Healthy Snacking: Savory Beet Chips

Healthy Snacking: Savory Beet Chips

Log in: Kristin Meier

Beet chips are a great way to nutrify the traditional bad-boy potato chip and they are a synch to make.  Just toss the beet in your food processor to make slices or finely slice the beet by hand.  Pat beet slices dry with cloth, then coat with a fine layer of extra virgin olive oil. You can get creative with the spices. I tossed the beet slices in a bowl and coated them with pepper, garlic powder, and coriander before arranging them on a greased cookie sheet.  I used the convection roast setting at 400 degrees to roast the chips, turning frequently. Roast the chips until the edges appear crispy, about 20-30 minutes. Place on cooling rack to cool. Enjoy!  

  • 3 large beets, finely sliced in food processor or by hand
  • Extra virgin olive oil spray or liquid to coat beet slices
  • 1 T pepper
  • 1 T coriander
  • 1 T garlic powder 

Mix beet chips in with potato, carrot and kale chips…or whatever you’ve got in the produce bin. It;s a delicious way to serve vegetables!


Easy No-Bake Pecan Pie

Easy No-Bake Pecan Pie

My husband loves pecan pie, so I decided to surprise him with this delicious dessert.  This pie is fun, easy to make, requires no baking, and is much healthier than the traditional corn syrup and brown sugar filled pie. Enjoy!


2 1/2 c medjool dates, pits removed

1 c grated unsweetened coconut

1 1/2 c walnuts

1 t organic vanilla extract

Pie Filling

1/2 c almonds

1/2 c pecans

1 c organic raisins

1/3 c medjool dates, pits removed

1/3 c organic brown rice syrup

1/3 c black strap molasses

2 T organic vanilla extract

1 t cinnamon

1/3 c water or unsweetened almond milk

1/4 c Enjoy Life vegan chocolate chips and/or pecans, optional garnish

Sprinkle a bit of coconut into bottom of pie plate to prevent crust from sticking. Add pitted dates, remaining coconut, walnuts, and vanilla to food processor and mix until blended. Press into pie plate using waxed paper to prevent sticking. Combine all pie filling ingredients in food processor and mix until creamy. Add water or unsweetened almond milk to reach desired consistency. Fill pie crust with pie filling. Garnish with pecans or chocolate chips, if desired. Enjoy! 


The Beauty Detox Solution,  Raw Pecan Love Pie

pecan pie

Roasted and Seasoned Root Vegetables

Roasted and Seasoned Root Vegetables

Login: Kristin Meier

This week, when perusing the produce section with my 3 year old, we happened upon a rutabaga. “That is a rutabaga,” I said. “rut-a-bag-a” she deliberately pronounced, “let’s get a rut-a-bag-a!” I never turn down a child’s request for produce, so we went home with a rutabaga. Now the challenge was on to find out what to do with the roundish, purplish vegetable. 

I recalled a recipe for rutabagas recommended by my foodie cousin, Rob, in San Francisco. He referred me to a recipe in the Ad Hoc at Home, and I was on my way. I exchanged a chicken for beets and added a parsnip, fennel, and some spices. The result was amazing!

  • 8-12 red-skinned potatoes, halved
  • 4 large carrots, chopped
  • 3 beets, chopped (optional)
  • 2 rutabagas, chopped (peeled if skin has been waxed)
  • 1 turnip, chopped
  • 1 parsnip, quartered and diced
  • 1 yellow onion, chopped
  • 3 large leeks, diced
  • 1 bunch of fennel, diced
  • ¼ c extra virgin olive oil
  • 4 garlic cloves, diced
  • 1 thyme sprigs, diced or 2 T dried thyme
  • 2 T parsley
  • 3 T pepper

Preheat oven to 475. Combine all vegetables in a large, greased roasting pan along with garlic, oil, and spices. Toss to coat evenly. Roast vegetables for about 25 minutes, turn vegetables with spatula to avoid burning, then reduce heat to 400 for about 30 minutes. Serve hot. Enjoy!

Inspiration: Thomas Keller’s Ad Hoc at Home

Roasted and Seasoned Root Vegetables

Beet Greens with Roasted Eggplant, Carrots and Mushroom in Red Wine Vinegar

Login: Kristin Meier

This week, I couldn’t pass up a bunch of beautiful organic beets, greens and all. Beets are a nutrient rich root vegetable containing antioxidants that may protect against coronary artery disease and stroke and lower cholesterol. Beet greens are in the same genus as Swiss chard, with similarly colorful, edible leaves. I decided to find out what would happen if I roasted the beets and used the greens in my next saute.

1 bunch beets with greens, divided

  • 2 swishes olive oil, divided
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 1 T Italian seasoning
  • 2 T pepper, divided
  • 1 eggplant, cubed
  • 1 c mushrooms, chopped
  • 1 bunch Swiss chard, chopped
  • 1 T red wine vinegar

Preheat the oven to 350 degrees. Thoroughly wash beets, remove greens, and set aside.  Coat beet roots with olive oil and pepper. Wrap with foil and bake for about an hour until tender. 

Coat a cast iron skillet (helps with iron absorption, but any pan will work!) with a swish of olive oil. Saute garlic over medium heat. Add carrots, Italian seasoning, pepper, followed by eggplant and mushrooms. Add beet greens and Swiss chard and sauté until tender. Dice roasted beets and serve over greens sauté drizzled with red wine vinegar and pepper to taste. Enjoy!

