Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 8420 GoodLifeFamilyMag.com NOVEMBER | DECEMBER 2016 Thanksgiving with a Healthy Twist LEMONY GREEN BEANS WITH ALMOND BREAD CRUMBS 4 1/2 cups trimmed green beans 1/2 cup breadcrumbs Several cloves of minced garlic 1/3 cup olive oil 1/2 cup slivered almonds Lemon juice from one lemon Salt and pepper to taste Chopped parsley (optional) to taste Toast almonds in a pan, then grind after cooling in food processor. Heat a few tablespoons olive oil with almond mixture, breadcrumbs and garlic. Remove from heat and add in parsley if desired. Set aside. Combine olive oil and lemon juice in a bowl.Whisk and add salt and pepper. Boil green beans about 5 minutes in water. Drain and return to pot and add lemon juice oil mixture. Place on a platter and drizzle with remaining vinaigrette in pot. Sprinkle with almond mixture. Try these delicious Thanksgiving side dishes that won't leave you feeling stuffed and sleepy after your feast. GET THE DISH ON HOLIDAY MEALS DONE LIGHT EatingWell.com • CookingLight.com • FoodNetwork.com SuzyHarmoniousHealth.com • SkinnyTaste.com