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- 450 g Organic Green Beans (16 ounces), trimmed
- 40 g Sunflower Seeds chopped
- 40 g Pumpkin Seeds chopped
- 2 TBSP Oil of Choice for Cooking I used EVOO
- 1/2 tsp Sea Salt
- 110 g (Dairy Free) Shredded Cheese of Choice (4 ounces) I used Follow Your Heart Dairy Free Parmesan
- Squeeze of Lemon to Taste
Instructions
- Wash and trim your green beans.
- Bring a pot of water to a boil (I salted my water)
- Boil your green beans until they reach the desired doneness. I boiled mine for 10 minutes.
- While your green beans boil, chop your seeds.
- Heat a non-stick pan on medium heat, then add your oil.
- Add your seeds and cook them for 2 - 3 minutes to brown lightly.
- Add your cheese, cooked green beans, salt, and lemon.
- Mix everything together well. When the cheese has melted, your green beans are ready.
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