This year I participated in a little "Friendsgiving" the Sunday before the traditional Thanksgiving. For those of you who don't know, Friendsgiving is a Thanksgiving celebration with close friends usually the weekend before friends, boyfriends, and girlfriends separate to celebrate the actual Thursday with their families. The friend(s) who host the gathering are usually in charge of the big bird, and the other attendees bring sides, dessert, wine/drinks, and other accoutrements.
This year I celebrated Friendsgiving at my friend Anne and Jill's apartment. They did an excellent job with the turkey and it was cooked so well it almost didn't need carving, it was literally falling off the bone. Being the "chef" at the apartment they let me go at it, I ended up using my hands and a fork (surprise, surprise) more than the knife, and it actually worked out really well. In addition to the turkey, Anne also made these amazing little pumpkin pie bites, that were life-changing. Okay, that's a little bit dramatic, but they were pretty darn good, I am not ashamed to say I had several.
I ended up bring the healthiest dish of the evening, and in my opinion one of the tastiest, some nutty (literally) green beans. Other dishes at our Friendsgiving included a cheesy potato casserole, green been casserole, crescent rolls, mashed potatoes, and cranberry sauces. For dessert we had an apple-cinnamon cake, pumpkin pie squares, pumpkin pie cookies, and two apple pies.
My Healthy Thanksgiving Green Beans
- 2 packages of haricot vert (green beans) from Trader Joes
- 3 tablespoons of olive oil
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1/4th cup of slivered or sliced toasted and unsalted almonds
- 1 lemon
- Preheat oven to 425 degrees Fahrenheit
- Put the green beans in a large Pyrex glass baking dish and toss with olive oil, salt and pepper
- Bake the green beans in the oven for 8 minutes
- Squeeze the lemon over the hot green beans and toss with slivered almonds