The recipe that started it all!
Years ago I discovered there was monosodium glutamate (MSG) in cream of mushroom soup and at the time the name brand fried onions that go on most green bean casserole. That MSG laden soup made the list of Top Toxic Holiday Offenders in the 2016 Healthy Holiday Guide. Coming from a family of pain, headache and migraine sufferers...who all happen to love green bean casserole, I was determined to make a healthier version of everyone’s favorite dish. I was shocked to discover how easy it was to do and how much better it tasted!
I wrote up the recipe and sent it out to all my clients that year. They absolutely loved it and it instantly became an annual tradition to share the recipe when the holidays rolled in and sparkled the idea of annual Healthy Holiday Guides. No one deserves to be knocked out with a migraine any day of the year, let alone during a day of celebration.
This year the recipe has been revised yet again to be even healthier, gluten free and somehow even more delicious! This recipe has twice the flavor and half the calories of the commercial recipe PLUS you get to enjoy 25% larger servings!
Serves: Roughly 8
1 TBS Olive or Grapeseed Oil, Divided into Teaspoons
2 TBS Cornstarch
2 Cups Milk of Choice
*Milk replacements (soy, almond, hemp, etc.) may affect flavor
1 Tsp. Black Pepper
1 Tsp. Paprika
2 Tsp. Garlic Powder OR 2 Garlic Cloves, Finely Ground.
1 TBS Oats, Finely Ground
1 Onion – ½ Finely Chopped & ½ Thinly Sliced
1 Cup Mushrooms, Finely Chopped
6 to 8 Cups Green Beans, Chopped
1 Cup Kale, Chopped – Optional
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