Vegan Slow Cooker Tofu Tikka Masala

Ambitious Kitchen

Vegan Slow Cooker Tofu Tikka Masala

This unbelievably nourishing vegan slow cooker tofu tikka masala has a hearty serving of veggies like carrots, bell pepper, cauliflower and potatoes! Makes a great recipe for crowds or to make for meal prep. Delicious with a side of naan bread for dipping. This recipe is in partnership with Nasoya. Oh hi friends! How was [...]

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A Sweet Pea Chef

Healthy Green Bean Casserole

This Thanksgiving, make this Healthy Green Bean Casserole from scratch and wow your guests and your tastebuds!  Let me show you how to make green bean casserole healthier by just replacing a few simple ingredients.

Guys, I am so super duper stoked to share this new healthy Thanksgiving recipe with you.

I asked on Facebook and Instagram recently what favorite Thanksgiving recipes you wanted me to #makeithealthy and one of the most requested recipes was a green bean casserole.

We got SO many responses and had a blast seeing everyone’s excitement about wanting to eat healthy and still enjoy a tasty Thanksgiving dinner.

Because these two things should totes be possible.  And they are!

Can I get a “yippee”!?!?

I actually didn’t grow up with green bean casseroles at my Thanksgiving dinner table.  We’d have steamed green beans mostly – maybe with some parmesan – but nothing like what it seems most people enjoyed.  Then, as Dustin and I created our own Thanksgiving menu, we’ve usually make these parmesan garlic green beans (which are yummy!).

To be honest, I have always found it kinda crazy how the “crispy onion” topping came from a can and people would just open up the can and toss it on the casserole.  But, again, I didn’t grow up with it so there’s also that nostalgia around foods from your childhood.

Good news, though.  I’ve found a healthier, whole, more delicious way to enjoy our green beans this Thanksgiving.

And I’m kinda in love, guys.

Is Green Bean Casserole Healthy?

Judging by how many of you asked me to make a healthier version of homemade green bean casserole, I think many of us know it needs a lot of help.  Let’s go over the major changes in this recipe to #makeithealthy to see how to make green bean casserole healthy.

To make the onions crispy, I toast almond meal until it’s lightly toasted and then I mix it with the sautéed onions, parmesan, and sea salt.  In other words: immense yumminess.  This easily replaces the fried, canned, crispy onions and reduces the fat and salt immensely.

OMG and then there’s the mushroom sauce on the green beans.

Seriously: I could slurp this sauce up just by itself.  It’s so dang good.  To make the mushroom sauce from scratch, I sautéed mushrooms and garlic and then make a cream sauce by basically combining chickpea flour and some unsweetened almond milk.  No canned cream of mushroom, here!

How To Make Green Bean Casserole Ahead

One of my best tips for saving time on Thanksgiving Day is to prep ahead anything that will save well in the fridge.  Lucky for us, that includes this healthy green bean casserole. 

To make green bean casserole ahead, just…

Follow the directions for this recipe all the way through Allow it to cool.  Cover tightly with plastic wrap (can last in fridge if sealed tightly for up to 5 days in the fridge). 

Then, when you’re ready to enjoy this tasty goodness right here, just reheat it in the oven!  To reheat, place the green bean casserole, without the lid or plastic wrap, back into a preheated oven at 375 degrees F, and heat for 30 minutes or until heated through.  This will make the onions crispy again and will heat everything through perfectly.  

What To Serve With Green Bean Casserole

Here are some of our healthy faves for what to serve with green bean casserole:

Thanksgiving TurkeyGarlic Parmesan Green BeansCauliflower “Mashed Potatoes”Mashed Sweet PotatoesHomemade Cranberry SauceHealthy Mac ‘n Cheese

I had a blast making this #makeithealthy Healthy Green Bean Casserole and am so excited to have a new family fave for our Thanksgiving dinner table, too.  Thanks to everyone for your feedback on holiday recipe requests.  Keep ’em coming in the comments below – if we pick your idea, you’ll get a prize, too 😉

Healthy Green Bean Casserole

 

Healthy Green Bean Casserole

This Thanksgiving, make this Healthy Green Bean Casserole from scratch and wow your guests and your tastebuds!

