Roasted Golden and Purple Beetroot Fries

Serves 4

Even if you aren’t a huge beet fan, you won’t be able to resist these crispy beetroot fries.  Beets are so ridiculously good for us, they’re packed with vitamins, minerals, and antioxidants, are anti-inflammatory and help purify our blood and detoxify cancer-causing poisons.  We should all be eating this root veggie regularly and this recipe couldn’t be easier or more delicious!

Ingredients:

• 6 (3 golden and 3 purple) Beets
• 2 tablespoons Coconut Oil
• 2 tablespoons chopped Parsley
• Salt and Pepper

Preparation:

• Preheat oven to 400 degrees.
• Melt coconut oil in saucepan.
• Wash and cut each beet into long rectangular pieces. (You don’t have to peel; the skin has lots of good stuff like fiber).
• Toss the beets with coconut oil in a bowl and then spread on baking sheet.
• Season with salt and pepper.
• Roast for about 15 minutes, check and then toss beets on the baking sheet and cook for another 15 minutes.  Beets should be slightly brown when done.
• Sprinkle with parsley and enjoy!

Zucchini Chips

Yields about 50 chips

Satisfy your salty chip cravings with these light and crispy and super nutritious zucchini chips!  Zucchini is packed with vitamin A, C, magnesium, folate, potassium, omega-3 fatty acids, zinc, niacin, B vitamins, calcium and protein.  Zucchini is also the best source of dietary fiber, therefore; it will help you lose weight while giving you the feeling of being full.  Choose whatever seasonings you like, the possibilities are endless.  I love using fresh thyme, sage, rosemary, salt and pepper.  These chips are naturally gluten-free and absolutely irresistible.  Your family will love them!

Ingredients:

• 2 large Zucchini, evenly sliced about 1/8 inch thick
• Olive Oil
• 1/2 teaspoon chopped Thyme (preferably fresh herbs but dried is fine too)
• 1/2 teaspoon chopped Rosemary
• 1/2 teaspoon chopped Sage
• Salt 

Preparation:

• Preheat oven to 235 degrees.  Line two large baking sheets with parchment paper.
• Slice the zucchini.  You do not need to use a mandolin but it does help to keep the slices consistent.  My mandolin has thickness options labeled 1, 2, or 3 - I use 2.
• Lay sliced zucchini on sheets of paper towels and cover with another paper towel to sandwich the slices and press down to draw out the liquid.  This will help shorten baking time.
• Line up the zucchini slices on the prepared baking sheets tightly next to each other, making sure not to overlap them.
• Brush the zucchini lightly with olive oil using a pastry brush.
• Season zucchini with herbs and a little salt.  Do not over-season, in fact, it’s better to use less salt initially because the slices will shrink.  If you over-salt they can get too salty.  You can always add more salt at the end.
• Bake for 2-3 hours golden and crisp.
• If some of the chips are still a little soggy, remove the crisp chips and place the damp ones back in the oven for a few more minutes.  Check on the chips every 10 minutes until done.
• Chips can be stored in an airtight container for a week (but there’s no way they’ll last that long!)

Sweet Potato Muffins

Makes 12 muffins

I’m sure you’ve noticed by now that I love baking with sweet potatoes.  They provide extra sweetness while packing in tons of healthy fiber.  These muffins are naturally gluten and dairy-free, and take no time to throw together.  Try making them with your kids, they will become your family’s favorite go-to anytime snack!  This slightly adapted recipe is courtesy of Super Healthy Kids.  You can see the original recipe here: http://www.superhealthykids.com/flourless-sweet-potato-blender-muffins/

Ingredients:

• 1 large Sweet Potato
• 2 Bananas
• 2 Eggs
• 2/3 cup Almond Butter
• 4 tablespoons Maple Syrup
• 2 teaspoons Baking Powder
• 2 teaspoons Cinnamon
• ¾ teaspoon Ground Ginger
• ½ teaspoon Allspice (optional)
• ¼ teaspoon Nutmeg

Preparation:

• Bake sweet potato until tender – about 1 hour in a 400 degree oven.  Let cool for when you’re ready to use.
• Preheat oven to 350 degrees.
• Grease a muffin tin.
• Scoop out and measure ¾ cup mashed sweet potato and place in high-speed blender.  Add all the remaining ingredients except the baking powder.  Blend on high until smooth.
• Add the baking powder and blend on low until just combined.
• Pour the batter into the muffin tins, filling each cup ¾ of the way full.
• Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
• Let cool and enjoy!

