Baked Apples

Baked Apples

1 Tbsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 cup chopped walnuts or almonds
1/4 cup raisins
1 lemon
6 washed apples
Coconut Oil

Preheat oven to 350°. Mix spices, raisins, and chopped walnuts together. Core each apple, removing seeds and stem. Place apples into a baking dish. Squeeze lemon juice on top of each apple and then spoon the cinnamon mixture into the cored holes of each apple. Bake for approx 30 minutes or until golden.

Trail Mix

Trail Mix

makes 2.5 cups

1/2 c pecans
1/2 c cashews
1/2 cup raisins
1/2 cup dried apricots
1/2 cup shredded coconut

Mix all ingredients together and enjoy!
Recipe is highly adaptable to different kinds of nuts, seeds, or dried fruit.

Snack Muffins

Snack Muffins

1 cup almond butter
3 T raw honey
2 eggs
1/2 t vanilla extract
1 t apple cider vinegar
1/2 t baking soda
1/4 cup chocolate chips, raisins, dates, or other dried fruit

Preheat oven to 350F. Whisk all the ingredients together in a large bowl, folding in the chocolate chips/fruit at the end. Spoon batter into cupcake cups and bake for about 25 minutes or until a toothpick inserted comes out clean. Let cool before serving. Makes 8-10 muffins.

Snack Ideas

Snack Ideas

Veggies – peppers, cucumber, sugar snap peas, cauliflower, broccoli, lettuce rolls, green beans, baby spinach, asparagus, etc

Fruits – apple, peach, raspberries, plum, grapes, orange, grapefruit, banana, nectarine, strawberries, avocado, blueberries, etc

Nuts – almonds, cashews, walnuts, hazelnuts, brazil nuts, pecans, etc

It’s easy to get caught up in making big fancy meals and snacks but this post is to remind you that it’s ok to keep it simple! Slice up raw veggies, cut up a piece of fruit, or grab a handful of nuts for a quick nourishing bite. You can add a little fat and quick dressing to the veggies with olive oil, lemon, and a dash of sea salt. You can add a little fat to fruit with a spoon of nut butter or coconut butter!

Seaweed Snack

Seaweed Snacks

Nori
Sesame Oil or Olive Oil
Sea Salt (optional)

Brush sesame oil on both sides of the Nori sheet and lightly sprinkle with salt. Place
in skillet over medium heat for 10-15 seconds per side to cook. Cut into bite sized pieces and enjoy!

Rosehip Hibiscus Gelatin

Rosehip & Hibiscus Gelatin

4 cups boiling water
1 Tbsp rosehip
1 Tbsp hibiscus
1/4 cup coconut sugar
2 Tbsp gelatin from pastured bones

Boil water and let steep with rosehip, hibiscus, and sugar for 15-20 minutes. Strain loose herbs and slowly sprinkle gelatin over tea, stirring while adding. Pour mixture into ramekins, or jello molds, and let set in fridge overnight.

Raw Fudge

Raw Fudge

1/2 cup raw cacoa powder
1 cup Almond butter
4 Tbsp coconut oil
2 Tbsp honey
1 tsp Vanilla
1/4 tsp Celtic salt

Mix well, put in glass dish in freezer for one hour; remove and cut into square. Keeps well in fridge once hardens. You can add in crispy walnuts or coconut to top too!

Coconut Mints

Coconut Mints

2 T coconut butter
1 t raw honey
1 t coconut oil
3-4 drops peppermint essential oil
Cocoa powder for dusting, optional

Add coconut butter, honey, and oil to a small oven safe ramekin.
Heat for just a few minutes in oven until the coconut butter has softened and ingredients can be mixed together gently. Mix in peppermint oil to taste and let cool.

Roll mixture in the palm of your hands into a small ball, about a half teaspoon each, then roll each ball into the cocoa. Place the mints onto a plate covered with parchment paper and let freeze 5 minutes.Store mints in freezer for a quick luxurious snack anytime!

Recipe adapted from Full Moon Feast by Jessica Prentice

Coconut Cereal

Coconut Cereal

1 cup unsweetened coconut, shredded
1/2 cup raw sunflower seeds
1 T ground cinnamon
1/4 t himalayan salt
1/4 cup maple syrup
2 t vanilla extract
1 egg
1/2 melted coconut oil

Preheat oven to 350F. In a food processor, combing coconut and sunflower seeds and pulse for 30 seconds. Combine the rest of the ingredients and continue to pulse for an additional 2 minutes until well combined. Scoop the mixture onto a parchment lined baking sheet and flatten to about 1/4″ thickness. Use a rolling pin if needed! Using a wet knife, score the mixture into small bite sized square and bake in the oven for 10-15 minutes until firm to touch. Let sit for an additional 10-15 minutes in the pan before breaking into pieces. Store in the fridge for up to a week.

Enjoy with milk, yogurt, fruit, or just as a snack on it’s own!

Chocolate Chip Cherry Cookies

Chocolate Chip Cherry Cookies

1 cup almond butter
1/4 cup raw honey
1 egg
1 tsp vanilla extract
1/3 tsp cinammon
1/2 tsp baking soda
1/2 tsp baking powder
1/3 cup chocolate chips
1/2 cup cherries, chopped and pitted

Preheat oven to 350F. Mix all ingredients together, folding in the chips and cherries at the end. Scoop small balls of dough onto a parchament lined cookie sheet (~15 cookies). Bake for 15-17 minutes and enjoy warm or let sit to cool to room temperature.