Spicy Honey Balsamic Roasted Green Beans 

Spicy honey balsamic roasted green beans, the perfect paleo, vegetarian, vegan side dish. 


We’ve had a ton of rain in Ohio this summer (want some of ours California? There’s plenty to share!).  I unfortunately ran out of time to plant my usual patio container garden, but luckily my clients have more than enough squash, green beans, and tomatoes to spare and they kindly bring me extras! I’m obsessed with slow cooked, smokey Mountain Green Beans and Potatoes (you can find my recipe here!), but after one of my regulars dropped off a gallon bag of green beans she had just picked that morning, I wanted to experiment with a recipe that would preserve their fresh, crispness! That’s how these spicy honey balsamic roasted green beans were born! They’re a great side dish, I’ve been known to just pick them up with my fingers and eat them like fries, and since green beans are great at any temperature, they can be served hot, cold, or room temp, perfect for picnics and cookouts! Don’t worry if you’re not a fan of spicy foods, omit the smoked chipotle powder and they’re just as delicious!

Ingredients: 

2 cups fresh green beans

1 Tbsp honey

1/2 Tbsp balsamic vinegar

1/2 Tbsp olive oil

pinch of pepper

pinch of smoked chipotle powder

Sea salt

*Preheat oven to 420 degrees

Lay a piece of parchment on a cookie sheet and spray with non stick cooking oil. Spread green beans on the parchment lined cookie sheet. (If you feel the green beans are too crowded on one sheet, use two, if they’re too close together the green beans will steam instead of roast).

In a small bowl, mix honey, balsamic, olive oil, pepper and chipotle powder. Pour over green beans and toss until lightly coated.

Roast the green beans at 420 degrees for 15-20 minutes, flipping halfway through.

Remove from the oven and sprinkle with sea salt.

Enjoy!

Domestically Dani

I’m excited to announce my new monthly cooking show that premiers in August! The first video was meant to be the promotional video, but after seeing the blooper video and deciding its waaaaaay better, the second one is the “official promo video”.  Enjoy!

 

Green Juice Smoothie Cubes

Fresh green juice, frozen and divided so they’re ready to go for smoothies!   

I love juicing and all the benefits that come with it, but with my busy Stay At Work Housewife schedule, I have a difficult time doing it as often as I would like. Between going to the grocery for fresh fruits and vegetables, the actual juicing process, and the clean up, it’s definitely time consuming! I find it easier to just throw some stuff in my NutriBullet and make a smoothie, but I have a hard time drinking the texture of the blended greens. One morning while laying in bed (instead of just getting up to make juice!) I thought “Wouldn’t it be nice to be able to make a huge batch of green juice once a week like I meal prep my lunches?”.  I personally own a masticating juicer, which are known for producing juice with a longer shelf life ( 72 hours, compared to centrifugal juicer’s 3-5 hours), but even then, they’ve lost some nutrients since you first made it. The longest I’ve kept juice in the refrigerator is 24 hours (sealed in a mason jar, filled to the top). Then it hit me: Freeze the green juice! Scientists from Leatherhead Food Research and University of Chester, carried out tests to measure nutrient levels in produce that had been sitting in a fridge for three days, compared to frozen equivalents; in two out of three cases, frozen fruits and veggies packed higher levels of antioxidants, including polyphenols, anthocyanins, lutein, and beta-carotene. This study supports previous research, which found that freezing produce does not destroy its nutrients. So the same should be true for freezing green juice! 

It takes me about 30 minutes to juice a big batch of kale, broccoli, and romaine lettuce, then I just pour it into icecube trays and freeze it! Once frozen, I divide the green juice cubes into ‘smoothie packets’ with everything but the liquid I’ll eventually add, and store in individual ziplock bags in the freezer. Depending on my mood I’ll throw in some frozen organic bananas, berries, peaches, and/or avocados. Then when I’m ready for a smoothie, I dump the frozen ingredients into my NutriBullet, along with a liquid (coconut milk, filtered water, or green tea), add some flax or chia seeds, honey or tumeric (an anti-inflammatory spice), and in under one minute I have a delicious smoothie! The best part is, it has all of the benefits of a green juice, without having to drag your juicer out every day, or gag on the texture of drinking blended kale! 

