This healthy Green Bean Mushroom Sauté is a quick, flavorful low carb vegetable side dish that fits well into a low carb or keto diet. It is simple to prepare, full of savory flavor, and ready in minutes.

This easy low carb green bean mushroom sauté is the kind of side dish you can make on a busy weeknight without any fuss. The green beans stay pleasantly crisp, the mushrooms become tender and savory, and the garlic, butter, olive oil, and red wine vinegar bring everything together with a bright, balanced flavor.

When people start eating low carb or keto, they often focus on the main protein and then wonder what to serve with it. A good vegetable side can make a meal feel complete without adding a lot of unnecessary carbs. Green beans and mushrooms are excellent choices because they are not starchy, not overly sweet, and they cook quickly in a skillet.

Green beans are versatile enough for casseroles, roasting, steaming, broth-cooking, and quick sautés. Mushrooms are just as useful in low carb cooking because they absorb flavor beautifully and add a satisfying, earthy taste. Together, they make a dependable low carb side dish that works with many meals, from chicken and fish to steak, pork, or eggs.

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Today marks the beginning of Stephen’s birthday weekend, and not just any birthday weekend: his 30th birthday weekend. There is something about turning 30 that always sounds so big and grown-up, even when you know it is really just another birthday and another good reason to celebrate with food, friends, and family.

Back in college, I had a friend who loved to point out how close everyone was getting to 30. Every birthday came with a cheerful little reminder like, “Only 10 more years until you’re 30,” or, “Only 8 more years to go.” At the time, it felt hilarious because 30 seemed so far away that it almost did not feel real. Now that it is arriving for people close to me, it feels a little more real, though I still have a bit of time left in my 20s and plan to enjoy every last bit of it.

We started the celebration on Thursday night with dinner at the bar of the restaurant where we had our wedding reception. After that, we went to hear Neil deGrasse Tyson speak. The tickets were a last-minute impulse purchase, and it turned out to be completely worth it. The talk was fascinating, entertaining, and just the right kind of unexpected birthday-weekend adventure.

Only a few of the space-related ideas went over my head, and I am choosing to feel proud of that. I was also slightly distracted by the fact that he took his shoes off almost immediately after walking onto the stage and gave the entire talk barefoot. It was memorable in the best way.

The rest of the weekend is shaping up to be full of good things: plenty of food, possibly a Star Wars marathon, a night out with friends, and lunch with family on Stephen’s actual birthday. In other words, the kind of weekend that feels busy, cozy, and celebratory all at once.

In other news, winter seems to be making its first real appearance in Nashville. Yesterday afternoon was almost 70 degrees, which is exactly the kind of mild autumn weather I love. This morning, though, felt genuinely cold by my standards. Luckily, I have been in full soup mode lately, and there are several kinds of soup in the house right now, including this comforting Slow Cooker Chicken Noodle Soup.

This slow cooker chicken noodle soup is simple, hearty, and exactly the kind of meal that makes cold weather feel a little more welcome. It is also surprisingly easy to put together. Aside from chopping a few vegetables, the slow cooker does most of the work. Everything except the noodles goes into the crockpot, then it cooks slowly until the chicken is tender and the vegetables have softened into the broth.

This is one of those classic recipes that belongs in a regular cold-weather dinner rotation. It is practical enough for a busy weekday, comforting enough for a quiet weekend, and easy to reheat if you plan ahead with the noodles. The broth is filled with chicken, carrots, celery, onion, rosemary, garlic, and a little olive oil, creating a familiar homemade flavor without requiring much hands-on time.

As simple as this recipe is, it is also one of the most satisfying meals to come home to. The slow cooker fills the kitchen with that cozy soup smell, and by the time dinner rolls around, most of the work is already done. After the chicken has cooked, you remove it from the slow cooker, shred or chop it into bite-size pieces, and return it to the soup.

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Air fryer candied yams with marshmallows are a sweet, buttery, and comforting holiday side dish made easier with a modern cooking method. This recipe keeps the classic flavor people love: tender yams coated in brown sugar, butter, cinnamon, nutmeg, and a little reserved syrup, then finished with soft, toasted marshmallows on top. The air fryer helps warm the yams quickly and gives the marshmallows that golden, gooey finish without taking up valuable oven space.

This version uses canned yams, which makes the recipe especially convenient for Thanksgiving, Christmas, Sunday dinner, or any meal where you want a sweet side dish without a lot of prep. The reserved juice from the can is mixed with butter, brown sugar, warm spices, and salt to create a rich glaze that coats the yams beautifully. Once the sauce melts together and starts to bubble, it is poured over the yams before they go into the air fryer or oven.

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