Green Bean Casserole
Key Words: Green Beans, Thanksgiving, Food Freedom, Whole30, Paleo, holiday recipes
Thanksgiving is one of my favorite times of the year and one of my favorite holidays, as you can imagine! I love to eat anything and everything on Thanksgiving! For many, however, Thanksgiving is a holiday that many people struggle with because they don't have a solid relationship with food. It can lead to a lot of shame and guilt because we think being "healthy" is eating "perfect" 24/7.
I am here to tell you IT IS NOT. Part of life is the celebrations of holidays, which oftentimes revolve around food. You don't need permission to eat the food, but I am here to tell you... eat the food. If this is a special time of year and the only time you get that chocolate crepe (yes that is my favorite Thanksgiving tradition at my family's meal), EAT IT. One day of eating all the things you love isn't going to hurt you (unless you have a severe allergy of course).
On the flip side, do we actually need to add a stick of butter to EVERYTHING on Thanksgiving? No. Control the things you can and let go of things you can't, I promise you, you can only control so much.
If you are looking for something that is delicious, yet very easy to make a few healthier swaps, check out the recipe below! It is a Whole30/Paleo version of green bean casserole. This is what I mean, control the things you can. If there are some recipes you find just as delicious and CAN make it, then do it! If you can't (hello chocolate crepe) then don't, it is that easy.
I collaborate with Oomph Cooking Blends to create this recipe, which made it SO easy to make the cream of mushroom aspect of green bean casserole, TO DIE FOR. If you follow this link you can check out their product (I highly recommend, but am not affiliated with them). If you subscribe to their page you can get an entire e-book with over 18 recipes, including this one, to add to your table this Thanksgiving.
If you feel like you. are struggling with Food Freedom or your relationship with food head to my coaching page to find out what groups I am running right now for support!
3/4 cup coconut milk
1/4 cup chicken broth
1/2 cup mushrooms diced finely
1/4 white onion diced finely
1 Tbsp ghee
1 garlic clove minced
1 tsp Herby Duxelles
1 tsp No. 1 Duxelles
1 tsp Rosemary
1 bay leaf
1/4 tsp red pepper flakes
1 tsp arrowroot powder
Salt and pepper
1 cup sliced almonds
Preheat your oven to 350 degrees. Heat a saucepan to medium heat. Add ghee, mushrooms, garlic and onions and saute until onions are translucent.
Then combine coconut milk, Herby Duxelles and No. 1 Duxelles into the same pan. Simmer for about 5 minutes, whisking often.
Once this mixture thickens (it won’t be super thick) add chicken broth, rosemary, 1 bay leaf, red pepper flakes, salt and pepper. Simmer for about 10 minutes, again whisking often. This will begin to thicken slightly.
In a small bowl or cup, mix arrowroot powder with 1 tsp water and mix until the clumps have dissolved. Pour this into the mushroom mixture and simmer again for another 5 minutes.
While your mixture is simmering be sure to wash and cut off the ends of your green beans. Add to a baking dish (9x9 or 9x13 will work just fine). Pour your mushroom sauce over the top and cook in the oven for about 20 minutes.
Remove the casserole from the oven and top with sliced almonds, cover with foil and cook again for another 15. Serve and Enjoy!
**These green beans will be crisp and fresh, if you like more of a traditional green bean casserole, feel free to steam your green beans prior to baking them with the mushroom sauce and then bake for about 20 minutes.