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
