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Paleo “Green Bean” Casserole

paleo-green-bean-casseroleOne of my favorite things about Thanksgiving is the abundance of comfort foods. Mashed potatoes and gravy. Turkey. Stuffing. Rolls. Pumpkin pie. And, of course, green bean casserole!

I went Paleo over 4 years ago. It’s been one of the best things that I have ever done for my health, inside and out. But, what this means at holiday dinners is that there are many things served that don’t quite sit well with my stomach anymore. It’s not that I can’t have these things, and sometimes I do, but certain foods come with a price (sometimes one that others around me have to pay. Just ask my husband and Cara.)

Instead of lamenting missing out on foods that don’t make me feel my best, I get creative! I Paleo my plate. This is where we take traditional foods and substitute different ingredients to make it Paleo-friendly. Now, full disclosure, if you’ve been following us on Movement Duets for awhile, you know that I don’t cook (although, I love to bake). It’s not that I don’t know how to cook, but I just really don’t like to. Fortunately, I got super lucky and married a man who loves cooking and is really good at it. So, the recipe that I’m sharing with you today is Sam’s creation.

Here is a great take on a traditional Thanksgiving classic, Paleo “Green Bean Casserole.”

What you need:

2 lbs Asparagus, chopped

1 container of Imagine Organic Creamy Portobello Mushroom Soup

1/2 lb Mushroom (Crimini work well here), chopped

1 Onion sliced thin

1 Egg, beaten

1 cup Fine Almond Meal

1/3 cup Coconut Oil

What you do:

Put the coconut oil in a skillet over medium heat. Swirl the sliced onion in a bowl with the beaten egg until evenly coated, then toss the onions in a cup of fine almond meal. Fry the now battered onions in the coconut oil until browned lightly. In a separate skillet, with a little bit of coconut oil, saute the chopped asparagus and mushrooms until a little soft (not done all the way) and place them in a greased (again, using coconut oil) 9″ x 13″ glass casserole. Preheat the oven to 400 degrees. Pour the soup over the asparagus and mushrooms, and stir in half of the fried onions. Cover the dish with foil. Bake for 20 minutes. Uncover, and top the casserole with the other half of the onions, and bake uncovered for another 10-15 minutes, or until the onions are crispy (we have learned to check frequently, as the onions can go from crispy to blackened pretty easily).

Give it a try and let us know what you think! And if you need help with Paleoing your plate, let us know. We love coming up with new recipes. 🙂


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