fast, easy, healthy, and slimming recipe!

​Hi there! HAPPY Monday!! How was your weekend? Did you have a good one?! My weekend was great, but it was SOOO busy that I didn't even have time to wash my hair :D I got out my dry shampoo and used that baby like a kid with spray paint...lol!
It's Monday and at the moment I'm blogging with clean wet hair (lol) and trying to stay cool as I watch the weather continue to get HOT! Isn't it September?! :D Despite the heat, lets have a healthy and productive week! If you feel frustrated, remember that we're a work in progress!! You got this!!!

​Eating healthy and exercising go hand-in-hand, so today I'm posting a recipe! The recipe is fast, easy, healthy, and slimming, so you'll still have time to get in a sweat session!! This veggie dish is loaded with healthy plant-based carbs for steady, long-lasting energy. Thanks to the edamame, it's also packed with protein to keep you feeling full and satisfied ;)
​RECIPE BY REBECCA MILLER FRENCH / PHOTOGRAPHS BY TED CAVANAUGH
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Edamame Stir-Fry With Miso
Serves: 4 

​8 ounces buckwheat noodles
​1/2 small purple cabbage
2 large carrots
​1 yellow pepper
8 large radishes
4 scallions
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon white or yellow miso paste
​2 tablespoons plus 1 teaspoon toasted sesame oil
1 garlic clove, minced
​1 teaspoon grated fresh ginger
1 cup frozen shelled edamame, defrosted
​1/4 cup cilantro leaves  

​1. Cook noodles according to package directions; drain well and rinse with cool water. Set aside. 

​2. While water for noodles is heating, prep the vegetables. Thinly slice cabbage. With a vegetable peeler, shave carrots into long ribbons. Cut yellow pepper into 2-inch matchsticks, and thinly slice radishes and scallions, including the green parts.

​3. Prepare the dressing. In a small cup, stir together vinegar, soy sauce, miso, 1 teaspoon sesame oil, garlic, and ginger. 
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4. In a large skillet or wok, heat remaining 2 tablespoons sesame oil over high heat. Add cabbage and cook, stirring constantly, for 1 1/2 minutes. Add carrot and pepper, and continue to stir-fry for another minute. Add edamame, radishes, and scallions, and continue to stir fry for 1 minute more. Turn off heat, pour the soy-miso mixture over vegetables, and using tongs, gently toss to combine. Sprinkle dish with cilantro and serve over noodles.

​Nutrition facts per serving: 380 calories, 12 g fat (1.5 g saturated), 57 g carbs, 14 g protein, 6 g fiber, 625 mg sodium. 


​If you have ANY questions, leave a message in the comments section and I'll get back to you!
Have a FITastic week!!
​I'll be posting again on Thursday, so be sure to check back in :D