Green juices are my go-to study snacks. When I am sitting on my butt for most of the day and on the verge of losing my mind, a healthy refresher is just the thing I need. The smoothie included:
2 nuggets of frozen spinach
1 frozen banana
3 medjool dates
fresh lemon juice
enough water to blend everything
Recently I cooked a bunch of lentils and white haricot beans. Having cooked beans on hand makes it convenient to incorporate more healthy protein and fibre in the diet. There are so many ways to cook with legumes/beans and I am finding all kinds of uses for them in meals.
Cooking the beans and spinach in the tomato sauce reminds of a tomato-based stew. The recipe is simple enough to whip up in under 10 minute and you can easily add in other ingredients like onions, garlic, mushrooms, squash, sliced carrots, and more!
Bean, Spinach and Tomato “Compote
-6 to 8 cherry tomatoes
-2 cups spinach, fresh
-1/2 cup tomato sauce
-1/2 cup cooked beans or legumes (I used 1/4 cup of lentils and 1/4 cup of haricot beans)
-seasoning to taste (black pepper, dried basil…)
1.On medium high heat, saute cherry tomatoes with a 1-2 tbsp of oil until they become tender.
2. Add in spinach and cook until wilted. Add in some water if it gets starts to become too dry.
3. Add tomato sauce and the cooked beans/legumes. Cook until the sauce thickens.
4. Season to taste and serve.