Being from the midwest, green bean casserole was always a very big part of our Thanksgiving spread. Right up there with my grandma’s famous layered raspberry jello whipped cream dessert 😉 Okay, so the times have changed and what fills our plates on Thanksgiving has changed with it, but there are some dishes that I refuse to say goodbye to. And so, healthier paleo-friendly and vegan versions are made! Top of that list? This grain free paleo green bean casserole. It’s insanely delicious, vegan friendly, and free of all the junky ingredients that are usually in this famous casserole.
This was on last years menu as well, but I didn’t have the recipe fully developed, and so I hung onto it just waiting for this year’s festivities.
Green bean casserole can be a challenging casserole to make gluten free / paleo / vegan since most cream of mushroom soups (the standard base of green bean casserole) are thickened with cream and and flour. Not so paleo or vegan friendly…
But in the name of eating clean AND enjoying every minute of it I think it’s worth re-working this classic dish. Especially during this time of year when the struggle to eat for you health and enjoy shared meals is so real.
This green bean casserole is here to tell you that you can both indulge in your favorite dishes and stay on track with your health and well-being
Ohhh hi guys!!! I’m back with another tasty snack recipe for you today! Why is this so exciting? Because I’m a firm believer that the world could always use another tasty snack. A snack so good that it forces you stop doing whatever it is you’re doing and pay attention to all the happy things that are happening on your taste buds. These tasty spiced snack nuts are 100% that snack.
I feel like this time of year there’s just so many opportunities for delicious snacks. There’s football games, movies nights (👋🏼 4:30 pm sunset!), Thanksgiving, Christmas, games nights, potlucks, etc etc etc.
We are officially in snacking season. Also known as I’m going to need to amp up my yoga routine season 😂 But really, I have no guilt about enjoying clean and tasty snacks. Snacks that really give you that moment of pure chill + bliss and FEEL indulgent without actually having a lot of junky ingredients in them.
I actually decided to create this simple little recipe for these snacking nuts after developing something of an addiction to some spiced nuts from the bulk foods section at our natural food store. They are seriously so good and it got to the point where I couldn’t walk out without a little bag of them for my drive home, even if I already had some at home from my last shopping trip 🙄
The ingredients were not so totally horrible, but there were a few extra things in there that I’m not always too keen on including in my diet – canola oil and maltodextrin being the two main ones (WHY IS PROCESSED CORN IN EVERYTHING?!)
So I decided to give roasting + spicing my own nuts a try, and they turned out EVEN BETTER than the grocery store version. Boy byeeeeeee.
Ahhh I’VE MISSED YOU! How did we go from rocking it out with easy dairy free cauliflower mac and cheese last week to not talking until now?! It’s my bad, I know. Somewhere in between travel and catching the worst head cold I’ve had in forever I just sort of lost some traction.
It happens, sometimes.
The season change struggle is real.
But it’s nothing we can’t fix with some creamy pumpkin turkey chili. Don’t ya think?
I’ve been thinking about making this soup for a very long time. Dreaming of it’s creamy, cozy pumpkin perfection. And last week, mid-cold, post vacation vibes, it was time to bring it to our dinner table.
And it it was literally perfect.
Like a so-totally-november-I-can’t-believe-it’s-already-snowing-luscious gift to ourselves. Because we all know the power of coming home to a delicious bowl of soup when the temperature starts to drop and changing leaves turn into falling flakes. I know Seattle might be a little ahead of other parts of the country on this one but I know you still feel me.
Soup = the best part about cold weather. Especially when it involves pumpkin.