Oven Roasted Green Beans and Mushrooms with Cashews

Hello, all! It’s been a busy last few weeks. I finished my student teaching experience and got a job as a long-term sub position as a 5th grade science and social studies teacher. Friday night I collapsed in to bed and slept for a full 12 hours… I haven’t slept that much since high school!

Anyway, really exciting news! I GOT MY PLACEMENT FOR TEACHING IN THAILAND! I’ll be teaching K-2 grade English in Chonburi City, which is a coastal city located right on the Gulf of Thailand! I can’t even describe how excited I am! More on this to come soon.

In the meantime, a simple, yet delicious recipe. I always forget how good food tastes when roasted. Need to remember to roast more often… Anyway, the seasoning makes this an awesome side dish. Add in the crunch of the cashews, and you’re in heaven.

Oven Roasted Green Beans and Mushrooms with Cashews

Ingredients:

12 oz of green beans, washed and trimmed

2 large portobello mushrooms, cubed

1 tsp dried thyme

1 tsp oregano

1 tsp dried sage

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

pepper, to taste

2 tbsp avocado oil

1 tbsp balsamic vinegar

1 handful of cashews

Directions:

Preheat the oven to 400°F. In a large bowl, combine and mix all of the ingredients. Transfer to a roasting pan and place in the oven for 20 minutes. Afterwards, sprinkle with cashews and serve.

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Pumpkin Coconut Beef Sauce/Soup (Paleo)

Last week, I had my annual Super Bowl Sunday Home-Alone-Cook-Off. Not going to lie, I’m no a football fan. I’ve tried watching games, but every time my mind begins to wander off to the 100 things I could be doing instead. And no, the Super Bowl is not the exception.

So every year, I have the house to myself and have my own party where I create my own recipes that I know my family would put their noses up to if they were around.

The arrangement works out nicely: I get to experiment in the kitchen and end up with a week’s worth of yummy food. I then eat while watching some Netflix with the game on in the background (for the halftime show and commercials).

Anyway, this was one of the end results:

Pumpkin Coconut Beef Sauce/Soup

Ingredients:

1 tbsp red palm oil (or avocado oil)

1 onion, diced

2 garlic cloves, minced

1/2 tsp sage

1 lb. organic, grass-fed ground beef

1 cup chopped carrots

1 (13.5oz) can of full-fat coconut milk

1 (15oz) can of pumpkin

2 handfuls of fresh spinach

salt and pepper

For soup version– add in 1 cup vegetable/chicken/beef broth (if you just want a sauce, omit)

Directions:

Heat the oil in a pot and add in the onion, garlic, and sage. Sauté for 5 minutes. Add in the carrots and meat and cook until the meat is entirely brown. Add in the coconut milk and pumpkin and bring to a boil. Add in the spinach and cook until wilted. Adjust with salt and pepper, to taste. If you are making the soup: Stir in your broth here. If not, serve over rice or cauliflower rice.