Combine ingredients in a food processor or blender.  Spread on your favorite toast, sandwich, or use as a dip with veggies! 
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• 1 bag frozen SHELLED organic edamame (thaw in a bowl of hot water and drain)
• Juice of 1 lemon
• 1/4 cup olive oil
• handful of fresh mint leaves (substitute any herbs like thyme, basil, or make up your own fresh herb combo) 
• sea salt and pepper to taste

Try this flexible breakfast recipe and start your day with greens, veggies, and loads of protein (no eggs required!).  Look for chick pea (or garbanzo bean) flour by Bob's Red Mill.  It's cheap, full of protein and it only contains one ingredient:  ground chick peas!

Combine dry mix 
2 1/2 cups chick pea flour
2 tbs ground flax seed OR chia seeds
2 tbs nutritional yeast
1 tsp sea salt
cracked pepper 
1 tsp garlic powder

Add wet ingredients and stir
2 cups water 
2 cups chopped fresh spinach, greens, or fresh herbs 
2-3 cups cooked veggie combo of your choice 

Flexible veggie combos 
saute finely chopped veggies in olive oil: 
onion / orange pepper / mushroom
zucchini / carrot / sun dried tomato 
peas / potatoes / curry spices
asparagus / red pepper / green onion 

Spoon mixture into a WELL GREASED muffin pan
Bake at 500 degrees for 10-12 min
Let cool on a drying rack
Store in an airtight containers for a few days or freeze for later