by Janice Dietrich
Thanksgiving is my absolute favorite holiday and I am beyond excited for it to be so close. The family, the friends, the thankful and grateful hearts, and last but certainly not least – all the great food. Thanksgiving is the day that people grab their stretchy pants, eat their hearts out, and then nap on the couch.
Don’t get me wrong, I’m still going to enjoy delicious food, but now that I am on my journey to a healthier me, I don’t want to throw all my progress out the window for one day of indulgence. Yes, I want the green bean casserole, biscuits, sweet potato casserole, gravy, and pumpkin pie, but I definitely do not want all the inflammation and sluggishness that go along with all those foods. But thankfully, there is a way to still eat some of the classic, delicious Thanksgiving recipes without all the guilt and inflammation that comes with it.
After really looking at some of the classic Thanksgiving recipes, I’ve realized that there are some great ingredients in these, but there are also some pretty terrible ingredients in them. By switching the unhealthy ingredients to better ones, we can still enjoy some of our favorite recipes without the guilt. One of my favorite dishes is green bean casserole, and by making some simple swaps, this dish is one I can feel good about eating!
Green Bean Casserole
- 1 pasture-raised egg
- 1 cup almond flour
- 1 white onion, cut in very thin strips
- 1 lb. fresh green beans, rinsed, trimmed, and cut in bite size pieces
- 1/2 cup baby bella mushrooms, diced
- 1 tablespoon fat – I used grass-fed ghee, but avocado oil would work as well
- 1 cup unsweetened almond milk
- Place whisked egg and flour in separate bowls. Dip onions first in the egg, then the flour, and place in a single layer on baking sheet. Bake for 15-20 minutes or until crisp at 350 degrees. You can also use an air fryer to get the classic crispy friend onion taste and texture.
- While onion strips are baking, stream the green beans, covered, for 10-14 minutes or until tender, flipping once or twice.
- Saute mushrooms in large saute pan with oil on medium heat until fully cooked. Add almond milk and stir occasionally until mixture starts to boil. Remove from heat or stir in green beans and 1/4 of the onion strips. After removing from heat the mixture should thicken. If it does not, mix 1 tablespoon of tapioca starch or arrowroot flour with 1/4 cup cold water. Then pour into the green bean mixture.
- Transfer green bean mixture to greased 8 by 8 inch pan and top with remaining onion strips. If you’re eating right away, cook for 15-20 minutes at 350 degrees. If you’re eating later, cover, and refrigerate. When you’re ready to eat, bake at 350 degrees for 20-25 minutes, or until warmed the whole way through.
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