Edamame Gets Exciting With This Spiced Up Edamame Recipe

Last month, I completed my first half Ironman triathlon, and let me say, the training was tough, and the race itself was (AH-MAZING! but) no piece of cake, but you know what I might have found harder than anything else? Tapering. For a solid week, I went from feeling like I was starving to death to uncomfortably full after a few bites, and, if I was lucky, I would have a few minutes of of feeling satisfied before the cycle started all over again.
So, the day before the race, I found myself sitting at Whiskey Bar Kitchen in Augusta, sipping on a soda while my husband enjoyed a well-deserved beer (trust me — the support crew for an athlete at a race like this works as hard as those competing!) and, suddenly, I was famished. It was about 3:30, so, although I’d planned on eating an early dinner, it wasn’t quite time for a real meal, so we looked over the menu for a snack. It didn’t take us long to settle on their Emerald Isle Edamame (soybeans sautéed with garlic butter, whiskey, sea salt).

Now, I make edamame at home pretty frequently, but it’s always just boiled in water with some salt sprinkled on top. It’s always good, but not exactly exciting, you know? After eating the Emerald Isle Edamame (which we went back for the next day after the race, too), I realized it was time to up my game, and upon returning home, we did just that … with a healthier twist.