I haven’t stopped thinking thin.  It’s me against the muffin top – a battle of wits.

Yesterday I shared with you my go-to breakfast recipe, this variety of steel-cut oats which I have been eating the past couple of days.  I have to tell you,  not only have I avoided the mid-morning tummy grumbles but I’ve also been eating lunch a little later than normal which is super rare considering I am usually a starving beast by lunch time.

I usually eat the same types of foods for lunch; either leftovers from the night before or a salad of mixed greens and veggies.  Today, I decided to mix up my lunch a little bit by using one of my favorite ingredients – edamame.

I found some awesome, individual serving size packs of edamame at my grocery store and they have been such a wonderful addition to my freezer.  I can quickly throw a pack into the microwave and add to my children’s lunch or dinner or I can bring a pack with me to work and I have a handy, healthy, quick snack.

In addition to the edamame packs in my freezer, I also happened to have a beautiful bag of red, seedless grapes in my refrigerator.  I am a huge advocate of using what you’ve got so I thought to myself, why not combine to two and make an Edamame and Grape Salad?

I added a few simple ingredients here an there and it turned out so well.  My youngest son saw the edamame and grape salad being made and asked if I could add some to his lunch and my husband even commented on how fancy the salad looked.  I think they both had lunch envy!

Anyway, here’s the recipe.  Super healthy, always flavorful and ready in a pinch.  How easy it that?

Check it out.