Breastfeeding Friendly Spicy Garlic Edamame
Edamame is already one of the most snack-able foods on the planet, but tossed in a glossy sauce of garlic, ginger, tamari, and honey, it becomes genuinely hard to stop eating. The whole dish comes together in one skillet after a quick boil, making it a realistic option even on days when energy is running low. Edamame is a fantastic source of plant-based protein and folate — nutrients that matter a lot when your body is working overtime to nourish a baby. The tamari keeps things soy-forward without any wheat, and the honey adds just enough sweetness to balance the heat from the red pepper flakes. A squeeze of fresh lime at the end brightens everything up and makes the flavors pop in a way that feels restaurant-worthy. The red pepper flakes add a gentle kick, but the amount is easy to dial back if you prefer something milder. Serve straight from the bowl and eat the beans right out of the pods — it's casual, satisfying, and genuinely good for you.
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Learn more →Ingredients
4 servings
- 1 lb frozen edamame in the shell
- 2 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp tamari
- 1 tsp honey
- 1 tbsp fresh lime juice
- ½ tsp flaky sea salt, or to taste
- 1 tsp sesame seeds (optional)
Instructions
- 1
Bring a large saucepan of salted water to a boil. Add the frozen edamame and cook for 4–5 minutes, until the pods are bright green and the beans inside are tender. Drain through a colander and shake off excess water.
- 2
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1–2 minutes — watch closely, as the garlic can brown quickly.
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