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Cauliflower Buffalo Bites:
- 1 large head cauliflower, cut into bite-size florets
- Olive oil to drizzle
- 2 teaspoons garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 1 tablespoon coconut oil
- ½ cup Buffalo Wing Style hot sauce or other hot wing sauce of choice
- 1 cup of Greek Yogurt
- Other: 1 gallon or larger size plastic bag
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Chipotle Spiced Nuts
- 1/3 cup coconut sugar
- 1 teaspoon salt
- 1 teaspoon ground chipotle chili pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1 large egg white
- 1 cup slivered almonds
- 1 cup unsalted cashews
- 1 cup walnuts
- 1 cup unsalted pumpkin seed kernels
Preheat your oven to 350. Mix Sugar and spices together in a bowl. Place egg white in a large bowl; stir with a whisk until foamy. Add the almonds, cashews, and pumpkin seeds; toss well to coat. Sprinkle with spice mixture; toss well to coat. Spread nuts in an even layer on a baking sheet lined with parchment paper. Bake at 325° for 15 minutes, stirring once. Turn oven off. Remove pan from oven; stir snack mix. Immediately return pan to oven for an additional 15 minutes (leave oven off). Remove pan from oven and place on a wire rack; cool completely. YUM!!!
Kale Guacamole
- 2 ripe Avocados
- 1 tbsp Cilantro, fresh
- 1 clove Garlic
- 1 Jalapeno pepper
- 1 cup Kale (thinly chopped)
- 2 tbsp Red onion
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Smashed Potato Skins (using the guac in the recipe above)
3 slices bacon, cooked
2 cups of guacamole
3 Sweet potatoes, medium
Clean sweet potatoes leaving skin on. Place in a large pot and cover with water. Boil potatoes for about 20 minutes until tender. Preheat oven to 450 degrees. Remove potatoes from water, slice into thick rounds (about ½ inch) and place on a greased baking sheet. Using a fork, gently smash the tops of the potatoes. Drizzle the potato rounds with olive oil and season liberally with salt and pepper. Place potatoes in the oven for 20-22 minutes until the edges are crispy and starting to turn golden brown Chop the bacon into ½ inch pieces and set aside. Remove the potatoes from the oven, top with a spoonful of the guacamole and a piece of bacon. Serve warm
Banana Splits
12 1″ pieces pineapple
1 banana cut into bite-sized pieces (make sure your bananas aren’t too ripe)
6 medium sized strawberries, cut in half
2.5oz dark chocolate
1 teaspoon coconut oil
Chopped walnuts, almonds or coconut (optional)
1 pack of Popsicle sticks
Cut fruit and assemble into stacks. Press a Popsicle stick through the fruit and freeze until solid. Prepare a baking sheet with parchment paper. Melt the chocolate along with the coconut oil on the stove-top or in the microwave, stirring frequently to prevent burning. Once completely melted, remove the frozen fruit from the freezer. Dip the fruit in the chocolate, let the excess drip off and then place on the sheet to harden. If desired, dip the chocolate covered side immediately in chopped nuts or coconut before placing them on the sheet to harden. Once the chocolate is completely hardened, remove from the sheet and place in an airtight container to store in the freezer until ready to serve.
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