A couple of weeks ago I turned 31. I love that, I love my birthday, I love getting older. Each year I celebrate my small transitions to a better, wiser, happier Earthling. I’m working on letting go of the unimportants, you know – the small stuff, the pointlessness, the worries, the materials, the what-ifs. I’m working on becoming a more secure me. It isn’t always easy. Life is not always easy, we know this. But I’m learning to really enjoy the process and that is, liberating.
I’m not a girl who obsesses over each new wrinkle and grey hair found. Laugh lines, freckles, sun-spots, my word I’ve got tons because this fair-skinned goddess didn’t learn how to properly wear sunscreen until age 29. Though I’ve yet to find a grey – so maybe ask me again when I do.
Can we all just agree that getting older rules? Let’s embrace our time here on planet Earth, at every stage of life. And, let’s definitely put down the Botox people, you aren’t fooling anyone. Today I want to keep it short and sweet. Today I want to celebrate my birthday and ALL THE BIRTHDAYS!! So I’m throwing a super awesome, end of summer, let’s celebrate life GIVEAWAY – sponsored by Food Should Taste Good.
Food Should Taste Good Chips – we all know these because they’re freaking amazing. A super tasty, super high-quality, naturally gluten-free, verified non-GMO chip. We’re talking the best of the very best people. My favorite is the Sweet Potato. Perfectly sweet, perfectly savory – maybe even one of my favorite chips of all time. And…did you guys know that they make kimchi flavored chips? Umm, I think this rules, thoughts on this?
So I’m proud to announce that over the next couple months I’ll be bringing you some super crispy, chippy creations. No chips and dip for this lady – I’ll definitely be thinking outside the box on this one. Starting with these Crispy Beans with Quick-Pickled Veggies. This flavor explosion is going to blow your mind. And for the giveaway…
One of you is going to win all of this:
{1} 9 Piece Square Dipping Set
{1} Nostalgia Electric Fondue Pot with 6 forks
{1} Stainless Steel Snack Bowl
{1} $100 Visa Gift Card
And, of course an awesome variety of Food Should Taste Good products!!
To enter, follow me on Pinterest and/or Instagram AND leave me a comment telling me what your favorite Food Should Taste Good Chip flavor is. If you don’t know or have never tried, check out their full flavor list here. You must live in the United States, winner will be randomly selected and notified by email on Septemnber 5, 2014.
And now for the recipe…
Crispy Beans
This serves about 2 hungry souls + with the quick-pickled veggies it’s the perfect dinner. Takes only 30 minutes, start to finish.
Ingredients:
{1} quart of yellow or green beans
1 farm fresh egg
3 cups approx. Multigrain Chips, or your favorite flavor
1/4 teaspoon sea salt
1/4 teaspoon garlic granules
Preheat your oven to 375.
Wash and then trim the ends of your beans.
In food processor combine the chips, sea salt and garlic granules. Pulse until finely-coarse, think breadcrumb texture. You could also probably do this part by hand, just slowly mashing them with a wooden spoon in a bowl until the desired texture forms. Then pour the crumbs into a shallow dish. And, in a separate shallow dish whisk your egg.
Dip your beans one by one in the egg and then roll them into the chip crumbs. Place onto a baking sheet lined with parchment paper. Bake for 15 minutes, flipping halfway through.
Quick-Pickled Veggies
These flavor packed gems will keep in your refrigerator for up to two weeks.
Ingredients:
1 cup white vinegar
1 – 2 teaspoons sea salt, salt according to taste {I found 1 teaspoon was enough}
1 tablespoon raw honey
1/4 teaspoon black peppercorns, optional
3 collard leaves, ribs removed + finely shredded
1 ear corn, off the cob
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
2 – 3 shallots, thinly sliced
1 cup filtered water
In a small sauce pan heat the vinegar, sea salt + honey until they are all full dissolved and near boiling.
Layer all of your veggies in a mason jar {or other glass jar with a lid} – then pour the piping hot vinegar mixture on top. Add in the peppercorns and let sit to nearly room temperature. Lastly add the filtered water, cover it with the lid, give it shake and pop it in the refrigerator. The veggies are essentially ready now, but I prefer them very cold so I let them sit refrigerated for at least an hour before eating.
To assemble, plate the Crispy Beans and top them with the veggies – both are good on their own, but the flavor and texture combination together is kinda mind-blowing. Enjoy my beautiful people + don’t forget to enter the giveaway below!
w i t h l o v e -
SHERRIE
{{disclaimer}} This post is in partnership with the Food Should Taste Good, Philly FoodWorks + includes Amazon affiliate links. This helps support the continued growth and development of my site. All opinions are my own.
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