Search This Blog


BEETS make things PINK

This was a fun little trick for nutrition and color.  I have been growing some beets in the garden.  I don't like the taste of beets, I like their nutrition though.  I made some beet brownies and had some beet puree left over........what to do, what to do?  This morning I was making some pancakes and thought a little pink color and vitamins wouldn't do any harm.  They were so beautiful, and we couldn't taste any beet at all.

Then I took it a step further, encouraged by the success of the pancakes.  Pink Hot Chocolate!!!!  This has no chocolate in it.  It has vanilla and chocolate flavored liquid setvia drops.  It is SUPER low carb cause I used almond milk.

For 3 cups of milk I added 10 drops of vanilla stevia, 10 drops chocolate stevia, and 1 tablespoon beet puree.  My girls LOVED it.  What a nice treat for a cold rainy day!

Guess what, you can also make PINK LEMONADE!
Simply add 1 teaspoon beet puree to 1/3 cup lemon juice. Add 2 cups ice and about 4-5 cups water.  1 or 2 droppers full of lemon flavored liquid setvia!!!! WOW, it doesn't taste like beets at all!  Kid approved!

I saw some pink chocolate chip cookies on PINTREST.  I am going to try adding some beet puree to my chocolate chip cookie recipe for some color too!  Pink applesauce, pink banana bread, dinner rolls, white cake.....color anything that has a light hue. The possibilities are endless. This is a great activity if you are doing the Pinkalicious books by Victoria Kann.


GF/DF Peanut Butter Cookies

This cookies has a large amount of refined sugar in it, but it is low in carbohydrates.  It tastes good and sooooo easy to make.  Give it a try! Here is where I got one of  the recipes there are LOTS OF GREAT RECIPES HERE, check it out.  Here is another link to the second cookie recipe absolutely-the-best-gluten-free-peanut-butter-cookies- .



1 cup peanut butter
1 cup brown sugar
1 egg
1 tsp baking soda
1/2 tsp vanilla extract


 Preheat oven to 350*.  Mix all ingredients together well.  Roll dough into 1in balls.  Place balls on a parchment paper covered baking sheet. Lightly press down to slightly flatten the cookie dough ball.  Bake for 8 - 10 min or until golden brown. My kids liked these cookies just fine, but liked the second cookie the most when given a choice.

Carbohydrate count = 175g total divide by 20 cookies = about 8g each!



1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup natural style peanut butter (salted)
1 tsp baking soda
1 cup garbanzo favabean flour
1/4 cup potato starch
1/4 cup tapioca flour


 Preheat oven to 375*.  Mix the Earth Balance and sugars, cream together well.  Beat in egg and peanut butter.  In a separate bowl, mix in flours and baking soda, then add to the wet ingredients.  Roll dough into 1in balls.  Place balls on a parchment paper covered baking sheet. Lightly press down to slightly flatten the cookie dough ball.  You can do the traditional fork marks like I did, but not necessary.  Bake for 8 min or until golden brown. My kids preferred these cookies over the first ones. 

Carbohydrate count = 305g total divide by 24 cookies = about 12g each!