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Tuesday, November 8, 2011

Healthy Thanksgiving Ideas - Part 2

Today is a continuation of my Thanksgiving preparation ideas with a happily healthy spin on them. And we're only a little over two weeks from Thanksgiving now! (See Part 1 here.)

Today's post is dedicated to my all-time favorite holiday dish... And there are a LOT of good ones out there. Say "hello" to my quick and easy green bean casserole recipe, with a gluten-free preparation as well!

Had to borrow this image, but... Doesn't that look AWESOME?!


Organic Green Bean Casserole

What You'll Need:
1 can organic cream of mushroom soup
1 tsp. tamari, nama shoyu, or some other organic soy sauce (I love the San-J line of products, but I would think you could even use Bragg's Liquid Aminos if you wanted)
ground black pepper to taste
4 cups lightly steamed organic green beans (if not fresh, use a bag of frozen green beans or 2 small cans of drained green beans-- let the canned beans be your last resort)
appx. 1 1/2 cups of organic fried onions (French's works if you can't find anything else...)

**For my gluten-free friends, San-J tamari is your wheat-free soy sauce alternative, and is just as good if not better than traditional soy sauce. And rather than using fried onions, pan-saute a sliced onion in either coconut oil or olive oil (coconut oil is better for high heat cooking, however) in desired amount until golden brown and set to side to cool. FYI: Coconut oil never makes anything taste like coconut. And Pacific Natural Foods has gluten-free cream of mushroom soup!**

Preheat the oven to 350 degrees Fahrenheit. Place all ingredients in a casserole dish, reserving 1/2 cup of the fried onion. Bake for 25 minutes. Sprinkle fried onions on top and bake additional 5 minutes. Enjoy, and happy Thanksgiving planning!

1 comment:

Becky said...

Sounds great!