I’ve Got The Beet

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.

Beet Salad

* 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.



From Marshmallows to Sunbutter

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.


Crispie Crunches**

* 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.

**peanut free
**tree nut free
**soy free
**gluten free
**dairy free

Bring On The Chips

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!

Kale Chips

* fresh kale bunch
* olive oil
* seasoning**

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


Weekend In the Kitchen

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