snacks

Animal Style French Fries

Definitely not my healthiest recipe but dang these are good! If you have ever had In n Out burger fries in California then you’ll know what I mean.

Animal Style French Fries

Ingredients

3-4 russet potatoes

1/4 cup diced yellow onion

2 tsps apple cider vinegar

2 tsps olive oil

1-2 tsps coconut sugar

salt to taste

Animal Sauce

1/2 cup vegan mayo

1/2 cup ketchup

1/4 cup sweet relish

1 tsp mustard

Method

  1. Preheat the oven to 400 degrees.

  2. Wash the potatoes and peel if you want. Then cut into thin pieces or wedges. Spread on a baking sheet and drizzle with olive oil and salt. Bake for 35-40 minutes until crispy.

  3. Meanwhile saute the onions, coconut sugar, and apple cider vinegar for 3-4 minutes until golden and fragrant. Set aside and make the sauce.

  4. To make the sauce, whisk everything together in a small bowl. Set in the fridge until the fries are done.

  5. To serve, transfer the fries to plate or bowl, pour the sauce over the top and garnish with caramelized onions!

Superfood Granola with Goji Berries

granola
granola

Superfood Granola with Goji Berries

Makes about 3-4 cups

INGREDIENTS

3 CUPs ROLLED OATS

1/4 cup crushed walnuts

1/4 cup pepitas

1/4 cup goji berries

1/4 cup HEMP SEEDS

1/2 cup MAPLE SYRUP

1/4 cup coconut oil *melted

1/2 tsp sea salt

METHOD

  1. Preheat the oven to 325 degrees.

  2. IN A MEDIUM BOWL, MIX THE DRY INGREDIENTS TOGETHER AND SET ASIDE.

  3. Melt the coconut oil and add to the bowl with maple syrup. STIR TO COAT EVERYTHING.

  4. LINE A BAKING SHEET WITH PARCHMENT PAPER AND POUR THE GRANOLA ON TOP. FLATTEN WITH A SPATULA AND BAKE FOR 25-30 MINUTES. CHECK EVERY 10-15 MINUTES TO MIX AROUND AND PREVENT BURNING. BAKE LONGER FOR CRISPIER CLUMPS.

  5. STORE IN AN AIRTIGHT JAR. Serve with almond milk, smoothies, oatmeal, non-dairy yogurt, or snack on.

Peach Bruschetta & Homemade Flax Crackers

peach
flax

Peach Bruschetta & Homemade Flax Crackers

Makes 4-5 servings

cracker INGREDIENTS

1 cup flax meal

1/2 cup almond meal

2 cups filtered water

2 TSPS dried oregano

2 TSPS dried basil

1 tsp garlic salt

METHOD

  1. Combine everything in a bowl and stir to form a dough. Set aside for 5 minutes to allow the flax meal to thicken.

  2. Preheat the oven to 425 degrees.

  3. The dough should be sticky enough to pat into a ball but not so much that it sticks to your hands. If it sticks to your hands add some more almond meal.

  4. Spray a baking sheet with non stick oil and roll the dough with a rolling pin or flatten with your hands as thin as you want the crackers to be.

  5. Bake for 20-25 minutes until golden. Cut into squares or press down to break the cooked sheet into little pieces. Serve with fresh bruschetta or dip in soup!

Peach Bruschetta INGREDIENTS

6 fresh tomatoes

2 ripe peaches

1 cup fresh chopped basil

2-3 tbsps balsamic vinaigrette

2 tbsps balsamic glaze

METHOD

  1. Wash and rinse everything then chop and place in a bowl.

  2. Stir together with balsamics and season to taste with salt and pepper. Place in the fridge for 15-20 minutes while the crackers bake. Serve with crackers or sliced bread.

  3. Store leftovers in the fridge up to 2 days.

Peanut Butter Granola

Substitute any nut or seed butter of choice.

Peanut Butter Granola

Makes about 3 cups

INGREDIENTS

3 CUPS rolled oats

1/2 cup almonds

1/2 cup natural peanut butter

1/2 cup maple syrup

METHOD

  1. Preheat the oven to 325 degrees.

  2. Combine the dry ingredients in a bowl

  3. Add the peanut butter and maple syrup to a small pot and whisk until melted together. Pour over the dry mixture.

  4. Mix to coat everything evenly then spread onto a baking pan lined with parchment paper. Pat down with a spatula and bake for 35-40 minutes or until golden and fragrant.

Chickpea Tuna on Sourdough

Chickpea tuna is one of my favorite snacks or meals. It’s really good on toast, rice cakes, or in a salad with avocado!

Chickpea Tuna on SOurdough

Makes 2 servings

Ingredients

1 can garbanzo beans 

3-4 slices toast

1 tbsp sweet relish

1 tbsp tahini *substitute with vegan mayo 

1/2 mashed avocado *optional 

Salt & pepper

Method

  1. Drain and rinse the chickpeas. Place in a bowl and mash with a fork.

  2. Mix in the rest of the ingredients. Season with salt and pepper adjusting the taste.

  3. Serve as is or on crackers or toast.

tuna

Maple Pumpkin Granola

granola
granola

Maple Pumpkin Granola

Makes about 3-4 cups

Ingredients

3 Cups rolled oats

1/2 cup pumpkin puree

1/4 cup maple syrup

1/4 cup apple sauce

1/4 cup pepitas

1/4 cup raisins

1 tbsp molasses

1 tsp cinnamon

1/2 tsp vanilla extract

Method

  1. Preheat the oven to 325 degrees.

  2. In a medium bowl, mix the dry ingredients together and set aside.

  3. In a small saucepan, heat the apple sauce, maple syrup, molasses and pumpkin on low heat. Continuously stir until everything is melted together, about 3 minutes.

  4. Pour the wet mixture over the dry and stir to coat everything.

  5. Line a baking sheet with parchment paper and pour the granola on top. Flatten with a spatula and bake for 25-30 minutes. Check every 10-15 minutes to mix around and prevent burning. Bake longer for crispier clumps.

  6. Store in an airtight jar.

Brownie Batter Energy Balls

Ingredients

1 cup pitted dates

1 cup walnuts *substitute with almonds

1/4 cup cocoa powder

3 tbsps coconut flakes

1 tsp vanilla extract

1/4 tsp sea salt

METHOD

  1. Place the dates in a bowl and fill with warm water to soften. Let sit for about 5 minutes then drain the water.

  2. Add all the ingredients to a food processor and blend until a thick sticky batter forms and everything is chopped up.

  3. Using your hands or a spoon scoop and roll into balls.

  4. Optional- pour some cocoa powder into a bowl and roll the balls to coat them then sprinkle with coconut flakes.

  5. Store in the fridge or freezer in an airtight bag.