Snacks

sweet & savory rice cakes

(Gluten Freee) 

Ingredients

Sweet Cake:

• Lundberg Thin Stackers rice cake
• 2 tbsp almond butter
• 1 tbsp pomegranate seeds
• 1 tbsp grain free granola (I love Purely Elizabeth)
• a few raspberries

Savory Cake:

• Lundberg Thin Stackers rice cake
• a few sprouts
• 1 tbsp vegan pesto
• 1 tbsp chive cream cheese
• 1 pasture raised egg (scrambled)
• 1 tsp red pepper flakes

instructions

1. Top rice cakes with toppings and enjoy!

avocado oil kale chips

Ingredients

• 1 bunch of kale 
• Chosen Foods avocado oil spray
• 1 tsp himalayan salt

instructions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. 
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
4. Sprinkle salt and enjoy!

almond flour egg + sprout wrap

(Gluten Free)

Ingredients

• Siete foods almond flour tortillas
• 1 pasture raised egg (boiled)
• 1/2 c clover sprouts
• 1/2 c watercress
• 1/3 c red pepper 
• 1/3 avocado
• 1/3 c cooked beets
• kale pesto hummus

instructions

1. Heat flour tortilla on both sides skillet on medium heat 
2. Put hummus on the tortilla
3. Top with other ingredients, roll up tortilla and enjoy!

wild sockeye salmon salad

(Dairy Free)

ingredients

• 2 cups cooked wild salmon (or canned Wild Planet wild sockeye salmon)
• 2 hard-boiled pasture-raised eggs, crushed
• 1 red or green bell pepper, diced
• 1 cucumber, peeled, seeded, and diced
• 1/2 cup chopped onions
• 4 to 5 tablespoons Chosen Foods mayonnaise, or enough to moisten
• 1/4 teaspoon cayenne pepper, optional
• Salt and pepper
• 1/2 lemon, juiced
• 1/4 c sprouts

instructions

• In a large bowl, gently toss together the salmon and crushed hard-boiled eggs.
• In another bowl, combine bell pepper, cucumber, onion, and mayonnaise.
• Add seasonings and stir to combine.
• Pour mixture over salmon, add lemon juice, and toss lightly to combine.
• Top with sprouts. 
• Serve over lettuce or as a sandwich.

Sweet Pot Toast

(protein rich + sweet + savory)

ingredients

• 2 sweet potates
• 2 tbsp avocado oil
• 1/4 avocado
• 1 tbsp almond butter
• 1 boiled pasture raised egg
• 1 tbsp coconut flakes
• 1 tsp cinnamon 
• 1 tbsp cacao nibs
• 1 tsp red pepper flakes
• 1/4 c radish
• 1 tbsp pumpkin seeds
• pinch of pink salt

instructions

1. Preheat oven to 425º. On a baking sheet, prick sweet potatoes all over with a fork.
2. Bake until tender, 45 to 50 minutes
3. Drizzle 1 tbsp avocado oil on each
4. Let cool then cut in half ( you only need three of the four halves)

Savory

1. Spread avo on 1/2 sweet potato and top with radish, salt and pumpkin seeds.
2. Enjoy!

Sweet

1. Spread almond butter on 1/2 sweet potato and top with cacao nib, coconut flakes, and cinnamon.
2. Enjoy!

Protein Rich

1. Cut the boiled egg in slices and top 1/2 sweet potato and sprinkle red pepper flakes. 
2. Enjoy!

rice cakes toppers

(Gluten Free + Dairy Free)

ingredients

• 1 pack Lundenburg rice cakes
• 2 tbsp red pepper Hope hummus
• 2 tbsp beet hummus 
• 2 tbsp coconut kefir (or coconut yogurt)
• 1/2 kiwi
• 1/2 orange
• 1 strawberry
• 2 kalmata olives
• 1/2 c raspberries
• 1/4 c apple slices 
• 1/2 blood orange
• 1 tbsp gogi berries
• 1/4 c blackberries
• 1 tbsp berry jam
• 1/4 c mushrooms
• 1 boiled pasture raised egg
• 1 tbsp dill
• 1 tbsp cashews
• 1 tbsp chickpeas
• 1 tbsp pumplin seeds
• 1 tbsp figs

instructions

1. Assemble the toppings as desired on top of the rice cakes.
2. Share and enjoy! 

tumeric ground turkey toast

(Gluten Free)

ingredients

• 1 slice gluten free barely bread
• 2 tbsp red pepper hummus
• 1 tbsp sunflower seeds
• 1 tbsp pumkin seeds
• 1 tbsp Wildbrine sauerkraut
• 1/4 c snow peas
• pinch of black pepper
• 1 tsp tumeric
• 1/2 c ground turkey  

instructions

1. Warm the bread in a skillet using 1 tsp of ghee, coconut oil or avocado oil.
2. Cook ground turkey on medium heatmixing tumeric until cooked thoroughly using the same skillet.
3. Spread hummus on bread slice.
4. Top the bread with turkey and remaining ingredients.
5. Enjoy!

sweet pot toast 3 ways

(Gluten Free)

