Wow, it's been about a year since I made this video about my gluten-free story! If you haven't seen it already, it tells the story of why I went gluten-free and how I transitioned to the gluten-free diet! If you have seen it, well here it is again :).
Happy Tuesday! (It's almost Friday, am I right?)
Today's recipe is a side dish! It's made with basic ingredients that blend together perfectly to create an exciting twist on green beans. In the midst of college applications and school work, it's nice to know that it doesn't take too much effort to make a delicious meal.
2 tablespoons of olive oil
5 cloves of chopped garlic
5 cups of green beans
1 teaspoon sesame seeds (optional)
Salt and Pepper to taste
2 medium sized chopped tomatoes
1. Add the green beans to a pot and cover them with water.
2. Boil for about 10-15 minutes with the lid on or until they become tender (but be careful to not overcook them).
3. Drain the beans.
4. In a wok pan, add the two tablespoons of olive oil.
5. Add the garlic and let it sit for about 30 seconds on medium heat before you add the green beans.
6. Stir the green beans into the garlic.
7. Cut the lemon in half and squeeze the juice of the halves into your mixture.
8. Add the sesame seeds, parsley, salt, pepper, and tomatoes.
9. Let it sit for about 10-15 minutes or until done, occasionally stirring.
Voila! You have the perfect side dish to complement any main dish. Your house will smell like lemony goodness, and you'll be able to dress up your otherwise boring green beans!
If you decide to make this dish, be sure to post a picture of it with
the hashtag #eatwithoutgluten on Instagram or Facebook, so that I can
see your fabulous creation!
I had a wonderful time meeting those of you who came out to
the St. Louis GFAF Wellness Event in April! I am looking forward to Sunday, September 27, when I will be speaking about living on the gluten-free diet
as a teenager! If you are in the area, be sure to come hear me speak at 11:00 am. Mary Shucklebier, the executive director of the Celiac Support Association, Anthony Colatrella, the Chief Medical Officer of the Celiac Support Association Medical Advisory Team, and Francisco Leon, Celimmune’s CEO and Chief Medical Officer, will also be speaking at the event! Click here to read my recap from the #GFAFEvent from April.
Click here for more information about the event in Kansas City. Click on the Kansas City tab :).
Click here to go to the event's Facebook page.