this recipe is for those, who like me don't like green beans in their native state, this way, even i can eat them and think they are not half bad!
a few strips of applewood bacon, cut in small bits
a small diced onion or the equivalent of
sliced almonds, toasted, a few handfuls
1/2 lb sliced mushrooms, cremini or other
small can of canned diced pineapple, with pineapple juice
place sliced almonds in dry pan over high heat, stirring constantly til nicely toasted but not even close to burnt, as soon as they hit the right toasting, quickly dump them onto a plate
once pain cools, add bacon and onion, heat over medium high heat til they start to sizzle, then add washed and dried green beans (whose ends have been cut off) and cook, stirring continually til everything is cooking down and bacon fat is starting to dry up, at which point, add the mushrooms and pineapple juice from the canned pineapple, and "steam" with a lid over the mixture til the liquid is almost gone, opening and stirring frequently. add more juice or oil if needed, cook til green beans are right texture for you, i like mine al dente.
at the end, add back the toasted almonds.
the green beans take on the flavor of the bacon, onion, and pineapple
Spondyloarthropathy, HLAB27 negative
Humira (still methylprednisone for flares, just not as often. Aleve if needed, rarely.)
LDN/zanaflex/flector patches over SI/ice
vits C, D. probiotics. hyaluronic acid. CoQ, Mg, Ca, K.
no dairy (casein sensitivity), limited eggs, limited yeast (bread)