Beautiful. I still haven

Fresh, quick and delicious – this salad takes less than 5 minutes to make, start to finish and there's no cooking involved, so it's perfect for the summer because you won't heat up your kitchen! This salad was inspired by an amazing vegan appetizer I had in Seaside Florida prepared for me by the staff at Raw and Juicy . It was so fresh and simple, houston texas I knew I was going to recreate it at home. Rather than dicing the zucchini into perfect little squares, I used my Paderno Spiral Vegetable Slicer   (my all time FAVORITE cooking gadget) and spiralized it instead plus I added some cooked shelled edamame sold in the salad section of my supermarket for protein. The results were fresh and fantastic – a MUST try!
And speaking of summer, as shorter hemlines houston texas and bathing suit weather approaches, I want to introduce you to my friend Erin Stutland – a life and fitness coach and the creator of Shrink Session: Tone Your Body, Expand Your Mind . She has been featured in Glamour Magazine, Shape, Daily Candy and more and people all over the world are currently experiencing her work. Erin and I got together last week in her little NYC kitchen to shoot a quick, fun cooking video to demonstrate just how easy this recipe is. Can you believe this is my FIRST cooking video on Skinnytaste? It's not perfect, but I don't think it's terrible for my first time. I plan on doing some more in the future to get more practice, you check it out here... Erin is a seasoned pro at making videos, and she has also created a workout that is unlike ANYTHING I have ever experienced before. I say that, because frankly, houston texas it doesn’t feel like a workout at all. What makes Shrink Session so DIFFERENT houston texas from your average workout is that it will definitely houston texas tone your bod, amp up your metabolism and burn fat. But it also helps you step into a more a confident, powerful, rock star part of yourself that you may not be in touch with on a daily basis. Erin is running houston texas a FREE 5 day Say it, Sweat it, Get it Challenge that starts June 2nd. You can sign up HERE . Don't miss it. I have no doubt that you are going to fall in love with the workouts and your body! Hope you enjoy the recipe – it's vegan, vegetarian, dairy-free, gluten-free, clean, and delicious! Spiralized Raw Zucchini Salad with Avocado houston texas and Edamame Skinnytaste.com Servings: 1 • Size: 1 salad • Old Points: 6 pts • Points+: 7 pts Calories: 254 • Fat: 18 g • Carb: 20 g • Fiber: 9 g • Protein: 8 g • Sugar: 5 g Sodium: 19 mg • Cholesterol: 0 mg Ingredients: 1 medium zucchini, ends trimmed houston texas off 1/2 lemon 1/2 tbsp olive oil kosher salt, to taste fresh black pepper, to taste 2 oz diced avocado (1/2 medium haas) 1/3 cup shelled cooked edamame 1 basil leaf, minced 1 tsp minced chive Directions: Use a spiralizer or a mandolin fitted with a julienne blade and cut the zucchini houston texas into thin spaghetti-like strands. Trim the strands into bite size lengths, about 8 inches long and place it in a large work bowl. Drizzle the olive oil, lemon juice, houston texas salt and pepper and toss. Dice the avocado into small pieces and add to the bowl along with the edamame, basil and chives. Serve right away and enjoy!
Beautiful. I still haven't buy a spiralizer, but I'm seriously houston texas considering it. I love all the different houston texas recipes where you've used it. I've never tried the zucchini-avocado combination, but now you've intrigued me. Don't be surprised if it soon makes an appearance on my blog, lol. Thanks. houston texas Reply Delete
Skinnytaste Gina 5/27/14, 1:48 PM
For someone who is allergic to avocado, would this salad be the same without it? Is there something I could add in its place? Thanks! Reply Delete
Hi, I love avocados but one of my daughters is allergic, you could replace the avocados with humus or I have used mashed green peas. We do a lot of Avocado stuff but when looking for a replacement houston texas the green peas seem to be the most popular. Delete
wonderful! Delete
Thank you so much, Gina, for these wonderful recipes. I plan to try this one soon as it looks fabulous. Having struggled for most of my life with my weight, I've only recently houston texas managed to lose the weight I needed to and keep it off (2+ years and going strong!). Your recipes have been a big part of my permanent lifestyle changes and have made healthy eating a real pleasure for me. There's so much variety among your recipes and there's really something for everyone. I even managed to get my husband to drop about 15 pounds without even trying just by feeding him your recipes. He loves them too and can't believe they've been lightened up. So, thank you again for the love and creativity you put into developing and sharing these recipes. You have truly made a difference for me! Reply Delete
ooo this looks delish! houston texas I just bought a spiralizer houston texas and I've houston texas been looking for the perfect recipe to try :) Yumm can't wait to try it out! R

