, , , ,

“I don’t know how to make healthy foods”

“It seems too complicated”

“I want to make things that are easy”

These are NOT things that we hear from people trying to live a healthier lifestyle. These are things we both said when starting out on our own Life Changing Journeys to eating healthier, eating cleaner and eating more locally grown foods.

We were afraid to try new things. Afraid to go outside of our “food” comfort zone and actually roll up our sleeves and make something that might actually *GASP* taste delicious. What if we messed it up? What if it didn’t taste good? What if it didn’t come out looking just like it did in the (insert name) magazine.

It took some practice, but mostly it took just some faith in ourselves that we could make things that tasted good and were good for us. We started with simple things (like the roasted beets you’ll find below) and worked our way up to more “complicated” foods (which in fact aren’t that complicated).

Eating clean, eating locally and eating healthier can be fun. Looking through recipes, finding out what fruits and vegetables are in season, making changes to whatever style of eating you are currently working on (paleo, vegetarian, zone, macrobiatic) but the truth is: Anyone can do it.

Roasted Beets:

The ingredients

  • Some Beets
  • Some Olive Oil
  • Some Salt

(Yep, that’s it)

Look at that beautiful beet! Depending how much time you have to roast these (bake in the oven), you might want to stick with smaller sizes when making these. The beets we had were pretty large but there was a lot of stuff to do around the house to pass the time. Also remember there are other types of beets out there. You don’t have to use only red. For something ooh la la fancy try roasting a few red and a few orange beets together! Want to get real fancy? Look for striped beets…People will think your Martha Stewart!

– Side note: When buying beets make sure to wash them thoroughly. Especially when buying from local farmer’s market (i.e. organic) as their fertilizers may contain manure and they won’t have the heavy duty machinery the big companies will have in cleaning the produce –

Oil is the secret ingredient to getting the beets to peel so nicely after they’ve roasted. We use a Ziploc bag to keep it from getting too messy (not that messy can’t be fun!). A generous amount of oil should coat each beet. Add the salt here if you’d like (as we do) or you can sprinkle it on later (but seriously, it’s easier just to put it all together in a Ziploc)…

Line a roasting dish (glass works better) or a sturdy pie tin with tin foil. If there is oil left over in your Ziploc bag drizzle the excess over these bad boys.

Make sure to close up the foil so that there are no openings. This will conduct the heat much better and help to speed up the cooking time.

Preheat your oven to 375. If you’re anything like Tara, you’ll often forget this step so use this time to clean up a bit while waiting for the oven to preheat…

– This is the tricky part. There is no set time to cooking beets. Much like a baked potato you’ll need to stick a fork in it to make sure it’s done. As a good measure check at about 25 minutes, and then gauge the time from there. These particular beets were quite large and took a little over an hour to cook. You want your fork to go all the way to the middle easily (just like a baked potato).

Once done (did you get a chance to clean up?) let them cool for a bit and then peel away the skin. What doesn’t come off easily can be cut…or in Tara’s case, when you don’t have the patience to peel, just cut!

There are so many ways to enjoy beets: in salads, as a side dish, with delicious goat cheese. Enjoy them freshly peeled from the oven or chill them for a later date or if you are anything like theHDD, you’ll eat them plain because they are just that yummy!


~ Now that’s good eatin folks!