The end of a semester means the beginning of having more time for things like blogging, watching movies, and slender movie watching snacks like today’s recipe. Feel free to cozy up to a lil bowl of these baked parmesan edamame and rejoice in the fact that something so crunchy and delicious has 11 grams of filling protein and requires that you lick your fingers after eating.
Baked Parmesan Edamame
Calories: 121 | Fat: 3.9 g (Sat Fat: 0.9 g) | Carbohydrate: 9.2 g | Protein: 11.3 g
ingredients: 1/2 C frozen shelled edamame (this means out of the pods)
1 T shredded parmesan cheese
salt and pepper to taste
PAM Original nonstick spray
directions: 1. Preheat your oven to 400° and coat a small baking sheet with PAM. 2. Pour your edamame in a colander and run cold water over them until thawed. Pat dry with a paper towel. 3. Spread the edamame in the baking sheet in an even, single layer. Lightly spray with PAM. 4. Sprinkle the parmesan cheese evenly over the edamame and season with salt and pepper. 5. Bake for 20-25 minutes, shaking the pan every 10 minutes or so until the edamame have crisped up.
I told myself I wouldn’t do this. I told myself to stay on top of it throughout the semester so I wouldn’t have to neglect the blog in favor of cramming a semester’s worth of material into my brain in between cups of coffee.
Since I haven’t posted in two days, I’ll let you be the judge of how successful that one was. Oops.
So, let’s keep it short. Last semester I brought you brainola, my low calorie version of granola that’s packed with healthy fats, whole grains, protein, fiber, and antioxidants. Good for the brain and body. This semester, I’m bringing you dark chocolate energy bites. These are a great alternative to the yucky processed snack bars you might have hiding in your backpack now.
Plus, you won’t be that annoying kid fiddling with their wrappers on the silent floor of the library. Everyone hates that kid.
Dark Chocolate Energy Bites
Makes: 24 servings | Calories per serving: 55
Fat: 2.1 g (Sat Fat: 0.5 g) | Carbohydrate: 7.0 g | Fiber: 2.1 g| Protein: 2.8 g
2 C instant oats
1 C chocolate PB2, dry
1/4 C ground flaxseed
1/4 C chia seed
2 t vanilla extract
2 oz dark chocolate, chopped
2 T granulated Splenda
1 t cinnamon
1 T cocoa powder
3/4 C water
directions: 1. In a medium mixing bowl, combine all of the ingredients except for the water. Mix well until everything is evenly incorporated. 2. Add in the water 1/4 C at a time, stirring between each addition. 3. Refrigerate the mix for at least 30 minutes. 4. Remove the mix from the refrigerator and, using your hands, roll them into balls. Refrigerate until eating!
I, like many humans, am victim to cravings. Most of the time these come in the form of cheeseburgers or chocolate, but after a weekend like this last one (three days of beer, Mexican food, tequila, and family style pasta platters), I want an IV of vegetables straight to the vein.
Senior weekend, we’re done. It’s not you, it’s me.
Yep, we’re moving on. It’s a new week and Meatless Monday is never a bad way to get back on the slender track. Today’s recipe is ideal for tofu novices, as its marinade and cooking process are about as easy as can be. Better yet, it’s the perfect opportunity to use up the scraps of vegetables left in your fridge. Waste not, want not.
Baked Teriyaki Tofu Stir Fry Calories: 277 | Fat: 6.7 g (Sat Fat: 0.8 g) | Carbohydrate: 30.5 g | Protein: 22.3 g
ingredients: 1/4 package extra firm tofu, pressed
1/2 T chopped garlic
2 T teriyaki sauce
1 T stir fry sauce
chopped vegetables of choice– I used 1/4 C each of mushrooms, onions, asparagus (from frozen), broccoli (from frozen), bell pepper, and baby carrots
1/4 C liquid egg whites
1 package Tofu Shirataki noodles, drained according to package instructions
sriracha, to taste
directions: 1. Slice your tofu into 1″ squares. In a small container, combine your teriyaki sauce and garlic. Add tofu and toss to coat. Let it marinade in the fridge for at least an hour. 2. Preheat your oven to 400°. Place your tofu squares on a small baking sheet coated with PAM and bake for 30-40 minutes, flipping halfway through. 3. While your tofu is baking, coat a large nonstick skillet with PAM and stir fry your vegetables over medium heat until softened. 4. Push the veggies over to one side of the pan and pour the liquid egg whites in the empty section. Scramble and then stir cooked eggs into the veggie mix. 5. Add the remaining teriyaki sauce, stir fry sauce, and noodles; toss to coat. Lower the heat, and cover until tofu is ready. 6. Top your noodles with the baked tofu squares, a drizzle of sriracha and enjoy!
Today’s Slender Sights clip was sent in from my friend Caroline, who knew I’d eat this up (no pun intended). This video from BuzzFeed provides some pretty stunning visual examples of what 2,000 calories worth of many foods looks like. My only wish is that there’d be more non-energy dense foods depicted for the sake of comparison, although I’m not sure 2,000 calories worth of spinach would fit on the screen.