There is nothing quite as quintessentially "Saturday" as pancakes and bacon. Maybe it's because they take a little longer to make than a normal weekday breakfast, maybe it's because my husband and I make this breakfast together at a little slower pace, or maybe it's because we linger at the table after breakfast, chatting and enjoying our coffee.Read More
I am always on the lookout for quick weeknight meals that are really healthy and make a lot of leftovers. It’s an added bonus if it’s a comforting food that makes me feel warm and cozy when I eat it. This recipe checks off all those boxes.Read More
It is important to me to have a handful of quick and easy recipes up my sleeve for weeks when I flat out have NO time to cook. So I wanted to provide you with a VERY basic slow cooker pork recipe that will still make your mouth water.Read More
Realization of the season: there are actually a TON of very normal holiday dishes that can easily be made healthfully. Oh sure there's holiday sweet breads, desserts galore, and premade appetizers at the front of every grocery store. But there are a lot of options for making a dish that is "commonly accepted" as a holiday food that is also nutrient dense and delicious. I think that matters - I don't like being the one person in a big group asking extra questions of the waiter, bringing my own food to a family dinner, or otherwise being "difficult". And the unfortunate reality is that nutrient dense choices are often counter-cultural enough that they require me to occasionally be the "difficult" one... but I am always on the lookout for opportunities to bring healthful food to a holiday gathering that causes the least amount of waves in a group of folks with different dietary preferences.
Savory green beans are a fabulous choice that falls squarely in this category! Cooked with butter, garlic, and shallots they carry rich flavor that will keep dinner guests coming back for seconds, and they can replace the cream of mushroom soup (full of hydrogenated oils) and canned green beans that have no crunch, no flavor, and no nutrients.
I made these savory green beans for Thanksgiving dinner, which this year had 30 of my family members! This is why I made so much of it, but feel free to reduce the recipe size... or invite more friends over for dinner that night ;) This recipe instructs you on how to make a recipe well in advance of the meal and keep it warm in a crockpot, freeing your oven for the entree or another side.
Prep time: 20 minutes
Cook time: 25 minutes
Serves: 30 (as one of many sides... probably closer to 10 if it's the only side)
3 lbs fresh green beans
6 cloves garlic
6 T butter, melted
2 c slivered almonds (can sub any other nut you prefer)
1 t salt
1 t pepper
Juice of 1 lemon
- Preheat the oven to 400º.
- Chop the ends off of the green beans and put them (whole) into a large mixing bowl.
- Finely chop the shallots, and mince the garlic. Add both to the bowl.
- Add the butter, lemon juice, salt and pepper to the bowl and fully incorporate. I found it easiest to just use my hands since the green beans are so long.
- Line as many cookie sheets as you can fit in your oven with parchment paper. Spread the green beans onto the parchment paper. They can touch but you want them to be spread out enough to cook thoroughly (see picture).
- Cook for 25 minutes (turn once in the middle) or until the green beans are golden brown and easily speared with a fork. If you are going to be making these ahead of a later meal, keep an eye on them after 20 minutes and err on the side of undercooking.
- Put green beans into crock pot and keep on warm until the meal.
- Spread the slivered almonds on a cookie sheet and toast until golden brown. Mix into the green beans just before serving to keep them nice and crunchy.
Who doesn't love a peppermint mocha during the holidays? Whether it's while you're putting up a Christmas tree, wrapping presents, or having brunch, there's something about having a festive coffee that makes the occasion feel so much more special. Unfortunately, mochas sold at most coffee shops are full of sugar at best, and artificial sweeteners, preservers, and colors at worst. So at my husband's request I decided to try a recipe for a peppermint mocha a couple weeks back, and the result left us very satisfied. It's got a rich, creamy taste and is just sweet enough to bring out the chocolate flavor. But it's not overly sweet, which makes it the perfect holiday drink because I know I can have it a few times a week without regret!
If you'd like to keep it fully dairy free, remove the butter and add in an extra 1/2 T of coconut oil. If you don't have peppermint essential oil, I expect you could also swap it out for about 1 t peppermint extract, although I have not tested this to confirm the ratios.
Prep time: 10 minutes
1 strong cup of coffee
1 T grass-fed butter
1 T unrefined coconut oil
1 t unsweetened cocoa powder
1/2 t organic maple syrup
1 drop peppermint essential oil
- Brew the coffee (whichever method you normally use)
- [Optional] Warm your mug with hot water while your coffee brews to keep you mocha nice and hot.
- [Optional] Melt the butter and coconut oil in a pan on the stove, and stir in the maple syrup before removing from the heat. This will also help keep your mocha nice and hot.
- Place all the ingredients in a blender and blend for 30 seconds. Or place all the ingredients in a pitcher and blend using an immersion blender for 30 seconds.
Enjoy this decadent treat!