2 Mild Vinegar Beets by Love Beets

1 slice of bread or 2 flatbread crackers (regular or gluten free)

2 tablespoons goat cheese

1 tablespoon fresh squeezed orange

1 tablespoon honey

1 tablespoon walnuts

2 tablespoons golden raisins


Mix the goat cheese, orange juice and honey until creamy. Spread on the bread or crackers. Top with the sliced beets, walnuts and raisins. Serves 1. 



2 cups oat flour

1/2 cup parmesan cheese

1 teaspoon honey or agave

Himalayan sea salt

1/2 cup coconut oil

2 tablespoons unsweetened almond milk

1 ounce goat cheese


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, mix the oat flour with the parmesan cheese, honey and a dash of sea salt. Fold in the coconut oil and continue to mix until the dough is crumbly. Pour in the almond milk to smooth the dough, then shape it into a ball. Cover the dough with saran wrap and allow it to chill in the refrigerator for 15-20 minutes. Transfer the dough to the parchment paper-lined baking sheet. Use a rolling pin to roll it flat on the pan. Cut the dough into long and narrow rectangles. Bake for 10-12 minutes, until the cheese straws are lightly brown and toasted. Sprinkle with goat cheese and bake 2-3 minutes longer. Remove from the oven and allow the straws to cool completely before using a spatula to separate the pieces.



1 avocado

4 Natural Nectar Cracklebread crackers (gluten free)



Spread the avocado evenly over the 4 crackers. Top each with a dash of paprika. Makes 4 servings.