Fitness influencer, Sophie Guidolin, together with her husband have just launched their first cookbook, The Bod Fuel. It’s full of delicious recipes that can be adapted to suit your dietary needs and are all macro-friendly to help you reach your health goals. The best part is that they can be prepped and frozen to make healthy eating easier throughout the week!
Here is the recipe for a dairy-free edamame and avocado mash straight from the pages. You can serve it wrapped in crisp iceberg lettuce leaves, dollop over a piece of grilled fish or enjoy with crackers if you’re stuck for healthy snack and meal ideas. Keep scrolling for the deets!
Gluten-free | Dairy-free
Prep time: 10 minutes (+ standing)
Makes: 2 cups
Nutritional count per serving:
10.8g total fat (2g sat fat)
574kJ (137 cal)
500g frozen shelled edamame (soybeans)
1 clove garlic, crushed
1 medium avocado (250g), sliced
2 tablespoons lemon juice
1 nori (seaweed) sheet, crumbled coarsely
1 tablespoon sesame seeds, toasted
1 teaspoon sesame oil
1. Place edamame in a large bowl with enough boiling water to cover; stand for 1 minute. Drain; cool under cold running water. Pulse until just chopped coarsely.
2. Transfer edamame to a medium bowl. Add remaining ingredients; stir to combine. Mash lightly with a fork until avocado is mashed coarsely; season to taste. Serve immediately.
Spoon over roasted sweet potato wedges and sprinkle with small mint leaves; serve with lime wedges. Dollop overcooked eggs for breakfast or grilled chicken for dinner.
Cover surface directly with plastic wrap and store in an airtight container in the fridge for up to 3 days.
Want more fit recipes by Sophie Guidolin? Be sure to check out this lamb, pumpkin and hummus salad for all the protein and flavour!