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Black Bean and Tomato Toast

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Black Bean and Tomato Toast

Wheat in a sprouted form is the exception to my no-wheat rule on The Fast Metabolism Diet. Sprouting tweaks the grain’s nutrition in really beneficial ways. When grains sprout, they fine-tune their nutrients to nourish the new baby plant. Protein, vitamins and antioxidants are increased. Minerals, including iron and zinc, become easier to absorb. All of this makes sprouted grains easier for your body to digest.

Phase 3 | Serves 1
Prep time: 10 minutes | Total time: 15 minutes

INGREDIENTS

1/2 15-ounce can black beans
2 tablespoons olive oil*
1/4 cup minced yellow onion
1/4 cup diced red bell pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 slice sprouted grain bread, toasted
1 tomato, sliced*
Pinch of sea salt
1/2 cup celery sticks
1 cup cucumber slices

DIRECTIONS

  1. Drain half the liquid from black beans. Heat a nonstick pan over medium heat. Add the olive oil, onion, and red bell pepper and cook, until the onion is browned. Reduce the heat to low and add the black beans with the remaining liquid, cumin, and chili powder and stir until warmed through. 

  2. Spread the bean mixture on the toast and top with the sliced tomato. Season with salt and eat immediately. Serve with celery sticks and cucumber slices. 

*In this recipe, the tomato counts as your Phase 3 fruit.

*Use chicken broth in place of the oil on Phase 1.

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