Roasted Beet Chips

Roasted Beet Chips


Last Friday we went to a farmers market and picked up these little gems.  I made chips out of them and they are to die for.  They are super sweet and crunchy.  I however am the only one who will eat them.  It is Easter today so the kids are eating nothing but candy.  I am kind of hoping that they will eat enough that they get sick.  So far, it’s not happening.  A couple weeks ago I got Ron to watch “Food Inc” with me.  I had already seen it but really wanted him to see it too.  It is a really great documentary about what passes as  “food” in America.  Anyway, one of the statistics given in the movie was that 1 in 3 children born after the year 2000 will develop Type II Diabetes in their lifetime.  That’s horrifying, isn’t it?!  I mused aloud that statistically that is 1 of our 3 kids.  Ron’s response?  “Not under this Nazi regime.”   I took that as a compliment.  It’s true that I am maybe a tad obsessed with what I feed my family.  So this Easter, like last year, I am letting them eat as much garbage as they want.  It literally makes my stomach turn to see them eat that.  I keep offering real food but to no avail.  I was hoping that these beets might be acceptable to them but they just can’t compete with straight up processed sugar.  Oh well.  Tomorrow this Nazi regime is back! 

Roasted Beet Chips 

Wash and peel beets.  Slice thinly and toss in coconut oil (olive oil would be fine too but I have a love affair going on with coconut oil lately).  Sprinkle with kosher salt and roast in a 425 degree preheated oven on a cookie sheet for 20-25 minutes or until crispy at the edges.  Serve warm.  (I bet these would be awesome with a little dot of goat cheese on top!  Wish I had some…)  Enjoy!


Roasted Broccoli

I used to make broccoli this way all the time.  Then some how I forgot about it.  I need to put this here so that it doesn’t get forgotten again.  This is hands down my favorite way to have it.  The kids used to like broccoli but recently they have all been doing their best to avoid it.  So today I made a bunch of this and offered it as an appetizer when I knew they were hungry.  All 3 of them enthusiastically finished all of it.  Score!

Roasted Broccoli


Roasted Broccoli

Preheat oven to 400 degrees.  Break clean broccoli into florets.  On a cookie sheet, drizzle with olive oil and sprinkle with some kosher salt.   Roast for 10-15 minutes until they  are done to your liking.

Almond Coconut Cookies

Almond Coconut Cookies

 I have been trying to decrease my intake of sugar and simple carbs. I usually don’t really have a sweet tooth but because I am trying not to eat sugar I am therefore craving it. So this morning I wanted to make a cookie that would satisfy my craving for something sweet but would still be lower in carbs and even offer some nutrition. These cookies are gluten free, dairy free, egg free, soy and corn free and very low in sugar. They are sweetened with a bit of honey. What they are not is taste free. They are surprisingly good. Additionally they are high in fiber and are incredibly satisfying. And Yes! the kids and husband actually like them. Store them in the fridge and feel free to use these as a healthy snack in between meals.           

Almond Coconut Cookies         

2 cups raw almonds
1 cup fine shredded unsweetened dried coconut aka coconut powder
1/8 tsp cardamom
1/4 cup melted coconut oil
1/4 cup honey (or agave nectar for vegan)
1/2 tsp sea salt
4 oz 60% -72% chocolate. (I used Ghirardelli)         

In a food processor add almonds and process until you have as fine a meal as your machine will make. Add remaining ingredients and process for another minute or two. When you see the “dough” coming into a ball it is done.  If it doesn’t come into a ball, keep adding more oil until it comes together.  The oil is what holds the cookies together.  Line cookie sheets with parchment paper. Take teaspoons full and roll into balls and press down into discs about 1/2 inch thick. Bake in preheated 350 degree oven for 10 minutes until they are just starting to brown. While cookies are baking, slowly melt melt chocolate in a small nonstick pot. When cookies are done let them cool for a bit then drizzle chocolate over top. Store in the fridge.   

This post was posted at the following Blog Carnivals:    

Wholesome Whole Foods     

Food Revolution Fridays

Food Renegade