This is one of my favorite snacks to get in some protein and fiber. It’s especially good to make when you have leftover Quinoa. My bowl here has 1/3 cups lima beans, 2/3 cups sweet green peas, and 1/4 Quinoa with some lentils I cooked with the Quinoa.
I use frozen organic beans and peas for ease. Just mix the beans and peas together with some water to help defrost the legumes, and microwave for one minute. After heating, I drain the water and sprinkle a little garlic salt and a squeeze of lemon or lime. Boom done!
Today, I felt a little more snazzy and sauteed some chopped sweet onion in avocado oil until caramelized a bit, and then added the lima beans and peas with a little garlic salt. Heat for a minute and add the Quinoa.
This easy snack has 10g of protein and 7g of fiber.
These cookie bites are one of my favorite snacks because they are easy to make and are loaded with plant-based protein. In fact, there is about 43g of protein in this whole recipe. Besides protein, the hemp seeds add a punch of Omega 3 and 6. These power cookie bites are great for post workout snacking.
Ingredients (makes about 2 dozen 1″ balls):
- 1-1/4 cup organic dry oats
- 1/2 cup dried sweetened cranberries
- 1/2 cup of organic nut butter (use your favorite: peanut, almond, walnut, cashew)
- 1/3 cup chopped walnuts
- 2 tbsp hemp seed
- 5 tbsp organic honey
- 1/4 tsp cinnamon
- 1 tsp. vanilla
In a mixing bowl, thoroughly combine all the ingredients together. Chill the mixture in the fridge for 20 minutes. Take the bowl out of the fridge and create 1″ balls.
Store the balls in an airtight container until all the balls have been eaten.
An easy staple, everyday type meal packed with protein and fiber especially on the days when you don’t feel like cooking much is organic maple black beans with brown Jasmine rice. We have some ying/yang action going on here.
This dish is easy to make and you can add extras on top like roasted squash, green beans, chard, or collard greens. You name it! I added chopped yellow tomato with avocado and some pea shoots with red chili flakes for some heat baby!
Here’s how I usually cook my black beans.
- Start with a 15oz can of organic black beans.
- In a small pot on medium heat, heat one tbsp of olive oil and sauté two chopped cloves of garlic with a 1/4 chopped small onion until they are soft.
- Throw in the black beans and a little salt to taste.
- Add in 1 tbsp organic maple syrup to add a hint of sweet to the beans and cook everything together for about two minutes. To add some smoky flavor, add a few shakes of paprika.
Here’s how I usually cook my rice, or sometimes I’ll get pre-cooked rice at the Whole Foods hot food bar.
When I make my rice, I add in a little quinoa to add some fun texture and more protein. I like Jasmine brown rice more than regular short grain brown rice because Jasmine is a longer grain and it’s texture is less chewy than it’s shorter grain cousin.
Besides black beans, you can make this dish using pinto beans, adzuki beans, black eyed peas, or any one of your favorite legumes.
What is your favorite bean?