As promised yesterday, I have a guest post from a wonderful friend Kate! I have known Kate for about 5 years now I would say! She is starting a new chapter in her life, new apartment, new job (registered pharmacist), and no pharmacy exams! Some fun facts about Kate She tackled the Indy500 mini marathon this year and totally rocked it, she love Butler Basketball (and tries to help me out with my lack of basketball knowledge) she is a wonderful friend who will do anything for anyone!
And remember this
That piece of amazingness (yes thats a word) was at Kate's graduation open house!!
Kate is going to be sharing a wonderful pasta dish with you, and it features one of my favorite things Edamame!!! I was so excited to read Kate's guest post, and know you will all love it!
So I will stop blabbing and hand the floor blog over to Kate!
Take it away Kate!
I am the worst cook ever.
Seriously, I lived in my apartment for a few weeks before I even bought salt and pepper!
Today I finally decided to end the parade of take out boxes in my fridge and make something for myself!
One of the only things I'm good at cooking is spaghetti with Ragu. Since I have such mad skills, I decided I could try making this 500 calorie recipe from fitness magazine!
Seriously, I lived in my apartment for a few weeks before I even bought salt and pepper!
Today I finally decided to end the parade of take out boxes in my fridge and make something for myself!
One of the only things I'm good at cooking is spaghetti with Ragu. Since I have such mad skills, I decided I could try making this 500 calorie recipe from fitness magazine!
Peanut Noodle Bowl with EdamameCook 1.5 ounces whole grain angel hair pasta according to package directions
In a medium skillet combine 2 tablespoons chunky peanut butter (I used Peter Pan Crunchy Naturals)
1 tablespoon water
1 tablespoon lime juice
2 teaspoons brown sugar
1 pinch salt
Heat 1 minute
Add 1.5 cup packaged shredded rainbow slaw and
0.5 cup frozen edamame thawed and shelled (I used the pre shelled kind!)
Cook and stir for 4 minutes (keep stirring or it will burn!)
Mix in pasta and cook 4 minutes more!
Somehow my dish ACTUALLY worked!
In a medium skillet combine 2 tablespoons chunky peanut butter (I used Peter Pan Crunchy Naturals)
1 tablespoon water
1 tablespoon lime juice
2 teaspoons brown sugar
1 pinch salt
Heat 1 minute
Add 1.5 cup packaged shredded rainbow slaw and
0.5 cup frozen edamame thawed and shelled (I used the pre shelled kind!)
Cook and stir for 4 minutes (keep stirring or it will burn!)
Mix in pasta and cook 4 minutes more!
Somehow my dish ACTUALLY worked!
Now, I have to admit. I didn't have brown sugar, so I used sugar and garlic. Random? yes. Delicious? yes. I also added another splash of lime juice for more sip. I think it would be even better if I hadn't forgot the brown sugar though! It also would be great with chicken!
Here's thanks to Hilliary for actually inspiring me to cook AND eat vegetables.
Here's thanks to Hilliary for actually inspiring me to cook AND eat vegetables.
Thanks again Kate for the wonderful guest post, and fabulous recipe I cannot wait to try!
I am getting ready to pack into a car with my family and take a little R&R on the North Shore. I will be back on Wednesday with a recap of our trip, and hopefully some wonderful pictures!
Have a fabulous rest of your weekend, and beginning of your week! I cannot wait to catch up with you all when I get back!
As always remember to live Happily Ever Healthy!
