I’m finally getting back to running. Yay.  Last year for me was full of injuries  and limitations.You never appreciate the gift of a  free body movement  until you loose it and I just couldn’t wait to heal and start exercising again. Now I’m back on track and ready to transform my body to a desired shape and size. The reason I’ve chosen butter beans for this recipe is that they’re really high in protein and low in fat. Perfect for runners  As a very low-fat source of protein, butter beans make a healthy alternative to meat and I like to eat no meat meals at least 3 times a week.They are also good source of iron,zinc and magnesium.

Adequate intakes of iron  help transport oxygen from our lungs to the rest of our body. Zinc is a mineral that is great for immune system and digestive system  and therefore helps to keep us from getting ill  and is also necessary for healing cuts. Magnesium helps make protein and is needed for producing energy. Butter beans are also a source of B vitamins, specifically thiamine, riboflavin and folate (folic acid, B12) which are necessary for turning the carbs you eat into energy and that is a music for my ears as I could never live without carbs. Also very important helpers for healing muscles and prevent injuries therefore very suitable  food to eat after various activities.

Quick and easy vegetable meal, can be make ahead, all in one pot.

 Ingredients:

1 tbsp of sunflower oil

small onion, finely chopped

2 garlic cloves, crushed

1/2 tsp smoked paprika

1 tsp brown sugar

1 tbsp of soy sauce

400g of tinned  butter beans

400g of chopped tomatoes

1 tbsp tomato puree

chopped parsley