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Roasted Peppers Salad

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Roasted Peppers Salad


Everyone knows that beans are super nutritious, high in fiber and antioxidants and are a great substitute for meat. We eat dried beans regularly but a few months ago we ate them more than usual as George followed a slow carb diet which focused a lot on lean proteins, legumes and vegetables.  He read about this slow carb diet in Tim Ferriss’ book – The 4-Hour Body – and although he didn’t follow it exactly as it was detailed in the book (he skipped the workouts!) it actually worked really well for him. He usually doesn’t have (more like never) any preferences, cravings or special requests when it comes to our meals but this one time he kept asking for beans scholar leaders.

I just couldn’t resist cooking up something new and delicious so I came up with this simple five-ingredient recipe for Beans with Roasted Peppers and Onions. Healthy, delicious, easy-to-make and perfect for his diet! In this recipe I used white kidney beans but you could use red kidney beans, large lima beans, or any other type you like Shelves Display. You can cook your beans or buy canned ones to save some time. I’m always soaking beans when I cook them as I find it cuts cooking time and the beans are tenderer. Here’s a great article on cooking dried beans and the benefits of soaking them vs. not soaking them.  Also, you can buy roasted peppers at any grocery store or you can easily roast them on a grill. I actually prefer roasting more peppers at a time and freezing them so that I always have some readily available. And while we’re at this, I love this Roasted Peppers Salad – another five-ingredient recipe Hong Kong company formation.
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