I can’t believe yesterday was the first day of Spring!
Happy Spring peeps!
2015 has been flying by for our family. We made a huge career change and then moved across the US to Kauai. Island life is beautiful…. but I do miss the hectic chaos of Big City living. Last week I had my second shoulder operated on, I have to say life has been tough without my right hand … 5 more weeks to go in this crazy sling!
I also recently found out I am allergic to gluten, dairy, soy and eggs. Due to my upcoming dietary restrictions there will be changes to the way I cook, meaning more allergy friendly recipes posted for you guys! Although things have been slightly unpredictable around here, I am so grateful for the wonderful life I have. Thank you to all of you who have read, continue to read, or are new to my blog! I look forward to hearing from you all. And don’t forget I love suggestions or ideas for recipes or new posts!
I hope 2015 has treated you great so far!
Ok. Back to the the recipe. I made this salad the other night while I was dreaming of crisp Fall nights…. in case you were wondering, no that doesn’t happen here 😉 This easy salad is perfect to serve as a larger portion for main dish vegan dish! Just add some yummy rolls and Viola! The most amazing dinner!
I hope you enjoy it as much as we did!
Green Bean Apple Salad
- 2 Apples Chopped
- 4 Cups Green Beans De-Stemmed
- 1/3 C. Pecans or Walnuts
- 2 T. Coconut Oil
- 1/4 C. Pure Maple Syrup
- 1 t. Salt
Steam green beans and salt in one inch of water in a sauce pan for about 5-7 minutes (you still want them slightly crunchy). While green beans are steaming, place 2 Tablespoons of Coconut Oil in separate fry pan until hot, add apples, cook for 5 minutes, stirring frequently. Remove green beans and apples from heat. Cool slightly. Place both into large bowl, stir in pecans, and drizzle with maple syrup. Stir well.
Any big plans for Easter? I can’t believe it is right around the corner!