Deliciously Easy Roasted Cauliflower

Serves 4

Cauliflower is one of my favorite vegetables to roast.  It’s so versatile; you can serve it for an appetizer, side dish, or toss in a salad.  Besides the delectable savory taste, cauliflower is a member of the cruciferous family of vegetables which helps prevent cancer and cardiovascular disease.  It is anti-inflammatory and antioxidant-rich for strengthening the immune system and improving brain health.  

Ingredients:

• 1 Head of Cauliflower
• 2 tablespoons Coconut Oil
• 1 teaspoon Paprika
• Salt and Pepper

Preparation:

• Preheat oven to 400 degrees.
• Melt coconut oil in saucepan.
• Cut up cauliflower into small florets.
• Toss cauliflower with coconut oil in a bowl and then spread on baking sheet.
• Season with salt, pepper and paprika.
• Roast for about 20 minutes, check and then toss cauliflower on the baking sheet and cook for additional 10 - 20 minutes or until desired amount of browning and tenderness.

Vegetable Fried “Rice"

Serves 4+

This recipe is an adapted version from Wellness Mama and is super easy to make!  It tastes just like regular fried rice but it is so much healthier!  Cauliflower is packed with tons of nutrients and fiber so feel free to indulge in this delicious side dish.

 Ingredients:

• 1 Head of Fresh Cauliflower
• 3 Eggs
• 2 large Carrots finely chopped 
• 1 cup Frozen Peas
• 1 Onion finely chopped
• ¼ cup Coconut Aminos 
• ¼ cup Sesame Oil or Coconut Oil
• 1 teaspoon Garlic Powder
• Salt and Pepper to taste

Preparation:

• Grate cauliflower using a cheese grater or food processor and set aside.
• Heat a large skillet on medium-high heat and add half of the sesame or coconut oil.
• Sauté carrots and onions until they start to soften.
• Add peas to pan until cooked then remove vegetables from heat, place in separate bowl and set aside.
• Add the rest of the oil and cauliflower to pan.
• Cook, stirring constantly, for 3-4 minutes until cauliflower starts to soften but not mushy.
• Make a hole in the center of the mixture to reach the bottom of the pan and crack the eggs into the hole.
• Sprinkle with 2 tablespoons of the coconut aminos and the garlic powder, salt and pepper. 
• Scramble the eggs in the mixture.
• When eggs are cooked, return vegetables to pan and stir. 
• Add the remaining coconut aminos and stir until all are heated and flavors are combined. 

Chia Pudding

Serves 1

Despite their tiny size, chia seeds are among the most nutritious foods on the planet.  They’re loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.  My favorite way to eat them is to make a delicious and easy chia pudding.

Ingredients:

• 1 cup Almond Milk
• 1 tablespoon Maple Syrup
• 1 teaspoon Vanilla
• 4 tablespoons Chia Seeds

Optional toppings:

• Chopped Pear or Apple, Berries, Nuts

Preparation:

• Stir together all ingredients and refrigerate for up to 4 hours or overnight.

Roasted Sweet Potato Chips

Sweet potatoes are one of those perfect foods we should be eating often.  This is an easy and delicious way to prepare them.

Ingredients:

• 3-4 medium to large Sweet Potatoes
• 2 tablespoons Coconut Oil
• 2 tablespoons Ground Cinnamon
• 1-2 teaspoons Salt
• ½ teaspoon Pepper

Preparation:

• Preheat oven to 375 convection or 400 degrees F.
• Melt coconut oil in saucepan.
• Slice potatoes thinly, in a large bowl toss with coconut oil, salt, pepper and cinnamon.
• Place potatoes in a single layer on baking sheet.  Bake for about 35-45 minutes, checking them after 20 minutes and flipping over.
• Some of the potatoes may start to brown before the others if they are thinner, so remove those while letting the other chips cook until they start to brown.
• Allow to cool for a few minutes before serving.  They will crisp as they cool.