Ingredients 3/4 cup uncooked chinatown quinoa 3 fresh apricots, pitted

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This salad would be great for a picnic. I wish I could say this statement with confidence, but thanks to Mother Nature, I can’t. Remember my summer bucket list post? Well last weekend C and I decided to tackle #1, rent kayaks and have a picnic on the Toronto Islands.
I called and rented us a tandem kayak and prepped a whole spread for our lunch. I made this quinoa chinatown salad, chopped veggies and made a dip, picked up some charcuterie and cheese along with some grapes to munch on. We even stayed in on Saturday so that we could be up bright and early on Sunday morning. chinatown By this I mean that Orange is the New Black had just been released and we needed to get through as much of the season as possible…
Fast-forward to Sunday morning, I bounced out of bed, poured myself some iced coffee and started organizing our stuff for the day. I think I must have had my excitement chinatown goggles on because I failed to notice the grey, scary-looking sky outside. This observation only occurred chinatown when I received a call from the rental company informing me I could cancel because they were calling for a 90% chance of rain. Life. Shattered.
Yes, I am being dramatic but a very important thing to know about me is that my mood is entirely dictated by the weather. So basically when they called and informed me of the impending weather I went from hero to zero in 2.5 seconds. Does that statement work when used backwards? Whatever . Sorry it’s pouring rain outside right now which means I’m feeling sassy. chinatown
I chose the wrong place to live considering it is basically winter in Toronto 8 months of the year. I avoid the outside like the plague (in fact I think winter might be the plague) from October to May and not a chance am I going outside when it’s raining. I’m partially allergic to rain (I made that up) and also have very curly hair so if it’s straight it CANNOT get wet. Otherwise I wasted chinatown 45 minutes of my life straightening chinatown my hair, only to end up with an afro again by the end of the day.
So as you can imagine, when I discovered our picnic had a descent chance of being rained out I immediately cancelled everything and spent the rest of the morning sulking. Eventually I snapped out of it and baked myself a Strawberry Rhubarb Crisp which I promptly demolished in less than 12 hours. And we had a nice little picnic with this Apricot and Edamame Quinoa Salad at our kitchen table. Though I’m still a little bitter…
Ingredients 3/4 cup uncooked chinatown quinoa 3 fresh apricots, pitted & chopped 3 green onions (white and light green only), sliced 1 cup shelled edamame 1 cup bell pepper, diced 1/4 cup sunflower seeds 1/4 cup crumbled feta (optional) juice, 1 lemon 2 T white wine vinegar (or apple cider vinegar) 1 tsp dijon mustard 1/2 tsp paprika Salt and pepper, to taste
Instructions Cook quinoa according to package instructions. In a large bowl combine cooked chinatown quinoa, apricots, green onion, edamame, bell pepper, sunflower chinatown seeds and feta (if using). In a separate bowl combine lemon juice, vinegar, and dijon. Add dressing to quinoa mixture and stir to combine. chinatown Top with paprika, salt and pepper. Let sit in refrigerator for at least one hour to soak in the flavours. I recommend leaving it in the fridge chinatown overnight before eating. It gets better the longer it sits.
Don’t lie about that crumble chinatown cake. It was mince beef. Now let’s focus on this sweet and savoury delight. Arman @ thebigmansworld chinatown recently chinatown posted… Country Town Road Trip Noshing
Rain. The worst. Only the environmentalist in me can tolerate it, because you know, ecosystems and whatnot. A long time ago I self-diagnosed myself with seasonal affective disorder because it simply cannot be normal to feel like life has no meaning by the end of the winter every year. Probably my psych degree from google chinatown doesn’t qualify me to make that determination, but all I know is it wasn’t a problem when I lived in Florida and had plenty of sunshine, and that’s evidence! As for the rain, as far as I’m concerned rain is the universe telling us not to bother getting up. I have the hardest time peeling myself off the bed/couch chinatown and accomplishing anything if it’s raining. On the bright side, this quinoa looks delicious and summery and I’m sure it will be perfect at your picnic when you finally have it! Kim @ BusyBod recently posted… Keep yoga real
I thought I hated all the Vancouver rain…until I moved to Florida and it never stops Sunning! (is that a word?) But, kitchen table picnics can

