Beets are nature's well-kept secret. So many people haven't even tried beets, or they've only tried pickled beets (ain't nobody got time for that)... and they don't know what they're missing!

Beets make me smile all over... they're like candy, but from the ground.

WARNING: BEETS (especially red beets) HAVE THE ABILITY TO DYE YOUR ENTIRE OUTFIT, COUNTER-TOP, AND FINGERS A BRIGHT COLOR AND SIMULTANEOUSLY DESTROY YOUR HOPES AND DREAMS. WEAR AN APRON. DON'T DYE UNEXPECTEDLY.

To roast beets, pre-heat your oven to 350 degrees Fahrenheit. Simply top and tail the beets (save the beet greens for another recipe!) and sprinkle with olive oil and salt and pepper. 
Create a pocket of aluminum foil for the beets as if they're little babies being tucked in to bed (except that you're actually going to bake them alive).
Depending on how large and dense they are, put them in the oven for about an hour. You'll know they're ready when they are easily pierced by a fork.

At this point, you'll have to take off the beets' outer skin (this sounds torturous if you're still personifying the beets as babies in your head like I am). Usually I'll rinse the beets under cold water to cool them enough to hold in my hand comfortably, and then just use my thumb to peel off the outer skin. It should peel off easily.
Now they're ready for consumption!! You can slice them up and throw them into a salad cold, use them as a veggie to go alongside chicken or beans, eat them on top of crackers or sliced bread, or stick lollipop sticks in them and serve them as candy dessert!! And you can never say that you don't like beets ever again.
Eat your greens,
and your reds and your goldens and your oranges and your yellows and your purples (the ones from the ground),

B
 
On this warm summer morning that has been long awaited after an eon of days muffled by rain, clouds, and thunder, some warm oatmeal probably should be the last thing on my mind. But this oatmeal is such a favorite of mine, that when I had all the ingredients on hand, I just couldn't help myself. Mix in some lemon curd, berries, and chocolate chunks, and you have a masterpiece. The lemony chocolate is to die for... but if it's too sweet for you, the lemon by itself is a great tasty sweetener that you can stir into your oatmeal. Absolutely adore this recipe... you should eat it.

B
 
Garbanzo beans are a great staple to any meal... they're full of yumminess and I'm sure they're full of nutritiousness too but I feel too lazy to go to the Google machine to look up protein content. 

Sometimes I just hate dealing with cooking meat, but I still need something to base my meal around that is a little more substantial than leaves. Beans are a perfect staple food to use instead! Today I roasted some beautiful golden beets (see how to roast beets) and decided to use the beet greens in my entree. Waste not want not!

This recipe used:
-Beet greens from 3 large beets
-2 Cans of pre-cooked garbanzo beans
-Half an onion
-Olive oil
-Garlic salt, pepper, lemon juice

Simply heat your oil in the pan and throw in some hazardously chopped onions (unless you have one of those fancy magic bullets that chops up the onions faster than the speed of light). Cook until the onions become soft and fragrant (I'm not sure how you can tell that onions have become fragrant, but fancy food blogs always use that word, so I'm throwing it out there too), then add rinsed beet greens. Cook until the beet greens become wilted.
Rinse your garbanzo beans in a colander (who knew that's how you spelled colander?), then mix the beans into greens and onions. Let sizzle until the beans soften and you feel the time is right. Season with salt, pepper, garlic salt, and lemon juice to taste!
Sorry the photo is blurry, I was excited.

Hope you enjoy your garbanzo beans! Let me know how it went!

B
 

Banana Bombers

Slice up a banana, put some healthy, sticky peanut butter in between two slices, freeze, dip in dark chocolate, freeze again, enjoy a delicious frozen chocolate delight!!

Double Dates

Blend dates with some chopped peanuts in a food processor. Form small balls out of gooey mixture and dip balls into melted dark chocolate. Store in refrigerator and enjoy! (These are absolutely delicious, my favorite! They taste like caramel... 10 out of 10)

Apri-Chocs

Blend dried apricots with some chopped peanuts in a food processor. Add a little bit of agave nectar for sweetness. It also might be necessary to add a little water to make mixture gooey. Form into balls and dip into melted dark chocolate. Store in refrigerator and enjoy!! These have a stronger fruit taste than the Double Dates, they taste sort of like orange chocolate! (9 out of 10)