Posts Tagged ‘Green Beans’

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

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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Vegetable Casserole (Paleo)

This casserole definitely fits the bill as comfort food. It has a rich taste that you can (and will) keep piling into your mouth. Unlike most comfort food, however, this casserole is jammed packed with veggies and all-good-for-you ingredients. So feel free to go back for second, third, and forth helpings!

Vegetable Casserole (Paleo)

Vegetable Casserole (Paleo)

Ingredients:

1 cauliflower, chopped into florets 

2 tbsp ghee

1 lb green beans, chopped into bite-sized pieces

1 onion, chopped

1 cup raw carrots, coined

1/2 cup celery, chopped

1 cup fresh spinach, roughly chopped

3/4 cup canned coconut milk

2 eggs

2 tsp garlic powder

salt and pepper, to taste

Directions:

Preheat the oven to 350 degrees and grease a 9×13 baking dish.

Place cauliflower into a pot with water and bring to a boil. Cook until tender. Drain and transfer cauliflower to a food processor. Add in ghee and blend until cauliflower is at a mashed potato-like consistency. Transfer cauliflower to a large bowl. Add in the rest of the ingredients and stir all together.

Spread the casserole ingredients into the baking dish. Place in the oven for 40 minutes. Let cool before serving.