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I’m trying to do no carbs after 3pm and let me tell you how hard that is for an Italian girl who loves her pasta and breads! This meal was super easy to prep ahead of time then pop the broccoli in the oven while I was grilling the fish. I haven’t used coconut oil before, but I was surprised it didn’t have a coconut flavor to it like I was thinking it would. Overall super easy side dish and we loved the flavors.

Asian Cashew Crisp

(Adapted from I Quit Sugar by Sarah Wilson)


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1/4 cup coconut oil or ghee, plus extra for greasing

1 large head broccoli or cauliflower or a combo, cut into small florets, including the stalk

1/2 teaspoon chili flakes

1/3 cup cashews

1 tablespoon fish sauce

Lime wedges, to serve

Cilantro leaves, to serve

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and brush (or spray) with oil. Toss all the ingredients together in a large bowl until well coated.


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Spread over the prepared sheet. Bake, turning once or twice, until the florets have crunchy blackened bits (about 20-30 mins).


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Serve with lime wedges and fresh cilantro.

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