Baked Veggie Chips

Make your own veggie chips: not only is it easy to do, but it's healthier too.  Often, potato chips you buy are fried or cooked with cheap, unhealthful oils, among other things. Here, you can satisfy your craving in a way that delivers a nutritious boost!

1/2 pound fresh beets (about 2 medium) 
1 medium red potato 
1 medium sweet potato 
1 medium parsnip 
2 tablespoons extra virgin olive oil 
1/2 teaspoon sea salt 
1/2 teaspoon garlic powder  
1/2 teaspoon dried oregano  
Dash pepper

Peel vegetables and cut into 1/8-inch slices. Place in a large bowl. Drizzle with oil. Combine the remaining ingredients; sprinkle over vegetables and toss to coat.

Arrange in a single layer on racks in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake at 375° for 15-20 minutes or until golden brown, turning once. 

Servings: ~7 

Adapted from tasteofhome.com 

Farro Beet Salad

Farro is a hearty, chewy grain kind of like wheatberries.  Instead of throwing those beet greens out, chop them finely and add them in- they are kind of like kale. Eat warm or at room temperature. This dish is great for a picnic!

1 red onion, chopped

3 cloves garlic, minced

2 golden or red beets, with greens, sliced

1 cup farro

3 cups water

2 Tbsp olive oil

Salt and pepper to taste

Add onion, garlic, and beets to pan and sauté with olive oil for 15 mins or until onions are translucent and beets are tender.

In a separate saucepan, boil 3 cups of water and add farro. Turn down to simmer and cook until all the water has evaporated. 

Toss the cooked farro in with the veggies and add salt and pepper to taste. 

Serves about 4 

Recipe from theforestfeast.com

3-Seed Almond Butter

I know what you're saying... Almond butter is already a heart-healthy snack. But wait, there's more! Throw in some omega-3 goodness from flax, hemp and chia seeds and round it out with some tasty cinnamon and you've taken almond butter to a whole different level.  If you like your almond butter a touch sweet, add a tablespoon or two of honey.

Ingredients:

2 cups raw almonds


2 tablespoons ground flax seed


2 tablespoons hulled hemp seeds


1 tablespoon chia seeds


1 teaspoon ground cinnamon


1/2 teaspoon sea salt



Preheat oven to 350 degrees F. Place almonds on a cookie sheet and roast for about 10-12 minutes or until you begin to smell the nutty aroma of the almonds.  Allow almonds to cool a bit and place in your food processor (or Blendtec/Vitamix) and add the remaining ingredients. Process until smooth, scraping down the bowl as needed. Sometimes it takes a few minutes to get creamy, so be patient!

Recipe courtesy of Katrina Gangsaas at http://deliciousyetnutritious.blogspot.com/2013/05/3-seed-almond-butter.html

Tempeh Tacos with Pickled Carrots and Radishes

Want a healthy and delightfully zesty spin on your taco dish?  Try this irresistible blend of tangy spice and savory sweetness packed with protein and veggies!

1 large carrot, peeled and shredded

1 bunch radishes, shredded

1 cup water

1 cup apple cider vinegar

2 tablespoons lime juice

1 tablespoon honey

1 tablespoon sea salt

1/2 teaspoon chili pepper flakes

1 tablespoon extra virgin coconut oil

1 (8-ounce) package tempeh, sliced 1/4-inch thick

1 tablespoon Mexican seasoning

1 tablespoon tamari

Salt and freshly ground black pepper, to taste

8 corn tortillas, warmed

1 avocado, peeled, pitted and sliced

Preparation

Place carrots and radishes in a heat-proof bowl. Combine water, vinegar, lime juice, honey, salt and chili flakes in a saucepan. Bring to a boil, while stirring, and then reduce to a simmer for 2 minutes. Pour pickling liquid over vegetables. Allow to marinate for at least 30 minutes, or cover and refrigerate overnight.

Heat oil in a large pan over medium-high heat; add tempeh, Mexican seasoning, tamari, salt and pepper. Cook until golden and crispy, about 5 minutes.

Place tempeh on tortillas; top with pickled carrots and radishes, spinach and avocado.

Serves 4

Adapted from pccnaturalmarkets.com

Spring Arugula and Edamame Spread

This is one tasty spread that is sure to make it into your regular snack repertoire – and rightfully so.  With its hearty dose of fiber, protein, and healthy fat, this is smart snacking, baby!

1 cup shelled edamame (fresh or frozen)

1/4 cup plus 1 tablespoon extra-virgin olive oil, divided, plus additional for drizzling

1 1/2 cups packed baby arugula (1 1/2 ounces), divided

1 garlic clove, minced

3 tablespoons grated Pecorino Toscano or Parmigiano-Reggiano

1/4 teaspoon grated lemon zest

1/2 teaspoon fresh lemon juice

16 mint leaves

Cook edamame in boiling water, uncovered, until tender, 2 to 3 minutes, then drain and transfer to an ice bath to stop cooking.  Pulse edamame in a food processor until very coarsely chopped, then transfer half of mixture to a large bowl. Add 1/4 cup oil, 1 cup arugula, garlic, cheese, lemon zest and juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper to edamame still in the processor and purée until smooth. Add to bowl. Coarsely chop remaining ½ cup arugula and gently fold into edamame mixture.  Garnish with fresh mint.

Serving options: Serve with crackers or cut up veggies.  Or make crostini: cut diagonal slices (1/3 inch thick) from a baguette and put in a 4-sided sheet pan. Drizzle with olive oil. Bake until pale golden and crisp, 8 to 10 minutes. Rub with cut side of a garlic clove.  Top toasted baguette with edamame spread. 

Preparation time: 10 minutes

Recipe adapted from Epicurious website