Nuts [Fierce Foodie]

Is anybody really normal? Sometimes I think there is such a thing as normal, or even well adjusted, whatever that means.  Other days I think everyone is nuts, and that some people are just better at hiding their crazy while others wear it like a badge for all to see. Those of us with eating disorders generally fall in the latter category. That my personal brand of crazy persistently believes despite copious evidence to the contrary that one may permanently assuage negative emotions like fear and anger by inhaling cookies and French fries will come as no great shock to anyone I meet. It’s the kind of crazy that makes a girl a big fan of elastic waistbands. The problem with using food as a way of dealing with emotional turmoil is that it will kill you, sooner or later. It’s nuts to believe it won’t. This recipe is my way of trying to avoid that most evil and beautiful of very, very bad ideas, the $6.99 Chinese buffet, which is ubiquitous all over the Lehigh Valley region. They are everywhere, they are full of fat and sodium and fried deliciousness, and they taunt me. Hence this sauté: the slivered almonds make the dish special – they give it crunch and healthy protein. And you can use whatever vegetables you have on hand, even that dying bag of mixed salad greens hiding in your fridge drawer will work. Slivered Almond and Broccoli Sauté ½ cup slivered almonds 2 cups broccoli florets 1 onion, coarsely chopped 3-4 cloves garlic minced 2 Tbsp low sodium soy sauce 1 Tbsp olive oil pepper to taste Heat olive oil in pan on medium low, add onion, sauté for 2 minutes, and add garlic. When onion is translucent add almonds and soy sauce. Stir and sauté until...