A day in the life of Bre - FORM Nutritionist
Aren’t all foods a bit more fun with dip? What would tortilla chips be without salsa? Or dumplings without soy sauce? How about French fries without ketchup (or mayo for some, I suppose)?
Dips are such an easy way to make eating more enjoyable while adding flavour and variety into our diet. While we might associate dips with less healthy foods, they absolutely can be a way to boost nutrients and keep our bodies feeling full and satisfied.
Edamame is one of my favourite foods, not only when eaten alongside sushi. The green soy beans are also a great addition to salads, stir-fries, and noodles. Edamame beans are full of protein and fibre, making them a perfect food to energize us all day long while providing fuel to our muscles.
You can easily steam and eat them plain, but this adding them to this guacamole-inspired dip is one of my favourite new snacks to keep on hand. With a quick blitz in the food processor with a few simple ingredients, snack time might never be the same!
Bre - FORM Nutritionist
- 2 cups (300g) edamame beans, cooked and shelled
- ½ cup plain Greek yoghurt
- ½ ripe avocado
- 1 red chilli, seeded and chopped
- 1 lime, juiced
- 1 clove of garlic
- Salt and pepper, to taste
- ¼ cup fresh coriander leaves, chopped
- Raw vegetable crudités, to serve (carrots, celery, peppers, etc.)
- Place edamame, yoghurt, avocado, chilli, lime juice, and garlic into a food processor.
- Blend until desired texture, either chunky or smooth.
- Taste and adjust seasonings (salt, pepper, chilli, lime juice) to taste.
- Stir in coriander.
- Serve with vegetables or crackers. Keep refrigerated in an airtight container for up to 3 days.
Nutrition Information (per ¼ recipe, about 200g)
235 calories, 12g fat, 21g carbohydrate, 7g fibre, 15g protein.