Wednesday, September 7, 2011

Nutty Oven-Baked Green Beans

The other afternoon we had a hankering for a comfort food type of snack and fondly remembered the oven-fried green beans our mom used to make. Those childhood beans were lovingly battered in eggs and breadcrumbs and we wondered how we could update the recipe to fit LoveLife Method snack requirements. We got to work in the test kitchen and swapped the eggs for chia seeds and rolled them in nuts in lieu of the gluten-laden breadcrumbs. Adding to their new grownup attitude we threw in some ground mustard and turmeric for good measure. 

The result? An entirely satisfying recipe teeming with fiber AND protein (a winning combo that helps curb cravings and keep energy levels soaring!)  

And current Phase 2 clients, listen up: These are a PERFECT way to test the nut category - enjoy!

  • 1 pound of green beans, washed and trimmed 
  • 1/3 cup of your favorite nuts, finely ground (we used a combo of almonds and hazelnuts
  • 1 TB chia seeds
  • 4 TB water
  • 1 teaspoon ground mustard
  • 1 teaspoon turmeric
  • Himalayan Salt and black pepper to taste
  • A bit of olive oil

Preheat oven to 375- 400 degrees and lightly brush a cookie sheet with olive oil. Unlike other oven-fried recipes that employ breadcrumbs and can withstand hotter ovens, the nuts necessitate a lower temp to prevent scorching. Sprinkle the sheet with Himalayan Salt and black pepper (a little tidbit we picked up from Cooks Illustrated's recipe for Oven Fries.)

Mix the chia seeds with 4 TB of water and set aside until they transform into a gel, between 5-10 minutes. At this point it will be ready to take the place of the egg in the original recipe.

In a shallow dish combine the ground nuts with the mustard and turmeric.
Place the green beans in a plastic bag and scoop the chia gel into the bag. Using your hands mix the beans with the gel covering each bean as best as possible.

One by one, dredge the chia covered green beans in the spicy nut mixture and lay on a the pre-oiled cooking sheet. Sprinkle with a bit more Himalayan Salt and black pepper.

Adjust the rack to the middle position. Bake for 10 minutes. Remove sheet and flip beans. Put back in oven and continue baking for another 10-12 minutes until beans are golden brown and slightly shriveled.

Enjoy the beans naked (ooh lala!) or dipped inyour favorite condiment. We like them with a dollop of Greek Yogurt mixed with Sriracha (*contains nightshades).

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