LOVE this sheet pan recipe from Making Thyme for Health.
LOVE this Instagram account for inspo: @GKStories
LOVE this cookbook: Food 52 Vegan
LOVE to snack on this 3 ingredient snack recipe:
Salt & Vinegar Edamame
The freezer section of your grocery store is a total game changer. Keep in mind that frozen fruits and vegetables are picked at their peak ripeness, flash frozen and packaged. It often tastes better and retains its nutrients longer than fresh produce.
Edamame is a soybean and an excellent plant-based source of protein. One cup of cooked edamame delivers 18.5 grams of protein. Not only is it full of vitamins and minerals, but fiber as well making you feel fuller longer!
Makes 1.5 cups (this recipe doubles and even triples nicely)
- 1- 16 oz. bag Frozen edamame, shelled and thawed
- 1/4 cup rice vinegar
- 3/4 tsp kosher or sea salt
- 1/8 tsp ground black pepper (optional)
Preheat oven to 375 degrees.
Place edamame in medium bowl. Add vinegar, salt and pepper if using.
Stir to combine and let sit for about 5-6 minutes.
Line a sheet pan with parchment paper. Spread edamame on sheet pan in a single layer.
Bake for 20-25 mins. Toss gently and bake for an additional 10 minutes. The edamame should start to take on a little roasted color.
Remove sheet pan from oven and let cool for 5-10 minutes.
Store leftovers in air-tight container for 2-3 days.
