Ask Katie Cavuto about beans, and she says: “What’s not to love?” This wellness advocate inspires people to live well through self-love, good food, mindfulness, and sustainable, conscious living — and that includes some really delicious recipes, too.
Katie often incorporates beans into her meal prep and batch cooking. Whether she’s using the stove top, pressure cooker, or Crock Pot, she always cooks extra, portions them out, and stores them in the freezer to use later.
She recommends beans to her clients not only because they are nourishing, but because they are packed with fiber, are a great plant-based protein, and offer a slew of good-for-you nutrients like folate, magnesium, potassium, and zinc.
Katie loves the simplicity and approachable appeal of black beans and chickpeas, although she finds herself drawn to white beans such as navy and cannellini when she cooks. Creamy and milky, they pair well with most Mediterranean flavors.
Her clients are always asking her for ways to upgrade their pasta, and Katie’s suggestions always include beans. She tells clients to rearrange their plates by focusing their meals around vegetables and adding beans to boost fiber and protein. Even if her clients eat smaller portions of pasta, they’ll still be satisfied thanks to beans.
Here is an easy recipe from Katie:
Saute broccoli, mushrooms, asparagus and zucchini with olive oil, salt, and pepper. Add 1 cup of cooked (rinsed and drained if you are using canned) cannellini beans or navy beans and ¾ cup fresh pesto. Add a few cups of cooked pasta and stir it all together. Divide into 4-5 servings. Easy and delicious!