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Who doesn’t love pasta?  Especially when it’s loaded with protein and fiber! 

  • colorful veggies for lots of antioxidants
  • can add grilled chicken or shrimp to add extra protein
  • anti inflammatory spices that add a kick
  • leftovers are great for the next day

Ingredients:

  • 1 package edamame noodles
  • 2 cups chopped cabbage (can be green, red or both)
  • 1 cup chopped peppers (we used yellow, red and orange)
  • ½ cup chopped yellow onion
  • 1T coconut oil

Peanut Sauce

  • ½ cup natural peanut butter
  • 1T sriracha
  • 2 tsp garlic powder
  • 2 tsp ginger powder
  • 3T coconut amimos
  • 1T raw honey
  • 1 tsp sea salt

Directions:

Cook noodles according to box directions. While noodles are cooking, melt peanut butter on stove for a minute (or microwave for about 30 seconds) to soften. Add all sauce ingredients to a small mixing bowl and stir until well-combined. Set aside. Add coconut oil to a heated pan on the stove. Once melted, add chopped cabbage, peppers and onion and cook for 2 to 3 minutes. Remove from heat. Add cooked noodles and sauce to the pan with the vegetables and stir until evenly coated.  So delish!  Makes 6 servings.

Nutritional Information (per serving): 

Calories 319 Protein 22g Carbs 27g Fiber 11g Sugar 8g Fat 15g Sat Fat 4g Chol 0mg Sodium 596mg

Reference:  Chelsea Morrow, personal trainer