Easy guacamole

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  • 4 ripe organic avocados
  • Pico de gallo
  • 1 fresh organic squeezed lemon
  • Organic corn chips


  1. Half 4 ripe avocados
  2. Mash avocados with a fork, add in pre-made pico de gallo
  3. Stir in fresh lemon juice

Tip: leave an avocado pit in the guacamole to keep it from browning

homemade potato chips

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  • 1 pound of Russet potatoes
  • Olive oil
  • Seasoning ( I used salt & pepper and truffle salt)

You will also need a mandolin, parchment paper, and a baking sheet


  1. First you want to wash and scrub your potatoes. Heat oven to 400 degrees
  2. Adjust your mandolin to the correct width, 1/8″
  3. Slice potatoes and set aside on a paper towel, tap excess moisture.
  4. Toss your potatoes in a bowl with olive oil and seasoning of your choice. My first batch I did salt and freshly ground black pepper and my second I did truffle salt.
  5. Line baking sheet with parchment paper. Then lay a single layer of your potato chips on the paper giving enough space so they aren’t touching.
  6. Put potato chips in the oven for 10 minutes. Times will vary depending on your oven so make sure to keep an eye on these guys! We put the oven light on to help us make sure they didn’t burn.
  7. After you take them out let them cool, and enjoy!


Blueberry oat muffins

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1 2/3 cups quick-cooking oats
3 ounces all-purpose flour (about 2/3 cup)
2.33 ounces whole-wheat flour (about 1/2 cup)
3/4 cup applesauce
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups greek yogurt
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups blueberries
2 tablespoons all-purpose flour
Cooking spray


1. Preheat oven to 400°.

2. Place oats in a food processor; pulse 5 to 6 times or until oats resemble coarse meal. Place in a large bowl.

3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.

4. Combine greek yogurt and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.

5. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Cookie Dough Protein drops




















Dairy free, Gluten free, Organic, Vegan


1/4 cup organic vanilla protein powder

1/2 cup organic oat flour

1/2 tablespoon organic maple syrup

1/4 cup organic dark chocolate chips

2 tablespoons organic almond butter

3 tablespoons organic almond milk (plus a couple splashes)

To make nut free- Sub almond butter for sunflower seed butter and almond milk for coconut milk

Optional mix-ins- organic granola, coconut sugar, chia, flax, hemp seeds



1. Preheat over to 350 degrees

2. In a medium size bowl, mix together all ingredients. If it’s too dry, add a bit more almond milk.

3. Then, roll the dough into 1 tablespoon balls.

4. Place cookie drops on to parchment lined pan.

5. Bake for 8 minutes or until top is lightly brown on top.

brownie protein bites

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– Dairy free, Organic, Gluten free, Vegan


1/4 cup organic chocolate protein powder

1/2 cup organic oat flour

2 tablespoons organic cacao powder

2 tablespoons organic almond butter

1 tablespoon organic maple syrup

1/4 cup organic almond milk (plus a couple splashes)


1. In a medium size bowl, mix together all ingredients. It should be the consistency of cookie dough. If it’s too dry, add a couple more splashes of almond milk.

2. Then, roll the dough into 1 tablespoon balls.

3. Optional- roll in your favorite healthy toppings i.e granola, chia, fax, hemp seeds

Organic Cashew milk with Vanilla




  • 4 cups of water
  • 1 cup of organic cashews
  • 1 teaspoon of organic vanilla extract
  • 2 tablespoons organic maple syrup


  1. Soak cashews in a bowl, and cover them with water. Let  them soak for 3-8 hours.
  2. After soak period drain and rinse your cashews, then add them to your Vitamix or blender. Add only 1 cup of water and blend so there are no remaining bits of cashews left. Blend it until smooth.
  3. Add the remaining 3 cups of water, vanilla extract, and maple syrup, and blend.
  4. Store in an airtight container in the fridge.

Quinoa Pizza Bites



This is super easy to make and the kids love it!  Plus it’s high in protein, and low in simple sugars and carbs.


  • 2 cups cooked organic quinoa
  • 2 large organic eggs
  • 1 cup ch
    opped organic onion
  • 1 cup organic shredded
    mozzarella cheese
  • 2 tsp minced garlic
  • 1/2 cup fresh organic basil, chopped
  • 1 cup chopped nitrite free pepperoni slices
  • 1/2 tsp seasoning salt
  • 1 tsp paprika
  • 1 tsp dried oregano
  • organic pizza sauce for dipping


  1. Preheat oven to 350 degrees.
  2. Mix together all ingredients, except pizza sauce, in a medium mixing bowl.
  3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping tablespoon each), and press down gently to compact.
  4. Bake for 15-20 minutes.

Carrot Baked Fries



My kids loved these cinnamon sprinkled fries!


The Ingredients are simple:


  • 1 Lb cut carrots
  • 2 TBSP Olive Oil
  • 1 TSP Cinnamon
  • 1 TSP Sea Salt

We only had cinnamon sticks on hand, so the boys had fund grinding the cinnamon.


All you do is mix the carrots with some olive oil, salt and cinnamon… and bake!

  1. Preheat oven to 425 degrees.
  2. Peel and slice carrots into french fry shaped pieces (about ½” x ½” x 3”). Toss carrots with olive oil, cinnamon, and salt. Arrange carrots in a single layer on baking sheet with parchment paper.
  3. Bake for 10 minutes then flip each carrot fry. Continue to bake until fully cooked and slightly crispy, about 10 minutes.

ENJOY with your favorite sauce!