Paleo Lemon Blueberry Tarts

Raw, paleo, gluten free pie crust with lemon curd and fresh blueberry filling. 

  
I’m a sugary, chocolatey, decadent dessert girl in the winter, but in the summer I crave bright, refreshing flavors! These lemon blueberry tarts are my ideal summer treat! The best part is (besides their deliciousness!) is that they are technically no-bake! You just have to heat the lemon curd on your stovetop! 

*makes 24 mini tarts

Ingredients:

Raw Pie Crust-

8 dates, pitted
2 cups pecans
1 Tbsp honey
1 tsp cinnamon
In a food processor, pulse ingredients until combined, but still a mealy consistency.

Line a mini muffin tin with paper wrappers. Divide crust evenly between the 24 wrappers, then press the crust firmly to form a little cup inside the wrappers (I find the back of an oiled teaspoon works best).  

Lemon Curd Filling-

The zest of two lemons

1/2 cup lemon juice

1/3 melted butter/ghee

1/3 cup honey

2 eggs

2 egg yolks 

In a medium saucepan, whisk ingredients together, then place over low heat. Stir constantly over low heat until the mixture is a thick, pudding-like consistency, it takes about 8 to 10 minutes. (I’m serious about the low heat/constant stirring. Don’t get distracted or impatient or you’ll end up with lemon flavored scrambled eggs.) Refrigerate covered until chilled. 

Fill tart shells with chilled lemon curd and top with blueberries. Optional: For extra glossy blueberries, mix a little bit of lemon juice and honey together for a syrupy consistency and toss the berries in it until coated before topping the tarts.
 

Summer Recipe Round Up

Gluten free, vegan, and paleo recipes for summer cookouts and picnics! 

  Well, The Fourth of July has passed, and that means one thing to me: It’s officially summer!!! I’ve gathered some of my recipes up that have all of the delicious flavors of the season, and most of them you won’t even have to turn your oven on!

Strawberry Milkshake– paleo, vegan, dairy free, gluten free, grain free, no cook

Orange and Beet Salad– paleo, vegan, gluten free, dairy free, grain free, no cook

BBQ Pulled Pork Sweet Potato Sliders– paleo, gluten free, dairy free, grain free

Cucumber Mint Margarita– gluten free, dairy free, vegan, grain free, no cook

Chilled Strawberry Cracked Pepper Soup– paleo, vegan, gluten free, dairy free, grain free, no cook

Peanut Butter and Jelly Thumbprint Cookies– vegan, gluten free, dairy free

Chocolate Berry Pavlovas– gluten free, grain free

Kickin Strawberry Lemonade– vegan, gluten free, dairy free, grain free, no cook

Chewy Mint Chocolate Brownie Cookies– gluten free, grain free

Smore Icebox Cake– gluten free, no cook

Keylime Icebox Cake– gluten free, no cook

Salty Chihuahua– gluten free, dairy free, grain free, vegan

30 Days Happier Recap

The Stay At Work Housewife 30 Days Happier Challenge Recap!

  
Well, as of yesterday, I went 30 days expressing gratitude, appreciating the little things, indulging in self-care, and doing thoughtful things for others on a daily basis.  I have to admit there were times where I found this difficult; but even on days I wasn’t feeling very positive I still tried to find something to post. (If you followed along on Instagram @stayatworkhousewife you might remember a day I was in a funk and was only grateful for coffee).  Honestly I wasn’t sure 30 days was going to make a huge difference, but I’m happy to report that it did!  I’m not saying that I walk around like a ray of sunshine, but I find myself looking for the silver lining in every situation, expressing gratitude every chance I get, and appreciating the small things every day.  The best side effect of the 30 Days Happier Challenge was the more positive energy I put out, I got it back in tenfold!  Almost a week into the challenge little amazing things began to happen!

In my short one month of being happier, these awesome things happened:

  • A local newspaper featured a story about me, the blog, and my upcoming cooking show (debuting in August), in their “People” section!
  • I finally found a doctor who would listen to me long enough to give me the diagnosis I’ve been searching years for.  Not only that, he has devised a treatment plan that follows my wishes to pursue natural, holistic treatment options!
  • Green Bean Delivery’s PR team contacted me to offer my readers a discount on their produce delivery service because they read my review and liked it so much!
  • I got recognized from my blog in public by a complete stranger for the first time!
  • The Supreme Court ruled in favor of marriage equality in all 50 states! (Ok, so my Happiness Challenge didn’t have anything to do with it, but it’s still incredible news!!!!!!)