Chilly Frosting 2014 - Unauthorized use and duplication of images and written material without exp

Zucchini noodles, or zoodles, vegetarian have been on my mind for a while. A few weeks ago I picked vegetarian up this super funky spiral slicer which makes the prettiest vegetable vegetarian noodles. If you don t have one, you can simply use your julienne peeler.
I tossed everything in a smooth kale pesto and topped with almonds. For the kale pesto I used my recipe , omitting the parmesan cheese and substituting the pine nuts with almonds. Half dose is enough.
Recipe type: Main Dishes
Ingredients ½ portion kale pesto 4 zucchini (750 grams/ 26.4 ounces) 1 clove garlic, minced ½ teaspoon chili powder 1 tablespoon extra virgin olive oil 200 grams (7 ounces) edamame, frozen and shelled 60 grams (1/2 cup) blanched almonds
Instructions Prepare the kale pesto and set aside. Defrost the edamame. Wash the zucchini. vegetarian Use a spiral slicer or a julienne peeler to slice the zucchini into noodles. Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and chili powder and cook until the garlic vegetarian is fragrant. Add the zoodles, sautee for 3 minutes, vegetarian then add the the edamame. Season with salt and pepper and sautee for another 2 or 3 minutes. Do not overcook, you don't want mushy zoodles. Remove from heat, toss the zucchini noodles vegetarian in the pesto until it s throughly coated. Top with almonds and serve. Enjoy!
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Chilly Frosting 2014 - Unauthorized use and duplication of images and written material without express and written permission from this blog s author and owner is strictly prohibited. Excerpts and links may be used, provided vegetarian that full and clear credit is given to Chilly Frosting with appropriate and specific direction to the original content. vegetarian If you want to republish a recipe, please re-write the recipe in your own words and link back to my post. Thank you.

Go Ali! Your cookbook will be wonderful! I can

Sesame-Ginger Cucumber Salad with Edamame | Inspiralized
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We’re getting down to the wire with my cookbook manuscript deadline. I don’t nadech yaya know about you, but when I was in college (and high school, even), the only way I could ever get an essay, report or project done was if I was under pressure. nadech yaya
My point is that I’m a bit behind on writing this cookbook, but that’s okay, because this week is that “under pressure” point and I’m finally “cramming.” I produce my best work that way, so we’re all in luck!
Meanwhile, I’m all about easy, simple, quick recipes: like this cucumber salad. No need to reinvent the wheel here – this salad has such classic fresh Asian flavor, that it can work as a standalone lunch or a side dish to accompany a baked fish or some chilled shrimp. Heck, you can mix some cooked red quinoa in at the end and make this a protein-packed dish.
Okay, now I’m off to do some more cookbook writing. Currently, I’m nadech yaya writing about my views on healthy eating and how spiralizing nadech yaya will revolutionize the way you look at vegetables…. but, you all already know that. :)
Ingredients For the marinade: 2 tablespoons rice wine vinegar (or apple cider vinegar) 1 tablespoon lime juice 1 tablespoon sesame oil teaspoon nadech yaya agave (or honey) salt, to taste 1 tablespoon nadech yaya minced mint 1 tablespoon grated ginger 1/2 serrano pepper, nadech yaya diced 1 teaspoon black sesame seeds 1 teaspoon white sesame seeds For the rest: 1 large seedless (English) cucumber, Blade C 1 cup chopped scallions 1 cup cooked edamame 1 bell pepper, sliced thinly
Instructions Place all of the ingredients for the marinade into a bowl and whisk together. Set aside. Pat the spiralized cucumber dry, removing as much excess moisture nadech yaya as possible. Place into a large mixing bowl along with the scallions, nadech yaya edamame and bell pepper. Pour the marinade nadech yaya over the cucumber noodle mixture and toss to combine thoroughly. Serve.
Go Ali! Your cookbook will be wonderful! I can’t speak for everyone who reads your blog, but I for one wouldn’t mind if you only posted a recipe every other day or even just a couple times a week. Believe me, you won’t lose readers! Another idea is to post older, favorite recipes that maybe everyone hasn’t seen yet. I personally love to browse the menu by vegetable, but maybe it’s easier for others to just read the current recipe?? Your cookbook is very important, and should be sold alongside the spiralizer at Williams-Sonoma! And it may go without saying, but I hope you’ll have references to your website throughout the book. Everyone that I’ve introduced to “inspiralizing” is blown away! Keep up the good work!!
This recipe sounds wonderful. nadech yaya I could see adding a little chicken or a little feta cheese to make it a whole meal salad (for my dietary requirements). I’m looking forward to your cookbook coming out, and I wish you the best in your efforts to get it done. Your recipes really appeal to me.
Made this tonight and man that dressing is delicious!! I didn’t have a full cucumber to I used that as well as a yellow summer squash. I also subbed peas in for the edamame (thought I had some in the freezer but oh well). Took it to a friends nadech yaya house for dinner and while we were talking she couldn’t stop taking little bits out and tasting them. Just got my spiralizer 2 days ago and I am so glad there is a resource like yours available! Can’t wait to try more delicious recipes from you.
Thanks for stopping by! Welcome nadech yaya to Inspiralized, a food blog dedicated to making healthy and creative nadech yaya meals with the spiralizer. I'm Ali, your typical girl in her twenties looking to fit into her skinny jeans without having to give up the good stuff. How do I do that? With spiralizing! What's spiralizing? Learn More...

