Lemon Roasted Green Beans

The beginning of day 3 of The 21 Day Sugar Detox, and Bill and I are starting to feel really great! Okay…so Bill has been whining to me that he wants sugar, but for the most part he is being a real trooper! I still have a slight head ache, but I drank a ton of water yesterday, got in a good workout, and slept fairly well, so the head ache is diminishing. Bill feels physically fine, it’s just that nagging sugar craving that is still haunting him, mostly after dinner. We will have to be sure to fully avoid the bins of dried fruit and the chocolate bars at Whole Foods when we go food shopping later today.

My sugar cravings were gone from day 1. Eating meat, fat and vegetables really kills my cravings, keeps me from wanting to snack, and just makes me feel nourished in general. I think part of my loss of appetite was due to the sugar hangover headache along with some nausea that came from New Years and Christmas/Hanukkah.  Bill and I typically eat pretty similarly to the allowed foods for the Sugar Detox, but the time during the holidays really threw us off. It wasn’t hard to “get back on the sugar-free wagon” so to speak. I know there will be times when the sugar bug comes back to haunt me, but those cravings usually come to me in random waves. It’s typically more of just a “want” than a real “craving”. Something perhaps out of boredom, stress, anxiety, or maybe due to poor self image. I never really just crave sugar, there is always something deeper than just a craving that induces the want for an indulgence. I guess my real challenge during the 21 days will be to be aware of those thoughts that may challenge my willpower, and face them head on.

Now for today’s recipe! Along with our short ribs the other night, we had a tasty side dish of roasted green beans. We LOVE roasting green beans. They become super crispy and way yummy. This side dish would be wonderful with the crock pot chicken we posted on Monday as well.


  • 1 pound of green beans, ends removed
  • 1 tablespoon of coconut oil
  • 2 teaspoons of dried rosemary and sage
  • 1 lemon, thinly sliced
  • Salt and pepper to taste
  1. Preheat oven to roast at 400.
  2. Clean and trim green beans.
  3. Place green beans in a baking dish.
  4. Drizzle with melted coconut oil.
  5. Sprinkle with rosemary, sage, salt, and pepper.
  6. Top with lemon slices, and mix to ensure the green beans are evenly coated in oil and spices.
  7. Roast at 400 for 30-35 minutes, or until all the green beans are crispy. Stir green beans half way through cooking.
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    1. January 4, 2012

      Short ribs are defrosted and ready to go…heading back out to the store for green beans…this recipe looks awesome and definitely worth the extra trip to the store!

    2. January 5, 2012

      I can't wait to try these. I did green beans the other night, sauteed and then doused with lemon juice, but I was wondering at the time if roasting might be better, and easier. My kids all fought over the beans, eating their turkish spiced burger patties after, so I'll bet roasted green beans go over well here. Thanks for posting this.

    3. January 5, 2012

      We made these last night with Paleo teriyaki salmon (also yum). The dried herbs crisped up on the beans and there was the occasional really lemony one to keep things interesting! We'll be making this again for sure.

    4. January 11, 2012

      Just made this–so delicious!

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