Orange Poppyseed Granola

Yield: Roughly 4 cups


3 cups oats

1/2 cup ground flaxseed

3 Tbsp poppy-seeds

1 tsp cinnamon

1/4 cup pistachios, chopped

1/2 cup maple syrup

1 tsp vanilla extract

Zest + Juice of 2 oranges

Pinch of salt

1/4 cup dried apricots

1/4 cup dried cherries



  1. Preheat oven to 325 degrees.
  2. In a large bowl, mix together oats, flaxseed, poppy-seeds, cinnamon and pistachios.
  3. In a small pot, heat maple syrup, vanilla, zest, juice and salt on low heat until simmering. Let this mixture bubble for 2-3 minutes.
  4. Pour maple syrup mixture over the dry ingredients and toss until fully coated.
  5. Evenly spread the mixture onto a sheet pan and bake for 20-25 minutes, stirring occasionally.
  6. Once the granola is out of the oven, sprinkle with dried fruits and stir to combine. Let the granola fully cool before breaking into pieces and storing in an airtight container.

Trail Mix Bars

These are your new favorite travel snack, perfect for throwing in your hiking backpack or your bag for a quick snack at work.


Yield: 18-20 bars


3 cups mixed nuts/seeds (cashews, almonds, walnuts, peanuts, pistachios, sunflower seeds, pumpkin seeds, macadamia nuts- whatever you have on hand!)

1 cup assorted dried fruit (cranberries, cherries, blueberries, apricots)

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup honey



  1. In a large bowl, stir together the assorted nuts, dried fruit, cinnamon and vanilla.
  2. In a small pot, bring honey to a boil over medium-low heat. Stir constantly and boil for 5-8 minutes.
  3. Pour hot honey mixture over nuts and fruit, toss to coat evenly.
  4. Pour the mixture onto a large sheet pan and press into an even layer. Let sit for 30 minutes- 1 hour or until set. Cut into small chunks.


Peanut Butter Energy Bites

These easy bites are full of nutrients and great for taking on-the-go to have long lasting energy all day! The peanut butter, ground flax seeds and chia seeds provide essential fatty acids, fiber and protein that keep you satisfied in between meals.

Yield: about 12 balls


1/3 cup creamy peanut butter (sub almond butter, cashew or sunflower seed butter)

1/3 cup maple syrup or honey

1/4 cup ground flaxseeds (*Fun Fact: our bodies can only process flaxseeds when ground, not whole!)

1/4 cup chia seeds

1 cup oats

1/3 cup mini chocolate chips



  1. In a microwave safe bowl, mix the peanut butter and honey. Microwave for 1 minute or until peanut butter is melted and ingredients are fully incorporated.
  2. Add the rest of the ingredients and mix to combine. A dough should start to form.
  3. Scoop the balls (about 1 Tablespoon each), roll and place on a baking sheet.
  4. Freeze for 30 minutes before eating. These are best when stored in fridge/freezer.

Apple Nachos

Yield: 1 serving


1 apple, cored and thinly sliced (any kind you like!)

2 Tablespoons peanut butter (you can also use almond butter or cashew butter)

1 Tablespoon dark chocolate chips

2 Tablespoons granola

Additional add-ons: 1 Tablespoon coconut flakes (unsweetened), 1 Tablespoon of your favorite chopped nuts, 1 Tablespoon cacao nibs



  1. Evenly place apple slices in one layer on serving plate.
  2. Drizzle nut butter over the slices and add other toppings!
  3. Don’t be afraid to get messy 🙂

Easy Fridge Pickles

Yield: One jar (12-15 spears)



1 small cucumber, sliced into coins or spears (preferance)

1/4 cup white distilled vinegar

1/2 cup water

1 Tablespoon sugar

1 Tablespoon Everything Bagel Seasoning (at Trader Joe’s) (or use white/black sesame seeds + granulated garlic)

1 teaspoon salt

1 bay leaf



  1. Boil vinegar, water, sugar and salt until disolved.
  2. Slice cucumbers and place tightly into a mason jar.
  3. Pour hot liquid over cucumbers, leave to cool on counter. Keep in fridge for up to 2 weeks!




White Bean Dip

As summer comes to an end, fall inspired dishes are starting to appease me! This dip is perfect for an end-of-summer BBQ or even a fall soiree. Serve with pita chips, raw or roasted veggies, and crackers.

This dip is also perfect to spread on sandwiches or wraps to sub for mayo!


White Bean Dip

Yield: about 3 cups


2 cans white (cannellini) beans, drained and rinsed

3 Tablespoons garlic, minced

1/3 cup olive oil

1 teaspoon dried oregano

1 teaspoon salt

1 teaspoon pepper

1 lemon, juice & zest

1 teaspoon apple cider vinegar

2-3 Tablespoons water (to thin)

Switch up the flavors: Add roasted red peppers, pesto or even olives to mix up the flavor combinations!


  1. Place all ingredients in a blender or food processor.
  2. Pulse until ingredients are combined, then blend for 1-2 minutes. Mixture should be smooth and thick.
  3. Top with toasted pine nuts, olive oil, or fresh herbs!

Keep in an airtight container in the fridge for up to 2 weeks.


Chocolate Fig Energy Bites

These fudgey bites are perfect to take hiking, walking or just to give you that extra kick of energy during the work day. You can throw everything but the kitchen sink into these: leftover nuts, seeds, protein powders or even some cinnamon to spice it up. This recipe is completely versatile so make it your own!

We had some leftover dried figs hanging around so here’s what I did:

Chocolate Fig Energy Bites

Yield: 12-15 balls


¼ cup figs, stems removed (sub: dates, dried apricots or raisins)

2 Tablespoons maple syrup (sub: honey, agave)

½ cup almond butter (peanut, cashew or sunflower butter work too)

½ cup almond flour

½ cup coconut flakes, unsweetened

1 teaspoon cinnamon

1 Tablespoon hemp seeds

1 Tablespoon flax seeds

1 Tablespoon chia seeds

1 Tablespoon raw cacao powder (sub: regular cocoa powder, unsweetened)

1 scoop chocolate protein powder

2 scoops collagen (Further Food)



  1. In a blender or food processor, combine the figs, maple syrup and nut butter until smooth.
  2. In a bowl, add the remaining ingredients and stir until fully incorporated. Add in the fig mixture and stir until dough begins to form (this might be somewhat sticky, if so add more almond flour- if too dry, add more maple syrup).
  3. Using a teaspoon, measure the mixture into your hand and roll into balls. Place on a parchment lined baking sheet and freeze for 10-15 minutes. Roll some in extra almond flour, cocoa powder, chia seeds or leave as is.
  4. Once the balls have set up, place them in an air tight container and store in the fridge for up to 2 weeks!