Snacks


 

Coco-Loco Granola

  MAKES 10–12 SNACK SERVINGS

MAKES 10–12 SNACK SERVINGS

Ingredients

2 cups unsweetened toasted coconut flakes
1 cup raw almonds
½ cup raw pecans
½ cup raw Brazil nuts
2 tablespoons honey
2 tablespoons cinnamon
2 tablespoons organic coconut oil, melted
2 teaspoons organic stevia powder
1 teaspoon sea salt
½ cup organic raw goji berries

Directions

Preheat oven to 325F. 
Combine every ingredient except for goji berries in a large BPA free plastic bag. Shake until well combined. Then pour out granola onto a cookie sheet lined with aluminum foil. Bake for 25 minutes. Once cooled add goji berries. Store in airtight container. Granola will stay good for a few weeks!Granola is a great topping or perfectly delicious on its own!


 

Eggplant Fries

  MAKES 2 SNACK SIZE SERVINGS

MAKES 2 SNACK SIZE SERVINGS

Ingredients

1 large eggplant
¼ cup avocado oil
1 teaspoon sea salt
1 teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
½ teaspoon ground black pepper
¼ cup coconut flour

Directions

Preheat oven to 400F. 
Wash and cut eggplant into thin fry like pieces. The thinner the slices the crispier the fries!Put eggplant pieces into a deep bowl and drizzle with avocado oil, garlic powder, onion powder, salt, cayenne, pepper, and flour. Mix until evenly coated. Cover a baking sheet with parchment paper and spread fries evenly. Drizzle a bit more avocado oil on top and bake for 45-50 minutes until crispy. Serve with organic unsweetened ketchup or your favorite healthy dipping sauce. Enjoy!


 

Krazy Good Kale Chips

  MAKES 6 SNACK SIZE SERVINGS

MAKES 6 SNACK SIZE SERVINGS

Ingredients

2 bunches kale, about 13-15oz.
3 tablespoons avocado oil or melted coconut oil
1 tablespoon apple cider vinegar
6 tablespoons nutritional yeast
½ teaspoon each salt and black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried oregano
½ teaspoon cayenne pepper
Few dashes of your favorite hot sauce

Toppings

2 tablespoons of nutritional yeast

Directions

Preheat oven to 300F. 
Wash and thoroughly dry kale and remove stems. Add kale to a very large mixing bowl and drizzle with oil and vinegar. Use hands to massage the kale to soften its texture and to coat each piece with oil. Mix in remaining ingredients (saving 2 tablespoons nutritional yeast for topping) toss and massage until every piece is evenly coated. Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. Once kale is evenly spread out sprinkle each tray with the remaining nutritional yeast. Bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.

Bake for 10-15 minutes more, or until chips are crispy and dry. Store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins to fade on these Krazy Good Kale Chips so enjoy ASAP!


 

Cheesy Baked Okra Fries

  MAKES 4 SNACK SIZE SERVINGS

MAKES 4 SNACK SIZE SERVINGS

Ingredients

1 pound Okra, sliced in half lengthwise
4 tablespoons nutritional yeast
½ tablespoon chili flakes
2 tablespoons of your favorite hot sauce
2 tablespoons avocado oil
1 tablespoon organic apple cider vinegar
1 teaspoon sea salt
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chili powder

Directions

Preheat oven to 425F. 
Combine all ingredients in a large BPA free plastic bag. Shake until every last piece of okra is
coated with deliciousness. Then place okra flat on a cookie sheet lined with foil and greased with a little bit of avocado or coconut oil. Bake at 425F for 25 min. Then lower the oven to 325F and bake for an additional 20 minutes. Serve when warm and crispy. Enjoy!