Slim Down Now: Shed Pounds and Inches with Real Food, Real Fast by Cynthia Sass

Author:Cynthia Sass [Sass, Cynthia]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-03-17T00:00:00+00:00

Black Bean Almond Ginger Satay—Quick!, Make Ahead, Freeze & Reheat

Lean protein: ½ cup black beans

Vegetable: ¼ cup minced yellow onion, ¼ cup low-sodium organic vegetable broth, ¼ cup minced red bell pepper, ¼ cup shredded purple cabbage, ¼ cup minced white button mushrooms Plant-based fat: 2 tablespoons almond butter

Seasoning suggestion: ½ teaspoon minced garlic, ½ teaspoon grated fresh ginger, ⅛ teaspoon ground turmeric, ⅛ teaspoon crushed red pepper flakes In a medium sauté pan set over low heat, sauté the onion in the broth until it is translucent. Add the garlic, bell pepper, cabbage, and mushrooms, and sauté the vegetables 2 to 3 more minutes. Add the ginger, turmeric, crushed red pepper, almond butter, and 2 tablespoons of water, and stir until everything is combined. Add the beans and heat them through; serve.

Energy Accessory Ideas:

Whole grain: serve over ½ cup cooked 100 percent whole-grain buckwheat soba noodles

or

Starchy vegetable: serve over ½ cup each shredded raw carrots and jicama

or

Fruit: serve with 1 cup fresh fruit

or

Pulse: double the black bean portion

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