For the Green Beans: 2 lbs fresh green beans, (trimmed) For the Crispy Onion Topping: 1 tbsp olive oil 1 large yellow onion, (thinly sliced) 1/2 cup almond meal 1/4 cup parmesan cheese, (grated) 1/4 tsp sea salt For the Mushroom Sauce: 1 tbsp olive oil 8-10 medium cremini mushrooms, (thinly sliced) 4 cloves garlic, (minced) 3 tbsp chickpea flour 1/2 cup low sodium chicken broth 1 cup unsweetened almond milk 1/3 cup parmesan cheese, (grated) 1/2 tsp sea salt 1/4 tsp ground black pepper

Preheat oven to 375 degrees F, bring a large stockpot of water to a boil, and grease a large casserole dish with olive oil and then set aside. Add the green beans to the boiling water and boil for 4-5 minutes, or until almost tender, but still slightly crisp. Drain the cooked green beans, then transfer to a bowl filled with ice water to stop them from cooking more. To make the crispy onion topping, start by heating olive oil in a large fry pan over medium-high heat until hot. Add the thinly sliced onions and cook, stirring occasionally, for 5-8 minutes or until they are tender and starting to brown. Remove the onions and place into a medium mixing bowl and set aside. In the same pan you used to cook the onions, add the almond meal. Cook, stirring very frequently, for 3-5 minutes, or until the almond meal is starts to turn lightly golden. Careful not to burn. Remove from heat and transfer the toasted almond meal to the bowl with the onions. Stir in the 1/4 cup shredded parmesan cheese and sea salt, and then toss the mixture until combined. Set aside. In the same pan, heat a little more olive oil until hot and add the mushrooms and cook for 4-5 minutes, or until they are tender, stirring occasionally. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently. Sprinkle the chickpea flour over the mushrooms, and stir to combine. Slowly add the low sodium chicken broth, whisking to combine until smooth. Whisk in the almond milk, and bring the mixture to a simmer. Let cook for 2-3 minutes, or until thickened. Stir in the remaining 1/3 cup parmesan cheese, sea salt, and pepper until the cheese is melted. Transfer the cooked, chilled green beans into the pan with the mushroom sauce and toss until combined. Pour the green bean mixture into the prepared baking dish and then top with the crispy onion topping evenly over the top. Place in the oven, uncovered, and bake for 25-30 minutes, until the top is golden brown.

This post contains affiliate links for products I use regularly and highly recommend.

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A Couple Cooks

Chocolate Muesli Recipe

This delicious chocolate muesli recipe tops our list of quick healthy breakfast recipes and vegan breakfast ideas: it’s essentially a healthy granola.

This Chocolate Muesli recipe was created in partnership with One Degree Organics. All opinions are our own.

Meet chocolate muesli: your new favorite breakfast or snack! Muesli is basically a healthy granola or homemade breakfast cereal. It’s a huge hit in our household: we’ve been making it for years once we discovered it. And this chocolate muesli is just as delicious as it sounds! Since it’s designed as a healthy breakfast or snack, it’s not too sugary and just sweet enough. We made this chocolate muelsi recipe especially for One Degree Organics to highlight their Sprouted Rolled Oats. Sprouting the oats makes them more nutrient dense and easier to digest. Keep reading for the chocolate muesli recipe and a bit more about One Degree Organics!

GIVEAWAY: We’re giving away a gift pack of One Degree Organics oats: 2 bags Sprouted Rolled Oats, 2 bags Sprouted Steel Cut Oats, and 2 bags Sprouted Quick Oats. To enter, head to the photo of this chocolate muesli recipe on our A Couple Cooks Instagram!

Related: Chewy Pumpkin Oatmeal Cookies | Granola Instant Pot Apple Crisp

What is muesli? Muesli vs granola?

So, what is muesli? Muesli is a mixture of rolled oats, dried fruits and nuts that’s traditionally eaten with milk for breakfast or brunch. It was invented by Swiss doctor as a health food around 1900. His name was Maximilian Bircher-Benner — perhaps you’ve heard of Bircher muesli?  The original Bircher muesli was soaked overnight, and then eaten with yogurt. However, there’s no need to soak most muesli’s (and don’t soak this one!).

