Recipes

 

Two of my favorite things: local, organic, fresh food, and not having to grocery shop. Life gets SO busy and between school, work, blogging and maintaining a relationship/social life, when I get home for the day the LAST thing I want to do is go to the grocery store. Here’s where Green BEAN Delivery comes in, they deliver the best of the best groceries straight to you. YES PLEASE.

Green BEAN Delivery’s main goal is to ensure that healthy and sustainably-grown local food is affordable and easily accessible to the Midwest communities they serve. They focus on creating a self-sustaining food ecosystem, educating farmers and artisans on how to reach their full market potential, growing delicious food in their two certified organic farms, and conveniently distributing healthy, affordable food. My favorite part, however, is that they’ve donated 550,000 pounds of healthy food to fight hunger in their surrounding communities, and have a zero-waste policy. At the end of every week, they donate fresh produce to food banks and anti-hunger organizations. This company is on par with everything I stand for, and I am so glad I found them.

You can check their website out here, and if you decide to order anything, use my code LizzyInTheLou at checkout for 20% off your first three orders!

I am mind-blown by this company. I feel great about doing business with them, and the food was delicious. Win Win!

What I got in my Green BEAN Delivery box-

  • Southern Indiana grown radish microgreens
  • Locally sourced, cage free MO eggs
  • Organic watermelon radishes
  • Organic baby spinach
  • Organic avocado
  • Cleveland Kraut in roasted garlic (probiotic)
  • LocalFolks Foods mustard
  • Hartzler’s Family Dairy string cheese
  • Smoking Goose uncured applewood smoked bacon (Sam will be enjoying that one)

*not pictured-Skinny Piggy Sun Kissed Lavender kombucha and Sixteen Bricks Bakehouse Rye bread*

Everything was fresh and in impeccable condition, tasted amazing, and I loved having it come straight to my door.

Let’s talk about kombucha for a sec, because I’ve had many people ask why I’m addicted to this stuff and what the health benefits are from drinking it. Kombucha contains a significant amount of the healthy bacteria known as probiotics. Probiotics support a healthy immune system by lining your digestive tract, and improve overall gut health. Kombucha also naturally increases energy and metabolism, and the best part, it’s bubbly and DELICIOUS. It’s like drinking a soda without all of the bad shit.

I was very, very excited to find this Skinny Piggy White & Lavender Tea kombucha in my Green BEAN Delivery box, and had to snap a quick pic before taking the rest because I drank it immediately. Not kidding, it’s insanely good. Lavender is one of my favorite flavors, so I especially loved this one. I used to drink a lot of soda and when I was ready to ditch it, people always recommended drinking flavored sparkling water as a substitute. Nope, bland. Nothing worked besides kombucha, and now I actually prefer it over soda. HURRAY!

And last but not least, here is the recipe for this amazing avocado toast situation. I used ingredients that I received in my Green BEAN Delivery  order. So many flavors, a bit of crunch, and very filling. Trust me!

Ingredients:

  • 2 slices of toasted rye bread
  • 1 cup baby spinach
  • 1 mashed avocado
  • 1/2 thinly sliced watermelon radish
  • 2 cage free eggs
  • Microgreens (I used radish)
  • 2 tsp. oil of choice (I prefer avocado oil)

Instructions:

Fry two eggs on medium heat until they are cooked to your liking. While they fry, sauté spinach in oil of choice until it is fully saturated and wilted. Divide mashed avocado in half and spread one half on each slice of toasted rye bread. Also divide sautéd spinach in half and add one half on top of mashed avocado. Place 3-4 thin slices of watermelon radish over sautéd spinach, and add fried egg on top of radishes. Top with salt, pepper, crushed red pepper (if you like spice), and microgreens. Enjoy!

xo,

Lizzy In The Lou


I am ALL about making quick and easy soups during the winter. I whipped this up using only a few ingredients and will definitely be making it again! It’s filled with tons of vitamins which I love. Enjoy!

