Green Beans with Lemon and Thyme

Green Beans with Lemon and Thyme

The fried onions, cream, flour, and butter of a green bean casserole have been replaced by more refreshing fare. Lemon and thyme pair beautifully with green beans.

Total Time: 14 min.
Prep Time: 5 min.
Cooking Time: 9 min.
Yield: 12 servings, ¾ cup each

Ingredients:
1 Tbsp. olive oil
2½ lbs. green beans, trimmed (about 10 cups)
2 cloves garlic, finely chopped
½ tsp. sea salt
¼ cup water
1 tsp. finely chopped lemon peel
3 Tbsp. fresh lemon juice
¼ cup chopped fresh thyme

Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon peel, lemon juice, and thyme. Serve immediately.

Nutritional Information (per serving):

Calories: 42

Fat: 1 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 101 mg

Carbohydrate: 7 g

Fiber: 3 g

Sugar: 3 g

Protein: 2 g

Pumpkin Coconut Custards

Pumpkin Coconut Custards

Step into fall with these pumpkin custards made with cinnamon, ginger, nutmeg, and a touch of coconut extract.

Total Time: 1 hr.
Prep Time: 10 min.
Cooking Time: 50 min.
Yield: 8 servings

Ingredients:
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. ground nutmeg
½ tsp. fine sea salt
4 large eggs, beaten
½ cup pure maple syrup (or raw honey)
½ tsp. pure coconut extract
1 (15-oz.) can pumpkin puree
¾ cup canned coconut milk
¾ cup unsweetened almond milk

Preparation:
1. Preheat oven to 300° F.
2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
4. Add spice mixture and pumpkin.
5. Gradually add coconut milk and almond milk; whisk to blend.
6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13x9-inch baking pan; fill pan with 1-inch hot water.
7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Nutritional Information (per serving):

Calories: 153

Fat: 7 g

Saturated Fat: 5 g

Cholesterol: 93 mg

Sodium: 202 mg

Carbohydrate: 19 g

Fiber: 2 g

Sugar: 14 g

Protein: 5 g

Heather's Roasted Cauliflower Mash

This twist on mashed potatoes is made with a non-starchy veggie, no cream and butter—and yet, it's every bit as yummy as your traditional mashed potatoes.

Total Time: 50 min.
Prep Time: 5 min.
Cooking Time: 45 min.
Yield: 8 servings, ¼ cup each

Ingredients:
1 (2-lb.) cauliflower, cut into small florets, discard stem
4 tsp. olive oil
1 tsp. sea salt
¼ tsp. granulated garlic (optional)
2 Tbsp. low-sodium organic vegetable broth

Preparation:
1. Preheat oven to 400° F.
2. Wash cauliflower and pat dry.
3. Place cauliflower in large baking pan. Drizzle with oil; toss gently to coat. 4. Season with salt and garlic.
5. Bake, stirring halfway through, for 40 to 45 minutes, or until tender.
6. Place in food processor; add vegetable broth. Pulse until smooth.

Nutritional Information (per serving):

Calories: 46

Fat: 3 g

Saturated Fat: 0 g

Cholesterol: 0 mg

Sodium: 319 mg

Carbohydrate: 5 g

Fiber: 2 g

Sugar: 2 g

Protein: 2 g