Lose Weight Without Feeling Hungry: Baked Lima Beans With Spinach!
At Fitness Reloaded we lose weight without feeling hungry. We’re opposed hunger. And one way to achieve that is to bump up your daily fiber. When the majority of Americans eat around 12 g of fiber a day, the minimum requirement for health ranges at 25 to 30 g, at Fitness Reloaded we suggest increasing to 40 g.
That’s where clients start saying things like “I feel like I’m eating all the time”, despite still losing one pound a week consistently.
But upping fiber does not come easy to most Americans. Take legumes for example. They’re super healthy, pack a ton of fiber (and protein), yet they’re not really part of American culture.
So people are not sure how to cook them, what to make with them, etc.
Let me help with today’s recipe – this dish is not only high in fiber but is a great meal for family dinners because you can make a big quantity and can be stored in the fridge for up to a week!
Beans are some of the most versatile legumes out there, they are all generally high in proteins and fiber and are an excellent way to add volume to your meal!
This recipe needs you to plan for the meal a little in advance as you need to soak the dried lima beans overnight, but the “effort” is totally worth it, especially if you make larger portions at once. It stores well and goes perfectly with couscous, quinoa, or a fresh spring salad.
Baked Lima Beans with Spinach
- V
- VG
- GF
- DF
Nutrition per portion
- Calories 346
- Fat 2 g
- Saturates 0 g
- Protein 21 g
- Carbs 69 g
- Sugars 15 g
- Salt 1133 mg
- Fibre 25 g
Ingredients
- 1 lb lima beans - dry
- 1 lb fresh spinach
- 1 cup water or vegetable broth
- 1 lb baby carrots, chopped
- 1 can diced tomatoes
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- Rosemary and thyme (optional)
- Salt and pepper
Method
- Soak the lima beans overnight. Cover the beans with water and make sure there's more than enough to complete submerge the beans.
- Drain the beans, add 2 cups of water to a sauce, add the beans and boil in water for 20 minutes.
- Saute the spinach with 2 tbsp water or vegetable broth.
- In a parchment paper-lined pan, add ¾ cup water or vegetable broth, add beans, tomatoes, carrots, and minced garlic to the pan.
- Mix in the rosemary and thyme (optional)
- Put the tray into the oven and bake for 50 minutes at 400 degrees Fahrenheit.
- Pull the tray out and add the sauteed spinach (and canned lima beans if you are using the canned kind) to the vegetables. Cook for ten final minutes before serving.
- Season with salt and pepper!
You can also use canned lima beans in case you don’t find the dried variety, just drain the beans and add them to the oven tray with the vegetables when you’re adding the spinach!
So are you going to try this? Let me know in the comments!
This recipe was first posted in the Reloaded membership program for people who want to lose at least 20 pounds or more. If you want to lose more than 20 lbs like a Badass, get started here.
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