Dehydrated Green Beans

I love the mountains. Since moving to Utah seven years ago, it seems I've been bitten by an unknown "mountain bug" that makes me craaaaaaave the deep moisture of mountain air and loooooong for the sense of sunlight peaking through aspen leaves.  There are only a few things that fill up my soul as much as climbing, hiking, or mountain biking in the Utah mountains with the people I love.

But when I first started the GAPS diet, I was terrified that I would never again be able to enjoy backpacking or weekend trips to national parks. I mean, how do you pack for a three day trip in the mountains when NONE of your food can be processed or packaged??

Well, there was no way I was going to give up the things I love OR healing my gut. And so I've put up quite a fight trying to figure out how to make camping, backpacking, and biking on the GAPS diet both possible and enjoyable. It's not easy. And it takes a lot more preparation than buying two boxes of White Chocolate Macadmia Nut Clif Bars (confession: I STILL miss those.....). But I've found that I don't have to compromise a healthy gut with an active lifestyle and, in fact, I feel much more sustained and full of energy on long rides or hikes than when just trying to repeatedly spike my blood sugar levels with protein bars for 6 hours.

This weekend, I went to Zion's National Park in southern Utah with a group of good friends. I prepared during the week for a full day of canyoneering by making some homemade muffins, dehydrated bananas, beef jerky, applesauce, and dehydrated green beans. I also made lots of everything so that I could share with the others in my group and get some feedback as to what people liked or didn't like.

We had a great day hiking (despite having to change plans due to thunderstorms and flash flood warnings) and I was surprised that, as we stopped for lunch and snacks, the item everyone liked most were the dehydrated green beans!! Interesting, because it was my first attempt at them and I thought they looked funny--all shriveled up and dark green. But everyone kept wanting more! The slightly salty, savory taste, with the soft crunch made them a big hit and a savory treat to reward everyone's tired legs.

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Photos curtesy of one of these guys' phone!;)

 

 

 

Dehydrated Green Beans

You'll need a dehydrator or an oven to make these. I prefer a dehydrator because I feel more safe leaving it running during the night than my oven. But either will work. Mine is an Excalibur 9 tray, which I bought off amazon.

You can add different spices or flavorings if you want! Feel free to experiment!

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1. Toss green beans in 1 Tbsp coconut oil, 1 tsp salt, 1/2 tsp garlic granules or powder, and 1/4 tsp onion powder.

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2. Spread in a single layer onto a dehydrator (or baking) sheet.

3. Dehydrate at 125 degrees for about 8-10 hours, or until brittle.

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4. Store in an ziplock bag and enjoy at home or on the trail!!!

Dehydrated Green Beans
Author: Amy MoffatPrep time: 6 minCook time: 8-10 hoursServings: 3

Ingredients:

1 lb fresh green beans, ends trimmed
1 Tbsp coconut oil
1 tsp salt
1/2 tsp garlic granules or powder
1/4 tsp onion powder

Directions:

Toss green beans in coconut oil, salt, garlic, and onion powder.
Spread in a single layer onto a dehydrator sheet or a baking sheet
Dehydrate at 125° F for 8-10 hours or until brittle

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