Ingredients:

  • 1 cup chopped cauliflower
  • 1 cup raw spinach
  • 1 cup plain unsweetened almond milk
  • 1 garlic clove
  • Juice from 1/2 lemon
  • lots of salt and pepper
  • 2 tsp. oil of your choice (I prefer avocado oil)

*I topped mine with Tofutti brand vegan sour cream, Trader Joe’s Zhoug Sauce, and pine nuts*

Instructions:

Roast cauliflower with oil of choice, salt and pepper in oven on 425 degrees for 20 min. Put roasted cauliflower into blender or food processor with spinach, almond milk, garlic clove and lemon juice and blend until there are no chunks left. Move soup to a pot and heat on medium, stirring frequently. Add salt and pepper as you stir until satisfied. Serve with you’re favorite toppings, I listed mine above!

xo,

Lizzy In The Lou


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I received several questions after I posted this asking how I made it, so here you are! When Sam and I go out for breakfast or brunch, he generally orders a spicy hash dish and it ALWAYS looks amazing. This morning I tried to recreate my own and I’m not going to lie, it was pretty fantastic. Hope you enjoy!

Spicy Sweet Potato and Butternut Squash Hash 

Ingredients:

  • 2 eggs
  • 2 chopped garlic cloves
  • 1 chopped red pepper
  • 1/2 chopped onion (I used red because it’s all that I had, but any will work)
  • 1/4 cup cooked quinoa
  • 3/4 cup cubed butternut squash
  • 3/4 cup cubed sweet potato
  • 2 Tbsp. oil of choice (I prefer avocado oil)
  • 2 tsp. cumin
  • 2 tsp. red pepper flakes
  • 1 tsp. smoked paprika
  • Plenty of salt & pepper

*I topped mine with avocado, fresh cilantro and Tabasco sauce*

Instructions:

In a large cast iron skillet, heat 1/2 of oil of choice, garlic, and onion until sizzling. Add butternut squash and sweet potato to the skillet. Sauté for roughly 15 min over medium heat until they have softened, then add chopped red pepper, COOKED quinoa, cumin, smoked paprika, red pepper flakes, remaining oil, salt and pepper. Cook, stirring frequently to distribute heat evenly, for roughly 10 more min. Make two holes in hash for eggs, and crack the eggs directly into the holes. Broil in the oven on high for 5-6 min until eggs are cooked to your liking. Add toppings and serve!

xo,

Lizzy In The Lou


Butternut squash soup

I adore winter break. There is something magical about having no homework and just being able to relax at home with Foxy while watching Top Chef reruns. This dairy-free curried sweet potato/delicata squash soup was the perfect match for our lazy day and 10 degree weather. It has some spice, is super creamy, and is extremely easy to make. Hope you love it as much as I did!

Dairy-free Curried Sweet Potato/Delicata Squash Soup

Ingredients:

  • 3 sliced sweet potatoes
  • 1 large sliced delicata squash (remove seeds)
  • 1 can full-fat coconut milk
  • 2-3 cups vegetable broth (adjust to your preferred consistency)
  • 1/2 white onion
  • Juice from 1/2 lemon
  • 2 garlic cloves
  • 1 Tbsp. oil of choice (I prefer avocado oil when roasting)
  • 1 Tbsp. curry powder
  • 1 Tbsp. turmeric
  • 1/2 tsp. cumin
  • 1 tsp. crushed red pepper
  • 1 tsp. pure maple syrup
  • Salt and pepper (amount is up to your discretion)

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Instructions: 

Preheat oven to 425. Coat the sliced sweet potato and delicata squash in your oil of choice, and season with salt, pepper, and 1/4 of the curry powder. Roast for 30 min. While that bakes, sauté onion over medium heat and set aside. In a large pot, heat coconut milk and 1/2 of vegetable broth on low, stirring until smooth. When the sweet potato and delicata squash are done roasting, put them in a blender or food processor with the remaining vegetable broth, onion, and garlic. (Note: I left the skin on the delicata squash because it’s edible, but if it weirds you out, remove skin before blending.) Blend on high until there are no chunks left. Pour the mixture into pot containing coconut milk and vegetable broth, stirring frequently. Slowly add lemon, turmeric, remaining curry powder, cumin, red pepper flake, maple syrup, and salt/pepper. Cook on low for 20-30 minutes. Enjoy!

xo,

Lizzy In The Lou

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