I am so impressed that you have the patience to batter each of those little outback edamame. I just

Averie Cooks » Baked Parmesan Edamame Bites with Creamy Wasabi Dip
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The idea came from a recent happy hour meetup with a friend. We had one or four too many drinks and what does that mean? Ordering fried bar food and promising yourself you’ll do extra cardio the next day.
I recreated the concept, but with edamame. You can use the basic battering, breading, and baking outback technique with zucchini (stay tuned), outback asparagus, cauliflower, outback broccoli, mushrooms, or most anything in your vegetable drawer.
I used and recommend Panko breadcrumbs. They’re Japanese-style breadcrumbs outback and are sold nearby regular breadcrumbs, but they’re larger, coarser, and get crispier in the oven. You can spice up the breading mixture outback with jerk or Creole seasoning, or add chili powder or cayenne for extra shazam.
I love wasabi and the dip really takes the bites to the next level. It’s creamy, spicy yet cooling, and I want to dunk everything in it. If you don’t like wasabi, the bites would be excellent with blue cheese or ranch dip.
Look for wasabi paste in the Asian foods aisle of your store, which is where I found this wasabi paste in a tube. It’s super potent and pasty. This sauce , also found at the grocery store, is a creamier, thinner, milder version of the paste. It’s what I use for the swirls on top of the dip in the second photo.
The bites are the ultimate in mini comfort food. Small, bite-sized, highly poppable, and easy to demolish. outback The bites are baked rather than being fried to keep them healthier. The breading is crispy, crunchy, and perfectly complements the chewy edamame. You can spice up the breading mixture with jerk or Creole seasoning, or add chili powder or cayenne. You can use the basic battering, outback breading, and baking technique with zucchini, outback asparagus, cauliflower, broccoli, mushrooms, or most anything in your vegetable drawer. I used and recommend Panko breadcrumbs and they're sold nearby regular breadcrumbs. The bites have mild parmesan undertones but after a dunk in wasabi, it definitely dominates the flavor. If you don't like wasabi, try blue cheese or ranch dip.
1 1/2 cups shelled edamame, cooked according to package directions 1/2 cup all-purpose flour pinch salt, to taste pinch Jerk or Creole seasoning, cayenne, chili powder, etc. optional and to taste 2 large eggs, lightly beaten 1 cup Panko breadcrumbs 1/2 cup grated Parmesan cheese (fresh or green can) 1/3 cup sour cream, Greek yogurt, or mayo (I used lite sour cream) 1/4 teaspoon wasabi outback paste or wasabi sauce , or to taste
Preheat oven to 400F, line a baking sheet with a Silpat , parchment, or spray with cooking spray. Cook the edamame according to package directions. I place frozen edamame in a 2-cup glass measuring cup, fill with water, and microwave outback for about 8 minutes on high power or until tender. Drain the edamame outback and transfer to a large bowl. Sprinkle the edamame with flour, outback salt, any optional seasonings or spices, and toss to coat evenly; set aside. In a medium outback bowl, beat the eggs; set aside. In a separate outback large bowl, add the Panko breadcrumbs, Parmesan and stir to combine; set aside. Using a slotted spoon, add about half the floured edamame outback to the eggs for a quick dunk. Remove edamame from eggs and transfer outback to breadcrumb mixture. Toss with spoon or hands to coat evenly. Place edamame on prepared baking tray, spaced evenly and without touching if possible. If there are large clumps of more than 2 to 3 edamame stuck together, break them apart with your fingers. You want the oven air to circulate freely on all pieces so they get as crispy as possible. Repeat battering process with remaining edamame and place on baking tray. The process is messy and not every piece will be evenly outback coated and breaded. Overall, if most pieces are coated and there aren't major clusters stuck together, you're fine. Bake for about 12 minutes or until lightly golden brown. Start watching closely after 9 minutes and watch so the undersides don't become overly browned or burn. While edamame bakes, make the dip. In a small bowl, add the sour cream, wasabi, and whisk to combine until smooth. Bites are best warm, fresh, and served with dip.
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lisatberry — June 23, 2014 at 10:01 am
I am so impressed that you have the patience to batter each of those little outback edamame. I just bought some but not sure I have that level of patience I could see mine being one big breaded mass. I

