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Baked Zucchini Chips


4 large zucchini evenly sliced 1/8 inch thick (Using a mandolin helps keep the slices consistent.) 

2 tablespoons olive oil

Sea Salt to taste

½ teaspoon Hot Smoked Paprika (optional)

½ teaspoon Cumin (optional)


Preheat the oven to 235 degrees F

-Slice the zucchini. Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.

-Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil. Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.

-Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool. Store in an air-tight container.



Refreshing summer snack idea:

Organic grapes- red or green

Rinse and freeze

Enjoy (tastes like a popsicle) or use as yummy ‘ice cubes’ in beverage



Honey Nut Bars



1 cup Cashews

½ cup Almonds

½ cup Pecans

½ cup Unsweetened Shredded Coconut

 1 tsp Pure Vanilla Extract

½ tsp Sea Salt

½ cup + 1 Tbsp (total of 9 Tbsp) Raw Honey


#1 Orange Bars: 

Zest of half a Navel Orange

¼ tsp Ground Ginger

#2 Cinnamon Bars:

½ tsp Ground Cinnamon

#3 Cacao Bars:

½ cup Cacao Nibs 


Preheat oven to 350F. Line an 8x8 baking pan with parchment paper, leaving flaps on all 4 sides. Roughly chop the almonds and cashews by hand, in a hand chopper, in a blender, or in a food processor. Pieces should be about ¼" at the largest. Combine all ingredients except honey in a large bowl and stir until combined. Pour in the honey and mix with a fork until everything is evenly coated. Spread mixture into the prepared baking dish, pressing down to pack it in and reach all edges and corners of the pan. I use coconut-oiled hands to do this. Bake in the preheated oven for 20 minutes. Remove to a wire rack. Use the parchment flaps to press the bars down and compact them before they cool all the way. After the bars have cooled about 30 minutes, lift the bars out of the pan by the parchment paper flaps and flip over onto a piece of parchment so the bottom is now the top. Reshape back into a square and press down a little if the flipping moved things around a little. Peel off the parchment paper. Allow to cool completely and cut into (16) 2" x 2" bars. Wrap individually for a quick snack. Eat within 1 week.



Spinach Chips


2 cups spinach leaves (big, healthy looking leaves)

1 Tablespoon Extra Virgin Olive Oil

Italian seasoning blend- To Taste

Salt- To Taste

1. Preheat the oven to 325 degrees F.
2. Line a baking sheet with foil. Set aside.
3. In a bowl, put the spinach leaves. Put olive oil and mix it well without breaking or tearing the leaves.
4. Sprinkle salt and Italian blend and mix well till all leaves are coated. (I just used salt and garlic.)
5. Take the
foil lined baking sheet and arrange the leaves in a single layer without any overlaps.
6. Bake in the oven for 8 minutes. Remove from the oven and let it sit on the baking sheet for another 2 minutes.
7. Using a spatula, transfer them into a bowl or plate.


TIP: Make them in batches. Do not overcrowd the baking sheet. Every leaf should be exposed to the heat.

* A similar method can be used for kale, thinly sliced zucchini, and asparagus.



Pumpkin Muffins

1 ½  cup spelt flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

½ teaspoon sea salt

1 cup pumpkin, blended

½- ¾ cup pure maple syrup

¼ cup melted butter

1 egg


  • Preheat oven to 350˚ and line muffin tin with paper liners.

  • Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl.

  • In separate large bowl, combine pumpkin, maple syrup, butter and egg and beat until evenly mixed. Add dry ingredients, and incorporate with a spatula until mixed.

  • Divide batter in prepared muffin tins and bake 25 minutes or until a toothpick inserted into the muffin center comes out clean.



Jenn's Chocolate Peanut Butter Dip



2 teaspoons Coconut Oil,melted

3 Tablespoons Peanut Butter (natural, organic, unsweetened)

3 Tablespoons Cocoa Powder

1-2 teaspoons Maple Syrup OR Honey, to taste

Optional: sea salt to taste (especially if using unsalted peanut butter)



Mix ingredients together. Enjoy with apples-- yummy!



Granola Nut Fudge


1 cup nut butter (no sugar!)

