- Black Bean Pasta
- Sugar Snap Peas
- Shredded Carrots
- Bell Pepper
- Sliced Green Onions
- Leftover shredded chicken
- Sesame Seeds
- 1-part Sesame Oil, 1-part Rice Vinegar & 1-part Liquid Aminos for Vinegrette
- raw cheese chunks if desired
(Makes 12-15 balls)
- 1/2 cup raw sunflower seeds
- 1/2 cup unsweetened shredded coconut
- 1 1/2 teaspoons (packed) finely grated lemon zest
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sea salt
- 1/3 cup (packed) pitted Medjool dates
- 1 tablespoon poppy seeds
- 1 tablespoon unsweetened applesauce
In a food processor fitted with the steel blade, process the sunflower seeds, coconut, lemon zest, ginger, and salt for 30 seconds. Add the dates and process for 15 seconds. Add the poppy seeds and applesauce. Process just until the mixture forms a rough dough that holds together when pinched between your fingers.
Roll the dough into small (1- to 1 1/2-inch) balls. Store in an airtight container in the refrigerator.
- 1 large zucchini
- 2 tbsp. olive oil
- Kosher salt
- Preheat oven to 225 degrees. Line two large baking sheets (I used two 17″ baking sheets) with silicon baking mats or parchment paper.
- Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
- After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it’ll cook a bit faster.
- Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
- In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
- Sprinkle salt throughout the baking sheet.
Do NOT over-season, in fact, it’s better to use less salt initially because the slices will shrink; so if you over-season, it’ll be way too salty! You can always add more later.
- 2-3 cups slivered almonds
- 2-3 cups nuts and seeds of your choice* (chop the larger nuts)
- 1 cup unsweetened coconut, shredded
- 3 T honey**
- 2 T maple syrup
- 1/3 cup coconut oil
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1 tsp cinnamon
- 1/2 cup golden raisins
- 1/2 cup dried cranberries
- Preheat oven to 300° F.
- In a small saucepan, combine honey, maple syrup, oil, vanilla, almond extract, and cinnamon. Bring to a boil over medium high heat and then let it cool slightly.
- Meanwhile, spread the nuts, seeds, and coconut out on a greased baking sheet (or silpat) and pour the cooled honey-maple syrup mixture on top. Mix it around until all the nuts, seeds, and coconut are well coated. Bake at 300° for 30 minutes.
- Allow the nuts, seeds, and coconut to cool slightly and then transfer to a bowl. Add the dried fruit (and/or anything else you would like to add) and enjoy!
- almond butter
- unsweetened carob raisins
- shredded carrots
- 2 apples
- Remove apple core. I most likely did this wrong since half of the apple was missing when I removed it but you get the idea.
- Thinly slice the entire apple.
- Line a cookie sheet with parchment paper and place apple slices on it.
- Sprinkle with cinnamon & xylitol
- Bake at 275 degrees for two hours. At the end of hour one flip them over so they bake evenly.
* UPDATE: Check on them at the hour mark and every 30 minutes after that. Once they look nice and crispy take them out. 🙂
(makes 12 skewers)
- 12 raspberries
- 6 orange segments (from 1 large orange), cut in half
- 12 1” chunks of pineapple
- 1 large kiwi, peeled and cut into 12 1” chunks
- 24 large blueberries
- 12 red seedless grapes*
Lay out 12 bamboo skewers. Prepare your fruit. Slide a raspberry to the top of the stick, next add chunks of orange, pineapple, kiwi, 2 blueberries, and a grape. Repeat for each skewer.
*Note that ripe raspberries can be soft–to secure the tops of the skewers, consider adding a grape on top as well.