Everything bagel Cashews

Everything Bagel Cashews.jpg

Makes 1 cup

Nuts are one of my favorite snacks because they are packable, super filling, satisfy my cravings for something crunchy and are a great source of healthy fats.  Raw cashews are delicious on their own but roasting them with healthy oil and the ever popular, game changing Everything but the Bagel Sesame Seasoning kicks them up a to a whole other level!



  • Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. 

  • Spread cashews onto baking sheet and lightly mist with oil or combine the cashews and oil in a bowl and then spread the nuts over the prepared baking sheet.

  • Bake for 15 minutes, tossing and turning the nuts a few times as they bake.

  • As soon as the nuts are done, remove from oven and toss with “everything” seasoning mixture.

  • Let cool before serving and enjoy!

Seed Crackers

Seed crackers.jpg

So excited to share this easy and healthy cracker recipe from The Clean Plate cookbook! They’re great for breakfast with avocado, served along side of soup, dipped in hummus or topped with nut butter and sliced strawberries.  They’re so nutritious, as they’re packed with protein, fiber and healthy fats to keep you super satisfied and blood sugar levels stable, which is key.  Go ahead and make a batch of these so you can keep on hand for breakfasts on the go, lunches or anywhere!


  • ¼ cup ground flaxseeds

  • ¼ cup whole flaxseeds

  • 1 tablespoon arrowroot powder

  • ¼ teaspoon sea salt

  • 3 tablespoons black sesame seeds

  • 3 tablespoons while sesame seeds

  • 3 tablespoons raw pumpkin seeds

  • 1 cup boiling water

  • Flaky sea salt


  • Preheat oven to 320 degrees.

  • In a medium bowl, mix together all the ingredients except the flakey salt.  Let sit for 15 minutes to firm up.

  • Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper.  Top with another piece of parchment and use a rolling pin to roll the mixture into the size of a baking sheet and about ¼-inch thick.  

  • Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.)  Sprinkle with flaky salt and bake for 45 minutes.  If the crackers don’t seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes.  Check the crackers and leave them in the oven longer if necessary.

  • Allow to cool, then break into large pieces and store in an airtight container for up to 1 week.

  • Enjoy!

Dark Chocolate Chip Quinoa Muffins

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Makes 10-12 muffins

These decadent dark chocolate chip muffins are so rich and delicious you’ll never guess they’re good for you too!  Made with quinoa flakes so they’re gluten-free, high in plant-based protein and full of fiber.  They’re also dairy and nut-free making them perfect for a nut-free school snack.  Store in the refrigerator or freezer, and pop in the toaster to warm up for breakfast or a healthy treat anytime!


  • 2 very ripe bananas
  • 1 egg
  • 1 cup quinoa flakes
  • ¼ cup coconut oil
  • 1/3 cup non-dairy milk (I used almond milk)
  • ½ cup raw cacao powder
  • 5 tbsp. coconut sugar
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of sea salt
  • 1/3 cup dark chocolate chips (I like Enjoy Life Foods – dairy, nut and soy free)


  • Preheat oven to 425 degrees.
  • Lightly grease muffin tins.
  • In a large bowl combine mashed bananas, egg, coconut oil and milk.  Stir until well combined.
  • Add quinoa flakes, cacao powder, baking soda, baking powder, sea salt and coconut sugar.  Stir until batter forms.  
  • Fold in chocolate chips. 
  • Spoon batter into prepared muffin tray.  Top each muffin with a few chocolate chips or sprinkle with extra quinoa flakes.  
  • Bake for 10-12 minutes.  To check if done, stick a toothpick into a muffin and if it comes out clean with small crumbly bits then it’s ready.  Top of the muffins should be firm to the touch too. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious breakfast or anytime healthy snack!

Easy Gluten-Free Blueberry Muffins

Makes 15-18 muffins

My family loves a blueberry muffin.  They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert.  I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious!  They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins.  They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here:


  • 4 cups almond flour
  • 6 eggs
  • 1/2-cup honey
  • 1-teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 2 teaspoons cinnamon
  • Pinch of sea salt
  • 10 tablespoons coconut oil or ghee, melted
  • 2 cups blueberries (fresh or frozen)


  • Preheat oven to 350 degrees.
  • In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
  • Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
  • In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee. 
  • Pour wet ingredients into the dry and mix well.  Stir the blueberries into the mixture.
  • Spoon batter into muffin tins or silicon cups and bake for 25-30 min.  Edges should be just turning brown and firm to the touch. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!

Kid Approved Healthy Oatmeal Granola Bars

Makes 16-18 Bars

These granola bars are packed with healthy ingredients, taste delicious and are beyond easy to make! They are naturally sweetened with banana and applesauce and contain healthy fats from the seeds. Perfect for breakfast, a post-workout snack, or a yummy dessert - you and your family will love them! 


  • 3 cups Rolled Oats (I use gluten-free oats)
  • ½ cup Pumpkin Seeds
  • ½ cup Sunflower Seeds
  • 3 Ripe Bananas
  • 1 cup Unsweetened Applesauce
  • ½ cup Dried Cranberries
  • 1 ½ teaspoon Cinnamon
  • 2 tablespoons Flaxseeds
  • 1 tablespoon Chia Seeds
  • ¼ cup Dark Chocolate Chips (optional)


  • Preheat oven to 350 degrees.  Line a 9 x 13 inch baking sheet with parchment paper.
  • In a medium bowl mash the bananas and stir in the applesauce until well combined.
  • In a separate bowl mix all the dry ingredients.  Stir into the banana mixture until well combined.
  • Transfer to the prepared baking dish and press down evenly.
  • Bake until bars and golden and are starting to separate from the sides of the pan, about 30-35 minutes.
  • Let cool for 15 minutes then cut into bars.  Store in an airtight container in the fridge.
  • Enjoy!



Makes about 18-20 muffins

These muffins are my family’s favorites!  They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free.  My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.

This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe.  You can see the original recipe here:


  • 3 Cups Almond meal or Flour
  • 3 teaspoons Psyllium Husk
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Sea Salt
  • 4 Eggs
  • 2 Mashed Ripe Bananas
  • 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
  • 4 tablespoons Coconut Oil
  • 4 tablespoons Maple Syrup
  • 1/2 teaspoon Vanilla Extract
  • 1/2 teaspoon Cinnamon
  • 9-10 chopped Mejol Dates
  • 1 1/2 cups Blueberries
  • ½ cup chopped Walnuts (optional)


  • Preheat oven to 350 degrees.
  • Use Coconut Oil to lightly grease muffin tins or use muffin liners.  If you have silicon baking cups you can skip this step. 
  • In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
  • Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
  • In small saucepan over low-med heat melt Coconut Oil.
  • In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries.  Add Walnuts or other nut if you like.
  • Slowly pour wet ingredients into the dry and mix well.
  • Spoon batter into the muffin tins and sprinkle with Chia Seeds.
  • Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
  • Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.
  • Enjoy!!!