Foods, Uncategorized

Roasted Beets and Goats Cheese

beetsandcheese

Roasted Beets with Goat Cheese and Herbs

6 beets, about 1 1/2 lb. total weight, greens removed*

1 tsp. chopped fresh thyme

1 tsp. chopped fresh chives

2 Tbsp. extra-virgin olive oil

Salt and freshly ground pepper

2 oz. fresh goat cheese, crumbled

Directions

Preheat the oven to 400° F.

Wrap the beets individually in aluminum foil and roast until tender when pierced with a fork, about 1 hour depending on their size.

When cool, peel and quarter the beets and place in a serving bowl.

In a separate bowl, mix together the thyme, chives and olive oil. Drizzle the olive oil-herb mixture over the beets, season with salt and pepper, and top with the crumbled goat cheese. Serve right away. Serves 4.

*Don’t throw out those beet greens! They are delicious stir-fried, sautéed or braised.
Servings: 4, calories: 181, Protien 4g, Fat 14 g sat fat, chol 7mg, carbs 11 g, sodium 286mg, fiber 3g,
Remember that beets naturally lower your blood pressure!

In the picture they used three different types of beets.

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Foods, Uncategorized

Flourless Peanut Butter Cookies

flourlesspeanutbuttercoookie

Flourless Peanut Butter Cookies
Ingredients
  • 1 cup natural peanut butter
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg, lightly beaten
  • Coarse sea salt, for sprinkling
Directions
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.
In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.
Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough
I would substitue truvia, or splenda for baking, instead of sugar.
Foods, Uncategorized

Almond Snowball Cookies

almondsnowballcookies

Almond Snowball Cookies
Ingredients
2 egg whites
Pinch coarse salt
1/3 cup sugar, eyeball it
1 1/2 cups, about 6 ounces, shredded coconut
1 teaspoon almond extract, eyeball it
1/4 teaspoon grated or ground nutmeg
3 tablespoons all-purpose flour
9 candied red cherries, halved
1/4 cup sliced almonds
Directions
Preheat oven to 350 degrees F.
In a mixing bowl, beat egg whites and salt to soft peaks, then add sugar and beat again until peaks are stiff. Beat in almond flavoring. Using a rubber spatula or wooden spoon, stir in half of the coconut. Sprinkle in the nutmeg and flour, stir, then fold in the remaining coconut.
Using a melon baller or other small scoop, or working with 2 spoons, form 9 “snowballs” a couple of inches apart on each of 2 cookie sheets. Bake snowballs 12 to 15 minutes, until lightly golden. Remove from oven and garnish each snowball with half a cherry and a couple of slivered almonds. Transfer to a rack or serving plate to cool.
*** I would try using rice flour instead of all purpose, or truvia instead if white sugar.