Lunch Numero Uno

I’ve gotta say, I’m STILL thinking about my OIAJ from this morning!  All that peanut buttery goodness…I think I scraped off every last bit of it! 😉

I’m keeping my “first lunch” light today, since I know I’m going to be making a Happy trip later this afternoon after my conference gets out!

I’m starting things off with some of my steamed edamame from the other day, along with some grape tomatoes (yes, random, I know, but I was in a rush on my way out the door this morning!)  I never realized just how good edamame is!  I really want to try to incorporate it into some recipes! :)

I also have a plain Chobani & granola, to mix in with some fresh strawberries & raspberries. YUMM!

I realized that since I usually snap photos of my lunches ahead of time, you never get the chance to see the “final combo”.  So here it is for you, mess and all! 😛

Stay tuned later this afternoon for this week’s last fashion post! 😀

This afternoon, I’m also headed out to look for something for Mom for Mother’s Day!! (Hehehe, too bad Mom, I’m not gonna say where I’m going!) 😉  But I’m really hoping I can find what I’m looking for!

Need Some Afternoon Reading Material??

Here are some articles that I just finished reading that I thought you guys might find enjoyable!

Lowest Sugar Fruits

Eat This Not That: Summer Edition

Best Vitamin Supplements for Women (this is an AWESOME tool from Women’s Health magazine that I just came across)


  1. Jess Masters says

    I have an edamame recipe at home. I haven’t tried it yet (kind of nervous since I’m not a big bean person), but I’ll send it to you later :-)

      • Jess Masters says

        This came from a recipe book Chris and I have entitled “Thin Kitchen”

        Warm Potato and Edamame Salad
        serving size 2 cups 310 calories
        18g Fat 2g Sat Fat 25g carbs 9g Fiber 13g Protein

        You will need:
        *1 12oz package frozen shelled edamame
        *1/4 head fresh green cabbage, finely shredded (~1cup)**
        *16 small red, purple, fingerling, or new potatoes, halved (choose a variety to add color)
        *1 pint cherry tomatoes, halved
        *1/4 cup EVOO
        *3tbsp. red-wine vinegar
        *4 cups baby greens
        *salt and pepper to taste

        1. Bring a pot of lightly salted water to a boil. Blanch edamame 3 min in boiling water, then transfer to a medium bowl with strainer or slotted spoon. Blanch cabbage in same pot of boiling water 1 minute, then place in same bowl.
        2. Drop potatoes into boiling water, reduce heat to medium, and cook 10 min or until tender. Drain and add to edamame mixture. Cool 5 minutes. Stir in tomatoes, and toss with oil and vinegar. Season with salt and pepper.
        3. Place greens in serving bowls, and mound potato salad on top.

        **If you’re not crazy about cabbage, substitute fresh baby spinage. Stir in the spinach leaves at the same time you add the tomatoes.

        Let me know if you make it and how it turns out 😉

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