Nutrition

Wow...Friday came and it has felt great!!  I am one who absolutely loves my job as a wife and my professional job too,  but will be honest and say that Spring Break could not have come at a better time!  I guess its a combination of daylight savings sleep to catch up on and allergies.  Pollen has arrived.  I came home and put my running clothes on (but certainly not to run)  :-)  and John and I headed to grocery shop for an outing.  When we returned home, I crashed on the sofa and could barely peel myself off of it around suppertime....its been an amazing break already!
So- the reason I titled this blog "nutrition".  Another teacher and I had a conversation today with a trainor.  We were discussing foods in depth, how they break down, and what we eat that we feel is good for us, but really isn't worth any nutritional value at all.  I did not know that green peas were a carb.  I knew that butter beans were, but not green peas.  That was a disappointment because somtimes that is what our dinners consist of.  And--as we are sitting there I have cupcakes with a mound of icing from one of my favorite places in town and 24 Krispy Kreme donuts.  So--despite the fact that we were well supplied with sugar for the day, we discussed what we could replace sweets with instead.  It was very informative and so much so, that John and I had a delish dinner and very healthy too!  Our new favorite is the way we cook our green beans...so, I want to pass the recipe along because its super easy and yummy. 
I grew up eating fresh green beans, occasionally from the can if we were in a hurry, but they were always strung and later boiled.  I love them like this, but actually by cooking them this way you can loose alot of the nutrients.  The new way, and  I am sorry if I am way behind and everyone knows this, but its on the stove.  You buy french style whole green beans.  Cut both ends off, rinse them well, and place them in a skillet.  I poured a tad bit of olive oil, a dash of salt and pepper and let them simmer.  I cannot tell you how nutritious they tasted.  I have always done this with asparagus, but never green beans.  Most of them were softened well, but some had a little crunch still, which gave them a nice texture.  I think I am going to go back tomorrow and buy some more!