Green BEAN and a socca tarte with goat cheese

Friends. I say it all the time, but I’m saying it again: You don’t have to shop, cook food, or prepare every meal to be healthy. I know we tell ourselves that we do sometimes, but we are only telling that story to self-sabotage or justify not doing the best thing for our body and minds (just being honest, friend) …but I digress. Like I was saying, you don’t have to do ALL. THE. THINGS. to be healthy.

I don’t. Really. I don’t. I pick up lunch weekly. I never truly prep. And I definitely don’t shop all the time. Well, I don’t shop all the time now. I used to because I couldn’t find a delivery service that sourced locally, which is really important to me (more on that at a later date). But that changed when I found Green BEAN Delivery.

For those of you who don’t know Green BEAN Delivery, let’s change that real quick. Green BEAN delivers local, sustainability-grown food right to your home with just a few clicks of a button. And if that’s not enough, it’s affordable, it supports local food banks (it's already donated 1.25 million pounds of produce to food banks already), and you can shop on your phone if you’re one of the Midwest communities it serves (of which Indy is – Thank God). Basically, Green BEAN is exactly what I need to help me stay healthy when I’m super busy, and I am so glad I found them.

If they sound like something you could use, check them out here and use the code TheFullPlate at check out for 20% off your first three orders.

And, friend, if you want a sneak peeks into the types of meals you can make with Green BEAN, keep scrolling because I’m about to share one of my fav recipes: a Socca tarte with goat cheese and butternut squash noodles.

So, here’s the deal: I don’t do well with cow’s milk or cow’s cheese. Most of us don’t. In fact, roughly 60% of us fall into the “I should stay away from cow by-products” category. I’m one of them (and you may be too if you’re bloated all the time). But, luckily me and goat cheese get along just fine as long as the cheese is organic and full of probiotics. Figuring this out, well, it has helped me out a lot – especially when I get a hankering for cheese (which sometimes happens because, like you, I’m human). 

So, here it is: my socca tarte with goat cheese and butternut squash noodles recipe. And yes, I made this meal last week Thursday using many of Green BEAN Delivery items.


Socca tarte

  • 1 cup chickpea flour
  • 1 cup room temperature water
  • 2 tbsp. avocado oil
  • 1/4 tsp. sea salt


  • 3-4 ounces of local goat cheese (I use Risin Creek Creamery)
  • 2 tbsp. basil, chopped
  • 1-2 cloves garlic, minced
  • 3-4 pieces of local, sustainable bacon (I use Smoking Goose’s Jowl Bacon)
  • 1 cup butternut squash noodles
  • 2 cups spinach
  • 1 cup red onion, sliced
  • 1/2 cup balsamic vinegar


  1. Mix chickpea flour and water, with 1 tbsp. oil and let sit for 30 minutes before cooking.
  2. Preheat the oven to 450°F and cook bacon for 15-20 minutes while batter is resting. Pull out when done and let cool. Keep oven on.
  3. While the batter is resting and bacon is cooking, mix goat cheese, basil and garlic. Slice onion and measure out remaining toppings.
  4. Then place balsamic vinegar in a small saucepan and cook over medium low heat until vinegar has reduced to at least half of the original amount (~15 minutes). As soon as the balsamic reduces, remove it from the heat and let it cool down.
  5. After 30 minutes of batter sitting, place a cast iron pan in the oven and broil for 5 minutes before cooking.
  6. Pull out plan and coat pan with remaining tbsp. of oil on pan. Then, broil the socca batter for about five minutes on high. Use this time to chop up the bacon.
  7. Once socca is cooked, pull from oven and spread on cheese mixture, add the bacon, butternut squash and spinach, and put back in oven for 5-7 minutes.
  8. Let cool and serve.