Starling Fitness: Daily writings on Fitness, Diet, and Health

I love Mexi-Beans and they are a great way to get me back on track eating healthy, but the problem is, I get sick of them REALLY easily. Earlier this week, I couldn’t bear the thought of eating another bowl of them, so I desperately ravaged my cupboard in an attempt to find anything that would give me two servings of vegetables and one serving of protein. I created Italian Beans and here is the recipe.

Italian Beans – 2 Points – Serves 3

Ingredients

• 1 can of garbanzo beans
• 1 can of artichoke hearts (packed in brine NOT oil)
• 1 can of diced tomatoes
• 3 tsp of garlic salt
• 1 1/2 tsp of oregano
• 1 1/2 tsp of basil
• 3 Glad or Ziploc bowls

Directions

• Open and drain the can of garbanzo beans
• Pour the can of garbanzo beans into one of the Glad bowls. Fill the bowl with water and gently rinse the beans. Drain the water and divide the beans between the three bowls.
• Drain the can of artichoke hearts. Divide the beans evenly between the three bowls.
• Open the can of tomatoes and divide between the three bowls.
• Add 1 tsp of garlic salt, 1/2 tsp of oregano and 1/2 tsp of basil to each bowl. If you want to finish off your oil requirement for the day, add 2 tsp of olive oil to each bowl (it will add 2 points to this recipe).
• Cover the bowls and put them in the fridge.

When it’s time to eat, pull out a bowl from the fridge, crack the lid and cook in the microwave for 2 minutes. This recipe makes three meals and it’s EASY!

If you notice, the recipe is just as easy as Mexi-Beans, but it tastes completely different so I’m not sick of it. Additionally, I can stock up on the ingredients for this recipe and store them in the cupboard (or downstairs in food storage) for a long time. I love knowing that I have something tasty in the cupboard that just needs me to open three cans and we can eat.