Another Green Bean Casserole for Thanksgiving
Thanksgiving is right around the corner. It is a commercial holiday to help everyone reflect on how grateful we are for the things and people in our lives. It is a day for which you can choose to show gratitude through the loving comments you pass around the dinner table and the food you feed your loved ones with. It is the time when most choose to ditch their nutrition plan and eat whatever brings them back to their childhood. And according to my book, Breaking the Chains of Obesity, 107 Tools, Thanksgiving is one of the few days in the year when you can let your hair down and not give a heck about what you eat. BUT, you will feel the consequences the very next day, so get ready to embrace whatever path you choose. Key words; YOU CHOOSE!
Here is a recipe I tried this past week and found it to be quite delightful. It replaces the green beans casserole dish that acts like the staple side for every Turkey Day dinner. Instead of all the fried nonsense, try this recipe and see if this is doable. You might be thanking me later. Let me know either way! 😉
What to get:
- Green Beans (depending on how many people will eat. I did 1 whole bag from Trader Joes just for ME!)
- Almond Milk (unsweetened vanilla)
- Butter (grass fed)
- Avocado Oil
- Honey Sliced Almonds
- Red onions
- Pumpkin spice OR cinnamon/cardamom/ginger
What to do:
Finely chop up the entire red onion into small pieces. Then, in a big pan, put in a tbsp of butter to coat the bottom. Throw the onions into the pan to start cooking. Add in some avocado oil. After a few minutes of the onions cooking, add in the sliced almonds. Then, dump the green beans into the pan. Add in about a cup of the almond milk. Shake the spices on top and stir in. Cover the pan with a lid with a slight opening. Let cook for about 10 minutes. Check the beans to ensure they have slightly softened. Stir the pan. Check in occasionally to ensure that the the dish is cooked enough and not overcooked, to your liking. Enjoy!