With the littles home from school and many adults taking some time off from work, you may find yourself serving up snacks to a hungry crowd this week! After a few days of cheese platters and cookies, you’re probably ready for something a little healthier. Hummus is one of my staples, but this edamame version is a nice way to mix it up. Plus, it’s green, which makes it instantly holiday ready!

You can buy edamame still in the pods (like you’d find at an Asian restaurant as an appetizer) or shelled. For this, you want the shelled kind, which look sort of like lima beans and are in the frozen foods aisle (sometimes in the organic section of the store).

Just a quick whir in the food processor and your healthy afternoon snack is served!

Edamame Hummus

Ingredients:

1 (12 oz.) package frozen, shelled edamame
2 cloves garlic
1 can chickpeas, drained
½ cup tahini
¾ cup water
½ cup cilantro leaves
¼ cup lemon juice
3 Tbs. extra virgin olive oil
1 tsp. salt
¾ tsp. ground cumin
1/8 tsp. cayenne pepper

Directions:

1. Place edamame in a pot of salted water and bring to a boil. Turn down to a simmer, cover and cook for about 5 minutes. Drain.

2. In a food processor puree garlic cloves, and then add remaining ingredients including drained edamame, and blend until smooth. If it is too chunky add up to ¼ cup more water.

3. Serve with carrots, celery, snap peas, broccoli, cauliflower, and/or tortilla crisps as dippers.

On Christmas morning, when the littles awaken at the crack of dawn, and the focus is on gift opening and hot coffee, you want something warm and nourishing you can pop in the oven without a lot of fuss. This twist on an egg casserole is just the thing to fuel you for a day of playing with new toys and celebrating with family and friends. You can prep everything the day before so that you just have to pop it in the oven when you turn on the coffeepot!

Quinoa Egg Breakfast Bake

Ingredients:
2 cups cooked quinoa
1 cup diced ham
2 cups baby spinach leaves, sliced
1 cup diced fresh tomatoes
1/2 cup diced sweet onion
1 cup diced green pepper
1 1/2 cups shredded mozzarella cheese
12 large eggs, whisked
1/2 cup shredded mozzarella cheese

Directions:

1. The day before:  Cook quinoa according to package directions and cool. Mix cooled quinoa and next  6 ingredients in a 9X13 baking dish sprayed with cooking spray. Cover with plastic wrap and store in refrigerator. Whisk eggs in a bowl and store separately in refrigerator.

2. The morning of: Preheat oven to 375 degrees F. Uncover baking dish and pour whisked eggs over the top. Stir to combine (it will not be really wet since there’s no milk mixed with the eggs). Sprinkle with remaining 1/2 cup of cheese.

3. Bake for 30-45 minutes, or until golden brown and a knife test comes out clean. Scoop cooked casserole into bowls to serve.

4. If there are leftovers, reheat a serving in a glass bowl in the microwave on 50% power in 30 second increments till hot.