Spilling The Beans ...

Hey there, Gnawers!  For those of you who didn't have to work today, I hope you enjoyed a relaxing day off!  For those of you who did work, I hope it wasn't too bad of a Monday.  I had to work today, but it turned out to be a pretty good little Monday for me.  I got caught up on paperwork (my nemesis), had a few clients, enjoyed supervision with my current supervisee, and even got home at a reasonable hour!  On top of that, it has been super exciting to watch this blog sort of blow up over the past few days.  There have been nearly 75,000 hits now, with over 11,000 yesterday alone.  That is INSANE!  I remember when I was shocked at having 180 hits!  I can't believe how all of this has happened.  The incredible heartfelt messages and comments I have received have blown me away more than anything else.  Thank you, thank you, thank you ... from the bottom of my heart.

So, enough with the mushiness.  Let's get to the food!  I started with another yummy green smoothie for breakfast today.  I love these, especially on Monday mornings ... they just feel so clean and healthy!  I wanted a little tropical flare this morning, so I came up with a tropical smoothie recipe.  I call it "Tropical Bliss" because it was blissfully delicious and nutritious!

Tropical Bliss Green Smoothie


Ingredients:

• 1/2 cup unsweetened almond milk
• 1/2 cup coconut water
• 3 cups kale (stems removed)
• 1/2 frozen banana
• 1/2 cup frozen pineapple chunks
• 1/2 cup frozen peaches
• 3/4 cup frozen strawberries
• 1-2 tablespoons flaxseeds

Preparation Instructions:

• Blend until smooth.  
• Serve and enjoy!!!

Tonight I decided to make one more recipe that I adapted from the Post Punk Kitchen website.  The original recipe is called "Lemon Garlic Fava Beans & Mushrooms".  I was obviously drawn to it because of the lemon and garlic part.  The fava beans, however, turned me off a bit because all I can think of is Hannibal Lector in Silence of the Lambs saying, "I ate his liver with fava beans and nice chianti."  That movie still gives me the creeps.  I can't even watch it!  So, I traded out fava beans for cannellini beans.  This was not just because of the Hannibal Lector thing ...  truth is, I couldn't find canned fava beans and I didn't have time to cook the beans myself.  Beans are one of the foods I have allowed myself to buy canned.  I know, I know ... it is the slacker in me, and the fact that I just do not have that much time!  Anyway, this meal was absolutely delicious.  It was rich with flavors that I love ... garlic, lemon, mushroom, onion ... did I say garlic yet?  I do love garlic.  The recipe is thick and hearty while also being healthy and nutritious at the same time.  It was very filling too.  A definite winner.  It was very easy and did not require a lot of prep, which is always a plus.  I served mine with some left over sprouted quinoa.  It was good, but I think I would choose to serve it with long grain wild brown rice next time.  You could also add some good veggies as a side dish.  I really don't think you could mess this one up.  It was delicious!

Lemon Garlic Cannellini Beans & Mushrooms


Ingredients:

• 1 tablespoon cold pressed extra virgin olive oil
• 1 red onion, cut into thin half moons
• 4-5 cloves fresh garlic, pressed through garlic press or finely minced
• 2 tablespoons fresh thyme, chopped
• 16 ounces mushrooms, sliced (I used baby bella mushrooms because I could not find the cremini mushrooms that the recipe called for, but I bet those would have been great)
• 3 tablespoons bread crumbs (I used Gultino gluten-free ones)
• 2 cups vegetable broth
• pinch of sea salt
• 1 teaspoon garlic salt, or to taste
• 1 teaspoon cracked black pepper, or to taste
• zest of half a lemon
• juice of one lemon
• 2 15 oz. cans cannellini beans, rinsed and drained
• 1/3 cup chopped green onions

Preparation Instructions:

1.  Preheat a large pan over medium heat.  Add oil, onion, and a pinch of sea salt and sauté until onions are slightly browned, 5-7 minutes.

2.  Add garlic and thyme and sauté for an additional minute.

3.  Add mushrooms.  Cook until they release moisture, about 5 minutes.

4.  Add bread crumbs.  Toss to coat everything and toast crumbs for 1-2 minutes.

5.  Add vegetable broth, cracked black pepper, garlic salt, lemon zest, lemon juice, and cannellini beans.  

6.  Stir and bring to a boil.  Allow mixture to reduce and thicken, which should take about 7 minutes.

7.  Taste to adjust salt, pepper, and/or other seasoning. 

8.  Serve topped with green onions (which I was also out of tonight!). 

Again, these pictures do not do it justice, but I promise it is SO good!  I realized after I started cooking that I was out of vegetable broth.  I have no idea how that happened ... Whoops!  So, I had to think of something ... QUICK.  As I scanned my pantry, I came a cross a carton of Organic French Onion Soup made by Pacific Natural Foods.  They make the best soups ever.  I had to use this soup in place of my broth.  I think it made it pretty awesome!  I would almost choose to do it again even if I did have the broth.  SO yummy.  

Well, dear Gnawers, that is all I have for you tonight.  I hope you will find this recipe helpful and as wonderful as I did!  I will be doing my weekly food planning tonight, so get excited for some great new recipes to come this week!  Until next time ... take good care of you!!!