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


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


  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!

Peach Bruschetta & Homemade Flax Crackers


Peach Bruschetta & Homemade Flax Crackers

Makes 4-5 servings


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


  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


  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.