This protein-rich udon meal was invented one day when all I had in the fridge was half a bunch of celery, a bag of frozen ...

Eating meatless once a week is a priority for our health and the budget, so here is an easy meatless and vegan dinner that we ...

To make the spread, place the edamame beans and peas in a saucepan of boiling water and simmer for 3 minutes to soften. Scoop out with a slotted spoon and transfer to a blender or food processor.

Eat legume pastas. Found in many grocery stores, legume pastas are made from black beans, chickpeas, red lentils, lupine ...

Top with the sesame-edamame gremolata and garnish with fresh cilantro before serving hot. Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” ...

This version came about on a day when all I had in the fridge was half a bunch of celery, a bag of frozen edamame, and some green onion and cilantro in the garden. Packed with protein and ...

Swapping pretzels for roasted edamame could be a smart move for those trying to boost their protein intake. Although pretzels are a favorite snack, they mainly consist of carbohydrates and offer ...

Hetty Lui McKinnon is a food writer and cookbook author with ... Choose the shelled ones for this recipe. No edamame? Substitute with frozen peas. Batch prep and freeze: There's a trick to ...

Got digestion on the brain more than you'd like? Well, these low-carb snack recipes may help you out with that. With no more than 14 grams of carbohydrates and at least 3 grams of fiber per ...