I have a pretty awesome streak going – four days! However, I need to be careful because tomorrow I have my 5k, which ends at a winery – food, music, and, of course, the wine will be flowing. I’m not going to worry too much about it right now.
Anyway, last night I was excited because I thought I had the ingredients on hand to make this low carb snack from Shape Magazine ( www.shape.com/healthy-ea
). But then I realized I had no curry!
So I substituted an Indian spice I did have on hand from my jaunt to the Indian grocery store a while back ( wp.me/p1N36Q-5S
1 cup shelled edamame beans
1 tablespoon extra virgin olive oil (I forgot to reduce the amount of olive oil I used. Oops. Definitely make sure you reduce it.)
2 teaspoon Tandoori Chicken Masala Spice
1 dash pepper
1. Cook the edamame per Trader Joe’s instructions (Boil 5 minutes. Easy peasy)
2. While waiting for the edamame to cook, preheat the oven to 375. In a separate bowl, mix olive oil, spice, and pepper.
3. Add edamame and toss. Lay out in single layer on baking sheet and roast for 15 minutes.
I ate this for dinner as a single serving. Was totally satisfied and loved the spicy flavors!
This powered me through an evening of grocery shopping (foiled only by my love of coupons - wp.me/p1N36Q-84
- and NOT by hunger) and also being alone (my husband had to work late) – no binging!
- Calories: 360
- Carbs: 20g
- Fat: 24g
- Protein: 26g
If you are wondering what’s in the Tandoori Chicken Masala spice, it’s cumin, coriander, black cardamom, onion powder, cinnamon, garlic powder, cloves, nutmeg, mace, black pepper, dry ginger, salt, etc. Oh, I kid you not, the ingredients list actually says “etc.” You are probably best off just making this with curry.