For years I made and LOVED Jiffy cornbread mix. I always had several boxes in the pantry back in our processed food days. Since we switched over to more natural eating I just couldn’t make them any more. I looked up the ingredient list again to see exactly what’s in the mix. Here is what I found in one box of Jiffy cornbread:
We used to eat what we called “candied” carrots growing up. “Candied” because the recipe called for brown sugar. I always loved those carrots so I recreated the recipe using maple syrup. It’s a great side dish for any meal and very kid friendly.
Before we started eating real food my only experience with green beans was from a can. To be honest, it took me a while to get used to the texture of fresh green beans. I love them now and prefer them to the canned ones.
This dish is one of my favorite ways to prepare them. You may be tempted to leave the almonds out. Don’t! The almonds absorb a lot of the flavor in this recipe and they definitely make all the difference. I hope you enjoy them as much as I do! Now if I can just get the kids to like them as much as we do I’d be one happy momma.
- 8-10 oz fresh green beans, ends trimmed and cut in half
- 1½ T olive oil
- 2 tsp sesame oil
- 2 garlic cloves, minced
- 2 tsp soy sauce or coconut aminos
- 3-4 T slivered or sliced almonds
- Steam the green beans for 4-5 minutes, or until soft. Set aside.
- Heat the oils in a skillet on medium heat. Add garlic and sauté until fragrant, about 1-2 minutes.
- Add green beans and sauté for 3-4 minutes.
- Add the soy sauce and almonds and sauté for one minute.