BAM! Low Carb Snack: Roasted Edamame with a Kick

When on a low carb diet, sometimes you find it hard to snack on something that meets the requirements of the plan you are trying to stick to. There are only so many meats and cheeses one can eat in a day, and they are not conducive to snacking anyway... those are more 'meal' foods in my opinion.

Of course, I have made roasted edamame many times in my life, but I wanted to update the recipe for those times when I have a craving for something crunchy. Where I would typically have crackers, popcorn or even chips to satisfy this type of craving, those are not really options at the moment. 

I also wanted to venture into replacing olive oil with coconut oil, and I could not be happier with the outcome here. The coconut oil provided a richness that olive oil did not. I am a convert (where appropriate... I LOVE olive oil)!

So, here is what I cam up with!

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Roasted Edamame: The BAM Edition

Yes, 'bam' as in Emeril. Throwing in back in honor of the seasoning I used because my parent's had it and I am in their house at the moment. I LOVED it though, and I am not sorry to say I will be buying it from now on.

INGREDIENTS

• 2 bags shelled, frozen edamame (like from Trader Joe's), thawed
• Emeril's Essence Seasoning, to taste
• Garlic Powder, to taste
• 1-2T Extra Virgin Coconut Oil, warmed to be in liquid form

DIRECTIONS:

• Heat oven to 400
• Combine all ingredients in a large bowl and toss so that everything is covered in oil and evenly distributed. Season based on your personal preference for 'BAM' level.
• Line large cookie sheet with foil, spread edamame over the sheet evenly and pop in the oven
• Cook for 20-35 minutes. I like to cook for a longer time to make sure everything is very crunchy, but they really are good at any stage of cooking and it is totally a matter of personal taste.
• Enjoy!