Crispy Baked Sweet Potato Chips

I soaked chopped sweet potatoes in cold salted water for over an hour. I drained the potatoes and dried them in the spinner to remove the water. I coated them extra virgin olive oil, avocado oil and sea salt. I baked them at 400 until golden and crispy, stirring halfway though. I let them cool and crisp up on the pan and then I served them with a chipotle aioli!

Banana Bread Layered with Chocolate Granola!!

I made banana bread with flour, baking powder, sea salt, banana, egg, maple syrup, brown sugar, butter, vanilla, lemon juice and zest. I layered and topped the bread with chocolate granola made using oats, flax seeds, butter, maple syrup, cacao powder, sea salt and vanilla.

I topped this with melted chocolate and ice cream for my dad’s birthday!! It was delicious!!!

Chocolate Topped Toffee Bars- The Joy of Cooking

I made chocolate topped toffee bars from The Joy of Cooking.

I switched cane sugar for brown sugar and honey for maple syrup. I quadrupled the amount of chocolate and used a combination of white, milk and dark!!!

This was fantastic! I made these for hubby’s friends birthday!

Pumpkin Granola!

I made this for my in-laws and my father-in-law loved it!

  • 1 1/4 cup oats
  • 1/8 tsp sea salt
  • 1 cup walnuts and/or pecans, roughly chopped or torn
  • 4 TB butter
  • 4-5 TB maple syrup
  • 1/4 cup pumpkin purée
  • 3/4 tsp cinnamon
  • 1/2 tsp vanilla

*this recipe can easily be doubled for a larger batch

Preheat oven to 325 degrees.

Add oats and salt to a sheet pan or skillet and toast for 10 minutes.

While the oats are toasting, melt the butter over very low heat. Once melted, add the maple syrup, pumpkin purée, cinnamon and vanilla and stir to combine well. Remove from the heat.

After the 10 minutes, remove the oats and salt from the oven, add the walnuts or pecans and pour the maple syrup/butter mixture over the oats. Stir to combine very well. You want all the oats and nuts covered in the syrup mixture. Put the pan or skillet back in the oven for 25 minutes, stirring after 10 minutes.

Remove the granola from the oven and stir around in the pan/skillet, so it doesn’t stick. Stir every 10 minutes until the granola comes to room temperature.


Breakfasts and Lunches

Shake made with water, peanut butter, frozen banana, maple syrup, sea salt, vanilla, cacao powder, collagen and flax seeds!

Chicken salad made with chicken thighs, bell peppers, cucumber, mayo, lemon, mustard, chili flakes, sea salt, hot honey and pepper.

Smoothie made with water, greens, banana, frozen tropical fruit, hemp seeds, flax seeds, sea salt, lemon juice and collagen.

Chunky Carrot and chickpea soup to use up my leftover produce. I made this with onions, roasted garlic, carrots, a potato, chickpeas, water, bone broth powder, apple cider vinegar, coconut milk, salt and pepper.

Smoothie made with water, banana, frozen mixed berries, lemon juice, sea salt, collagen, hemp seeds and flax seeds.

Peanut Butter Fudge

This is my version of freezer fudge! It is quick, easy and delicious!

4 oz room temperature butter, cubed

4 oz creamy peanut butter

1/4 cup + 2 TB maple syrup

32 g cacao powder

1 1/2 tsp vanilla

Pinch of sea salt

1/2 cup water

Add butter, peanut butter, maple syrup, cacao powder, vanilla and sea salt to a blender. Bring the water to a boil in a saucepan or kettle and pour over the other ingredients. Blend on high for 15-20 seconds, or until creamy.

Pour fudge into silicone molds or a parchment lined 1/2 baking sheet and freeze until set.