Sweet Potato Chips with Rosemary Garlic Salt

If you or your family aren't too keen on vegetables, here's a great way to get them in.  I don't really care for beets, but I can't get enough of these and neither can the rest of my family.

Ingredients
4 Small Sweet Potatoes (or 2 Large Sweet Potatoes) 
1 Garlic Clove, Minced
1 Teaspoon Fresh Rosemary Leaves, Finely Minced
2 Tablespoons of Salt
Extra Virgin Olive Oil

Directions
Wash the vegetables and dry them very well.  Set aside.

In a small bowl combine the garlic, rosemary, and salt. Set aside.

Put enough olive oil in a skillet to be slightly above the bottom.  You want enough oil to allow the chips to float, but not too much to keep from wasting.  Warm the oil in the skillet over medium heat.

Meanwhile, trim 1-inch off the root end of each sweet potato.  Using a V-slicer or mandoline to slice the sweet potatoes into very thing slices, about 1/8 inch thick. 

When the oil is hot, add 1/4 of the sweet potatoes.  Let fry until curled at the edges and most of the bubbling has subsided.  You want them to look like they are turning brown which will make sure they're crispy.  The crispier the better.  Flip the sweet potato slices over while cooking to make sure they are cooked well on each side.  When done, transfer the fried sweet potato chips to a cookie sheet lined with paper towels and sprinkle with the rosemary garlic salt.  Continue with remaining sweet potatoes.  Let cool and enjoy.

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Beet Chips with Garlic Rosemary Salt

If you or your family aren't too keen on vegetables, here's a great way to get them in.  I don't really care for beets, but I can't get enough of these and neither can the rest of my family.

Ingredients
2 Small Bushels of Beets (or 2 Large Beets) 
1 Garlic Clove, Minced
1 Teaspoon Fresh Rosemary Leaves, Finely Minced
2 Tablespoons of Salt
Extra Virgin Olive Oil

Directions
Wash the vegetables and dry them very well.  Set aside.

In a small bowl combine the garlic, rosemary, and salt. Set aside.

Put enough olive oil in a skillet to be slightly above the bottom.  You want enough oil to allow the chips to float, but not too much to keep from wasting.  Warm the oil in the skillet over medium heat.

Meanwhile, trim 1-inch off the root end of the beets.  Using a V-slicer or mandoline to slice the beets into very thing slices, about 1/8 inch thick. 

When the oil is hot, add 1/4 of the beets.  Let fry until curled at the edges and most of the bubbling has subsided.  You want them to lighten in the red color, but not too long that they begin to brown.  Flip beet slices over while cooking to make sure they are cooked well on each side.  When done, transfer the fried beets to a cookie sheet lined with paper towels and sprinkle with the rosemary garlic salt.  Continue with remaining beets.  Let cool and enjoy.

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Gluten Free Chocolate Chip Banana Pancakes

Here's a great recipe I found and modified to fit our family needs.  When I get ready to make these pancakes, I'll triple the recipe and freeze the pancakes that are left so my family can grab them as they want.  They taste really good with some Earth Balance Butter and Maple Syrup.

Ingredients
1 1/4 Cup Gluten Free Flour Mix

3/4 Teaspoon Xanthum Gum
1 Tablespoon Honey Granules (White Sugar Substitute)
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1/2 Teaspoon Ground Cinnamon
1 1/4 Cups Vanilla Almond Milk (Milk Substitute)
1 Banana, Mashed (About 1/2 Cup)
1 Large Egg, Slightly Beaten
1 Teaspoon Pure Vanilla Extract
1/3 Cup Enjoy Life Chocolate Chips (Gluten, Soy, and Milk Free)

Directions 
Combine gluten free flour, honey granules, baking powder, salt, and cinnamon in a large bowl.  After mixing well, stir in milk substitute (or milk), banana, egg, and vanilla.  Fold in 1/4 cup chocolate chips.

Spray a nonstick skillet or griddle with extra virgin olive oil.  Heat over medium heat.  Spoon batter onto skillet making 3-inch round pancakes.  Batter will be thick, so use spoon to spread pancake batter out on skillet. Cook until edges slightly brown and flip to cook the other side.

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Gluten Free Craberry Coconut Granola Cereal

Ingredients
8 Cups Gluten Free Oats

1 Cup Ground Flax Seed
1 Cup Sesame Seeds
1 Cup Dried Cranberries
2 Cups Shredded Coconut
2 Teaspoons Pure Vanilla Extract
1/2 Cup Extra Virgin Olive Oil
1 1/2 Cup Maple Syprup

Directions
Preheat oven to 250 degrees farhenheit.  In a large mixing bowl combine the oats, flax seed, sesame seeds, dried fruit, vanilla.  Add the oil and stir evenly.

Pour in maple syrup and mix well until mixture is evenly moistened.  Spread mixture on two lightly oiled cookie trays and bake for 90 minutes, stirring every 15 minutes for even toasting until the mixture is gold brown and dry.

Cool thoroughly and store in airtight container.  

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