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When my son was a baby we wanted to make sure that he was a vegetable lover. The way we went about this was extremely tactical. We mixed a slurry of kale, chard, spinach, and peas into all of his baby food. All of it. Pears? Half slurry. Sweet potato? Half slurry. Oatmeal? Half slurry. I wrote about that here, along with other tips on getting littles to eat their veggies.
As he got bigger we made, and continue to make, an effort to include at least 2 servings of vegetables with dinner. Often three. And snacks wherever we can. (Pro tip: one serving while dinner is getting prepared is an easy sell as there’s nothing more enticing to eat first.)
This recipe is super easy and loved by most everyone I’ve served them to, including my son’s friends who tell us they don’t like green beans (or vegetables in general for that matter!) So without further ado may I present:
Green Bean ‘French Fries’
What you need:
- 1 pound green beans (or asparagus if you’re a fan)
- 1.5 TBS olive oil
- 3 garlic cloves- crushed
- truffle salt (optional)
What you do:
- Preheat oven to 425°.
- Cut or pick off end of green beans, wash, and pat dry or leave out on a towel to air dry.
- Mix olive oil and crushed garlic in small bowl.
- Put green beans into a plastic bag (ziploc is easiest, a produce bag will work), pour in oil/garlic mixture, sprinkle with desired amount of salt (less salt if you plan on adding truffle salt, see #7), shake bag to coat beans.
- Arrange single layer on baking sheets and place in oven.
- Cook for appx 20 minutes or until the beans are slightly browned in areas, turning with spatula a few times during cooking. Remove at desired doneness—I like them a little crispy, my family likes them softer.)
- If desired sprinkle with a little bit of truffle salt for a gourmet touch.
Yours In Health,