Green beans are a real crowd-pleasing vegetable. With a mild, sweet flavor and a completely portable and edible design, green beans make a great on-the-go snack for kids, and they can also add some real visual interest to a vegetable tray.
But there’s more to this slender green veggie than looks alone!
Green beans are an excellent source of antioxidants, including beta-carotene, zeaxanthin and lutein. Green beans are high in Vitamin A, Vitamin C, Vitamin K, folate, potassium, manganese and fiber.
One of the ultimate ways to enjoy green beans for a special occasion like Thanksgiving Dinner, is with your classic green bean casserole. But the problem with most green bean casserole recipes is that they involve canned soup.
I can not stand canned soups in casseroles. I also can’t stand canned green beans. Yuck.
This Thanksgiving, I hope you’ll still enjoy green bean casserole, but in a new way—with a recipe I’ve perfected over the past few years.
Now, be forewarned. This is not an everyday vegetable dish and it is certainly not a 100% Paleo-friendly recipe. But, hey, Thanksgiving comes around once a year, and sometimes we have to bend the rules a bit in the name of tradition.
Yes, this recipe includes those canned fried onion rings because, in my opinion, you can’t have a proper green bean casserole without them!
Looking for more Thanksgiving inspiration? Download my free Thanksgiving menu, complete with recipes, timeline, and turkey triage guide. Available in Classic, Paleo, and Keto!
Pumpkins for everyone!!!
That’s how I feel when I walk into a store and I eyeball a gorgeous array of pumpkins of every persuasion!
I want to open my arms like Maria in The Sound of Music and twirl in the middle of store–yes, pumpkins are my fall spirit animal (gourd?).
Decorating for fall is a ritual of sorts–first the beautiful pumpkins inside and out, then the fall wreath on the front door and of course, a fine assortment of mums. 🙂
Fall makes me crave crockpot cooking, soups and stews.
I love turning on the fireplace finally and celebrating a cold brisk walk in the evenings after dinner.
The trick of course is to make sure your cooking is still on point and not leading you down the wrong road setting you up for holiday weight gain (this is when it starts folks!).
One of my favorite recipes that will boost your beta carotene and satisfy your taste buds is my Coconut Curry Pumpkin Soup recipe–have you tried it? Easy, delicious and the whole fam will LOVE it!
Here you go:
To miss out on warm, homemade soup with some good bread or homemade muffins on colder days, just breaks my heart. The condensed stuff in the red labeled can just doesn’t count. There is something soul-satisfying about a hearty soup, simmering on the stove (or in the crockpot) with the smell of something baked coming out of the oven.
Don’t roll your eyes or sigh wishing you could pull this off. Having a nice pot of soup on the stove (or my appliance of choice, the crockpot) isn’t just a picture from some bygone generation.
It’s happening today all around you by sharp cooks who get it: soup doesn’t need to cost you heavily in the time department. Good soup, no–great soup even, can be made quickly, in just minutes. The neat thing is, everyone will think you slaved over that hot stove all day when in reality, you were doing everything BUT cooking!
Need even MORE money-saving, delicious soup and stew recipes? Check out some of our fabulous ebooks in the Vault here!