Beet and Bean Burgers... just plain sweet!

Beet and Bean Burgers

Well, we tried something new.
This is a mixture of three beets, onion... chopped small and sautéed tender and caramelized. Then you mash up a drained rinsed can of black beans, add a half cup of cooked brown rice, pinch of salt, pepper, coriander, and parsley...and maybe about 2 Tablespoons of flour and the juice of one lemon.

Pat it together and on a hot skillet cook two minutes on each side.

This was filled with nutrition and protein as the whole wheat bun alone was 10 proteins.  Served with sliced tomato, fresh romaine lettuce, butter pickles and relish.  Terry added just a tiny bit of mayonaise and yellow mustard.

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Laurie and Stacey Beth 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

We have chosen Forks over Knives

Where has time gone?

About five weeks ago, Stacey Beth and her hubby had an intervention with themselves and with us. We sat and watched the documentary Forks over Knives, which can be seen on their site: www.forksoverknives.com  or rented from Netflix or Amazon Prime.

I can only encourage you to watch it and really open your brain to what is presented.

Since that time we have employed this into our lives and I would  like to journal with Stacey Beth some of what we discover on the way.  I have not told her yet... but she will know by Friday.

IN addition this week Terry and I watched Engine2Diet Documentary also on Netflix. The site is http://engine2diet.com/   It further educated us and we made more adjustments this week.  We are starting our day with Numedica Vegan drinks that contain a hardy amount of plant protein mixed with three fruits always including blueberries. We buy vanilla in the drink, but this is chocolate on the page and it will show you the information you need for nutrition.  We buy it from NorthLake Health Foods as Steve meets the online prices and ships free.

Meanwhile we had our first attempt at really healthy spaghetti. We surveyed our fresh veggies and used Portebella mushrooms, broccoli, onions, carrots, black beans, fresh tomatoes, fresh black olives (no oils), cauliflower and then of course whole wheat pasta. (Stacey wants us to try Rice Pasta next...but the whole wheat pasta is 9 grams of protein by itself.)  We did use one can of organic tomato paste. 

VOILA:

And then Terry had seconds:

There was a huge amount of protein but it was all plant based. Had we used ground meat we would have had much less protein. We will be doing this in an attempt to improve our health and energy as we launch into our sixties. Stay tuned as Stacey Beth and I keep up with our journey.


For health and strength and daily Bread,  We give you thanks, O Lord.

Stacey Beth and Laurie 

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

The Whole Foods Story of the Twelve Days of Cookies shared by A Texas Artist Laurie Pace

The Whole Story of Twelve Days of Cookies 
with Whole Foods


Most of you know Terry and I are almost exclusively Whole Foods shoppers, so I stay abreast on their websites to new recipes weekly. I was thrilled to see this feature.

Twelve Days of Cookies

by Kate Rowe, December 6th, 2011 CLICK HERE.

‘Tis the season for holiday baking! Whether you’re baking for a holiday cookie swap, crafting homemade gifts from the kitchen, making goodies for Santa or simply treating family and friends, here are 12 of our favorite cookies for the holidays. For seasonal baking tips, check out our holiday baking guide.



For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Carrot Pineapple Salad from Whole Foods and Eat Right American share by A Texas Artist Laurie Pace

Carrot Pineapple Salad

From   www.EatRightAmerica.com  and Whole Foods.

Serves: 4
Preparation Time: 10 minutes

Ingredients:
4 cups (440 g) grated carrots
1 1/2 cups (369 g) crushed pineapple, in own juice
3/4 cup (123 g) currants
1/2 cup (55 g) chopped pecans, reserving 1/4 cup
1/4 cup (20 g) unsweetened shredded coconut, reserving 2 tablespoons
1/4 teaspoon cinnamon
1/4 cup (37 g) Goji berries (optional)
1 teaspoon date sugar (optional)
Instructions: Combine all ingredients. Sprinkle with reserved pecans and coconut.

I am thinking ahead for holiday cooking and staying healthy as I can with new recipes. This looked really yummy and I will be printing this one out and trying it this next week. We love carrots of course and I keep crushed pineapple in the pantry... always have raisins and cranberries which will substitute for the currents, but I have to buy some new pecans.  We keep walnuts and almonds only.
Seems simple enough! 
 

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth  and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Pumpkin Chocolate Brownies from the kitchen of Whole Foods share by A Texas Artist Laurie Pace

We had left over Chili today... his had meat in it, mine was Vegan chili I made... and we had to have something sweet tonight, so I logged onto Whole Foods site and found this wonderful recipe. I had made Terry a pumpkin pie two days ago and split it between him and friends. He finished it off and was thinking of making another until I found this recipe.
They are very moist and perfect for our cooler fall weather. Terry says they are perfect to match up to his chili and is already on this third one. 

