Berry Fruit Salad
8 strips lime peel
4 mint sprigs
2 Tbsp minced mint
1 tsp lime zest
2 Tbsp lime juice
1 qt strawberries, halved
3/4 cup raspberries
3/4 cup blackberries
1 cup red grapes
2 kiwifruits, peeled and thinly sliced
Combine 1 cup water, lime peel strips, and mint sprigs and bring to a boil over medium-high heat. Cook until half the liquid has evaporated then let the mixture cool.Add the minced mint, lime zest, and lime juice.In a separate bowl, combine the strawberries, raspberries, blackberries, grapes, and kiwi. Pour the sauce over the fruit and toss gently to evenly coat.
Roasted Edamame
1 (12 oz) bag frozen edamame
½ Tbsp olive oil1 tsp garlic salt
2 Tbsp parmesan cheese, grated
Preheat the oven to 450°F. Mix the edamame, olive oil, garlic salt, and parmesan cheese.Arrange on a prepared baking sheet, distributing the beans evenly. Roast for 18-20 minutes, tossing once in the middle of the cooking time. Cook until they are crisp and golden.
Trail Mix
2 cups roasted cashews, unsalted
2 cups almonds, sliced
2 cups freeze-dried strawberries
1 cup dark chocolate chunks
Place the ingredients in a large bowl or container and toss to combine.
Banana Bites
1 overripe banana
1 cup dry, rolled oats
½ cup roasted and salted pumpkin seeds
½ cup dried cranberries
½ cup natural peanut butter
¼ cup miniature semisweet chocolate pieces
In a medium bowl mash the banana with a fork until smooth. Stir in the oats, pumpkin seeds, dried cranberries, peanut butter, and chocolate pieces. Using 1 Tbsp for each bite, shape into balls and flatten slightly. Chill until ready to serve.
Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed
1 Tbsp sugar
1 tsp ground cinnamon
⅛ tsp ground pepper
1 Tbsp avocado oil
Preheat the oven to 450°F. Blot the chickpeas dry and spread on a rimmed baking sheet. Bake for 10 minutes. Mix sugar, cinnamon, and pepper in a small bowl. Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, for about 15 to 20 minutes.
Green Smoothie
1 large ripe banana
1 cup baby kale
1 cup unsweetened vanilla almond milk
¼ ripe avocado
1 Tbsp chia seeds
2 tsp honey
1 cup ice cubes
Combine banana, kale, almond milk, avocado, chia seeds, and honey in a blender. Blend on high until creamy and smooth. Add ice and blend until smooth.
Cinnamon Apples
2 apples
1 tsp ground cinnamon
½ tsp coconut sugar
Wash the apples, remove the cores, and cut them into 1-inch-thick slices.Add the apple slices into a large Ziploc baggie and sprinkle the cinnamon and coconut sugar on top. Zip the bag and shake, ensuring the slices are evenly coated.
Sweet and Salty Nuts
1 egg white
1 Tbsp water
4 cups raw whole cashews, whole almonds, walnut halves, and/or pecan halves
3 Tbsp packed brown sugar or brown sugar substitute
1 Tbsp ground cumin
2 tsp chili powder
1 tsp garlic salt
⅛ tsp cayenne pepper
Preheat the oven to 300°F. Combine egg white and water and beat with a fork until frothy. Add nuts and toss to coat, let stand for 5 minutes. In a large plastic bag, combine brown sugar, cumin, chili powder, garlic salt, and cayenne pepper. Add nuts and shake well to coat. Spread nuts evenly in a 15x10x1-inch baking pan. Bake for 35 to 40 minutes or until the nuts are toasted and the coating is dry, stirring twice.
Avocado Chips
1 avocado
½ cup cheddar cheese, shredded
½ cup parmesan cheese, shredded
1 tsp everything bagel seasoning
Preheat the oven to 350°F. Mash the avocado using a fork into the two cheeses until smooth. Scoop 1 Tbsp of the mixture at a time onto a parchment-lined baking sheet pan. Sprinkle with the seasoning to taste. Bake for 30 minutes until golden brown and serve with your favorite dip.