Here are my standbys.
I may have learned to cook them first as part ofIndian recipes, but the legumes are super-versatile.
Its like a hybrid of my beloved Indian stews and the best of Italy.
Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Renu Dhar
This is even better witha dusting of cinnamon.
But then a dear friend sent me a Rancho Gordo chili kit as an unexpected wedding gift.
I realized that I loved both the texture and low-fat protein of the heirloom beans.
Higher-Protein Bread
For years, I avoided having any kind of bread in my house.
But I often went through my days feeling slightly hungry.
Finding the right bread made my life happier.
My favorite is the sliced seeds and grains loaf from The Avocado Bread Company.
I use it not just in sandwiches, but also as breadcrumbs in meatballs.
Walnuts
My mother started addingwalnuts to salads for heart healthwhen I was a teenager.
Packed with omega-3 fatty acids, the crunchy superstars have4 grams of protein per ounce.
Theyre also great ground into stews like Georgian satsivi andPersian fesenjan.
The best part is that the budget-friendliness of most of my favorites keeps my grocery bill mercifully low.