Note: Do not be alarmed if you pass red or pink color urine after eating beets.  Beeturia is a harmless condition found in 10-15% of the population who are genetically unable to break down betacyanin pigment found in beets.  Whew!

Inspiration: Allrecipes.comRoasted Beets and Sauteed Beet Greens

Baked Leeks with Fennel, Carrots, and Garbanzo Beans

Baked Leeks with Fennel, Carrots, and Garbanzo Beans

Log in: Kristin Meier

Most leek and fennel recipes instruct you to chop off the leafy stems and use the bulb of the plant for the recipe, but I wondered, “What would happen if I used the lovely green stalks of the leek and fennel plants in the dish too?”

So, I took a chance and chopped up the entire leek, added some carrots, spices, and beans threw it in a baking dish and baked the sucker.

I am happy to report that my experiment was a success!

We enjoyed a delicious dish and reaped the nutritional benefits of added greens. I will never overlook those tasty green stalks again.

  • 2 entire leeks, chopped
  • ½ cup fennel fronds (leaves) diced
  • 3 carrots, chopped
  • 1 swish olive oil
  • 2 cloves garlic, diced
  • 1 (14.5 oz.) can organic garbanzo beans, drained and rinsed
  • 2 t cardamom
  • 2 t pepper

Preheat oven to 450°. Toss together leeks, fennel, carrots, olive oil, garbanzo beans, black pepper, cardamom, and garlic in a greased baking dish. Bake at 450° until golden brown, stirring once, about 20-30 minutes. Serve. Enjoy!

Roasted Carrots and Fennel with Beans, Chard and Spinach Sautee

Roasted Carrots and Fennel with Beans, Chard and Spinach Sautee

Log in: Kristin Meier

My food journey has challenged me to think outside the standard recipe box of casseroles, stews, and roasts and has challenged me to increase my vegetable vocabulary. Before adopting a plant-based diet, I had no idea how to prepare unique vegetables, such as leeks, collard greens, jicama, rutabaga, beets, parsnips, and turnips.

Well, today was another first. I prepared a dish with fennel. After doing my homework, I learned that fennel is an aromatic vegetable with an anise flavor originating from anethole, a compound which has been shown have antioxidant and anti-inflammatory properties.

Fennel is rich in vitamin C and contains fiber, copper, magnesium, and potassium.

The beautiful vegetable has a bulbous base, stalks similar to celery, and fine leaves. The entire vegetable is edible and can be eaten either raw or cooked: roasted, grilled, and sautéed. The bulb is crunchy and sweet, just remove the end as you would celery. The stalks can be used in place of celery in salads and soups and sauces and the leaves (fronds) can be used as you would use an herb, such as parsley, or as a pretty garnish.

I decided to pair the fennel with carrots, Swiss chard, spinach, beans, and spice for a vitamin and protein packed dish with lots of kick!


  • 1 fennel bulb, finely sliced
  • 3 carrots, chopped
  • 3 T olive oil, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1/4 t cayenne pepper
  • 4 garlic cloves, minced, divided
  • Cooking spray to grease the baking sheet
  • 2 (15.8-ounce) cans Great Northern beans, rinsed and drained
  • 1 bunch Swiss Chard, chopped
  • 4 cups fresh baby spinach

Preheat oven to 450°. In a large mixing bowl, toss together fennel, carrots, 1 swish of oil, 1/2 t black pepper, cayenne pepper, and 2 garlic cloves in a large bowl. Evenly arrange fennel mixture on greased baking sheet. Bake at 450° until golden brown, turning once, about 15-20minutes. Meanwhile, add a swish of olive oil to a cast iron skillet and sauté 2 cloves of garlic over medium heat. Add chard and spinach, followed by beans, 1/4 t pepper, and baked fennel mixture and sauté. Serve hot. Enjoy!

Spicy Spaghetti Squash

Spicy Spaghetti Squash

Spicy Spaghetti Squash Ingredients:

  • 1 spaghetti squash
  • 1/4 c olive oil
  • 2T chopped garlic (or 4-5 cloves)
  • 4 large carrots, sliced
  • 1 organic green pepper, diced
  • 8 oz crimini mushrooms, sliced
  • 4 sun dried tomatoes, sliced
  • 2 T dried basil
  • 2 T dried oregano
  • 2 T black pepper
  • 24oz  diced tomatoes 

Bake spaghetti squash.  I cut mine open, scooped out the guts (which I slathered on my face for an instant facial, then proceeded to sort out the seeds to roast), sprinkled the inside of the squash with Italian seasoning, placed it face down on a cookie sheet and baked it at 350 degrees for about an hour.  I then sautéed the garlic and carrots in the olive oil in my cast iron skillet.  I then added the diced green pepper, mushrooms, sun dried tomatoes, basil, oregano, pepper, and pepper and cooked to desired tenderness. I added the tomato diced tomatoes and brought to a simmer.  After allowing the spaghetti squash to cool, I scooped out the flesh and added it to the spaghetti sauce and served hot. Enjoy! 

Note: For an added protein boost, add in 2 cups of cooked beans, such as Northern Beans or kidney beans, or black beans.  You may also add a dash of nutritional yeast for a nutrient rich cheesy flavor.

created by Kristin Meier

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