2 large Vidalia Onions, about 1 1/4 lbs, peeled and sliced
kosher salt and black pepper to taste
2 pounds green beans, trimmed
Directions:
Preheat oven to 425F.
Heat a large nonstick skillet over medium-high heat and add the oil. Add onions, season with 1/4 teaspoon salt and pepper.
Cook, stirring often until they begin to brown, about 10 minutes. Reduce heat to medium low and cook stirring until the onions are deep golden brown and soft, about 30 minutes.
Meanwhile place the green beans on a sheet pan and spritz all over with olive oil spray, 1/2 teaspoon salt and black pepper, to taste.
Bake until tender crisp, about 16 to 18 minutes, turning halfway.
Transfer to a platter and top with caramelized onions. Serve hot.
Ingredients:
For the Cumin Spice Rub:
1/2 tbsp cumin
1 tsp garlic powder
1 tsp chili powder
1 teaspoon kosher salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
For the Pork Tenderloin:
1 pork tenderloin, about 18 oz
Ingredients:
1 cup almond milk
1/4 cup unflavored or vanilla protein powder
1 very ripe banana
2 baby carrots
1 tablespoon ground flax
1/2 teaspoon turmeric
lots of ice
Ingredients:
8 ounces cooked chicken breast
1/4 cup celery, sliced
3 tablespoons light mayonnaise
1/4 cup chicken broth
1 tablespoon dried cranberries
1 tablespoon red onion, chopped
2 medium sweet red apples, sliced into rounds, then cored
