Green Bean, Goat Cheese and Green Olives Salad

I feel I haven’t been eating enough vegetables lately.

Looking back at my grocery shopping lists of the last few weeks, I can indeed see that the fruits and vegetables section has gotten shorter and shorter. I was blaming it on the fact that I had decided to take a break from my day in, day out, same old boring lunch salad, but I’m realizing that it’s been more than that.

I think I’ve bee feeding on way too much grains lately and my body isn’t really needing that much. It sort of started storing fat, and I, erm, don’t care much for that at all, to say the least.

Time to hit reverse!

Soooooo, I guess you can expect to see a bit more recipes involving veggies in all sorts of shapes and forms in the next few weeks. The thing is, though, vegetables haven’t really been turning me on lately. I don’t get all excited because I get to eat a side of carrots, or broccoli!

I will have to think of ways to make them more appealing to me. Make me WANT to eat them. Fool my own brain!

This, right here, is just a perfect example of how I will get that done.

I recently saw this salad on Pinterest and immediately decided I HAD to make it. It also reminded me that I had not visited David’s Salad Pride  in way too long and I intend to do that more often in the upcoming weeks / months. To me, David is the ultimate source of inspiration when it comes to salads! He makes them all look soooo good…

For sure, that’ll help me get the “eat your vegetables” project going.

Just wondering though… Is it just me or do you get that too? Does anyone else lose interest in vegetables, sometimes?

Tell you what: I sure wish I could get bored with carbs, instead! ;)

Oh, and just for the record, my daughter said this salad is the best thing she’s eaten in the past, like, year!

I think that says it all, right there! :D

Green Bean, Goat Cheese and Green Olives Salad

Yield: Serves 2

Calories per serving: 350

Macros per serving: Carbs 37g | Fat 15g | Protein 13g

Green Bean, Goat Cheese and Green Olives Salad

INGREDIENTS

  • 450g green beans, ends trimmed
  • 50g sundried tomatoes, chopped
  • 12 garlic stuffed green olives, sliced
  • 60g soft goat cheese, crumbled
  • Dressing
  • 1 tbsp olive oil
  • ½ tsp balsamic vinegar
  • ¼ tsp fermented garlic flowers (or minced garlic)
  • Pinch salt and pepper

INSTRUCTIONS

  1. Bring about an inch of salted water to a boil in a pot into or on top of which your steamer basket or insert fits.
  2. Put beans in the steamer basket, set over the boiling water, cover, and steam until tender to the bite, 3 to 5 minutes (depending on how crisp or tender you like your green beans)
  3. As soon as beans are ready, divide them between two serving plates and top with chopped sun dried tomatoes, olives and crumbled goat cheese.
  4. Drizzle a little bit of dressing on top and serve immediately.

Notes

*If you wanted to make this into a cold salad instead, simply plunge the green beans into a bath of icy cold water as soon as they're done to stop the cooking, then drain and towel dry to remove excess moisture.

http://thehealthyfoodie.com/green-bean-goat-cheese-and-green-olives-salad/

 

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Comments

  1. says

    I agree with you! I feel like as if my carb load has gotten up this *stands on tippy toes, with arm and fingers outstretched upwards* much, and my veggie intake has gotten down this *squat down with hand a bit above the ground* much.
    Time to make green smoothies and salads again ;)

    • says

      LOL, Kathy, too funny! :D Good to see I’m not the only one. Think it might be the season, maybe? Our bodies crave carbs because they think they have to store fat for the winter? I told mine it had plenty enough as it is, thank you very much. Also, I used the argument that we don’t do “outdoors winters sports”, so it doesn’t need any extra fat at all.

      Not sure it bought all that, but like it or not, it’s getting veggie overload! ;)

  2. says

    I’m totally with you on the carb overload, it’s that time of year for sure and that’s what I reach for when I get stressed and busy.
    I love goat cheese with sun dried tomatoes and green beans, the flavors are fresh and lovely but it’s been awhile since I’ve had a similar dish – great combo, I’ll have to try your version!!

    • says

      What is it about carbs that makes them so darn comforting? Sure would be nice if vegetables had that same ability… as in “oh, feeling a bit sad and lonely tonight, I’ll have a great big bowl of raw spinach… that oughta make me feel better!”
      Oh, don’t I wish! ;)

      • says

        EXACTLY! What’s up with that? There is something wrong about that picture but I do wish greens and veggies were as comforting as pasta and rice dishes!

        by the way, can I use a photo of this salad on my blog and link back to you? I am posting about 7 ingredients to incorporate this holiday season and I don’t cook with olives (its one of my weird dislikes) but I’d love to share your salad!

      • says

        By all means, Nora. Go right ahead.

        And you dislike olives? Really? I mean, really really? Wow, that’s got to be the first thing that we don’t have in common. I have no control over olives whatsoever. They control me! Put a big bowl in front of me and I won’t be able to resist, not even for a second. Any kind of olives. Love ‘em!

      • says

        Perfect, thank you much!
        Sorry to disappoint…its been a while since I tried olives but I grew up despising them, something ab the texture turned me off. But maybe I should give them another shot? Maybe my “more grown up”‘ taste buds would appreciate them now…if I gather up the courage to try them again, I’ll let you know :)

  3. Christina McConnell says

    I agree, vegetables suddenly seem sparse on my menu as well! Thanks for focusing on vegetables for awhile- I will be inspired!

Trackbacks

  1. [...] December 21, 2011 at 10:30 am Leave a comment The holiday season is all about giving, family and close friends and of course, food. This time of year is full of rich, delicious meals that are both comforting and frequent at parties and on our dinner tables. Incorporating certain foods into your feast can benefit you long after your New Year’s resolution. I received a monthly newsletter from registered dietitian Adrien Paczosa noting the following top seven foods to incorporate during your holiday and I wanted to pass along! 1. Pomegranates: A pomegranate a day can keep the doctor away. The old adage uses apples, but during the holidays, we say pomegranates are the way to go. This delicious fruit is bursting with Vitamin C which keeps the free radicals at bay and is believed to prevent some types of cancer. So add a splash of pomegranate juice to a cup of hot tea and enjoy OR add some pomegranate arils to these stuffed endive and goat cheese appetizers for some added nutrition with a festive flare! 2. Nuts: Nuts contain both poly- and mono unsaturated fatty acids.  These are healthy fats that can lower cholesterol and reduce your risk of heart disease by lowering the amount of inflammation of the arteries. Nuts are also a good source of protein and fiber that can help keep you full. This can keep you from over indulging and keeping the holiday pounds in check. Finally, nuts are a rich source of vitamin E which is good for the skin. Who doesn’t need a little holiday glow? As you may have guessed, I am 100% on board with this ingredient! A few ways to incorporate more nuts: For snacks, whip up a batch of honey roasted snack mix or protein nut butter balls If you’re in the mood for a savory main dish try turkey chili with almond butter or healthy kung pao chicken or tofu Is dessert calling your name? Try flour less chunky monkey cookies or vegan maple almond spice biscotti 3. Chocolate: Nothing is more comforting on a cold winter day than a cup of hot chocolate. If you make that a cup of dark hot chocolate you could be enjoying more than just guilty pleasure. Dark chocolate contains flavonoids and polyphenols. These are antioxidants that can help prevent arterial damage from cholesterol as well as lower your blood pressure over time. So join the kids for a cup of my (dairy-free) hot cocoa and drink to your health. This is good news for us chocolate lovers, but eat in moderation of course! You can also make your own chocolate bark/fudge 4. Olives: Extend the olive branch through the season and reap the nutritional benefits. Olives are a low calorie way to get in your healthy monounsaturated fats. Using extra-virgin olive oil to create your culinary masterpieces during the holidays can lead to an increase in HDL (good) cholesterol. You can use the olives to add a little salt to your meals, just be sure to watch your sodium intake. 10 small green olives have about 451 mg of sodium. *According to new recommendations by The American Heart Association sodium intake should be limited to 1500 mg or below per day. *Although I mention olives, unfortunately I am not a fan (I should give them another chance) — do as I say not as a do because they do have nutrition! For a delicious recipe using olives, hop on over to The Healthy Foodie for Sonia’s green bean and goat cheese salad [...]

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