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Eating The Veggies: Two More Recipes

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Green beans aren’t my favorite vegetable, so I’m always grateful when I find a recipe that makes them more flavorful. This Ina Garten recipe combining chunks of red onion and colored bell peppers with the beans manages that, as does the following recipe adapted from the Whole30 cookbook. In Eating The Veggies I posted a few too many potato recipes, in my opinion, so here’s some good ole green stuff:

Green Beans with Onions, Mushrooms, and Peppers

  • Heat a large pot with water and 2 tablespoons Kosher salt over high heat. Meanwhile, prepare an ice water bath in a large bowl and stick it in the fridge to keep it cool.
  • Once the water boils, blanche 1 pound green beans for 20 seconds, then immediately plunge them into the ice water bath for about 1 minute, and then drain in a colander.
  • Heat some cooking fat in a large skillet over medium-high heat — I used a combination ghee butter and olive oil (disclaimer — cooking with olive oil is technically against the Whole30. Oh well.) Fill the skillet with 1/2 to 1 onion, red or yellow, sliced into thick rings. Let the onions soften and become translucent, maybe caramelize a little.
  • Add 8 oz sliced mushrooms and start to soften them, adding more olive oil if necessary.
  • As the mushrooms continue to soften, add 1 red bell pepper, sliced into thin strips and let it soften with the mushrooms.
  • Add the green beans to the skillet for a few seconds and season to taste with salt and pepper. 

Oh, and this celery salad

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Eating The Veggies

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As I mentioned in Chicken with Coconut Curry, I’ve been more or less on the Whole30  for the past 21 days. I’m still putting off the post when I explain my take-aways from the book It Starts With Food and the documentary Fed Up. It’s just easier and less overwhelming to share my favorite recipes with you.

But first…

On Day 21, let me say this… one of my cheats is that I’ve weighed myself regularly on my Whole30. I’ve only lost 3.5 pounds across 3 weeks. I lost all of it the first week and then plateaued. This majorly underwhelms me. It disappoints me. It discourages me. But Whole30 emphasizes “Non Scale Victories,” and I’ve experienced many of these: Increased energy. An increased feeling of control over food, that I’m not merely subject to my sugar or junk food cravings. Feeling better in my clothes. Less inflammation — my wedding ring slips off easy when I take a shower or wash the dishes or sink my hands into yet another bowl of ground meat, because lord knows, we’re eating a lot of it… The pleasure and discipline of cooking a lot, and cooking clean… The pleasure of a “clean full” feeling… The pleasure that comes from shopping the perimeter of the grocery store and presenting your checker with piles of produce… Which helps with the evolving notion that I am not only “trying to healthy,” but in fact, I am a “healthy eater,” that healthy eating habits aren’t just something I do, but in theory, a growing part of my identity, a concept that Melissa Hartwig shares in this fascinating video about how her struggles with drug addiction have helped shape the outlook that defines the Whole30. Enjoying how sweet fruit tastes…

So it’s been… productive. On the flip side, my husband, who actually needs to gain  weight, has effortlessly shed five pounds, even though he eats an extra helping of white potatoes every meal. So I’m wondering if this is the healthiest thing for him…

Bringing it back to the veggies… Here are a few veggie recipes that I will definitely keep making post-Whole30 because they are delish and doable. I hope you will give all of these recipes a try:

Roasted Onions & Cauliflower

  • To make this Whole30 compliant, I omitted the Parmesan cheese and substituted ghee butter for olive oil (which I would probably still do, post Whole30, because of butter’s rich flavor. If you use butter to flavor the veggies, I don’t really think you need the cheese).

Roasted Sweet Potatoes

  • Again, substitute ghee for olive oil if you want. I also recommend washing the sweet potatoes but not peeling them. I think they get a little crispier that way. These are especially delicious when dipped in some Dijon mustard.

Padraic’s Potatoes

  • Cube some Yukon gold potatoes.
  • Boil the bite-sized cubes for 10 minutes.
  • Roast with some cooking fat, salt, pepper and fresh or dried herbs of your choice for 40 minutes at 400 degrees Fahrenheit.
  • Fluffy on the inside, crispy on the outside 🙂

Vegetable Hash, School Night

  • Add some cooking fat to a frying pan over medium high heat.
  • Let 1 yellow onion, chopped and 1 lb Yukon gold potatoes, cubed into bite-sized pieces sauté until the potatoes are golden brown and soft, about 12 minutes.
  • Add 2 cloves garlic, minced and cook about 2 minutes longer.
  • Transfer the contents of the frying pan to a bowl.
  • Do not wipe the pan clean; add more cooking fat. Over medium-high heat, cook 1/2 lb mushrooms, seasoned with salt and pepper. This takes about 4 minutes — you want the mushrooms to be soft and deep in color. Transfer the cooked mushrooms to the same bowl with the other ingredients.
  • Again, do not wipe the pan clean; add some more cooking fat and add 2 zucchini, cut into 1/2-inch pieces and 1 red bell pepper, cut into 1/2-inch pieces. Season with salt and pepper. This takes about 4 minutes — you want the vegetables to soften. Add this batch to the bowl-in-waiting and season with 3 tablespoons fresh thyme and a little extra salt and pepper.

 

 

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