Day 2! We did it! Whew!
Today was HARD. There are no ifs, ands, or buts about it.
First, it was Fast Sunday at church. As a Latter-Day Saint, we don’t eat or drink for two meals in a row, devote ourselves to prayer and supplication to the Lord, and donate the money we would have spent on food to the poor and the needy. Usually, that’s not a problem. But today, I was already jones-ing for some sugar, candy, chocolate…whatever…and add onto that the normal hanger that comes with not eating for two meals straight and I was about ready to kill someone today.
On top of that, we had the neighbors over for dinner. One of them is a chef and I was FREAKING OUT over what to serve them that was Whole 30 approved. Luckily, I married a marriage therapist who navigated the dangerous waters of living with me extremely well today and helped talk me down from my hysteria. The kids mostly just steered clear.
After breaking our fast at 5pm (and inhaling an apple), things turned out just fine. We had Rosemary Nutmeg Chicken, because I knew it would be good and I’ve never messed it up before. I served it with oven roasted sweet potatoes and Danielle Walker’s (Against All Grain) Green Beans Almondine. Everything was a huge hit! The neighbors brought fruit salads to balance it all out and my tummy and brain were both much happier after dinner.
Anyway, after the hunger demons left me I was able to analyze everything I ate. The green beans were incredible. Seriously. One of my favorite vegetable dishes I’ve ever cooked. I love vegetables…so that’s really saying something. Everyone else enjoyed them too. Except Kent. But then, my 5 year old has never been wild about foods that are green.
Try them! Whether you’re on Whole 30 or not. Whether you’re about to explode in a hanger induced rage or not. These are fantastic!
Green Beans Almondine
Time: 20 minutes
1 1/2 pounds fresh green beans, trimmed
1/4 cup sliced almonds
1 1/2 Tbsp ghee (or extra virgin olive oil)
3/4 tsp fresh lemon juice
1/2 tsp sea salt
1/4 tsp cracked black pepper
Fill a large pot with water and a dash of salt. Allow to come to a boil.
Pour in green beans and turn off the heat. Allow to sit in the water until bright green and crisp-tender, about 5 minutes.
Transfer the beans to a colander to drain. Discard the cooking water and wipe the pot dry. Return the pot to the stove.
Add the almonds to the pot and toast on medium heat for 5 minutes, until golden brown and aromatic, stirring frequently.
Remove 1 Tbsp of almonds from the pot and set to the side.
Add ghee, lemon juice, sea salt, black pepper, and green beans to the remaining almonds in the pot. Toss to coat and transfer to a serving plate.
Sprinkle with reserved toasted almonds.
From Danielle Walker’s “Against All Grain” website