After a weekend of eating one too many cupcakes (see Coconut Birthday Cupcakes) my body needs some veggies. Time to get rid of the sugar that’s rotting in my belly and fill it up with wholesome greens!
I love edamame. It is so versatile and can really be used in any dish (in my opinion). I buy the bags of frozen edamame and just thaw out a cup or so at a time. I like to add edamame to my salads, pasta dishes, and stir fries. Edamame is great for us vegans because it is PACKED with fiber and protein. You can find all the health benefits and nutritional info here.
When ordering edamame at restaurants be careful not to order the ‘salted’ options. Edamame is great on it’s own and although the salt brings out the flavour in the little green pods, you’re better off without the excess sodium.
Easy Roasted Potatoes
Makes 2 servings
- 10 small potatoes, cubed
- 1 1/2 tbsp olive oil
- 1 tbsp nutritional yeast
- salt and pepper
1) Heat oven to 400F.
2) In a medium bowl, add cubed potatoes, oil, nutritional yeast, salt and pepper (to taste). Stir and make sure every potato is coated.
3) Line a baking sheet with tin foil. Add potatoes to sheet and place in oven.
4) Bake for 25-30 minutes until you can insert fork easily.
Protein Packed Stir-Fry
Makes 2 servings
- 1 tsp olive oil
- 1/2 cup edamame
- 1/2 cup butternut squash (roasted, peeled, and cubed)
- 1/4 cup mushrooms, diced
- 1 cup baby spinach
- 3 tbsp stir fry sauce (I used a store bought sauce but I recommend making your own – less salt and sugar)
1) Add oil to a frying pan on medium heat.
2) Once heated, add all the vegetables. Cover and let heat for 3 minutes.
3) Stir and continue to heat uncovered for 3 minutes.
4) Add sauce and heat for 30 seconds.
5) Serve with roasted potatoes.