Eda-what? Guaca-who? Yeah, you heard me. This is guacamole taken to the next (nutritional) level, punched up with extra protein and fiber from edamame, otherwise known as gorgeous little green soybeans.
And let me share with you a very important lesson I learned in making this: if you think leftover edamame guacamole would be a great addition to your turkey sandwich the next day, you’re probably right. But, you better set some aside in the fridge just for that purpose. Because once you serve this to your friends, you’re essentially giving up all rights to leftovers.That’s what happened to me when I put this out for six hungry adults. No worries, though. I’m a caretaker, and a nourisher at heart, and it pleased me to know they were gobbling up so many nutrients in something so good.
Have you noticed a theme this week? All three of the recipes I’ve shared this week would be perfect additions to your superbowl menus. And if you don’t have a superbowl menu yet, White Bean and Chicken Chili, Edamole/Guacamame, and Squeaky Clean Fudge Brownies would be the perfect winning combination of taste, health, and most importantly, fun.
Edamole, Guacamame, or Edamame Guacamole
1 cup (150gm) frozen, shelled edamame
1/4 cup (56gm) nonfat plain Greek yogurt
1 tablespoon water
2 medium avocados (to yield 260gm avocado meat)
3 cloves of garlic, minced
1/2 of a jalepeno pepper, seeded and minced
3/4 teaspoon salt
5 teaspoons freshly squeezed lime juice
1/3 teaspoon cumin
2 tablespoons finely chopped red onion
2 tablespoons finely chopped cilantro
Bring a small pot of water to a boil. Add the frozen edamame, return to a boil, and cook for 5 minutes. Drain and rinse with cold water; let cool.
Puree the cooked edamame with the yogurt and water in a food processor or blender until completely smooth.
Roughly mash the avocados with a potato masher in a large bowl. Stir in the edamame-yogurt puree, and the remaining ingredients. Adjust seasonings to taste, and refrigerate until ready to serve.
Makes about 18 1-oz servings.
Nutritional Information, per ounce:
Servings Per Recipe: 18
Amount Per Serving
Total Fat: 2.8 g
Cholesterol: 0.0 mg
Sodium: 3.8 mg
Total Carbs: 2.7 g
Dietary Fiber: 1.6 g
Protein: 1.8 g
And just to re-iterate the fact that game-watchin’ food need not induce muffin tops the next day, here’s a smattering of healthier dips, snacks, and sweets from Cara’s Cravings, and hand-picked from some of my favorite food bloggers and friends. Enjoy!
Dips and Spreads
Hummu-Ganoush – Veggie by Season
Roasted Beet Hummus – Branny Boils Over
Hot Black Bean and Corn Dip – Delish
Moroccan-Spiced Yogurt Dip – Dinners and Dreams
Spicy Vegan Artichoke Dip – The Taste Space
Baked Black Bean Dip – Tri to Cook
Nibbles and Bites
Baked Crab and Cream Cheese Wontons – Prevention RD
Grain-Free Sushi with Turnip “Rice” – Affairs of Living
Spicy-Sweet Pretzel Party Mix – Beantown Baker
Plantain and Black Bean Quesadillas – Cake, Batter, and Bowl
Spicy Buffalo Chicken Meatballs – Dani Spies
Prosciutto-Wrapped Jalapenos Stuffed with Neufchatel – Crumbly Cookie
Grain-Free Hazelnut Cilantro Crackers – Diet, Dessert and Dogs
Goat Cheese & Grilled Chicken Phyllo Pizza – Florida Coastal Cooking
Apple and Sage Turkey Burgers (try ’em as sliders!) – Food Blogga
Ahi Tuna Tostadas – Food for Scot
Crispy Roasted Chickpeas with Moroccan Spices – Kalyn’s Kitchen
Veggie Potstickers – Naturally Ella
Chili-Lime Peanuts – Oishii Food
Chipotle Shrimp – Pink Parsley
Mexican-Spiced Chickpea Balls with Avocado Cream– The Pink Apron
Baked Southwestern Egg Rolls – You’re Gonna Bake it After All
Skinny Chocolate Drop Cookies – Family Fresh Cooking
Almond Butter and Jelly Cookies – Simply Sugar and Gluten Free
Raw Almond Fudge Bars – A Dash of Compassion
Salted Peanut Caramel Clusters (low carb) – All Day I Dream About Food
Peanut Butter Crispies – Simply Healthy Family
Coconut Butter Blondies – Food Lovers’ Primal Palate
Cayote Cookie Bar Freezer Fudge – The Spunky Coconut