1 cup coconut cream concentrate

1 cup nuts/seeds chopped

Sea Salt and Stevia to taste


Mix ingredients, place in refrigerator. When hardened, break into bite sized pieces. 



Chocolate Peanut Butter Banana Bites

Adapted from


Slice ripe bananas (maybe 3/8" thick)

Spread peanut butter between slices and sandwich together

Freeze slices until firm

Remove banana slices from the freezer and using a long pronged dip the slices into the melted chocolate (*see our 3 ingredient chocolate recipe under 'desserts').  Remove the excess chocolate and allow to cool on the fork before setting on waxed paper. Store these tasty bites in the freezer.



Ham and Cucumber Roll-Up

adapted from Paleo



6 slices thick-cut ham

1 cucumber

6 green onion

3 teaspoon cream cheese, softened

1 jalapeno, diced

1 teaspoon dill




1.  Peel cucumber.

2.  Slice lengthwise, cut each half lengthwise into four strips. Set aside.

3.  In mixing bowl, combine cream cheese, diced jalapeno & dill.

4.  Spread over ham slices; place a strip of cucumber and green onion at the end of ham slices.

5.  Roll cucumber around the ham and onion and secure by inserting a toothpick.

6.  Slice roll-up into 3 edible sections.



How to Make Hummus

Makes about 2 cups


1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas)
3 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 1/2 tablespoons lemon juice (from 1/2 lemon), plus more to taste
1 small clove of garlic, roughly chopped
1 teaspoon salt
1/2 teaspoon finely ground black pepper
To serve: pita wedges, pita chips, raw sliced vegetables


A food processor or blender



1. Drain and rinse the chickpeas: Drain the chickpeas into a strainer and rinse under cool running water. If time and patience allows, pinch the skins from each of the chickpeas; this will make your hummus smoother.

2. Combine all ingredients in the food processor: Combine the chickpeas, olive oil, tahini, lemon juice, garlic, salt, and pepper in the bowl of the food processor or blender.

3. Blend hummus until smooth: Process the hummus continuously until it becomes very smooth, 1 to 2 minutes. Scrape down the sides of the bowl as needed to integrate any large chunks.

4. Taste and adjust seasonings: Taste and add more of any of the ingredients to taste. If your hummus is stiffer than you'd like, add more lemon juice or olive oil to thin it out and make the hummus creamier.

5. Transfer to a bowl and serve: Scrape the hummus into a bowl and serve*. Hummus will also keep for up to a week in a sealed container in the refrigerator.



·  In place of mayo – I use hummus to “butter” my bread, as the mayo in my sandwich and on my wraps. You can use hummus anywhere you need a good spread (see below my awesome pin wheel wraps using hummus).

·  Dip for chopped fresh veggies – yes, I know that you know this one, but shake it up and try one of the new hummus recipes I have listed below.

·  Chips and dip – oh man! This is the best. No guilt, all good. See the recipe below.

·  As a salad dressing – I use my garlic hummus recipe as a creamy creaser salad dressing. Just add a couple tbsp to your next chicken salad and bam you have a chicken ceasar salad you can feel great about eating.

·  Sliced chicken breasts or healthy chicken nuggets – use hummus as a dip for your sliced baked chicken breast or healthy chicken nuggets (yes, they are possible, I will blog about them later). You could even make stuffed chicken breasts with spinach and hummus.



Sunflower Sesame Crackers



1 cup raw, shelled sunflower seeds

1/2 cup sesame seeds

1/2 tsp. sea salt

1/4 cup water



1.  Preheat oven to 325˚

2.  In a food processor grind the sunflower seeds to a fine meal. Add sesame seeds and salt and pulse food processor 









just long enough to combine. Add water and pulse to make dough. Cover a cookie sheet with parchment paper. Turn the dough out onto the parchment paper and cover with an additional sheet of parchment paper. Through the top sheet of parchment paper, use your hands or rolling pin to press the dough as thin as you can – the thinner the better, without making holes in the dough. Pull off top sheet of parchment paper, and using a thin sharp knife, score the dough into diamonds. Sprinkle with additional salt and gently press into dough.  

3.  Bake for 25 minutes, or until light golden color. Let cool, then peel off parchment paper and break along scoring lines.


Makes approx. 4 dozen crackers. "These are so delicious, I eat them like chips sometimes!" ~Beth









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