Clean Eating

**Allergens: Peanuts, Tree Nuts, Dairy

Homemade Crunchy Peanut Butter


1.5 cup roasted peanuts + 1/3 cup

¼ tsp salt, optional

2 TBSP honey, optional

Bread and/or sliced fruit for serving


Place 1.5C roasted peanuts in a small food processor and turn on. Whirl for about 4-5 minutes or until the peanut butter turns drippy. You may need to stop a couple of times and scrape the sides.

Add in salt and natural sweetener (honey, maple syrup, or agave) to taste. Turn the food processor back on and whirl for an additional 2-3 minutes or until the peanut butter becomes drippy again.

Finally, add in an additional 1/3 cup of peanuts and pulse for about 30 seconds to give your peanut butter some crunch!


Baked Tortilla Chips


13 corn tortillas                                                ½ lime

Olive oil cooking spray                                   ½ tsp salt


Preheat oven to 375°F. Cut tortillas into sixths.

Spray generously with cooking spray. Sprinkle evenly with salt.

Microwave the whole lime for 10 seconds. Cut the lime in half and squeeze the juice over the tortilla pieces.

Bake for 10-12 minutes, or until crispy and golden brown.



3 avocados                                                          ½ tsp salt

1 TBSP lime juice                                              2 TBSP onion, finely diced

½ tsp garlic powder                                         ¼ cup tomato, diced

2 TBSP fresh cilantro


Halve the avocado and remove the pit. Make cuts inside the avocado horizontally and vertically, to “dice” the avocado while it is still in its skin. Use a spoon to scoop the avocado out of its shell and into a bowl.

Squeeze lime juice over the avocado, and sprinkle in the salt and garlic powder. Mash with a fork to combine.

Finely dice the onion and the tomato and add to the avocado mixture. Stir until combined.

Enjoy with your homemade tortilla chips!


Roasted Seasonal Vegetables


3 cups Brussel sprouts (1 lb.)                       4 TBSP maple syrup

3 sweet potatoes                                             1 cup pecan or walnut halves

1 cup dried cranberries                                  2 TBSP olive oil

½ tsp cinnamon                                                Salt and pepper


Preheat oven to 400°F.

Rinse the Brussel sprouts. Cut off the end and remove any loose skins. Halve each sprout and toss in 1 TBSP olive oil and a sprinkle of salt and pepper. Spread onto a baking sheet.

Dice sweet potatoes and toss in 2 TBSP of the maple syrup, cinnamon and 1 TBSP olive oil. Spread onto a second baking sheet.

Place both trays in the oven and bake for 20 minutes.

Roughly chop nuts and toast on the stove over medium heat until fragrant.

When the vegetables are done roasting mix the sprouts, sweet potatoes, nuts and dried cranberries in a large bowl along with 2 TBSP maple syrup and ¼ tsp salt.


Dark Chocolate Banana Soft Serve


1 frozen banana, diced

2 to 3 TBSP milk

2 to 3 TBSP cocoa powder

1 TBSP mini dark chocolate chips


Place all ingredients into a food processor and mix until the bananas are fluffy (about 1 minute). Add in milk, cocoa powder and chocolate chips and pulse until combined and smooth. Serve immediately.


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