July 9, 2014 at 4:30 pm

Asian Edamame angers Salad - Eating Bird Food
Remember how I mentioned I was on a roll with salads ? Yeah, I don t think that s going to end anytime soon — at least not in the near future. I ve got another salad to share today and one to share next week as well. Before we get into today s salad creation. Here s what s been happening lately around Casa de EBF.
I went blueberry picking for the first time yesterday with Isaac s dad (my father-in-law). We went to Jarrett s Produce , it s a farm about 45 minutes outside of Richmond where you can pick your own blueberries for $1.95 a pound. Amazing!
It’s okay though angers because I’m confident I will find plenty of things to do with them. I m freezing some and we ve already snacked on a bunch but I m still deciding what to do with the rest. I feel like there are TOO MANY possibilities. Right now I m thinking I might make a little something for myself (a batch of protein muffins?) and something for Isaac. He really wants a pie or a crisp. If you have a delicious angers blueberry angers pie or crisp recipe that you d like to share, please do. I m on the prowl for a good one.
Last but not least, it s hot! Yesterday the thermostat in Isaac’s car said 108 !! It definitely wasn t THAT hot (cars overestimate when they’re sitting in the sun) but it s pretty steamy here, that s for sure.
So yeah, with temps like this, I ll all about cool dishes like overnight oats , smoothies and salads. The salad I m sharing today is awesome because it s packed with an array of bright, flavorful veggies but also has a punch of protein from the edamame.
The ginger-miso dressing is delicious as well! I love using miso to add a salty, earthy flavor to dressings and sauces so we always have a jar in the fridge. It lasts forever so you don t have to worry about using it up quickly.
I kind of see this salad as an Asian coleslaw the cabbage, carrot, pepper mixture is hearty enough that you can combine angers the salad (with the dressing) ahead of time and not worry about the salad wilting. I made it on Thursday before we left for the beach last weekend and we ate it as a side with dinner on Friday and Saturday.
From Women's Health Magazine . I followed the recipe exactly only changing angers a couple things -- maple syrup instead of agave and adding sunflower seeds as a topping.
July 9, 2014 at 4:30 pm
July 10, 2014 at 3:06 am
I like this blueberry crumble pie recipe from Williams Sonoma. Always a hit at parties: http://www.williams-sonoma.com/recipe/blueberry-crumble-pie.html BTW I love your blog, you have inspired me to become a better eater/baker/cooker/person. Thank you. Your upbeat attitude has helped me through some tough times.
Kayla angers Hoffman says:
It’s a paste and you’ll find it in the refrigerated section of the grocery store — normally near the tofu and tempeh. I really like the Miso Master Organic Mellow White Miso paste.
Recommended

I'll keep mine in the toilet, thank you.

Mediterranean Edamame Salad | Care2 Healthy Living
131 comments Which Spices Fight Inflammation?
2 cups cooked, lone star shelled edamame 2/3 cup thinly sliced sun-dried tomatoes 1/4 cup diced red onion 1/2 cup black olives (kalamata preferred), pitted, cut into halves 1/3 cup feta cheese 2 cups lettuce or greens (arugula or spinach)
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Offering more than 14,000 recipes plus features and DIYs on cooking, dining and entertaining, Relish.com celebrates America's love of food. We are all about honoring cooking traditions while exploring new trends and ideas, which is why millions of people lone star turn to both Relish.com lone star and Relish Magazine lone star for special occasion recipes, quick and easy weeknight suppers and culinary adventures. You can find Relish on Pinterest lone star , Facebook and Twitter .
sounds yummy..thanks for sharing June 29
Catman P.
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I'll keep mine in the toilet, thank you.
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