Beet chips!

I have written about my obsession with beets before. I have also mentioned my love of vegetable chips (kale, previously). So what could go wrong with chips made out of beets?


Well apparently, what could go wrong is that they are really hard to slice and when you don't make them thin enough they don't really become too chip like. Of course, the few slices I did make thin enough were awesome! I am going to have to try this again when I have more patience, and after I get an air conditioner so I am able to comfortably hang out in my apartment without sweating and getting antsy. I may also need to by the cutting utensil Martha uses, a mandoline...

Receipe (from Martha as always: http://www.marthastewart.com/312807/beet-chips?backto=true&backtourl=/photogallery/great-snacks-for-kids#slide_14):
 
Ingredients

• 2 medium beets
• 1 teaspoon extra-virgin olive oil

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
   
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.
   

A crunchy snack

The hardest part of my new low-carb diet is definitely going to be having small, appropriate meals often throughout the day. I absolutely love the idea of grazing often, but I need to find crunchy, satisfying and portable foods that I can eat throughout the day of work.

Martha has an awesome section on her website where she features snacks that are under 200 calories. I decided on something crunchy, and the first recipe looked like it would completely do the trick!

I mixed together walnuts and almonds - both healthy nuts that are on my approved list of foods. I combined these nuts with flaxseeds, quinoa, and sunflower seeds, which is a perfect combination of complex carbs. I whisked these ingredients together with some egg whites and added in cayenne, cumin and cinnamon. To top it off, I used a mix of splenda and water as a low-sugar alternative to the honey Martha used in her recipe.

Once baked in the oven, the nut mix was a filling, healthy, crunchy snack that I am sure will help me beat the hunger I sometimes experience in the middle of the day. I plan on packing it little ziplocs and bringing it to work with me every day as a nice substitute to a carb-loaded snack.

RECIPE

Mix 3 cups whole nuts with 1/4 cup each flaxseeds, quinoa, and sunflower seeds (bottom left in photo). In a separate bowl, whisk 2 egg whites with 2 tablespoons honey, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon each cayenne, cumin, and cinnamon. Toss with nut mix.

Spread in a single layer on a baking sheet; bake at 325 degrees until dry, stirring occasionally, about 30 minutes. Scrape from pan while cooling, to avoid sticking. Makes 16 servings (178 calories each).