healthy snacking, Recipes

3 Simple Snack Ideas

Frozen Blueberries
It’s always a good idea to be prepared with quick and easy snacks in order to avoid reaching for sugary treats. Try keeping frozen blueberries in your freezer at all times. Buy them organic when they are in season. Wash them immediately and lay them out on a towel to dry before storing in zip-lock bags.
Frozen blueberries make for a satisfying and nutritious snack!

84651549 - frozen currants

Pimped out Apple Slices
Cut apple into slices. Top with your choice of:
– Almond butter
– Peanut butter
– Almond slivers
– Pecans
– Dairy-free chocolate chips/cacao nibs
– Coconut flakes
– Hemp seeds
– Cinnamon


Pear Slices with Almond Butter
Slice pears and spread with almond butter and a sprinkle of cinnamon.

36974349 - pears on a wooden background

healthy snacking, Recipes

Roasted Garlic Cauliflower Hummus

2 cups of cauliflower, chopped and steamed
1 small zucchini, chopped and steamed
2 cloves of garlic, roasted
1/2 tsp. onion powder
1/4 cup hemp seeds
Pinch of cumin
Pinch of cloves
Pinch of cayenne
1 Tbsp. lemon juice
1 Tbsp. water (for blending to desired consistency)
1 tsp. salt

1. Lightly steam cauliflower and zucchini, until tender.
2. Place all ingredients into a blender or food processor and blend until creamy. You may have to stop a few times and scrape down the sides as you go, adding water as necessary.

Serve as a dipping sauce for veggie sticks or rice crackers.

Roasting the Garlic
Preheat oven to 400 °.
Using a serrated knife, slice off top quarter of garlic head, exposing as many cloves as possible. Arrange garlic cut side up on baking tray (make sure the garlic head sit flat).
Take 2 Tbsp. of coconut oil, season with salt, pepper and thyme and drizzle over garlic, letting it soak into and around cloves.
Roast until cloves are golden and soft (about 40 minutes). Let cool.
From the bottom up, squeeze each head to push out cloves (peel skins from any
completely enclosed cloves).

healthy snacking, Recipes

Beetroot Hummus Dip

beet root hummus
1 small beet, baked and purred
1 (14 oz.) can chickpea, drained and rinsed well
1 Tbsp. tahini (sesame seed butter)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/8 tsp. ground ginger
1/4 tsp. cumin
Juice from half a lemon
2-3 Tbsp. water
1/4 tsp. Himalayan pink salt
1 Tbsp. extra-virgin olive oil

Preheat oven to 350° F.
Wash and scrub the beet to remove any dirt then and wrap it in aluminum foil. Place it on a baking sheet and bake for approximately 45 minutes.
Remove from oven and set aside until cool enough to handle before removing the foil. When cool, the skin should easily slide off. Roughly chop the beet and place in a food processor with just enough water to pulse into a smooth puree.

Add the chickpeas to a food processor along with the tahini, lemon juice, maple syrup and spices. Add just enough water to allow the mixture to blend up smoothly (approximately 2-3 tablespoons).
When smooth, add the beet puree and process until well combined.

Transfer to a bowl, garnish with sesame seeds and parsley if desired and serve with your favourite crackers or vegetable sticks.

healthy snacking, Recipes

Spicy Garam Masala Roasted Pumpkin Seeds

pumpkin seeds

Fresh pumpkin seeds, washed and drained
½ Tbsp. garam masala
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. sea salt
Pinch of cayenne pepper
½ Tbsp. maple syrup

1. Preheat oven to 400 degrees.
2. Clean and drain the pumpkin seeds, and pat dry with a paper towel.
3. In a bowl, mix the spices and maple syrup together.
4. Add the seeds to the bowl of spices, coating well.
5. Spread the seeds out evenly on a parchment paper lined baking sheet, and bake for 20-30 minutes, or until golden brown. Check often to make sure they don’t burn.

* Garam masala is a blend of ground spices common in North Indian and other South Asian cuisines. It can be found pre-made in the spice section of many grocery or bulk food stores, or you can make your own using the recipe below.

Homemade Garam Masala Recipe
1 Tbsp. ground cumin
1 ½ tsp. ground coriander
1 ½ tsp. ground cardamom
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg
1 ½ tsp. ground black pepper

healthy snacking, Recipes

Strawberry Chia Seed Lemonade

What a refreshing, antioxidant packed drink for a hot summer day!

Strawberry Chia Seed Lemonade

• 3 Tbsp. chia seeds, soaked
• 6 strawberries, mashed or juiced
• 3 peaches, mashed or juiced, skin removed (or 1 cup of peach tea)
• Juice from 1 lemon
• 4 cups of water
• 1/2 cup crushed ice
• 2 Tbsp. maple syrup (optional)

1. Begin by soaking the chia seeds in 1/4 cup of water for 30 minutes.
2. Mash the strawberries and peaches with the back of a spoon until the fruit is crushed. You can either press the fruit through a strainer or add the fruit pulp to the lemonade.
3. Combine the fruit puree, lemon juice, and water in a medium sized pitcher.
4. Sweeten with maple syrup if desired.
5. Stir in the soaked chia seeds and serve.

healthy snacking, Recipes

Kale Chips. So crunchy So delicious So healthy So addictive!

People are always asking me for ideas on how include more greens and veggies into their diet. Here’s a really simple and yummy way of making kale chips without the use of oil or a food dehydrator.

1 bunch of kale, de-ribbed
Sprinkle of sea salt or dulse flakes (seaweed flakes)
Dash of garlic powder
Pinch of sea salt
Optional: Pumpkin seeds

1. Preheat oven to 225° F
2. Wash, dry and tear kale into bite-sized pieces.
3. Place on a baking sheet lined with parchment paper.
4. Sprinkle with salt (or dulse flakes) and garlic powder.
5. Bake for about 15-20 minutes, or until crispy.
Check often to make sure they don’t burn!

kale chips