Pasta With Green Beans And Tuna
For the past two days I’ve been intermittently fasting. I’m doing this so I consume less calories at home because I’m not moving around during the day as much.
My modus operandi is that I only give myself an 8 hour window to eat. I stop eating at 8pm and resume the following day at 12 midday. During the 8 hours I’ve allowed myself some refined carbs but I will try to mainly consume whole grains as a rule. So my fasting is only on days when I don’t work. When I do go to work, I will eat normally and work out either on my bike or by running in my complex.
Fun Facts: Green beans is also known as a snap bean. It is a good source of protein, carbs and fiber. It also contains very little fat and calories. The nutritional yield of a green bean is often underestimated, but it is a super food with extensive health benefits. Green beans helps prevent heart disease, can control diabetes, boost the immunity, improve bone health, can cure digestive ailments like acid reflux, ulcers etc. It also harvests in record time and it is the third most popular plant to grow at home.
Ingredients
2 cups of pasta, (I used Spinach pasta) cooked
1 cup of green beans, chopped into three segments
1 can of tuna
cayenne pepper
salt and pepper
1 tsp lemon juice
Method
In a pot of boiling water, let your pasta cook until it’s just about done.
Throw your beans in there and let cook until the pasta is ready.
Strain and leave aside.
In a pan, fry cayene pepper, cracked black pepper and some salt until it starts to crackle.
Add one can of tuna and toss it for 4-5 minutes.
Mix the pasta and beans with your tuna and enjoy warm.