Muesli sounds a lot like granola, right? What’s the difference: muesli vs granola? Well, granola is typically covered in oil and sugar and baked for about 45 minutes until it’s very crispy. Muesli is typically either raw or lightly toasted; and it has no oil and usually no sweetener. Some muesli recipes are lightly sweetened. So, it’s basically a healthy granola! In the case of this chocolate muesli recipe, we lightly toasted the entire mixture, and added a bit more maple syrup than we do in our more standard cinnamon pecan muesli recipe to get the cocoa powder to stick to the oats. This muesli also calls for a very small amount of dark chocolate mixed in. If you plan to eat it for breakfast, feel free to omit the chocolate!

What are organic sprouted oats?

The organic sprouted rolled oats we used in this chocolate muesli recipe are made by One Degree Organics. One Degree is a family business that thinks there should be only one degree of separation between you and the person you grew your food, like a farmer’s market. Pretty cool, right? All of One Degree’s products are organic, which can put your mind at ease in light of the latest studies of trace chemicals non-organic oats. What are sprouted grains?

Sprouted oats are soaked in water, which makes them nutrient-rich, easier for your body to absorb, and easier to digest. Sprouted oats are also lower glycemic-index foods. These One Degree Organic sprouted oats can even be traced back to the farmer! Scan the QR code on the package or entering the product code on onedegreeorganics.com. For these oats, type in “FT6U4M” and you can see the farmer behind the oats!

Wondering where to buy One Degree Organics? Find their organic sprouted oats in a grocery near you by entering your zip code here.

Looking for more vegan breakfast ideas?

Outside of this chocolate muesli recipe (slash healthy granola), we have dozens of vegan breakfast ideas and quick healthy breakfast recipes on our website. Here are a few of our favorites:

Apple Cinnamon Pressure Cooker Steel Cut OatsCinnamon Pecan Homemade Breakfast CerealTurmeric Vegan Blueberry MuffinsDIY Instant OatmealThis recipe is…

This chocolate muesli recipe is vegetarian, vegan, plant based, dairy free, naturally sweet, and refined sugar free.

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Chocolate Muesli Recipe

(1 votes, average: 5.00 out of 1)

5 from 1 reviews

Author: Sonja Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Yield: 8 Servings Category: Breakfast Method: Baked Cuisine: American

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Description

This delicious chocolate muesli recipe tops our list of quick healthy breakfast recipes and vegan breakfast ideas: it’s essentially a healthy granola.

Ingredients 4 cups One Degree Organics Sprouted Rolled Oats 1/2 cup roasted whole almonds (you can use raw but we prefer roasted if you can find them!) 1/2 cup unsweetened large coconut flakes 3 tablespoons quinoa 3 tablespoons cocoa powder 1 teaspoon cinnamon 1/4 teaspoon kosher salt 1/3 cup pure maple syrup, plus more for serving 1 cup dried tart cherries 1/4 cup dark chocolate chips (vegan, optional) Milk (dairy free) and pure maple syrup, for serving

Instructions

Preheat the oven to 350°F.

Roughly chop the almonds. In a large bowl, gently mix together the oats, almonds, coconut flakes, quinoa, cocoa powder, cinnamon, kosher salt, and maple syrup, using your hands to allow everything to be evenly coated. Pour onto a parchment lined baking sheet and bake for 15 minutes (no need to stir).

Meanwhile, roughly chop the dried cherries and chocolate chips.

Remove from the oven and set the pan on hot pads on a counter. Allow the muesli to cool on the pan for 10 minutes to allow it to become crisp. Add the cherries and chocolate chips and mix to combine.

To serve, pour over milk and a bit of maple syrup. Store in a sealed container or bag in the freezer; it thaws immediately so no need to defrost.

Keywords: Muesli, Muesli Recipe, Chocolate Muesli, Breakfast, Snack, Vegan, Vegan Breakfast, Chocolate, Gluten Free

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A Couple Cooks - Recipes for Healthy & Whole Living

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