Protein has hit peak popularity this year, and of all the nutrition trends, this one is actually a pretty good one. But I don’t want us to forget another important food group - fiber, which our gut loves. And unfortunately, that cucumber or tomato we quickly slice onto our plate won’t help us get enough fiber.
Ingredients
- Beans
- ¼ cup full-fat coconut milk
- ¼ cup vegetable or chicken stock
- Juice of ½ lemon
- Parmesan
Cooking instructions
- Add the beans, ¼ cup full-fat coconut milk, ¼ cup vegetable or chicken stock, and the juice of ½ lemon to a pan.
- Let everything simmer for 15 minutes. Once most of the liquid has cooked off, generously grate in some Parmesan. Cook for another 1–2 minutes.
- Serve and enjoy 🍋
They’re delicious on their own, but if you want some extra protein and to make the meal more filling, I like to cook some fish or chicken on the side. If you’re making fish, throw a lemon wedge into the oven with it – it gets deliciously soft and juicy, making it perfect for squeezing over the fish.
