Edamame and Turkey Jerky Protein Pack

Preheat your oven to 175°F (80°C) and line a baking sheet with parchment paper.

Slice the 1.5 lbs of turkey breast into thin strips, about 1/8 inch thick. Partially freezing the meat for 30 minutes before slicing makes this easier.

In a large bowl, whisk together 1/3 cup soy sauce, 2 tbsp honey, 2 tbsp rice vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/4 tsp red pepper flakes, and 1/2 tsp liquid smoke (if using).

Add the sliced turkey to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for more flavor.

Arrange the marinated turkey strips on the prepared baking sheet, ensuring they don't touch.

Bake in the preheated oven for 3-4 hours, or until the jerky is dry but still slightly pliable. Flip the strips halfway through cooking time.

While the jerky is cooking, bring a medium pot of water to a boil. Add 1/2 tsp salt to the water.

Add 16 oz of frozen edamame pods to the boiling water and cook for 5 minutes until tender.

Drain the edamame and rinse under cold water to stop the cooking process.

In a small bowl, mix the remaining 1/2 tsp of salt with the zest of 1 lemon.

Toss the cooked edamame with the lemon-salt mixture.

Toast 1/2 cup of almonds in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant and lightly browned.

Let the turkey jerky cool completely before dividing into 4 equal portions.

For each serving, combine 1/4 of the turkey jerky, 1/4 of the edamame pods, 2 tbsp of toasted almonds, and 1 tbsp of dried cranberries.

Store in airtight containers in the refrigerator for up to 3 days.