Green Bean Almondine

Perfect pairing for your next meal

Green Beans Almondine is a healthy easy side of crisp-tender green beans coated in a simple sauce of butter, lemon juice, and toasted almonds.

Looking for a healthy and delicious side dish to make for your next meal?! BONUS it only takes 15 minutes to make AND has only 5 ingredients. WINNING! I made this for our Easter Feast and it was a hit all around. Everyone including the kiddos, loved it.

we have been having it as leftovers and the almonds do get a little soft, so I recommend reheating in a skillet and it tastes just like it did on Easter!

You may be asking what is Almondine?!

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because when I saw it on pinterest, I had to google it. This is what I found. It is also known as “amadine” and is a sauce made of almonds cooked in butter, seasoned with salt, pepper and lemon juice. When cooking the almonds in the butter be sure to watch and make sure they do not burn (this can happen quickly if you are not careful.

Blanching the green beans

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I had never done this before when cooking green beans. I have only ever done this when hard boiling eggs, but I am telling you it made them perfect and they were just the right amount of crispy and not mushy at all. I definitely don’t recommend skipping this step because you need to stop the cooking process after you boil them and then saute them.


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the final product!

the final product!

Deconstructed Cashew Egg Roll in a Bowl

INGREDIENTS

  • 1 pound ground pork sausage

  • 4 cups broccoli slaw mix

  • 2 cups shredded cabbage

  • 4 cloves garlic minced

  • 1 tablespoon fresh ginger minced (dried is fine too)

  • 1 tablespoon coconut aminos Coconut Secret Coconut Aminos Sauce Organic 8 oz (1 Pack) (I was on whole 30 when I made this, but can use soy sauce)

  • 1/2 tablespoon sesame oil

  • Handful of roasted cashews

  • 1/3 cup chopped green onions and more to top at the end


    INSTRUCTIONS

  1. Heat a large skillet over medium heat. Add the sausage and cook thoroughly. Do not drain it!

  2. Add the coleslaw mix, garlic, ginger, and coconut aminos to the skillet with the sausage. Cook for 4-5 minutes or until cabbage has softened to your liking.

  3. Remove from the heat and top with the green onions and sesame oil. Stir to combine.

  4. Serve immediately and top with fresh green onion and roasted cashews

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*Based on a recipe from bunsinmyoven.com*

Shredded Brussels Sprouts Pasta



INSTRUCTIONS

  1. Trim the ends from the brussels sprouts then shred them. I use my Ninja Professional 72oz Countertop Blender with 1000-Watt Base and Total Crushing Technology for Smoothies, Ice and Frozen Fruit (BL610), Black .Toss into skillet with some olive oil and the garlic. cook for about 10 minutes until tender.

  2. While these are cooking. Cook your ground beef in a separate pan (add in power greens here to mix in and cook down with meat), until browned.

  3. Cook pasta as per instructions on the box and set aside.

  4. Add the beef and pasta to the skillet with the brussels sprouts. add salt and pepper and heat again to combine while adding in remaining olive oil.

  5. Serve warm or even cool!

The cookware I use! I highly recommend

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