One of my favorite snacks is roasted garbanzo beans. However, I wanted to switch it up so I came up with the idea to roast shelled edamame.You can season them however you perfer with garlic, soy sauce, or simply just sea salt. I love spicy foods so I added Siracha to them. Soybeans make a great snack because they have many nutrients and health benefits. They are full of antioxidants, and high in protein. Edamame has a low oil content with a high protein content, which makes them great for people who want a low-fat, high protein snack.
3 cups shelled edamame
2 Tablespoons of Siracha hot sauce
Sea salt to taste
Preheat the oven to 450. Completely thaw the edamame. Put thawed edamame into a large plastic bag with Siracha hot sauce, shake and mix around until evenly covered. Evenly spread edamame on a baking sheet and season with sea salt. Bake in the oven for about 20 minutes, rotating occasionally to avoid burning.
You can change-up the spices in this recipe to whatever variation suites you.
A holiday twist to your classic protein shake.
1 Cup ice cubes
1 Cup sugar-free coconut milk
1 Scoop whey protein powder ( I used Vanilla)
1 Teaspoon cinnamon
1 Teaspoon pumpkin pie spice ( or all-spice)
1/4 Teaspoon nutmeg
1 Teaspoon chia seeds
Mix completely in a blender & pour in a glass!
Warm Holiday Wine.
I came across a recipe for mulled wine on the Food Network website, I wanted to try it out so I made a few changes to accommodate what I had in my kitchen. I had never tried mulled wine before, and was hesitant that I might not like it. However, I was extremely happy with the end result. If you have never had mulled wine before the best way I could to describe it would be that it’s a warm “harvesty” winter version of sangria. This recipe is very easy and it’s great for the holiday season.
1 Bottle red wine
2 1/2 Cups of apple cider
2 Cinnamon sticks
1 Orange (squeezed & zested)
2 Tablespoons agave syrup
1 Teaspoon cinnamon
1 Teaspoon allspice
1 Orange peel for garnish
Combine wine, apple cider, cinnamon , orange juice and zest, agave, and allspice into large saucepan. Bring to boil, then allow to simmer for 10 minutes. Pour into glasses and garnish with orange peels.