Just not for the flatulence-producing reasons kids obsess about. What really makes beans magical is their potential effect on your waistline: Bean eaters weigh less on average than non-bean-imbibing folks do.
Bean Counting
In fact, bean eaters weigh as much as 6.6 pounds less, according to RealAge expert John La Puma, MD, author of ChefMD's Big Book of Culinary Medicine. (Browse the book online.)
Makes sense when you consider beans are full of fiber and protein but low in fat, which means a serving will keep you going far beyond the need-to-munch hour but only make a minor dent in your calorie intake. (Find out which kind of bean packs the biggest antioxidant punch.) Recipe Corner
Beans are anything but boring if you try these tasty, bean-filled recipes from EatingWell:Video: Learn how to make your own white bean hummus.
The secret to a grilled pizza is having all your ingredients ready to go before you head out to the grill. Make it a meal: Toss the extra black beans, diced tomato and some avocado with prewashed salad greens and Cilantro-Lime Vinaigrette and dinner is on the table in no time.
Makes 6 servings
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
EASE OF PREPARATION: Easy
1 plum tomato, diced
1 cup canned black beans, rinsed
1 cup fresh corn kernels (about 2 ears)
2 tablespoons cornmeal
1 pound prepared whole-wheat pizza dough
1/3 cup barbecue sauce
1 cup shredded mozzarella, preferably smoked mozzarella
1. Preheat grill to medium.
2. Combine tomato, beans and corn in a medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough.
3. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes.
4. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes.
NUTRITION INFORMATION: Per serving: 316 calories; 6 g fat (3 g sat, 0 g mono); 13 mg cholesterol; 48 g carbohydrate; 14 g protein; 4 g fiber; 530 mg sodium; 94 mg potassium.
Nutrition bonus: Calcium (15% dv).
Exchanges: 3 starch, 3 medium-fat meat; 3 Carbohydrate Servings.
Article found on realage.com
3 comments:
Thanks for the shout-out, Paula!
ChefMD is helping people who believe dieting is out and healthy eating is in.
Culinary medicine gives you restaurant quality meals that can prevent disease and give you energy, power and control.
You can browse the book online, here http://tinyurl.com/34h8pm
Warmly, and thanks,
John La Puma, MD, author of ChefMD's Big Book of Culinary Medicine.
www.drjohnlapuma.com
n.b. the ChefMD.com recipes all have broadcast quality video and are free, every week, to anyone who signs up...and they are all healthful, and generally 30 minutes or less, 10 ingredients or less and simple to prepare.
Yumm! That sounds so good!!
Hiya Paula!
You have warmed the heart of a bean grower of the North! If you want more info on some pretty good recipes that include any form of dry beans, go to http://www.northarvestbean.org/html/consumer.cfm. The website is part of the Minnesota/North Dakota bean growers. ND, MN, and MI are the biggest producers of beans, and they have a pretty good website. Some of the recipes are a little strange, but consider it their job to promote various uses of beans.
Soybeans are also somewhat of a miracle plant for numerous reasons, but dry beans have some peculiar nutritional characteristics about them. I'm not entirely convinced that medical science has all the answers regarding them, but they are an excellent addition to any meal.
My personal favorite is black beans with corn and rice, some form of vegetable, and steak. Beans with corn mix together very well. The light colored beans (pinto, great northerns, navy, etc) don't have the same flavor as well as the dark colored (black, pinks, cranberrys, or various forms of kidney beans.
I personally think that there is more than just antioxidants et al that make them so nutritious. I think that there is some synergistic combinations of various nutrients when beans are combined with other things.
Many athletes are fond of beans in their nutritional aspects in regards to human performance and especially endurance.
Well, anyway, I'm long winded again, but keep on cookin'...
J.L. Morrison
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