I’ve been trying to cook/eat lower on the food chain, as in more plant protein. My go-to these days includes a veggie bean stew, which has endless variants. When I heat leftovers, lately I’ve been microwaving some fresh spinach in the bowl first, then adding the stew and heating it all again. This bowl has bonus cheddar.
Plus, I recently found out that since the beans (and this is true of cooked grains, too) have been chilled, their grams of resistant starch have somehow increased—and that’s also good for the gut. Apparently, in some chemical magic, the chilling reorders the starch molecules in a process technically called retrogradation (and that’s enough science for today).