Roasted Green Beans with Mushrooms and Balsamic

quick, easy, snappy, healthy, addicting, yummy, snazzy, tangy... green beans.

who knew a green bean could have so much going on?!

these do. promise.

Ingredients:

fresh green beans

balsamic vinegar

fresh sliced mushrooms

sea salt

pinch of pepper

extra virgin olive oil (or flaxseed oil)

Directions:

Preheat oven to 450. Wash and trim green beans. In large bowl or on foil-lined baking sheet toss green beans with a few splashes of olive oil, a couple pinches sea salt, a dash of pepper, and about 1 tablespoon balsamic vinegar (these measurements can all be left up to your own preference).

Roast on foil-lined baking sheet for about 10 minutes. While beans are in oven toss mushrooms with about a teaspoon of balsamic and another splash of olive oil.

Toss mushrooms in with beans and roast for additional 5 minutes.

Enjoy!

Spicy Black Bean Soup

Soup season is in full force around here and it makes me oh so happy.

This is a new favorite of mine. I found it on Pinterest and it's originally from the gorgeous The Novice Chef blog. ( http://www.thenovicechefblog.com/)

It’s filling, it’s healthy, and it warms the insides on a chilly night.

Eat outside by a fire with friends and a glass of wine for additional happiness :)



(borrowed the Novice Chef's lovely picture)

Ingredients:

3 tablespoons olive oil
2 large white onions, chopped
4 large jalapenos, minced
1 large shallot, minced
5 garlic cloves, minced
2 1/2 tablespoons cumin
2 tablespoons chili powder
2 teaspoons white (or black) pepper
2 teaspoons dried oregano
6 (14.5 oz) cans low sodium black beans (4 cans drained & rinsed, 2 cans with liquid)
6 cups water, plus 3 tablespoons Better Than Bouillon Vegetarian No Chicken Base

*I also add about a half cup of orange juice (thanks for the suggestion, Mom!)

Directions: 

In a large heavy bottomed stock pot, over medium high heat, add olive oil, onions, jalapeno, shallot and garlic. Sauté until translucent.

Add spices and mix until well combined. Cook for 3 minutes more.

Add beans and broth (water + better than bouillon), bring to a simmer. Simmer until soup has thickened slightly, about 40-45 minutes.

Using an immersion blender (or using the transfer 1 cup at a time to a blender method and back to the pot method), blend about half of the soup until smooth.

Serve with avocado, fresh orange slices, and cilantro or a dollop of sour cream and chives.  

Happy Fall, Y’all! 

Enjoy.