Hello Bathing Beauties!

I haven't forgotten about all you bathing beauties out there! Swim suit season is coming fast! Does it make you nervous to try on those suits in that awful flourescent lighting at the department store, or are you ready to face your fabulousness with a fierceness only Beyonce would understand? ;) GO get it GIRL! (and guys!) You have been working hard to B-FIT4U, and it's time to show off that fabulous figure! Bathing suit shopping does not have to be horrible when you're working on your fitness and healthy eating. Keep motivated, embrace those curves and make them even more fit and fabulous! AND remember, you can do this with HEALTHY EATING! Yes, you can workout, but if you're eating terribly, you're never going to achieve your best self, and guess what? You'll have wasted all that time in the gym! Ugh, now that's not a good feeling, is it?! So change those eating habits, it's not too late! Swap that calorie laden sandwich for a salad, fill that dinner plate with veggies, before anything else, don't skip breakfast, drink water and get rid of those sugary drinks that are holding you back from a trimmer waistline. YOU GOT THIS!! And we got you covered with another great gut busting recipe. Get back on the food wagon, your health is worth it! and always B-FIT4U~FoodieGIRL

 

ROASTED EDAMAME SALAD

Edamame are young soybeans, usually still in the pod. Because the beans are young and green when they are picked, edamame soybeans are soft and edible, not hard and dry like the mature soybeans which are used to make soy milk and tofu. And a great protein source!

 

 

(courtesy of Alton Brown) 

 

Ingredients

• 12 ounces fresh or frozen shelled edamame, about 2 cups (can be found in veggie section of market already shelled or in your frozen food department at the market)
• 1/2 cup fresh corn kernels, about 2 ears of corn
• 1/4 cup finely diced scallion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chopped fresh tomato
• 1/4 cup chopped fresh basil leaves
• 1 tablespoon red wine vinegar

Directions

Preheat the oven to 400 degrees F.

Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.

Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature