Lunch Time Leftovers

I've made it part of my regular routine to cook in bulk. This has made it really easy on busy days like today when I am juggling the IIN's student coaching, family, and things around the house.
My lunch today is a prime example of reaping the benefits of leftovers. Beets and Green Bean Casserole - Tammi Style.

Which reminds me to put the recipes for both on this very blog.

Roasted Beets


Ingredients:
Beets
Coconut Oil
Sea Salt

I like to roast fresh beets straight from my garden, either in my oven or on my grill. To do this, remove top and root, wash your beets using cold water and a vegetable scrub brush until all traces of the earth are gone. Cut in half or quarters and place skin side up in a glass baking dish along with a tablespoon or two of coconut oil.
Roast your beets at 425 - 450 for 30 - 45 minutes or until soft when poked with a fork.

Allow to cool and remove skins.
Enjoy with a dash of high quality sea salt.

Green Bean Casserole - Tammi Style


Ingredients:
Fresh Green Beans
Barley - prepared according to directions
2 T - Organic Butter
1/4 cup Vegetable Broth
1 small zucchini
1/4 white onion, diced finely
Fresh Mozzarella Balls


Preheat oven to 325. spread butter in a 9x13 glass baking dish.
Wash and cut green beans, discarding ends, into bite size pieces Wash and cut zucchini, discarding ends, into 1/4" round discs, then cut in half to make half moon shapes. Mix together Barley, vegetable broth, onion, green beans, and zucchini. Top with mozzarella balls, as many as you wish.
Bake for 30 - 45 minutes.

Serve warm.

So originally, I made the beets fresh from the garden and peeled them, then placed them in the fridge for an element to any meal. The casserole was our dinner just a few nights ago. Bringing them together for lunch today gave me a satisfying warm meal filled with vibrant nutrients!

To reheat without a microwave you may place a little oil in a saute pan and heat through on medium heat until warmed to desired heat.

Enjoy!