Vegetable

Greek-Style Green Beans

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Need a quick and simple side dish, but do not want to compromise your nutrient intake? 

Looking for a side dish that provides a nutrient-dense punch with delicious flavor?

Do you have 5-minutes?

If you answered yes, then Greek-Style Green Beans are the perfect side dish for you!!!

Greek-Style Green Beans are extremely versatile. They pair nicely with sandwiches, grilled wraps, or alongside chicken, tuna, or salmon salad. (Pictured below is Greek-Style Green Beans Mediterranean Chicken Salad from Whole Foods on a Bed of Greek-Style Green Beans -- Flavorful Lunch Idea That is Quick on Time and High in Nutrients!!)

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These flavorful beans also provide the crunch that most individuals enjoy about potato chips.

Consider this dish for your next tailgating party. It can be served hot or cold and compliments all grilled meats, burgers, and sliders!

Greek-Style Green Beans:

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Ingredients:

  • 1 package Green Beans in a Steamable Bag
  • 2-3 Handfuls Organic Baby Spinach Leaves
  • ½ Tbsp Extra Virgin Olive Oil (EVOO) or Coconut Oil
  • ½ Red Onion, Diced
  • ¼ cup Crumbled Feta Cheese
  • ½ cup Kalamata Olives (pitted)
  • Garlic Salt to Taste
  • Ground Black Pepper to Taste

Directions:

Microwave green beans according to package directions. Meanwhile, sauté baby spinach and diced red onion in a skillet over medium heat. Once green beans are cooked, add the beans to the spinach and onion mixture. Gentle toss in crumbled feta, garlic salt, pepper and olives. Serve hot or cold.

Salsa Verde Mexican Potato Hash

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Mexican Potato Hash:

Serves 2-4

Ingredients:

  • 2 Russet Potatoes, Grated or 1 Bag Refrigerated Potato Shreds
  • 1 Onion, Diced or sliced
  • 1 Tbsp Cumin
  • ½ Tbsp Ground Red Pepper
  • Garlic Salt (to taste)
  • Ground Black Pepper (to Taste)
  • 1 Tbsp Coconut Oil
  • 2-3 cups Fresh Baby Spinach Leaves
  • Salsa Verde Chicken or Shredded Rotisserie Chicken
  • ¼ cup Shredded Mexican Blend Cheese or 50% Reduced Fat Cabot Jalapeno Cheddar Cheese
  • Low-Fat Sour Cream
  • Sliced Jalapenos (optional)
  • Sriracha Sauce (optional)

Directions:

Heat coconut oil in large skillet. Mix grated potatoes, onion, cumin, ground red pepper, garlic salt, and ground black pepper together. Place in skillet in flat layer. All potatoes to cook around 7-9 minutes or until golden brown. Flip potatoes over which may need to be done in segments. Cook another 7-9 minutes. Meanwhile saute spinach in skillet until wilted. Re-heat Salsa Verde Chicken or shred rotisserie chicken to prepare for assembly.

Place 2/3 – 1 cup shredded potatoes on plate. Top with sautéed spinach, 2 Tbsp shredded cheese, salsa verde chicken, sriracha sauce, sliced jalapenos, and a dollop of low-fat sour cream. Recommend serving with a salad or roasted vegetable of choice!

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TIP #2 - EATING WELL

Tip 2: Load Up on Fruits & Vegetables

Did you know that only 1 in 4 Americans consumes the recommended 5-9 daily servings of fruit and vegetables?!

Are you in the small percentage?

By increasing your vegetable and fruit intake you drastically cut your risk for heart disease and diabetes and significantly increase your vitamin and mineral intake which offers TONS of health benefits such as better eyesight, improve skin integrity, health bones, strong immune system, and cancer prevention!!!!!

Supplements are great in a pinch, but with summer here there are LOADS of seasonal fruits and vegetables waiting on you to enjoy!!!   What can you do to increase your fruit and vegetable intake today?

I increased my vegetable intake by making a "Farmer's Market Salad" which included fresh summer corn, okra, peas, arugula, and tomatoes!!!!