Ingredients

Avocado Toast:

• 1/2 baked sweet potato 
• 1/2 avocado
• 1/3 c sunflower sprouts
• 1 tsp red pepper flakes
• 1 tsp black sesame seeds

Smoked Salmon: 

• 1/2 baked sweet potato
• 1/2 persian cucumber
• 3-4 slices smoked salmon
• 1/3 c arugula
• 1 tbsp hemp seed
• 2 tbsp red pepper hummus 

Apple Cinnamon + Coconut 

• 1/2 baked sweet potato
• 1/2 apple
• 2 tbsp coconut kefir
• 1 tbsp cacao nibs
• 1 tsp cinnamon

instructions

1. Top the baked sweet potatoes with toppings as desired and enjoy!

berry overnight oats + tumeric chia pudding

(Gluten Free + Dairy Free)

Ingredients

Chia pudding oats:

• 1 c almond milk
• 1 c gluten free oats
• 1/3 c raspberries
• 1 c chia seeds
• 2 tbsp tumeric powder 
• 2 c almond milk
• 1/3 c green apple chunks

Toppings:

• 2 tbsp millet
• 1 tbsp coconut flakes
• 1 tbsp pecans
• 1 tbsp cacoa nibs

instructions

1. Mix oatmeal with 1/2 c almond milk and raspberries
2. Place in fridge until hardened 
3. Mix chia seeds and 1/2 c almond milk and green apple
4. Place in fridge until pudding consistency 
5. Top chia seed pudding with toppings

Smoked salmon + sweet pot + egg rice cakes

(Gluten Free + On the Go)

ingredients

• 2 Ludenberg rice cakes
• 4 slices wild smoked salmon
• 1/2 c cooked purple sweet potato
• 1 boiled pasture raised egg
• 1/4 c avocado
• 1 tbsp hemp seeds
• 1/4 c watercress
• 1 tbsp red pepper flakes

instructions

1. Assemble half of the ingredients on top of each rice cake.
2. Enjoy

veggie spring rolls

(Gluten Free)

ingredients

• 5 sheets Vietnamese Rice Paper
• 1 large Carrt
• 1 small Cucumber
• 1 zuchinni
• 1/2 c red cabbage 
• 1/2 red pepper
• 1/2 an Avocado, cut into slices
• 1/4 c red pepper Hope hummus

instructions

1. Prepare a large bowl of hot water to soften rice paper in.
2. Working one at a time, submerge rice paper into hot water (be careful!) for about 5-10 seconds, or until it is just starting to soften. Don't soak it for too long or it'll tear to bits.
3. Place a small bed of hummus in the middle of the softened rice paper, and then top with small amounts of every other ingredient. Although tempting, try not to over-fill the rolls as it will make it hard to roll up.
4. Roll rice paper roll up, egg-roll style. (Bottom up, sides in, and roll to close).
5. Serve with ginger miso sace. Rice paper rolls are best eaten fresh.

grain free granola

(Gluten Free)

*inspired by @minmalistbaker

ingredients

• 2 cups slivered raw almonds (slivered almonds do best here)
• 1 1/4 cup raw pecans
• 1 cup raw walnuts
• 3 Tbsp chia seeds
• 1 Tbsp flaxseed meal
• 1 1/2 tsp ground cinnamon
• 2 Tbsp coconut sugar 
• 1/4 tsp of sea salt
• 3 Tbsp coconut oil
• 1/4 cup + 1 Tbsp maple syrup 
• optional: 1/4 cup dried blueberries (or other dried fruit)
• optional: 1/4 cup roasted unsalted sunflower seeds

instructions

1. Preheat oven to 325 degrees F and position a rack in the center of the oven.
2. In a large mixing bowl, combine the coconut, nuts, chia seeds, flax seed, cinnamon, coconut sugar, and salt.
3. In a small saucepan over low heat, warm the coconut oil and maple syrup and pour over the dry ingredients and mix well.
4. Spread the mixture evenly onto a large baking sheet (may require two depending on size) and bake for 20 minutes. Then remove from oven, add roasted sunflower seeds, and stir.
5. Increase heat to 340 degrees F and return to oven for another 5-8 minutes, or until deep golden brown.
6. The coconut oil will help this granola crisp up nicely, but be sure to watch it carefully as it browns quickly.
7. Once the granola is visibly browned and done cooking (about 27 minutes total for me), remove from the oven and let cool completely.
8. Store in a container with an air-tight seal, and it should keep for a few weeks.

loaded sweet potato

(Gluten Free)

ingredients

• 1 sweet potatot
• 2 tbsp coconut keifir (coconut yogurt)
• 1 tbsp puffed millet
• 1 tbsp Salba Chia chia seeds
• 1 tsp ceylon cinnamon
• 1 tbsp coconut flakes
• 1 tbsp tahini 

instructions

1. Preheat oven to 425 degrees. On a baking sheet, prick sweet potatoes all over with a fork.
2. Bake until tender, 45 to 50 minutes.
3. Let cool, then split open with a knife and top with remaining ingredients.
4. Enjoy!