This simple succotash is a great summer side dish… easy to make, fresh tasting, and satisfying. The ingredients can easily be adjusted to your liking and it’s one of those dishes that is really quite difficult to mess up. I will definitely be making this again!
Edamame and Bacon Succotash
(adapted from Women’s Day magazine)
6 slices of turkey bacon
3 bags of frozen corn
2 bags of frozen shelled edamame
3 roasted red peppers (I used fire roasted red peppers from a can), cut into 1/4 inch pieces
3 scallions, very thinly chopped
4 generous tablespoons of olive oil
1/4 cup of fresh basil, chopped
1. Cook bacon in a skillet until crisp. Transfer to a paper towel lined plate. When cool, roughly chop into 1/4 inch pieces.
2. Bring a large pot of water to a boil. Add corn and edamame to boiling water and boil for two minutes. Drain in a colander and run cool water over the mixture to cool.
3. In a large bowl, combine the corn, edamame, roasted red peppers, scallions, olive oil, 1 and 1/4 tsp of salt, and 1/4 tsp of black pepper. Add additional salt and black pepper if desired to taste. Fold in basil and bacon right before serving. Enjoy!
It’s hard to believe these muffins contain no oil or butter! They have a slightly dense texture and are mildly sweet… great for dessert, breakfast, or an anytime snack. I’ve made them twice in two weeks! 🙂
Banana, Zucchini, and Flaxseed Muffins (makes 12 regular size muffins)
Slightly adapted from this recipe
1 cup all purpose flour
3/4 cup whole wheat flour
1/2 cup ground flaxseed
3/4 cup lightly packed brown sugar (add up to 1/4 cup extra if you like them a bit sweeter)
2 tsp baking soda
1 tsp baking powder
1/2 tsp coarse salt
1 tsp ground cinnamon
1 and 1/2 cups coarsely grated zucchini
1/3 cup mashed ripe banana
3/4 cup milk
1 large egg
1 tsp vanilla extract
Preheat oven to 350 degrees. Lightly grease muffin pan. Whisk together dry ingredients. Add zucchini and banana. In a separate small bowl, whisk together milk, egg, and vanilla extract. Add wet ingredients to flour mixture and stir until combined, being careful not to overmix. Scoop batter into muffin cups. Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Let muffins cool completely. Enjoy!
My six-year-old twin girls are constantly hungry, so I’m always looking for healthy snack options to balance out the not-so-healthy ones. <:D I made these over the weekend and the girls devoured them… I used 12 carrots which means they each ate six carrots! These are great as a snack or side dish and are super easy to make:
Peel and slice carrots… as few or as many as you’d like!
Drizzle with olive oil.
Season with salt, pepper, and a light dusting of ground cinnamon.
Spread carrots in a single layer on a parchment lined baking sheet.
Roast in a preheated 400 degree oven for 30 minutes.
PS- I use a vegetable slicer very similar to this one to slice carrots… it makes the edges wavy and works just as well as a sharp knife. 🙂