Apple Nachos

Yield: 1 serving

Ingredients:

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

 

Directions:

  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)

 

Ingredients:

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

 

Directions:

  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

Ingredients:

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!

Directions:

  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

Ingredients:

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)

 

Directions:

  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!

 

Dark Chocolate Cranberry Granola Bars

These bars are perfect for the on-the-go, 9-5 ers or even that little something to curb late-night cravings. This recipe is a base line for any granola bar: add other dried fruits, nuts, or a sprinkle of flakey sea salt to make them your own!

Here’s what I did for mine:

Oat flour- this can easily be made in a Magic Bullet, Nutribullet, blender or food processor. Place 1/2 cup of oats in your chosen machine, pulse for 1-2 minutes or until a sand-like consistency has formed/ oat pieces are ground and voila!

Ingredients-

2 Tablespoons ground flax seed

1 Tablespoon chia seeds

7 Tablespoons warm water

1/4 cup melted coconut oil

1/3 cup maple syrup (honey, agave or brown rice syrup also work)

1/2 cup nut butter (I like sunflower, almond, cashew or peanut best)

2 scoops collagen peptides (my favorite brand is Further Food)

2 teaspoons vanilla extract

1/2 cup oat flour

1 1/2 cups oats

1/2 cup unsweetened coconut flakes

2 teaspoons ground cinnamon

1/2 teaspoon salt (who really measures this, it’s one large pinch)

1/2 cup dried cranberries (sub: raisins, or dried and chopped apricots/figs)

1/4-1/2 cup dark chocolate chunks (I use a 75-85% dark cocoa bar cut into small pieces)

Directions-

  1. Line a 9×9 baking pan with parchment paper and set aside.
  2. In a large bowl, mix ground flaxseed, chia seeds and warm water. Allow to sit for 5 minutes or until the water has been absorbed into the seeds (this will resemble an egg-like consistency).
  3. Add the coconut oil, maple syrup, nut butter, collagen & vanilla, stirring until combined.
  4. After that is mixed, add in the oat flour, oats, coconut, cinnamon, cranberries and dark chocolate chunks (here’s where you can get creative: add in your favorites like raisins, cashews, pumpkin seeds or pistachios).
  5. Mix this together until the dry ingredients are coated thouroughly. Spread the mixture onto the prepared baking pan and freeze for 45 minutes-1 hour before cutting into rectangles.
  6. Once cut, individually wrap each bar in plastic wrap or place into plastic bags.

These bars are best enjoyed cold, keep them in your freezer or refrigerator until you are ready to eat.

Store for up to 1 month (in freezer), 2-3 weeks (in fridge).