I’m a snacker. Rather than the traditional three large meals a day, I always push it to five or six snack-sized meals. I just sort of graze on food all day long like a cow. That may not sound sexy, but it is. I never feel overfull and I keep my metabolism up throughout the day—both added bonuses to the glaringly awesome fact that I get to eat delicious food so frequently.
I’m always out to find mid-morning and mid-afternoon snacks, and this parmesan garlic edamame recipe (slightly adapted from this recipe) is my latest obsession. It even rivals roasted spiced chickpeas, which I snack on almost every day (so good!).
- 1 package frozen shelled edamame
- 1 tbsp olive oil
- ¼ cup grated parmesan cheese
- ¼ tsp garlic powder
- salt and pepper to taste
DIRECTIONS (updated! I found there’s no need to cook the edamame first. In fact, it’s WAY better if you don’t!)
- Preheat oven to 400 degrees.
- Let frozen edamame thaw on the countertop. Dry on paper towel if necessary.
- Mix parmesan cheese, garlic powder, salt and pepper in a bowl. In separate bowl, toss edamame with olive oil.
- Add the parmesan-spice mixture to the edamame and toss until evenly coated.
- Spread onto pan and bake for 15 minutes (until cheese is crispy).
This healthy snack is oh-so-yummy and reminds me why I could never be a vegan: life without cheese is not life. (In my opinion.)
Now to completely contradict my first paragraph, I just have to mention the delicious three-course meal I had last night at Post 390. It’s Restaurant Week in Boston, which means a slew of phenomenal eateries offer a three-course, fixed menu for an insanely affordable price. Post 390’s Restaurant Week menu was ON POINT. I went with the sweet corn bisque with crabmeat, grilled Atlantic salmon and peach cobbler for dessert. The Resto Week feast didn’t exactly fall into my “snacking” eating habits, but hey, everything in moderation…including moderation.
Serving Size: ½ cup (about ¼ of the batch if you use one bag frozen, shelled edamame)
–Calories from fat: 80
Total Fat: 9g
–Saturated Fat: 2g
Total Carbohydrate: 8g
–Dietary Fiber: 4g