. The kale replaces the green from the basil and using pistachios lends itself to a richer, elevated pesto.
- 4cupskale, stems removed
- 1 cup pistachios
- 2 garlic cloves
- ½ teaspoon of salt
- 1/3 cup avocado oil
- 1/3 cup water
- 1 cup freshly grated Parmesan cheese
Add kale, pistachios, garlic, and salt to blender or food processor. Blend until thoroughly combined. Next, slowly add avocado oil and water until well combined. Add the Parmesan cheese and blend for 10 more seconds. This can be stored in the fridge for up to 5 days in an airtight container.
Calories: 100 calories/tbsp.
Cook time: 5 minutes
Serving Size: 1 tbsp.
Pistachio Coconut Crusted Chicken
In this recipe, the combination of pistachios, Parmesan cheese and coconut flour lend themselves to a crunchy exterior while the chicken stays moist and flavorsome. This coating is also gluten free as well.
- 1 cup pistachios
- 1 lb. chicken tenders
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh thyme leaves
- 1 tablespoon chopped fresh rosemary leaves
- 1/2 cup coconut flour
- 1/4 teaspoon freshly ground black pepper
- 2 eggs
- Preheat oven to 350°F and set aside baking sheet.
- In a blender, pulse Wonderful Pistachios a few times, until ground into a coarse powder. Add the Parmesan cheese, thyme, and rosemary and pulse again until it is ﬁnely chopped. Transfer the mixture to a plate.
- In a bowl, mix the coconut ﬂour, salt, and pepper. In another bowl, beat the eggs.
- Dip the chicken tenders in the ﬂour and roll to coat. Dip the chicken in the eggs, shaking off any excess. Roll in the pistachio-Parmesan mixture and place on the baking sheet. Repeat with all the chicken.
- Bake for 20 to 25 minutes, ﬂipping once about halfway through, until browned and cooked through.
Cook time 25 minutes
Total time – 35 minutes
Savory Oatmeal with Wonderful Pistachios, Kale, Grape Tomatoes, and Feta
Oatmeal doesn’t have to be served up sweet! This easy savory version is also works for breakfast and is a hearty post workout meal as well. Full or color and flavor, the pistachios and fiber add more protein to this already hearty dish.
- 1/2 cup pistachios
- 5 cups low-sodium vegetable broth
- 1/4 teaspoon dried hot pepper flakes
- 2 cups old-fashioned whole grain rolled oats
- 1-1/4 cups quartered grape tomatoes
- 2 5-oz. packages fresh baby kale
- 1 tablespoon grated lemon zest, divided
- 1/2 teaspoon sea salt
- 1/4 cup crumbled feta cheese
- 1 lemon, cut into wedges for serving (optional)
- In a large saucepan, bring the vegetable broth and hot pepper ﬂakes to a boil over high heat. Reduce heat to medium, add the oats and grape tomatoes, and stir occasionally until just cooked through, about 5 minutes. Add the kale, 1-1/2 teaspoons of the lemon zest, and salt; stir until the kale is fully wilted, about 1 minute. Adjust seasoning.
- Transfer to bowls and sprinkle with the Wonderful Pistachios, feta cheese, and remaining 1-1/2 teaspoons lemon zest. If desired, serve with lemon wedges on the side.
Cook Time: 15 minutes
Total Time – 20 minutes