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snack

Fresh Avocado Dill Chickpea Salad

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During the long winter months it can be difficult to eat adequate raw veggies or to even feel like eating them! However, no matter the season including plenty of raw produce, nuts and seeds is vital to our healthy and weight maintenance.


So I have been working on dishes that are filling, fresh, full of raw goodness and still comforting enough for a chilly day inside. Here is a DELISH option.

This salad is incredibly simple to make and the ingredients are easy to find year-round. Also, beans and legumes are a staple of any balanced plant-based diet and this has nearly 2 servings of chickpeas per salad portion.

Eat this as a salad alone, serve at a party, enjoy with chips or flatbread… the options are endless.


I recommend you make this recipe or even double it and store the rest in the fridge for a grab ‘n go lunch or snack when you’re craving something between meals.


Let me know your thoughts and enjoy!

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  • 1 can of chickpeas, drained and rinsed

  • 1 avocado, diced

  • 1 small cucumber, chopped

  • 2 c tomatoes, chopped

  • 1 medium bell pepper, chopped

  • 2 tbsp nutritional yeast

  • juice from 1/2 lemon

  • 1 tsp dried dill

  • 1 tsp sea salt

  • 1 tsp black pepper

  • 1/2 tsp garlic powder


  1. Rinse chickpeas and add to bowl with chopped veggies. Scoop avocado and top with lemon juice, nutritional yeast and seasonings.

  2. Stir vigorously until well combined and avocado is smooth and creamy.

  3. Eat alone as a salad or serve with pita, flatbread or chips! Serves two.

(Calories: 325, Protein: 17g, Fiber 16g)

Tropical Fruit Salad

 
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I need to share with you an ultimate vegan find: So Delicious CocoWhip!

CocoWhip can be found in the freezer section of your grocery store and it is an airy, delightful, sweet and decadent dairy-free topping. The taste is better than other options such as "Coolwhip" and holds its form quite well.

 

This dessert plates calls for sunrise-hued fruit, chia seeds, raw cashews, cinnamon and CocoWhip for dipping. 

Plant-based diets do not have to mean deprivation and once you are finished with this amazing dish, I know you will agree. I have eaten this for breakfast, dessert and a hefty afternoon snack. 

 

INGREDIENTS:

  • 1 orange
  • 1/2 mango
  • 1/2 banana
  • 5-6 strawberries
  • 1/3 cup raw cashews
  • 1/2 cup CocoWhip
  • 1 tbsp chia seeds
  • 1 tsp cinnamon

DIRECTIONS:

  1. Slice banana, strawberries and oranges.
  2. Cut mango into parallel slices and then do the same vertically. Push the center of the flesh to separate cubes. 
  3. Arrange fruit onto plate, sprinkle with cashews and chia seeds.
  4. Top CocoWhip with cinnamon and get to dipping!
 

Summer Smoothie: Rhubarb, Watermelon & Berry

 

My favorite farmers' market just opened yesterday and I could NOT BE MORE THRILLED!

We live in Milwaukee and this market is stretched along a park next to Lake Michigan, with beautiful city views, a playground, beer garden serving farm-to-table fixings, live music and dotted with vendors selling:

fresh produce/meats/homemade items/coffee/hot food! 

It is a food-lover's PARADISE.

 

Shopping healthfully is possible in grocery stores, but nothing compares to the local and seasonal goods you can find at your farmers' market. I bought a few stalks of rhubarb and couldn't wait to experiment with them. Most recipes containing this tart fruit also have a lot of added sugar... but my challenge was to create a tasty drink that did not require any added sugar (natural or refined). 

The result? This summer smoothie was a hit

 

Head down to your local market and whip up this delicious drink PACKED with antioxidants, healthy fats and nutrition minus any preservatives or sugar. This recipe makes enough for two snack-size drinks or one larger smoothie as a meal!

 

INGREDIENTS:

  • 1 cup watermelon, frozen
  • 1 cup mixed berries, fresh or frozen
  • 1.5 cups spinach, fresh or frozen
  • 1 cup rhubarb
  • 1 cup coconut water
  • 1 tbsp almond butter
  • 1 tsp chia seeds
  • Ice to desired thickeness

DIRECTIONS:

  1. Add melon, berries, spinach, rhubarb, coconut water and almond butter to blender. 
  2. Pulse until smooth. Add ice and blend until desired thickness is reached.
  3. Pour into glass and sprinkle chia seeds before serving!
 

Crispy Kale Chips

 

 

CHIPS. CHIPS. CHIPS.

My personal kryptonite. However, I can easily sit down to demolish an entire bag of kettle chips without blinking an eye!

Think you couldn't possibly utilize the superfood kale to replace your usual crunchy fix? 

THINK AGAIN. 

 

I was not a believer until I finally perfected this recipe. Now, I am addicted. 

Kale will not replicate the oily, heavy potato chip experience, but it makes a fantastic substitute when you're trying to satisfy your cravings without ruining your diet. My four year-old even loved these and she would never touch kale in any other form!

 

As always, this recipe is incredibly simple to implement and takes very little time

If you adore another seasoning combination then experiment!! Make 'em spicy! Add lots of garlic! 

The options are endless.

 

Best part? If you find yourself finishing a bowl there is zero guilt. You just fed your body nutrients and healthy fat. 

SNACK AWAY!!

 

INGREDIENTS: 

  • 3 cups kale, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper

 

DIRECTIONS:

  1. Preheat oven to 275 degrees.
  2. Place chopped kale in large mixing bowl and massage with oil using your hands.
  3. Sprinkle with salt, chili powder, garlic powder, pepper and red pepper. Mix thoroughly.
  4. Spread out in single layer on a baking sheet lined with parchment paper.
  5. Bake for 10 minutes, then rotate pan.
  6. Put in oven for additional 5-10 minutes until edges are slightly brown and chips are crispy!