Green Fries w/ Pink Sauce! GF, V, SCD, & Paleo!

Hey Happy Tummies!

How was everyone’s weekend? Things here couldn’t be better.

I’m actually home right now in Cincinnati, becauuuuse…………MY BROTHER AND HIS WIFE HAD A BABY!!!!

Yes! They welcomed an absolutely precious little girl into the world on 7/17! So I flew home this weekend to meet my niece! That’s right! I’m an aunt!!

She is the absolute sweetest little girl in the world. I loved holding her as she slept in my arms. Congratulations you two. I couldn’t be more excited for you!

So before I left, I had a “use up the ingredients in the fridge” type of meal. I don’t know why, but those meals are always SO GOOD! And this one was no exception.

What did I make? Green Bean & Zucchini Fries with a creamy Red Pepper and Tomato Sauce!

Wow. And it’s Gluten Free, Vegan, Specific Carb Diet Friendly, and Paleo with a Body Ecology Diet option!

Here’s what you need: (serves 1)

1 big handful of fresh green beans (about 25-30 beans)
1 zucchini, cut into fries

Sauce:

½ red pepper
2 cups cherry tomatoes, or 2 tomatoes (BED sub 1 whole roasted red pepper)
1 cup cauliflower (I used frozen)
¼ onion, chopped
1 garlic clove
10 cashews
dried basil and oregano (1/2 tsp each)

Garnish:
fresh basil

Preheat oven to 400 degrees. On a tin-foil-lined, olive-oil-sprayed baking sheet, spread out your zucchini and green beans in a single layer. Spritz them with olive oil, and sprinkle with salt and pepper. Bake for 40 minutes, flipping once, half-way through. Sprinkle with more salt after them come out of the oven.

Meanwhile, sauté your onion in a skillet with 1 tsp EVOO, salt, pepper, and dried herbs. Let them soften for about 4 minutes. Then, add your red pepper. Let that cook for another 5 minutes. Finally, add your garlic and tomatoes. Let that cook for about 3-4 minutes. Transfer to your food processor.

While your veggies are cooking, steam your cauliflower florets until tender. I did this by microwaving them for 3 minutes in a Pyrex measuring cup. Add the cooked cauliflower to your food processor.

Also add 10 cashews to the food processor and process everything until smooth and creamy: for about 1 ½ minutes. You’ll need to scrape the sides once or twice.

To assemble: Place 3 Tbsp of the sauce on the bottom of the plate. Place your green beans and zucchini on top of the sauce. Top with another healthy dollop on top. Garnish with fresh basil.

My goodness, how good was this dinner?! If you’ve never “blistered” green beans like this, you NEED to try it. As in, stop what you’re doing right now, and throw some in the oven! They’re that good! They become super crispy – almost like fries!

And the sauce! Holy camoley. It was just marvelous. First, the color was gorgeous – salmon pinky-orange. And it was so rich and creamy from the cashews and cauliflower. It had a slightly sweet note from the red pepper, but then the comforting and cozy flavor of tomato and basil.

It was a perfect pairing with our green fries.

I need to make some “clean out the fridge” meals more often!

All right, that’s it for now! Talk to you soon!!

Want more GFHT?  You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!