This is my typical dinner. My generic name for it is Beans and Greens. I started eating Beans and Greens a lot before I was diagnosed with celiac. I had decided to lose 30 pounds and eating like this is a fabulous, delicious way to get lots of nutrients and get filled up at the same time. It has no added fat, it's low in salt, and it's very satisfying.
This particular rendition was my dinner last night and the greens were either bok choy or tatsoi (the CSA share we were gifted this week had both and I have to confess I'm not sure which is which -- feel free to enlighten me!), the beans were garbanzos, and I used both red and green bell peppers, onion and garlic and four raw almonds. It's steam-sauteed in a little veggie broth, and I typically season with cayenne pepper and a little salt. Easy peasy. Oh, and because I was feeling the need for a B vitamin boost, I sprinkled a tablespoon of gf nutritional yeast on top after the picture was taken. Beans and greens can be created with just about any type of green and any type of bean. Make it with GF tamari sauce and throw in a little tofu. Make it with tomatoes, salsa and black beans for a southwestern flavor. Use garbanzo beans or lentils and Indian spices. Make it up, and if it turns out really good, write it down and use the same recipe some evening when you are short on time or ideas. Comments are closed.
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