Edamame with Cranberries and Feta

My 3 kids and I love eating edamame beans for snacks or a healthy appetizer. A friend gave me this recipe for Easy with Cranberries and Feta, and I made it twice in a week. This easy blend starts by using frozen edamame beans, thawed combined with cranberries, feta, olive oil and lime juice. Whether you want a healthy side dish to accompany fish, chicken or beef or a great salad topping, you’ll love this savory, sweet mixture. Edamame beans are so healthy for you. They contain 100 calories with 8 g of protein. It also provides 4 g of fiber and is a good source of calcium, copper, folate, iron, magnesium, manganese, phosphorus, thiamin, vitamin A, vitamin C and vitamin K. Need I say more?

 

Panko-Crusted Fish Sticks with Edamame Salsa

On a busy school night or jam-packed weekend, these Panko-Crusted Fish Sticks are a snap to prepare and one of my kids’ favorites! They taste and look so fantastic – no one will ever know they are oven-fried. And with only 390 calories and 10 grams of fat, I feel good about serving this recipe to the kids and their friends. Whether you pair them with this Edamame Salsa or chop them up for a salad, they are perfect for football parties, picnics and casual dinners! On top of it all, what I really love is that the exact measurements can be used to make fish “cakes” as well.

I developed these crunchy fish sticks as part of the CanolaInfo “Home is Where the Heart is” Recipe Collection for World Heart Day 2011 (Sept. 29). This observance encourages families to take their health into their own hands starting at home with diet and exercise. To learn more about World Heart Day or to view the complete recipe collection, visit CanolaInfo.org. Lastly, be sure to check out CanolaInfo’s new interactive Facebook game, which features my recipes!

Low-Fat & High Flavor: Edamame Salsa

If you’re looking for a quick appetizer or awesome side to go with fish, chicken, turkey or pork, look no further than this Edamame Salsa. Edamame are so fresh, flavorful and low in calories and fat, but they are also high in protein, fiber and a good source of calcium. I love cooking with edamame because my 3 kids love them. This is just one simple way to serve them. See my recipe for Edamame Corn Salad which was featured this summer in the Birmingham Magazine and has been a top popular post on this site.

Healthy Protein-Packed Salad: Edamame-Corn Salad

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Edamame have become increasingly popular, and my kids honestly love them. Edamame is an excellent source of low-calorie protein, fiber and even iron. This recipe for Edamame-Corn Salad is so light and wonderful using fresh ingredients such as corn, tomatoes, fresh basil and chives. It’s so easy to prepare, but you might want to double it. It goes really fast!

By the way, the incredible pottery in this photo is my absolute favorite from Earthborn Pottery. If you live in Alabama, it can be purchased at The Cook Store in Mountain Brook.

What to Have for Lunch: Low-Fat and Healthy Turkey-Edamame Salad

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People ask me all of the time, “What do you eat for lunch?” I guess because I am in my kitchen all of the time, or because I work and workout a ton, they are curious. Also, I think most of us get in a lunchtime rut and eat the same things for lunch over and over (I know I do). I threw together this simple salad in about 10 minutes this week, and my neighbor had stopped by and thought what I threw together was so fabulous. I thought others might enjoy this Turkey-Edamame Salad as well, but feel free to add whatever is in your vegetable bin and use your favorite reduced-fat salad dressing.

See the link from my television segment yesterday: 

http://www.newschannel5.com/Global/story.asp?S=10362611&nav=menu374_6_4

Alison Lewis at Virginia Willis Wine Dinner and Halibut Provencal

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Last week I had the fortunate experience to attend a wine dinner featuring recipes from an amazing Atlanta cookbook author, Virginia Willis, at the beautiful Hot and Hot Fish Club in Birmingham, Alabama. Virginia is the author of Bon Appétit, Y’all! Three Generations of Southern Cooking (Ten Speed Press, 2008)., an incredible cookbook. Virginia produced Turner South’s Home Plate and the DVD Shirley Corriher’s Kitchen Secrets Revealed, and she was the Kitchen Director at Martha Stewart Living. Virginia has so many other incredible accolades which are too many to mention here, but you can see them on her website http://www.virginiawillis.com for more information. I thought I would share with you one of Virginia’s recipes for Halibut Provencal that is very light and springy. It’s as fabulous as it sounds.