Homemade Sweet Potato Chips

Yields: 4 servings


  • 2 medium sweet potatoes
  • 1 tbsp coconut oil, melted
  • Himalayan salt


  1. Preheat oven to 200º F.
  2. Thinly slice sweet potatoes and lay in a single layer on large baking sheet. 
  3. Brush with melted coconut oil & sprinkle with Himalayan salt
  4. Bake for 2-3 hours or until crispy. 



Cheesy Cauliflower Nachos

Serves: 4 servings


·       1 medium head cauliflower, cut into florets

·       2 tsp. olive oil

·       ½ tsp. ground cumin

·       ¼ tsp sea salt (or Himalayan salt)

·       ¼ tsp. chili powder

·       ¼ tsp. garlic powder

·       ½ cup shredded Monterey jack (or pepperjack) cheese

·       ¼ cup chopped tomato

·       ¼ cup chopped red onion

·       ¼ cup chopped orange bell pepper

·       1 to 2 medium jalapeños, seeds & veins removed (optional), sliced

·       ½ cup mashed avocado

·       2 Tbsp. finely chopped cilantro


1. Preheat oven to 425º F.

2. Place cauliflower on baking sheet. Drizzle with oil. Sprinkle with cumin, salt, chili powder, and garlic powder; toss gently to blend. Spread evenly on baking sheet.

3. Bake for 30 to 35 minutes, or until tender crisp and golden.

4. Top evenly with cheese. Bake for 3 to 5 minutes, or until cheese is melted.

5. Top evenly with tomato, onion, bell pepper, jalapeños, avocado, and cilantro; serve immediately.

Blueberry Blender Muffins.jpg

Flourless Blueberry Blender Muffins

Serves: 12 servings, 1 muffin each


  • Nonstick cooking spray (optional)
  • 1 cup reduced fat (2%) plain Greek yogurt
  • 3 Tbsp. raw honey
  • 2 large very ripe bananas, cut into chunks
  • 2 large eggs
  • ½ tsp. pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. sea salt (or Himalayan salt)
  • 2 cups fresh or frozen blueberries
  • ⅔ cup chopped raw walnuts


  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
  3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
  4. Gently fold in blueberries and walnuts.
  5. Evenly divide batter among prepared muffin cups.
  6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
  7. Transfer muffins to rack; cool.

Energy Trail Mix

 Yields: 8 servings, ¼ cup each


¼ cup raw walnut halves

½ cup dried unsweetened pineapple, coarsely chopped

½ cup dried cranberries

¼ cup dried unsweetened apple slices, coarsely chopped

2 Tbsp. raw pecan halves

2 Tbsp. raw sunflower seed kernels

¼ cup whole raw almonds

½ tsp. ground cinnamon

¼ tsp. ground nutmeg


1. Combine all ingredients in a medium bowl; mix well. Store in airtight container.


Frozen Banana Pops

Serves: 12 servings, ½ banana each


·       Parchment paper

·       Popsicle sticks

·       6 large bananas, cut in half lengthwise

·       ½ scoop Vanilla Vegan Shakeology

·       2 tsp. all-natural peanut butter

·       3 Tbsp. + 2 tsp. extra-virgin organic coconut oil, divided use

·       ¼ cup dark chocolate chips, no dairy added (approx. 2 oz.)

·       2 Tbsp. chopped raw pistachios


1. Line baking sheet with parchment paper. Set aside.

2. Place a popsicle stick into each banana. Place on prepared baking sheet. Set aside.

3. Combine Shakeology, peanut butter, and 3 Tbsp. oil in a small bowl; mix well.

4. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe peanut butter mixture over bananas. Set aside.

5. Place chocolate chips and remaining 2 tsp. oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds, or until just melted. Do not overcook. Place in small re-sealable plastic bag. Squeeze out most of the air; seal top.

6. Cut off a tiny corner of plastic bag containing chocolate. Evenly pipe chocolate over bananas.

7. Sprinkle evenly with pistachios.

8. Freeze for 2 to 3 hours, or until hard.