Accessible and tasty recipes, with a pinch of science
Have you been told to not eat beans because of lectins? The science is here to save the day and tell you why you don’t have to worry!
The combo of peanut butter, banana, and 100% whole grains makes these peanut butter banana pancakes not only delicious but also healthy and satisfying.
Fruit brings the sweetness and silken tofu the creaminess to this delightfully simple fruit smoothie.
Looking for a delicious, sustainable, and healthy way to celebrate Earth Day – or really any day? Legumes are the perfect choice!
Wondering what motivates or discourages people to eat beans? Because who wouldn’t be curious about this?? Doma and colleagues provide some answers!
Kimchi tofu stir fry comes together so quickly, and it packs a ton of flavor even though there are only a few ingredients.
Injeolmi is a delightful Korean rice cake dusted with savory roasted soybean powder. Enjoy with a nice cup of tea (or beverage of your choice).
Wondering about the different types of legumes? Check out my recent paper that specifically calls out the potential for pulses to promote public health.
Hello, I’m Chelsea. I just received my PhD in Nutrition, and my research focused on - you guessed it - beans! I love to cook, eat, visit farms, travel, and more. I want to share some of my favorite recipes here, with a pinch of the science behind legumes. Read More »