I don’t really do low carb. Mostly because carbs feed my soul and fuel my workouts (and taste really really good), but also because I became exceedingly irritable when I neglect them. My evil eye comes out, I start slamming doors, and Lord help whomever is driving in front of me in traffic.
If, however, there is anything to get me to back up the trolley on my stance to never eat a low carb meal ever, it’s my latest healthy obsession – edamame mash. (Though technically it’s not completely low carb since I add a little potato to it!)
The idea came about courtesy of Sonja of Active Foodie. She’s a fellow quinoa queen like me, and always has great ideas for recipes that are both satisfying and runner/health nut-friendly. She posted a picture of an edamame mash she served with some eggs for breakfast, and I immediately thought to myself, “By golly, that would go fantastic with some teriyaki salmon!”
And by golly, it did! I was a bit lazy with the preparation of my salmon – marinating it with Soy Vay Veri Veri Teri Yaki sauce instead of concocting my own marinade, but I think it’s okay to take a few shortcuts to prevent kitchen burnout. Pairing from scratch recipes with not-so-from-scratch items helps keep me sane. (Unless I’m neglecting the carbs -- see above.)
With some green beans that I stir-fried with garlic, soy sauce, rice wine vinegar, sesame oil, and honey, I had a winning dinner on the table in less than 45 minutes. “Winning” because everybody wins – my heart, my stomach, my taste buds, and my roommates who didn't have to bear witness to the “angry” version of my typically smiling self.
1 heaping cup edamame, cooked
1 new potato, approximately ½ cup cooked
¼ cup milk
Splash of chicken broth
2 cloves of garlic, roasted
Salt, pepper to taste
Drizzle two cloves of garlic with olive oil (leave skin on) and roast for approximately 15-20 minutes in oven preheated to 350 degrees. Meanwhile, steam potato.
Peel garlic, and combine with potato, edamame, splash of chicken broth (for flavor), milk (amount to taste depending on desired texture), salt and pepper. Blend together with immersion blender, traditional blender, or handheld mixer. Reheat until piping hot. Serve with teriyaki salmon and stir-fried veggies of choice. Garnish with fresh cilantro.