Beet chips


1 teaspoon extra-virgin olive oil

2 beets, thinly sliced


Toss beets with olive oil. Arrange on two baking sheets in a single layer. Stack one baking sheet on top of the other and bake for 20 minutes. Rotate sheets and bake for another 10-20 minutes or until slightly crisp.

Chia Seed Pudding


1 banana

2 tablespoons cocoa powder

2 tablespoons rolled oats

1½ cups coconut milk

2 tablespoons honey

3 tablespoons chia seeds



Combine the banana, cocoa powder, oats, coconut milk and honey in a blender and pulse until smooth. Mix in  the chia seeds and place in the fridge overnight.

Mushroom Burgers

These can be topped with whatever condiments that you usually put on a burger.   They are great on a bun, but since I am gluten free I usually eat them on their own.


4 Portobello mushroom caps

1/4 C. balsamic vinegar

2 tbsps olive oil

1 tsp dried basil

1 tsp dried oregano

1 tbsp minced garlic

4 slices provolone cheese



Add the vinegar, oil, basil, oregano, garlic, salt, and pepper to a bowl. Cover the mushrooms in and marinade for 20 minutes.  Cook the mushroom caps on the grill for 7 min on each side while basting them with the marinade every 2 min. Place the cheese slices on the mushroom while it is hot to melt.