Pumpkin Chocolate Brownies 
from Whole Foods
 

 Serves 12

Chocolate cake gets a fall update with pumpkin and warm spices.

Ingredients

1/4 cup canola oil, plus more for greasing
1 cup whole wheat pastry flour
1/3 cup cocoa powder
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)

Method

Preheat oven to 350°F. Grease an (8-inch) square baking pan with oil and set aside.

In a large bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda and salt. In a separate bowl, whisk together oil, sugar, eggs, pumpkin and vanilla. Whisk flour mixture into pumpkin mixture until well combined then transfer batter to prepared pan.

Bake until the cakes pulls away from the sides of the pan and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Set aside to let cool then cut into squares and dust with powdered sugar, if you like.

Nutrition

Per serving (1 piece/79g-wt.): 180 calories (50 from fat), 6g total fat, 0.5g saturated fat, 35mg cholesterol, 160mg sodium, 29g total carbohydrate (3g dietary fiber, 18g sugar), 3g protein

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Whole Wheat Almond Butter Cookies from Whole Foods Recipes posted by A Texas Artist Laurie Pace

Recipe from Whole Foods

Whole Wheat-Almond Butter Cookies

These are wonderful!  Just made a batch for Paul and Vicki.

Makes about 24 cookies

This easy cookie dough is rich and wonderfully flavorful. You can use it to make either simple hand-shaped round cookies, or roll it out and use cookie cutters or a small sharp knife to cut it into fun seasonal shapes.

Ingredients

1 1/4 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2/3 cup almond butter
3/4 cup plus 2 teaspoons brown sugar, divided
1/4 cup So Delicious unsweetened coconut milk beverage or plain unsweetened almondmilk
2 teaspoons grated fresh ginger
1 teaspoon pure vanilla extract

Method

In a small bowl, whisk together flour, baking powder and salt. Use an electric mixer to beat together almond butter and 3/4 cup brown sugar until slightly fluffy. Beat in the coconut milk, followed by the ginger and vanilla. Turn the mixer to low speed and stir in the flour mixture just until combined. If you'd like to make round cookies you can bake them immediately. If you'd like to make rolled cookies, gather the dough into 2 balls, knead each once or twice, and flatten each into a disk; cover and refrigerate until chilled, at least 3 hours or up to 2 days.

Preheat oven to 350°F and line 2 baking sheets with parchment paper. For round cookies, use your hands to roll the dough into balls about the size of walnuts and place them 2 inches apart on the baking sheets. Use the back of a fork to press down and flatten the cookies slightly. For rolled cookies, on a lightly floured surface use a lightly floured rolling pin to roll one disk of the dough at a time until it is about 1/6-inch thick. (If the dough cracks, simply press it back together with your fingers.) Cut out shapes with cookie cutters or with a paring knife. Use a spatula to transfer the cookies to the baking sheets; reroll the scraps.

Sprinkle the top of each cookie with a pinch of the remaining 2 teaspoons brown sugar. Bake until just dried on top and lightly browned on the bottom, about 12 minutes. Cool on the baking sheets for 2 minutes and then transfer to racks to cool completely.

Nutrition

Per serving (1 cookie): 100 calories (35 from fat), 4g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 13g total carbohydrate (2g dietary fiber, 8g sugar), 2g protein

Tags: Portable and Picnic, Gifts, Family Friendly, American, Dairy Free, Low Sodium, Vegan, Vegetarian

For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –

Chia Muffins Via Dr Oz Show shared by a Texas Artist Laurie Pace

Dr Oz Recipe for Chia Muffins

Chia Muffins

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose.

Ingredients



1 tbsp ground chia seeds      

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce 

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Directions

Mix together wet ingredients. In a separate bowl, mix dry ingredients.

Fold wet ingredients into dry ingredients.

Scoop into muffin tins and bake for 15-20 minutes at 350˚F. 

Okay, we had to go in search of agave syrup. It does not exist in Mount Vernon TX.
So I had to substitute and I looked online and we chose to use a bit of honey and some organic molasses I had. I could have used organic maple syrup.  I keep a large container of Chia seeds in my refrigerator and I shake it on almost anything coming out of the kitchen.

I also substituted Organic Pumpkin in place of Sweet potato puree.  I have sweet potatoes but did not want to cook them and puree them. Once we make a run into Dallas I will have some in my pantry as these were delicious.   You could substitute raisins for the dried cranberries or you might even use fresh blueberries. I had dried cranberries here to use.


These are only suppose to be under 150 calories per muffin.

 
For health and strength and daily Bread,  We give you thanks, O Lord.

Check in tomorrow for another tasty treat.

Stacey Beth and Laurie

 "And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him." Colossians 3:17 –