Edamame Hummus

When I was pregnant, I loved snacking on hummus with raw vegetables, as chickpeas are a good plant-based protein.  My favorite was red pepper hummus and it was one of the only kinds my husband would eat.  Years later, it took a road trip and some fun times with friends to be introduced to Edamame Hummus.  Of course, when we fell in love with it, there was only one problem...I couldn't find it anywhere in my hometown.  So, I decided to make my own...which of course means I'm sticking one of my favorite ingredients for heart health in there- Coconut Oil.

Before I get to the recipe, let me tell you a little more about what I love about some of the ingredients and why I loved that my kids gobbled it up.  Both chickpeas and soybeans (edamame) are in this recipe, which means a great source of both protein and iron.  Iron deficiency can definitely be a risk for many women late in pregnancy.  What's important to remember is that your body can better absorb iron with the aid of Vitamin C. The Vitamin C alone in soybeans isn't enough, so I've added Lemon Juice in the recipe and recommend pairing the hummus with a great source of Vitamin C, like raw bell peppers.  I've also got ginger in there, which is a great anti-inflammatory for athletes with pain and inflammation or anyone with arthritis or gout.

~Have fun and live healthy!

Edamame Hummus

3 cups cooked Edamame in shells

1  16-oz. can Chickpeas, drained

1 clove Garlic

1/2 tsp Wasabi

3 Tbsp Coconut Oil

3 Tbsp Lemon juice

1 Tbsp ground Ginger

1/2 tsp ground Cumin

1/4 tsp ground Coriander

1 tsp dried Parsley

1/4 tsp Sesame oil

1/2 C Water

1. De-shell the cooked edamame and place in a blender along with the other ingredients (except water). 
2. You can loosely chop the garlic clove for better distribution. 
3. Use the coconut oil in it's solid form in the blender (since you'll be refrigerating any leftovers). 
4. Add 1/4 cup of water and blend on medium.  Continue to add up to the full 1/2 cup of water for desired consistency. 
5. Serve with your favorite hummus side, such as bell peppers and other raw vegetables or pita bread.

Protein Party

You think I'd invited the soccer team over for my recipe this week, because it's protein packed and can feed an entire team. In addition to the protein that's so great for athletes, this recipe would also be good to share with friends that have a new baby or friends that could just use a little support and love of a nice meal from a good friend.

Let me tell you about what I love about some of these ingredients in my quinoa salad with chicken before I get into the recipe. 

1. Quinoa: It's a complete protein that provides you with all 9 amino acids and it's gluten free.  So why the chicken then? Well I'll be honest.  I usually share recipes that everyone in my family loves to eat.  No matter how I've prepared it, my kids just don't like the texture of quinoa.  I'm not going to stop trying, but I'm also going to make sure they're getting their protein.
2. Black beans: My kids loved the black beans in the salad and I love it because they're high in iron, along with folic acid and protein.  Get why this recipe is protein packed?!
3. Bell pepper and lime juice: Love the Vitamin C I get to boost my family with during cold and flu season.
4. Ginger: Excellent anti-inflammatory. I was just introduced to using it in my scrambled eggs and now I more bravely trying to add it to as many recipes as possible.
5. Coconut oil: You knew I wasn't going to leave this one out.  It's heart healthy, improving cholesterol ratios, and can improve metabolism.  

In case this isn't enticing enough, the added benefit is that you can make enough to feed a party in 30 minutes (as long as you have the black beans cooked ahead of time or you're using canned beans). Healthy meal to make a crowd happy in half an hour, yes please!  Hope you share the LOVE this Valentine's Day!

Quinoa Salad with Chicken

INGREDIENTS

Chicken:

1 chicken breast per person

Salt and pepper

Quinoa Salad:

1 box quinoa

2 cups of cooked black beans or 1  14 oz. can drained and rinsed

1/2 cup frozen corn, cooked and cooled

2 roma tomatoes, diced

1 orange bell pepper, diced

1 tbsp lime juice

Dressing:

6 tbsp lime juice

2 tbsp red wine vinegar

4 garlic cloves, roughly chopped

1/2 tbsp ground ginger

1 1/2 tsp chili powder

1 tsp cumin

1/2 tsp coriander

1/2 tsp Hawaiian or Alaea salt

2 1/2 tbsp dried cilantro

1 tbsp honey

3/4 cup coconut oil, brought to liquid form

DIRECTIONS

1. Prep your salad items that need dicing, cook frozen corn kernels, and reheat pre-cooked black beans.
2. To cook quinoa, use a 2:1 ratio of water to quinoa in a medium saucepan.  Bring to a boil then reduce to simmer and cook 10-15 minutes or until all water is absorbed.
3. While quinoa is cooking, pound each chicken breast  to 1/4-1/2 inch for fast cooking.  Season with salt and pepper and grill until cooked.
4. Combine all ingredients in the dressing together in a blender, except for the coconut oil.  Once blended smooth, slowly add the coconut oil to combine.
5. Once quinoa is cooked, place in a large serving bowl, add 1 tbsp lime juice and mix.  Then add all other salad ingredients and mix until there's an even distribution.  Once combined add the dressing slowly, mixing in between to make sure all parts are covered and absorbed.
6. Top with chicken or serve on the side.