Things I planned to do today:
-Catch an early morning yoga class
-Eat a healthy breakfast
-Clean the house
-Think up wonderful recipes for Thanksgiving
Things I actually did today:
-Slept in and snuggled with my cat
-Ate Earth Balance Vegan Mac & Cheese – White Cheddar – 6 oz (this is vegan crack. Trust.)
-Cleaned part of the house, then got a tennis lesson from my husband
-Thought up a super simple recipe for a Thanksgiving side
Green beans usually make an appearance on the Thanksgiving table in the form of green bean casserole. Oven space is always at a premium Thanksgiving morning, so this recipe uses the stovetop and is gently steamed for a light crunch. I didn’t eat a super healthy breakfast this morning, but I did eat this entire recipe by myself after I made it. That makes up for it, right?
- 1 package frozen french cut green beans (usually 14.5 ounces)
- 1 cup water
- 1/2 teaspoon seat salt
- 1 tablespoon dijon mustard
- 1 tablespoon chopped fresh dill
- 1 sprig fresh rosemary
- 2 medium tomatoes, diced
- Heat 3/4 cup water and salt in a large skillet over medium-high heat until water is boiling.
- Add dijon mustard and whisk until mostly dissolved.
- Add green beans, dill, and rosemary. Cover and steam for 5 minutes. Add a splash of the remaining 1/4 cup of water if it looks dry.
- Uncover and fold in diced tomatoes. Cook for an additional minute, until tomatoes are warmed through. Taste for salt and serve!