That is a lot of amazing things to happen right out of the blue, so I can’t help but feel that the happiness I have started putting into the world has something to do with it!  I have decided that I will continue to live by the rules of The Stay At Work Housewife 30 Days Happier Challenge, and we’ll see what other fabulous things the universe has in store for me!

Chilled Strawberry Cracked Pepper Soup

Vegan, gluten free, paleo chilled strawberry soup with cracked black pepper.  

I never crave real food in the summer. For me to sit down to a full entrée and eat it is rare, especially if the food is best served warm. I usually end up sitting down to a meal that looks more like I need to go to the grocery and I’m just eating whatever I had left in the refrigerator. My normal summer dinner usually consists of an avocado, a sliced tomato with lots of salt and pepper, some chicken salad, and a fruit salad. I do miss soup in the summer, but I have to be honest here, I do not like traditional tomato gazpacho. I have tried it over and over again, and it always tastes like I’m eating salsa with a spoon, leaving me craving tortilla chips. It wasn’t until I went to the most adorable tea house a few years ago (The Cambridge Tea House in Grandview), that I even knew there are other versions of chilled soup! It was there that I had chilled strawberry soup for the first time, as well as chilled spiced cantaloupe soup (look for my version of that recipe soon!) and it has been an obsession ever since! Plus, it’s pink!!! I like to use frozen strawberries that I’ve thawed for this recipe because they’re a better texture for blending and they tend to be a little sweeter. 

Ingredients:

2 cups frozen strawberries, thawed

1 cup orange juice

2 cups coconut milk

1 tsp vanilla extract

1 Tbsp honey

3 drops Doterra Peppermint oil (or any food grade peppermint oil or extract) 

In a blender or food processor blend all of the ingredients until smooth. Place in the refrigerator until well chilled. Serve topped with a sprinkle of cracked black pepper.

Enjoy! 

Green Bean Delivery Promotional Code!!! 

Did you check out my review for Green Bean Delivery and think it might be something you would like to try?! Well here’s your chance to try it AND get $15 off! Just use the promo code bc3sawh when you place your first order! Also, don’t forget to follow me on Instagram @stayatworkhousewife to see how I use the ingredients in my Green Bean Delivery bin every week to make fresh, delicious meals for my family! 

 
*Offer applies to new members and reactivations only, valid until September 23rd, 2015. 

Paleo Chocolate Banana Cream Pie Mini Tarts

 Raw, vegan, paleo, gluten free chocolate banana cream pie.  

There is something about a cold creamy dessert on a hot summer day! Two things make this recipe awesome, you don’t have to turn your oven on, and you don’t have to feel bad about eating the whole pan! You know I love a no bake recipe, and this one is quickly becoming one of my favorites (as well as my friends and family)! Who doesn’t love the chocolate/banana combo, and the fact that this recipe is paleo, vegan, gluten free, and raw?! Tha’s just a bonus! 

*makes 24 mini tarts

Ingredients:

Raw Pie Crust-

8 dates, pitted

2 cups pecans

1 Tbsp honey

1 tsp cinnamon

In a food processor, pulse ingredients until combined, but still a mealy consistency.

Line a mini muffin tin with paper wrappers. Divide crust evenly between the 24 wrappers, then press the crust firmly to form a little cup inside the wrappers (I find the back of an oiled teaspoon works best).  

Filling-

2 bananas

1 can full fat coconut milk

1 Tbsp cocoa powder

Prepare whipped coconut by using Tasty Yummies recipe, and add 1 tablespoon of cocoa powder. 

Slice bananas into 24, one inch pieces. 

To assemble the tarts, fill the crusts with cocoa whipped coconut cream, top with a slice of banana and a little more whipped coconut cream. 

Enjoy! 

The Stay At Work Housewife in Columbus Alive! 

Exciting news! I was recently featured in a local paper, Columbus Alive, where I talk about what inspired me to start this blog, balancing my professional and social life, and the new cooking show I’ve been working on! Check it out HERE!