Beet Greens Chips

Beet Greens Chips

I love when I can keep food waste to a minimum. This week, after roasting some beets, I wondered what I was going to do with the greens. I didn’t quite feel like a salad, and I wasn’t planning on juicing soon. So I figured, if you can make kale chips, can you make chips out of any other green? The result was yummy and simple!

Ingredients:

  • Beet greens (I had the greens from 3 beets)
  • 1 tbsp Nutritional yeast flakes
  • Garlic salt
  • Fresh ground pepper
  • Coconut oil spray

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Instructions:

Preheat the oven to 350 and cut the stems off the beet greens. Line a baking sheet with parchment paper.

Wash and dry the greens and put them in a large bowl.

Coat with your oil and seasonings.

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Spread the leaves out on the parchment paper. Don’t worry about crowding, these will shrink immensely.

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Bake for about 10 minutes.

 See below? Tiny, but crunchy, cheezy and full of flavor!

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Nutritional Facts:

*Recipe yields 1 serving

Calories: 50

Carbs: 7g

Protein: 6g

Fat: <1g

This recipe contains almost 5g of fiber and beet greens are high in Vitamins A, C & K.

Clean Chocolate Pudding

Vegan Chocolate Pudding

You won’t believe this pudding is clean, vegan and….made from avocados. You may have heard of this recipe before, but here’s my version. It is lower in sugar than others I have seen and oh..so..rich. You may want to make a double batch.

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Ingredients:

*Makes 1 1/2 cups

  • 2 avocados
  • 4 tbsp raw agave
  • 4 tbsp raw cacao powder
  • 4 tbsp chocolate coconut milk (I used So Delicious)

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Instructions:

Add the avocados to a food processor or blender and mix until smooth. Add the other ingredients and mix again, make sure all of the lumps are out. You may want to taste test now to make sure it is sweet enough or rich enough for you. Once it’s perfect, divide into 1/2 cup servings and chill. The pudding tastes best cold.

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Nutritional Facts:

*Based on 1/2 cup servings

Calories: 295

Carbs: 36g

Protein: 4g

Fat: 17.5g (healthy fats)

*This recipe contains 10.5 grams of fiber and 4g of protein! It is high in Potassium, Vitamin C and Iron. It is best to stick with smaller servings with this pudding. Yes, it is clean, yes it is vegan, and yes it is full of healthy fats and a clean sweetener. But it is higher in calories, so indulge but try not to eat it all at once!

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Cinnamon Vanilla Almond Butter

Homemade Cinnamon Vanilla Almond Butter

Nut butters are hands down, the easiest, most fun things to make. Many people I talk to like to refer to me as some sort of Susie-Homemaker for making my own almond butter, but I just think it tastes the best when you make it yourself!

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Now, normally, I take the time to buy the raw almonds and roast them myself (at 350 for about 8 minutes), but this time the already roasted almonds were on sale, so I skipped a step. But always, always, always buy unsalted. YOU DON’T NEED THE SALT.

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Once your almonds are roasted (or purchased), throw them in the food processor, turn it on, and wait for it to look like this. Almost done…just add 2 very simple ingredients. A few shakes of cinnamon and about a teaspoon of vanilla. Take the almond butter for a whirl to incorporate and add more if you feel the need.

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Simple. Delicious. Perfect.

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Store in an airtight container in the fridge and hide all your spoons.

Nutritional Facts:

Serving = 2 tbsp

Calories: 190

Carbs: 6g

Protein: 8g

Fat: 18g

This recipe contains no added sugar, no added salt, and 2 tbsp of almond butter contains 3g of fiber. Not to mention the combination of cinnamon and vanilla is oh so wonderful.

Chocolate Hazelnut Butter

Chocolate Hazelnut Butter

I am very, very proud of this recipe. The funny thing is, I just made it up one day. And it is so, so , so easy. It’s basically my version of homemade nutella. The funny thing is, it’s made with peanut butter! So this recipe is a two-for-one. Homemade peanut butter + homemade nutella.

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Ingredients:

  • 2 cup raw peanuts
  • 2 tbsp raw cacao powder
  • 2 tsp hazelnut extract
  • Optional: raw agave & sea salt (recommended)

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Instructions:

Now, this recipe is delicous made with raw peanuts. However, it is also delicious with roasted peanuts. So, choose your poison. If you’re roasting, peanuts go in the oven on a baking sheet for about 8 minutes at 350. They will darken slightly and become more fragrant. Watch them closely so they don’t burn.

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These were my peanuts after the oven. See? Just a tad darker.

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Let the peanuts cool for a few minutes and then place them in the food processor.

hazel pb10Send them for a whirl. Literally, just turn it on and walk away to do whatever you want for about 5 minutes. The peanuts will process faster if you roasted them simply because the natural oils that are created make the peanut butter more creamy, quicker.

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Once your peanut butter looks like, well, peanut butter, it’s time to add your ingredients.

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I’m not so big on measuring, so everything is kind of a rough estimate. Add as much salt as YOU like in your peanut butter.

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Add the cacao and hazelnut extract. The more cacao you add, the richer and darker it will get. So I’ll leave that up to you. My general rule is at least 1 tbsp cacao and 1 tsp extract for every 1 cup peanuts you used. I generally make this in 1-2 cup batches at a time, simply because you need to be prepared to eat it all..sometimes within just a few days. Oops!

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Now, if you want your spread to be more sweet, like nutella, add a little raw agave. Remember, the raw cacao will make the butter a little bitter, so I usually add just enough for it to be a little sweet, but not like a dessert. This is the fun part, the taste testing part.

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Once your masterpiece has satisfied you, quit mixing and adding and just start eating the darn stuff. Now, people have asked me how long homemade nut butters keep in the fridge. Well, the problem is that they never really last long enough to test a decent expiration date before they are devoured. But I will say, I’ve held my spoon back long enough to say they’ll keep at least a week stored in an airtight container in the fridge. Keep in mind, nut butters are creamy because of their natural oils and the longer it stays in the fridge, the more oil it will start to lose. See why I make this in small batches? 1 cup in 3-4 days is all my bum can handle!

 

Nutritional Facts:

1 Serving = 2 tbsp:

Calories: 196

Carbs: 8g

Protein: 7g

Fat: 16g