HEALTHY EATS & TREATS

GRAIN FREE FRENCH FRIED ONIONS

My family and I love green bean casserole, and especially at Thanksgiving! This is our go to recipe for our green bean casserole topper!

Ingredients:

1 onion, sliced

Buttermilk

1 cup arrowroot starch

1 1/2 teaspoon sea salt

1/2 teaspoon paprika

1/4 teaspoon chili powder

1/4 teaspoon garlic powder

coconut oil

INSTRUCTIONS:

Heat oven to 425F.  Brush 2 tablespoons of coconut oil on a baking sheet.

Soak onion slices in buttermilk for 10 minutes 

While the onion soaks mix the arrowroot starch, sea salt, paprika, chili powder, and garlic powder.

Drain onion and add the mixture.  Toss onion slices in the flour mixture until coated.

Spread the onions onto prepared baking sheet.  Drizzle 2 tablespoons coconut oil over the onion slices and bake, tossing occasionally, until crisped and golden...about 30 minutes.

CREAM OF MUSHROOM SOUP

My oldest daughter found this recipe for a healthy cream of mushroom soup over at Real Food with Jessica and it is AMAZING! She made this for our heart healthy green bean casserole on Thanksgiving and it was a big hit!  It is a whole 30, gluten free, and vegan recipe that tastes so much better than store-bought!  It is super simple and has no weird ingredients!

Makes 4 Cups

INGREDIENTS:

2 cloves garlic

16 oz fresh mushrooms

1 large onion, diced

1 tablespoon fresh thyme

1-2 cups bone or veggie broth

13.5 oz can coconut cream

2 tablespoons arrowroot powder

1 teaspoon salt

INSTRUCTIONS:

In a large saucepan, combine the mushrooms, broth, onion, garlic, and salt.

Cook for about 10 minutes on medium heat until mushrooms have reduced in size and become soft.

Turn off heat and remove about 1/2 cup of the mixture.  Set aside.

Add in the coconut cream and using an immersion blender, blend the mushroom mixture until desired consistency.

Add the arrowroot powder and whisk until there are no lumps.  Stir until thick.

Store in fridge up to a week.