June 19, 2013
Written by Judy Vig and Joy Paoletti
Thursday, 28 June 2012 11:36
It is finally summer and there will be many picnics, parades and beach parties to attend and we all know what that means....consuming lots and lots of roasted hotdogs, thick juicy hamburgers, creamy potato salad and ice cream.
Ugh! How can we wear bathing suits and shorts?
The trick is to pick healthier choices during the week so you can splurge on the weekends. Remember everything in moderation!
We chose this recipe from our “Slim & Trim” recipe collection because it is a better choice than the traditional guacamole. Served with a lime-marinated chicken or grilled fish and it becomes a perfect choice. We also love this as a spread on any sandwich instead of the fattier mayonaise ones.
This guacamole is taken to the next (nutritional) level, punched up with extra protein and fiber from edamame, otherwise known as the “gorge green soybean.” It is lower in fat than traditional guacamole and adds heart-healthy soy protein. Served with raw vegetables or alongside baked chili-lime chips..... we’re thinking..... Yum!
For more great healthier recipes go to TwiceBakedTwins.com and click on Slim & Trim with the TwiceBakedTwins!
1 cup frozen shelled edamame, thawed
1 ripe avocado, peeled and pitted
1-2 tomatoes, optional
1/2 cup chopped cilantro
2 cloves garlic, minced
1/4 red onion, roughly chopped
1/2 jalepeno, finely chopped, optional
juice of 2 limes
2 to 3 tablespoons water
sea salt and freshly ground black pepper, to taste
Add edamame, avocado, cilantro, garlic, onion, jalapeno, and lime juice to the bowl of a food processor and pulse until combined. Add enough water to make a creamy consistency and pulse again until smooth. Now add the chopped tomatoes. Transfer edamame guacamole to a serving bowl and season with salt and pepper.
This guacamole is also fabulous as a spread on sandwiches.
1/4 cup freshly squeezed lime juice
1 teaspoons canola oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon sea salt
12 (6-inch) corn tortillas or pitas
Preheat oven to 400°F. Stir together lime juice and canola oil, brush on both sides of each tortilla/pita using a pastry brush. Mix together cumin, chili powder and salt.
Stack tortillas, and cut into 6 to 8 triangles (if you like them larger or smaller, it’s up to you). Spread out on a baking sheet, and sprinkle with mixture. Bake about 10-12 minutes until lightly browned.
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