Trim the Tree, Savor the Season, Eat Green Beans
It’s an interesting holiday season.
Perhaps part of the reason is because we are experiencing the shortest Advent possible. The latest that the First Sunday of Advent can fall is December 3rd.
That’s what happened.
If you feel as though you have less time to prepare for Christmas than you did last year, it’s because you really do have less time to prepare for Christmas. 
As is usually the case, some are finished decorating, sending cards, shopping, baking, etc. (If this is you, congratulations!)
And then there are the rest of us.
I’ve heard from some of you that it doesn’t even “feel” like Christmas or Hanukkah.
Many of us are trying to finish (or begin) decorating, bake that first Christmas cookie or buy a few gifts.
Some are missing loved ones.
Here’s Health Coach Carol’s idea:
Today, if you’re feeling a bit “off” your holiday spirit game, think about one thing you can do that would make you happy—or at least put a big smile on your face. Do that thing.
It may not have anything to do with the holidays, or maybe you’ll watch “It’s a Wonderful Life” and hang stockings for Santa to fill.
Or maybe you’ll make some green beans.
If you choose that last option, here’s a tasty and simple recipe for you to try. I made it for Thanksgiving and will make it for our Christmas dinner too.
My family gives it a “thumbs up.” Yes, even Mr. Non-Compliant eats these green beans happily.
Hope this recipe will at least make you smile.
Bon appétit!
Health Coach Carol
Stovetop Green Beans and Mushrooms
(The following recipe was written for and published in a 2022 Holiday Guide in The Northwest Indiana Times.)
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small, sweet onion, thinly sliced
- 8 ounces baby bella, cremini, or button mushrooms, thinly sliced
- 1/4 teaspoon salt
- 1 1/4 pounds green beans, stem ends trimmed
- 1/4 cup chicken, turkey, or vegetable broth
Directions
Heat the oil in a large skillet over medium heat, swirling it around to coat the pan. Add the onion, mushrooms, and salt. Sauté until all the liquid has evaporated from the mushrooms and they are beginning to brown, about 10 minutes. Add the green beans to the pan and stir to evenly distribute the onions and mushrooms. Pour the broth over the vegetables and cover the pan. Let cook, covered, until almost tender, about 10 minutes. Turn off the heat and let stand, still covered, for another 5 minutes. Serve the green beans in a serving dish or shallow bowl, pouring the mushrooms and onions over the top. Serves 6.
“Remember, George: no man is a failure who has friends.”—Clarence the Angel