Happy Easter everyone!!! (belated)
And what a fantastic and beautiful day it is! (As always) I want to take a moment and think of what this day truly means. It’s definitely not about that big rabbit hopping around (even though he is adorable and I love it). It’s about Jesus and the miracles he did and the miracle that still occurs every day because of his sacrifice.
Enjoy your family today, the Easter egg hunts, the church services, and all the smiling faces. Embrace it 😉
This Easter Sunday we celebrated with family and enjoy the traditional Easter meal of Spiraled Ham, Garlic Green Beans, smashed Potatoes, Dinner Rolls, and Deviled Eggs. I’m going to try and make them with avocado!
I really LOVE green beans. I mean to me this meal is just not complete without them. They really bring a bright and happy pop of color to the table!
I also am a garlic lover and basically any foods that make your breath smell. Yeah, it’s like that. I love onions, garlic, hummus, and green olives.
So why not combine the two?
Fresh green beans are sautéed in garlic, avocado oil, with a hint of sea salt to bring a fresh, bright, and healthy side dish to your meal!
Serves 6-8: Calories: 72, Fat: 4.5g, Net Carbs: 5g, Protein: 1.7g, Sugar: 1.3g
2 lbs of fresh green beans
1 tbs avocado oil
1 ½ teaspoon sea salt
6 cloves of garlic, minced
Fresh Lemon Juice
Wash and cut the ends off the green beans
Bring a large sauce pan of water to a boil
Boil green beans to soften them ( 10 minutes) then drain
In a large skillet that has a lid, heat oil on medium heat
Add garlic and sauté until fragrant ( about 30 seconds)
Add green beans and stir and toss to make sure it has a nice even coating of oil and garlic
Cover with lid and let cook for 10-15 minutes, stirring occasionally
Take lid off and continue to sauté and flip green beans until desired doneness. I like them bright green with a hint of bite still left in them. Cook longer if you want them a bit softer.