The Nutty Chef!

Since I was a youth I loved nuts. Nuts used to be the go thing at bars and parties. These treats, full of healthy fats, protein and fiber are a great pick up and go to treat. Try as many and then settle on your favorites, then find a new way to work them into your dishes. 
This week I changed from peanuts and mixed nuts to cashews. Great for stir fries, sauces and in trail mixes.

My most popular nut is the walnut. I put them in my zucchini breads as long as my daughter is not home. 
For an extra protein shot, add chopped walnuts to yogurt, or (I KNOW) to guacamole.
You could also swap walnut oil for oliver oil and blend into pestos and dressings, or toss with pasta.
It is one of the foods that deliver a significant amount of alpha-linolenic acid (ALA), an omega-3 that boost cognitive function. That is why I am so smart! In fact, they are also high in disease fighting properties, including vitamin E.

I just noticed I have almonds in my freezer. This a great way to store nuts, in a cool place. They are high in the B vitamin riboflavin, vitamin E, an anti-aging antioxidant, and magnesium.
Actually the seed of the fuzz, inedible fruit, almonds are rich in powerful compounds that may help your body fight bacteria and prevent oxidation that can lead to heart disease.
I bought almond flour at Bulk Nation last week, I am planning to bake gluten-free goods.
So, what you are waiting on? Get cracking!
                       Pecans
These guys have more antioxidant than even blueberries. Plus it has been reported, in a study from University of Massachusetts Lowell, that regular servings may help delay age-related cognitive decline.
The go to dish made from pecans is the Pecan Pie. But, to get away from all that sugar, you can sprinkle these buttery nuts on yogurt with honey and pears, toss them with cayenne and rosemary as a snack, and add them to greens such as: kale, spinach or swiss chard.
                            Pistachios 
The cost of nuts are up, but pistachios were expensive before. Pistachios get their greenish hue from chlorophyll, as you studied in biology, it is the same compound that gives leaves their green color.
They are high in blood pressure-lowering potassium ( go for the unsalted; salt counteracts potassium's effects), and may reduce the body's response to stress.
Enjoy pistachios in pasta or bulgur- they will head off the blood spikes carbs can cause. Use them to add sophistication to desserts: Bake them in cookies or sprinkle on ice cream... what a treat!