For many of us, our teens twenties were filled with fun and freedom. For Carrie Forrest, MBA, MPH, this time also included an overwhelming list of health issues, including polycystic ovarian syndrome (PCOS), anxiety and panic attacks, and thyroid cancer. Inspired by Morgan Spurlock’s documentary, Super Size Me, Carrie fought back with food – clean, whole, delicious food.

Carrie’s journey back to health and vitality led her to earn a master’s degree in public health nutrition and become a clean eating specialist, bestselling cookbook author, and creator of the website, Clean Eating Kitchen. A true wellness warrior, she inspires tens of thousands of followers with her easy gluten-free and dairy-free recipes, as well as tips for women recovering from chronic health issues.

We were delighted to learn that Carrie eats beans Every. Single. Day. “Beans have so many health benefits, including phytonutrients and fiber,” she says. “On top of that, beans are so budget-friendly that it makes sense to eat them daily. My favorite way to prepare dry beans is to use a pressure cooker. I soak them the night before and make a big batch in the morning. I often only have to cook a couple of times a week by cooking in large batches and mixing and matching different ingredients.”

The beans she really goes bananas for? “I am in love with garbanzo beans!,” she says. “I eat them daily, either in a hummus or some kind of salad. They are so versatile and have a really mild flavor. I have a Chocolate Dessert Hummus on my blog that is refined sugar-free and is perfect for a healthy treat.”

We’re partial to Carrie’s Vegan Tuna Salad. Garbanzo beans sub in for tuna, vegan mayo adds creaminess, and celery and onion give it a nice crunch. Savor this lunchtime classic in a hearty sandwich or over some crisp romaine.

Connect with Carrie on her blog, www.cleaneatingkitchen, on YouTube at Clean Eating Kitchen, or on Facebook and Instagram @CleanEatingCarrie.