I love all the holidays classics, and in particular, good old Green Bean Casserole!*  Here's a version that's gluten- and dairy-free for people with allergies but who still want to indulge!

Ingredients:

• Organic Green Beans 1-2lbs. (pre-cook)
• Organic Red Pepper sliced or chopped
• 1 Shallot, chopped
• Bacon (without additives, hormones or antibiotics, Optional, precooked)
• 1-2 Cloves Organic Garlic, chopped or shredded
• 2 Tablespoons Organic Ghee or Butter
• 1 Tablespoon Brown Rice Flour
• 1 Tablespoon Potato Starch
• 3-4 Tablespoons Non-Dairy Cream Cheese
• Chef’s Shake Seasoning or other blend
• 1 Teaspoon Hot Sauce
• 1 Tablespoon Nutritional Yeast
• Sea Salt/Pepper
• ¾ Cup Unsweetened Almond Milk
• ½ Cup Organic, Low Sodium Chicken or Vegetable Broth
• Mushrooms (Optional)
• Toasted Raw Almonds

Directions:

Start by pre-cooking green beans in boiling water for about 7-8min. Rinse with cold water or place in ice water to stop cooking. Melt Ghee in pan. Add shallot, mushrooms, and garlic, red pepper, brown. Add brown rice flour and potato starch and blend. Add almond milk and broth slowly while stirring some at a time (if too thick add more of the broth or almond milk). Stir in non-dairy cream cheese, nutritional yeast, seasonings, hot sauce. Add chopped bacon if using. Put in casserole dish 9×13. Bake for about 20min.-30min. Sprinkle chopped almonds on top.  

Enjoy!

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Angela Minelli is an author, speaker and founder of Angela Minelli International, a heart-based global business serving purpose-driven everyday women and entrepreneurs whose self-image and weight issues are inhibiting their confidence and blocking them from pursuing their life’s passion.