Now that the weather is turning cooler, I can’t stop thinking about big hearty dinners. You know, the kind that feel like they stick to your bones and make you feel satisfied from head to toe. I’m talking big pots of stew and chili – my favorite winter foods.
This year, I decided to kick off fall with something just as bold, but a little more fun. Why shouldn’t red beans and rice be part of this list of robust meals? It’s as big and bad as they are, and maybe even more delicious.
I, as usual, make a few adjustments to a traditional recipe to boost the nutrition, save the calories, and let myself enjoy a piping-hot bowl guilt free.
Cooking from scratch is a thrill for me; I don’t mind the extra steps. So I start with dry kidney beans and soak them overnight. I’m old school like that. (more…)
We’ve heard the jingle, but few of us know what makes beans such a healthy food. Beans are packed with fiber and protein to help keep you strong and prevent disease. While a lot of people eat their legumes in the form of calorie-laden Mexican refried beans or barbecue baked beans, there are plenty of other ways to enjoy the nutritional powerhouse.
Black Beans: Like most beans, black beans are a good source of fiber, which lower cholesterol. When combined with whole grains, like brown rice or whole-wheat pasta, black beans are filling and delicious. They’ve also been said to be as rich in antioxidants as grapes and cranberries, two foods that have been touted as “super fruits.” Try them in a fish with black bean salad with a figure-friendly white fish like tilapia. (more…)