5 yummy Pistachios recipes you should try for quick weight loss

A handful of pistachios is a smart snacking option and an ingredient liked world over. The bright green nut has a delicious nutty flavor and works well in both sweet and savory dishes. Whether pistachios are ground and made into a smooth pesto or pudding, soup with a pistachio twist, or used to create a crunchy crust for oat bars or vegan breads, these nuts are a tasty addition to a variety of recipes. Pistachios are high in protein and healthy fats, and a good source of nutrients, that aids weight loss too. This small but mighty nut adds flavor, texture, a pop of color, and lots of nutritional benefits to whatever dish you add them to. 5 recipes that you should try by using the high quality American pistachios:

Ingredients (12-16 servings)

2 cups oats

1 cup roasted and salted pistachios

3/4 cup pitted olives, chopped

1/2 maple syrup

1/2 olive oil

3 tablespoons nutritional yeast

2 tablespoons Italian seasoning

Salt & pepper

3 tablespoons chia seeds

3/4 cup water

Instruction

1. Preheat oven to 375ºF

2. Mix chia seeds and water, let sit for 10 minutes until a gel is formed

3. Pulse oats in food processor for 10 seconds, do not grind to a powder

4. In a large bowl, mix all ingredients together.

5. Line a 8x8 baking pan with parchment paper and press mixture into an even layer

6. Bake for 25 minutes, remove from the oven to cool before cutting into squares.

Ingredients (6 servings)

2 cups skimmed milk

4 dry dates

5-6 sliced pistachios

1 pc Dried fig

Cinnamon powder

Instructions

1. In a pan, bring skimmed milk to boil.
2. Add dry dates and fig to the milk.
3. Boil till dry dates and fig soften
4. Pour in a glass.
5. Sprinkle pistachios and a pinch of cinnamon powder
6. Enjoy hot!

Also Read: 4 healthy dinner recipes if you are planning to lose weight

Ingredients (2 servings)

Pumpkin Soup:

16 oz organic pumpkin (or sweet potato, carrot)

1 small yellow onion, diced

1 tablespoon garlic, minced

2 tablespoons olive oil

2 1/2 cups chicken broth

1 tablespoon smoked paprika

1 teaspoon red chili flakes

1 pinch ground ginger

Salt & pepper

Sour cream (optional garnish)

Pistachio Twists:

1 sheet frozen puff pastry (thawed according to box directions)

Flour for dusting

1/4 cup pistachios roasted & salted, crushed

1/4 cup parmesan or cream cheese

1/4 cup plant-based milk or egg

Instruction

Pumpkin Soup:

1. In a small pan over medium-high heat, sauté onions, garlic and red chili flakes in olive oil until fragrant, about 3 minutes.

2. Add onion & garlic mixture plus pumpkin, broth, smoked paprika to a blender. Blend for 60 seconds, until smooth. Add salt & pepper to taste. Thin with additional broth or water to your desired consistency.

3. Garnish with sour cream

Pistachio Twists:

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper.

2. On a lightly floured surface, unfold the puff pastry.

3. Lightly sprinkle the pastry sheet(s) with flour. Grab a rolling pin and roll the pastry to between 1/8- and 1/4-inch thickness.

4. Combine the cheese and pistachios, then sprinkle half the mixture evenly over half of the pastry.

5. Fold the pastry half without toppings over the parmesan/pistachios. Press gently.

6. Lightly brush the pastry with some of the egg mixture or plant-based milk. Sprinkle the remaining cheese/pistachio mixture on top of the pastry.

7. Using a sharp knife or a pizza cutter, slice the puff into 12 strips, each about 1/2 inch wide.

8. Place the strips on the baking sheets, seasoned side up. Working with 1 twist at a time, hold an end in each hand and twist the strips at least twice, twisting in opposite directions to create a long spiral. Place it back on the sheet and repeat. Bake the twists until puffed and golden brown, 16 to 18 minutes. Let cool to room temperature before serving.

Ingredients ( 2 servings)

1 1/2 cup hot water (boiling)

1/4 raw American pistachios

1/4 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1 pinch ground cloves

1 pinch black pepper

1 teaspoon vanilla

*optional shot of espresso or black tea, maple syrup or sugar to taste

Instruction

1. Add all ingredients to a high speed blender and blend for about 90 seconds, or until smooth

2. Pour through a mesh sieve into a mug

3. Garnish with pistachio dust and cinnamon

Ingredients (1 serving)

1 cup hot water

1/4 cup raw pistachios

Small pinch of salt

1/4 teaspoon cinnamon

1/4 cup quick-cooking steel oats

1 tablespoon chia seeds

1 tablespoon maple syrup

1/2 cup berries

Instruction

1. Blend raw pistachios and water in a blender until smooth. Ta-da, quick pistachio milk!

2. In a small saucepan, add the pistachio milk, oats, salt, cinnamon and bring to a boil. Immediately reduce to a simmer while stirring.

3. Cook for 5-7 minutes, stirring occasionally.

4. Add chia seeds, remove the oats from heat and place in a bowl.

5. Drizzle with maple syrup, top with berries and crushed pistachio. Serve immediately.