For lunch time, I love to put roasted veggies in half a pita with some protein, and usually eat on-the-go. Some of my favorite roasted vegetables are beets, summer squash, and zucchini. No matter the season, the market usually has a good variety of fresh vegetables, and they make for a very flavorful lunch, and it is oh, so easy to have meat and roasted veggies in one pita. With the fresh vegetables though, there is the washing and cutting to prep the vegetables. I really don’t mind doing the prep work because the payoff is delicious; but, recently, I have been wanting more variety and had not even thought of using frozen vegetables as an option to make delicious roasted sides. The Mamas had thought of it though, and the Trim Healthy Mama Green Fries recipe is of the quickest ways to do an old favorite – green beans. Pearl and Serene have scored a great alternative to potato fries. I mean, who doesn’t like fries? Well, these Green Fries, are a healthy, and addictive, alternative to the potato.
This recipe is a win, Mamas! And it is in both of the THM cookbooks:
Cookbook: Trim Healthy Mama
Chapter: Sides
Page: 218
Recipe: Green Fries
Serving: Family Serve
Recipe: Green Fries
Serving: Family Serve
Fuel: S – Satisfying
NSI – (If not using Nutritional Yeast)
DF – (If using coconut oil instead of butter and omitting the cheese)
Both cookbooks give basically the same recipe. The THM gives more measurements for the spices, and a shorter baking time, and an alternative to broil the fries.
Cookbook: Trim Healthy Table
Chapter: Veggies & Salad Sides
Page: 262
Recipe: Green Fries
Serving: Family Serve
Recipe: Green Fries
Serving: Family Serve
Fuel: S – Satisfying
I followed the recipe in the Trim Healthy Table cookbook. The Salesman and I both enjoyed the Green Fries as a side dish, and then had plenty for leftovers, and for my lunch in a pita. I bought the *Extra Fine* frozen green beans at Aldi.
Eat your veggies, Mamas!
And, enjoy!