I have always loved the taste of beets. I think they are delicious and I’m always looking for new ways to use them in recipes. One day while experimenting in the kitchen I threw a bunch of ingredients together and created beet salad. It’s basically a bunch of my favourite foods and flavours thrown into a bowl. So for all of you beat lovers or those of you wanting to try something new here is my recipe.
* 3-5 cooked beet root chopped into pieces
* 1 honey crisp apple chopped
* 1/4 cup chopped walnuts
* 1/4 cup chopped cilantro
* 2 Tbsp of flaxseed
Mix all ingredients together in a bowl. Sprinkle with lemon juice to taste.
I would always get so excited when I got to have Rice Krispie squares as a child. They were so crunchy and delicious, of course they were also loaded with processed sugar… one of my greatest weaknesses. Now as an adult I am more health conscious. Rice Krispie squares are not the best choice but after some tinkering in the kitchen I created Crispie Crunches! They are crunchy, delicious and made from natural sugars.
* 2 cups crispy cereal
* 2 cups quick oats
* 1/2 cup coconut
* 1/2 cup cacao nibs
* 3/4 cup dried cranberries
* 3/4 cup goji berries
* 3/4 cup honey
* 3/4 cup maple syrup
* 1/2 cup Sunbutter
1. In a bowl mix together cereal, oats, coconut, cacao nibs, cranberries and goji berries.
2. In a saucepan heat honey and syrup until melted. Remove from heat. Add Sunbutter and stir until mixed.
3. Add honey mixture to dry mix and stir thoroughly. Press into 9×13 greased pan. Let cool then cut. Store in refrigerator.
**tree nut free
I find potato chips to be gloriously delicious. The way they crunch and taste in your mouth, especially when your eating your favourite flavour. However, I am fully aware of how unhealthy potato chips can be for you. So I went in search of a solution and I discovered it in kale. Kale chips are incredibly easy to make and taste delicious and, can you believe it, they are actually healthy for you!
* fresh kale bunch
* olive oil
1. Chop the kale into smaller pieces removing the stems from the bottom. If you prefer you can also remove the stems from the leaf as well.
2. In a bowl add the kale and sprinkle with olive oil. Add your choice of seasoning and mix together. Once kale is coated place onto a tray covered in parchment paper.
3. Bake kale @ 350 for a minimum of 7 minutes. If your prefer them crunchier keep them in a few extra minutes while watching with a close eye. They can burn quickly.
4. Remove from oven, and enjoy!
**seasoning can vary – some of my favourites are vegetable seasoning or cinnamon. Feel free to experiment and find your favourite flavour.
Want to make a meal out of it, check out my recipe for Almond Chicken in my post Every Peach Has A Nut In The Family
This long weekend was spent in my kitchen baking and cooking away. My adventures led me to a new salad recipe. It is based off of a combination of two salads plus a few added things of my own. Hope you enjoy!
Quinoa Lentil Salad
*1 cup uncooked quinoa (2 cups cooked quinoa)
*1 apple (I prefer Honey Crisp)
*1 can lentils, rinsed and drained
*1/2 cup chopped walnuts
*1/2 cup dried cranberries
*2 Tbsp extra virgin olive oil
*2 Tbsp balsamic vinegar
*1 tsp cinnamon
1. In a large bowl mix together the cooked quinoa, apples, lentils, walnuts, and dried cranberries.
2. In a small bowl, whisk together olive oil, balsamic vinegar, and cinnamon.
3. Pour dressing over salad ingredients and mix together.
**may include 1 cup of pomegranate seeds in substitute of dried cranberries
**for nut free do NOT add walnuts