Beet Beet Salad

I always threw my beet greens away even though they looked so healthy.  So I asked my co-worker Kim who know everything about healthy food, gardening and cooking and she told me NEVER throw them away, cook 'em up.  So here it is....

Beet Beet Salad
Beets washed and peeled (if you want, I just scrub them well with a veggie scrubber)
Beet greens
garlic
chopped onion
1/2 a lemon
olive oil
SP
Cheese if you want (bre, parm, feta ect)

Cut up the beets into bite size pieces.  Sprinkle them with olive oil and SP and put in a foil packet.  Bake at 350 for about an hour until tender and roasted.  In a skillet, put the onion and garlic in with some onion and garlic.  Cook on high heat for a minute or two.  Add the beet greens, squeeze the lemon juice over the top and cook until just wilted.  Add SP for taste. Add cheese if you want.

Sweet Mustard Chicken with Pesto Veggies

I made this tonight for dinner and it is so yummy, Jake said if he ordered this at a restaurant he would not be disappointed.

Sweet Mustard Chicken with Pesto Veggies

2 chicken breasts
1/2 cup grey poupon mustard
1/3 cup red wine vinegar
3 Tbs brown sugar
1/3 cup good maple syrup
pepper and salt
fresh rosemary or sage

Salt and pepper the chicken breasts. Grill or bake until done.  In the meantime, mix the other ingredients together in a skillet.  Bring to a boil and then reduce to low.  Reduce until chicken is done.  When chicken is done, put it in the skillet, mix and its done! Can garnish with fresh rosemary or sage.

*Can serve with a baked red potato to soak up extra sauce

Veggies

Mushrooms
red pepper
yellow squash
zucchini
pesto
pepper

Chop veggies as desired until you have about 3 cups.  Mix 3 Tbs pesto and some pepper.  Cook either in a hot grill saute pan on the grill (if you have one) or skillet on the stove.

Healthy Zucchini Cookies

Healthy Zucchini Cookies
(altered from Two Peas and Their Pod)

1 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
4 Tbs coconut oil
1/4 cup sugar
1 egg
4 Tbs plain greek yogurt
1 tsp vanilla
1 cup shredded zucchini
 2 cups oats (I use Wheat MT 7 cereal mix)
1/2 cup coconut flakes
1/4 cup carob chips
1/4 cup choc chips

Mix it all together with a mixer, add the chips at the end.  (you can use all chocolate or all carob if you want). Make spoon fulls on the cookie pan and bake at 350 about 10 minutes. Let cool and eat.  Yum.