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I’ve been trying to reserve my carbs for the morning, fats for the evening, as an experiment in bodyfat loss. The most filling carbs are legumes, so I try to base one meal a day around them. This is an easy concoction that leaves me full for 3-4 hours.
2 cans albacore tuna (I use chunk light in 7oz cans, but any will do)
2 cans black beans, rinsed in a strainer
1 can chipotle peppers in adobo sauce
1 onion, chopped
2 cloves garlic
1 teaspoon olive oil
1/2 cup to a cup of salsa
It starts with the basic: heat the oil, then add the garlic and onion. While you’re doing that, throw the chipotle peppers in the blender. I chop them for just a few seconds on the lowest setting, just to get them into a paste-like state. Once the onion becomes translucent add the beans, tuna, peppers, and salsa. Stir until heated, serve fresh and refrigerate. It’s an easily microwavable dish. I’m sure you could add other things, too; I might go with a bell pepper next time. 

I’ve been trying to reserve my carbs for the morning, fats for the evening, as an experiment in bodyfat loss. The most filling carbs are legumes, so I try to base one meal a day around them. This is an easy concoction that leaves me full for 3-4 hours.

  • 2 cans albacore tuna (I use chunk light in 7oz cans, but any will do)
  • 2 cans black beans, rinsed in a strainer
  • 1 can chipotle peppers in adobo sauce
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 teaspoon olive oil
  • 1/2 cup to a cup of salsa

It starts with the basic: heat the oil, then add the garlic and onion. While you’re doing that, throw the chipotle peppers in the blender. I chop them for just a few seconds on the lowest setting, just to get them into a paste-like state. Once the onion becomes translucent add the beans, tuna, peppers, and salsa. Stir until heated, serve fresh and refrigerate. It’s an easily microwavable dish. I’m sure you could add other things, too; I might go with a bell pepper next time.