A Note From Taesha: It takes a village. I’ve heard that saying for my entire life…usually in reference to raising children. However, in my older (and consequentially, wiser) years, I realize it takes a village to do anything great in life. In raising amazing little humans into incredible adults. To make great changes in the world. To survive a tough season of life. All of those things take a village of supporters to lift you up and help you carry on.
Many of you have said to me over the years that you aren’t sure how I do all that I do. Be a full-time working mom, wife and run this blog. And the answer is my village. My incredible village of friends, family members, my incredible followers (yeah, I’m looking at you) and fellow bloggers (who actually fall into the friend category). My personal village of people who believe in The Natural Nurturer and my mission to help families eat amazing, simple, real and nourishing food in this crazy busy world. My village is my life blood in this journey.
I’ve been trying for some time to create a product for you guys, but have struggled to do so while keeping all my current balls in the air. So, to make it happen, I have called on my village. My village of fellow-bloggers-turned-friends to help feed amazing new recipes and ideas into the pages of TNN while I work on this ebook I have been dreaming up.
For the remainder of 2017, you will see the words and work of some of my personal favorite real food bloggers show up here and there. Today, my friend and fellow paleo-lovin’ lady, Valerie from Coco’s Paleo Kitchen has graciously agreed to share an incredible recipe for your holiday feasts, Paleo Green Bean Casserole! Its a healthy twist on a classic recipe so many of us grew up on and is sure to give you all the warm feels over your holiday dinner table.
Hello friends! I’m so excited to be over here and guest posting for Taesha so she can have a little more time getting some special things together for you all. I’m looking forward to what she has in store!
First off, allow me to introduce myself. My name is Valerie (aka: Coco). I live in sunny Southern California. I am married with 3 grown children and one grand-daughter. I found my way to the paleo diet by accident about 7-8 years ago when I was telling a friend that I decided to cut out grains, dairy and sugar. She said to me, “Oh ….well you’re pretty much eating a paleo diet.” Not knowing what that was, I called on my friend Google and soon gave up soy as well. I honestly haven’t felt that good in many, many years!
When my friends started commenting on my food pictures on Facebook or Instagram posts with “Ummm…we want to see your family, not food.” I decided to start a food Instagram to share my meals and hopefully inspire others to see that healthy meals don’t have to be boring and/or tasteless. And then there were comments on those posts asking, “Can I have the recipe?” I never in a million years thought that people would want the recipe so I never jotted things down ….but eventually started the blog ‘Cocos Paleo Kitchen’ so I could basically have the recipes all in one place. I love being active by way of CrossFit, running and love rollerblading, hiking and biking. I am also a para-educator by day, working with special needs children. Taa-daa ….so there you have it! My story in a very small nut shell.
Today I’m sharing one of my FAVORITE things to eat on Thanksgiving Day! It was always my potluck dish to bring along because it just had to be on the table. It has taken me many years to give it a-go and recreate the infamous ‘Green Bean Casserole’ but I did it and am soooo excited to be able to take this to our Thanksgiving potluck this year! We all have our favorites eats and/or traditions that make our hearts feel good, so having this green bean option this year will be fun to share with the family.
Do you have a favorite dish or tradition that’s a ‘must have’ during the holiday season? I was missing out on the ‘Green Bean Casserole’ for many years and have since started new traditions with a Spicy Cranberry Sauce, Brussels and Bacon and Sweet Potato Mash ……BUT this casserole will now be joining the newest side dishes without a doubt! Thankfully Thanksgiving doesn’t have to be a “throw in the towel” kind of day in terms of food choices because there are so many options to keep our health goals on track. I know Taesha has tons of great recipes right here, that are great options to help us all steer clear of the foods that will make us feel badly. That said, it’s a day – don’t sweat if you decide to indulge in foods that you don’t normally eat. It’s a day to be enjoyed with family and/or friends ….so enjoy it fully!
Find more of Val’s amazing Paleo recipes over on her site, Cocos Paleo Kitchen!
- 1 large yellow onion, cut in half
- 3/4 cup cashew or almond milk, divided
- 1/4 cup almond flour
- 3 tablespoon tapioca flour, divided
- 2 1/2 teaspoons garlic powder, divided
- 1 teaspoon salt, divided
- 12 ounces green beans, trimmed and cut in 1/2 inch pieces
- 18 ounces mushrooms, sliced
- 3 tablespoons ghee, divided
- 1/3 cup chicken stock or bone broth
- 2 tablespoons cashew butter
Using a SLOTTED spoon to drain extra liquid, scoop the onions out of the nut milk and place them into the plastic bag with flour mixture. Shake to incorporate and cover all onions.
Lay coated onions onto a baking sheet in a single layer and place under broiler for 5-7 minutes to toast up a bit. Check often to prevent burning.
Once onions are done, remove from oven and set aside. Immediately lower the heat on your oven to 350°F.Now to make the green bean casserole. In a large pan, melt 2 tablespoons ghee over medium heat. Once hot, add mushrooms. Cook until slightly softened (about 5-7 minutes). Add in green beans to the pan and season with a little extra sprinkle of salt and garlic powder (if desired). Cover and cook about 8-10 minutes.
While green beans are cooking on stove, combine 1/4 of the remaining onion, chicken stock/bone broth, remaining cashew or almond milk, cashew butter, remaining tapioca flour, salt and garlic powder to a blender and pulse up to combine.
Next, carefully strain liquid off of green beans and mushrooms. Set aside and return the hot pan to the stove over medium-low heat. Add the cashew/almond milk concoction into the pan. Stir frequently until the mixture thickens.
Add the remaining ghee to the mixture and stir to combine.Spread your green beans in a 8x8ish baking dish (I used a round dish) and pour/spoon out the thickened cashew mixture onto green beans. Stir to combine.
Bake the green beans for 20 minutes. When green beans are done at the 20 minute mark, top with onions and put back into oven for and additional 5 minutes.
Prep time: Cook time: Total time: Yield: 5-6 servings