Chips ... Sweet ... Sweet Potato Chips

Sweet Chips!

Staying on the snack attack...here is another healthy (and addictive!) snack to make. The big test is not to eat them all in one sitting!!

Ingredients

2 Sweet Potatoes, larger size makes for more chips!
1 Tbsp Coconut Oil
1 Tsp Maldon Salt

1. Peel the pototoes and give them a rinse. Slice them super thin with a sharp knife or use a mandolin (watch your fingers!!). Put potatoes into a bowl and toss with melted coconut oil and the salt.
2. Heat the oven to 375 degrees.
3. Place potatoes onto a greased baking sheet and put in the oven for 10 minutes. Remove from oven and toss the chips around and return to oven for another 5 minutes or less. Before returning to the oven, remove any chips that are done already and put on a cooling rack.
4. Watch the chips carefully during the last 5 minutes, and remove them when they are crisped - not burnt! Allow to cool and enjoy!!

Nutty Goodness

Sweet Nutty Goodness

Snacks you depend on to get you through those between meal periods can get repetitive and put you into an eating slump. They just get boring sometimes! Almonds, or nuts in general are one of those snacks - they are great for you, do wonders, give you that nutrition you need to keep you going, but they just get plain and boring. Try out these sweet roasted nuts that have a little kick to them next time! Oh... and they kinda taste nice with a nice cold beverage in the summer :)

Ingredients

4 Cups Almonds (or you can have a mixture of different ones!)

1/2 Cup Raw Honey

3/4 Tsp Cayenne Pepper

3/4 Tsp Kosher Salt

1. Line a baking sheet with parchment paper, and lightly grease it with coconut oil, or other oil you may have. Since you are working with honey, you don't want it to stick and rip the paper.
2. Pre-heat the oven to 325 degrees.
3. In a saucepan, melt the honey over medium-low heat - ensure it doesn't boil. Add in the nuts and the cayenne pepper and completely coat all the nuts with the melted honey.
4. Pour honey-nut mixture onto the baking sheet and spread out evenly into a single layer.
5. Bake for approximately 10 minutes and remove from the oven. Immediately place the nuts in a large bowl and toss with the salt. Place it back down on the baking sheet and allow to cool.
6. Occasionally stir them around to prevent clumping. Once cooled - eat up or store into snack packs!

Portable Salad

Portable Salad

So lately it seems that everyone is on the 'Mason Jar' salad trend, I blame it on Pinterest :) It is a great way to build nutrition in a jar! Mason Jar's are great because they seal shut very well, so you don't get the spills that can happen with other tupperware or ziploc containers. Here's one of my favourite Salads in a Jar recipes - Deconstructed Clubhouse - with the dressing that I got from our own Iron Anne! Don't forget that you can do many other salads 'to go' such as Greek, Tomato Bocconcini, and more!

Ingredients

Baby Gem Lettuce (this is a great type of lettuce to use because it maintains the crispiness that you want in a salad leaf, but you can substitute for another lettuce green if unavailable)
2 Strips of Cooked Bacon, chopped (the good stuff!)
1/2 Chicken Breast, sliced (poached or grilled)
5 Cherry Tomatoes
1 Avocado (optional - but this is kept separate until eating time!)
Apple Cider Vinegar
Olive Oil
Maple Syrup
Sea Salt & Pepper to taste

1. Wash your baby gem lettuce thoroughly and pat dry.
2. Slice your chicken breast into bite size pieces, same goes for the bacon.
3. For the dressing, combine equal parts Apple Cider Vinegar, Olive Oil, and Maple Syrup, season with salt and pepper.
4. To build your salad, start with the dressing in the bottom, then lettuce and tomato, and finally top off with your bacon and chicken.
5. Close the jar and off you go!
6. When ready to eat, give the jar a good shake to coat your salad, cut your avocado and pop it in to enjoy a compact, but filling meal!

Super Cabbage!

Move over Kale, Cabbage is the Superhero now!

Kale has been king of the superfoods for a long time now, but Cabbage is moving on up the ranks to dethrone it. Cabbage and kale come from the same plant family, therefore they have similar qualities we look for when choosing the best foods to eat. Cabbage is full of fibre, antioxidants, can help lower cholesterol, vitamins and minerals. To gain the most out of this superfood, you should try to consume cabbage raw, as the more you cook it, you will lose the beneficial aspects that make this vegetable super. Recommended cooking methods include steaming or lightly sautéing it - if cabbage is still slightly crunchy, you're good! Try this raw cabbage slaw that is sure to be a hit during this hot summer season.

Ingredients

1/2 Head Red Cabbage, shredded (more antioxidants in red, but you can use any type of cabbage)
2 Carrots, shredded
2 Green Onions, sliced thinly on a diagonal
1 Tbsp Apple Cider Vinegar
1.5 Tbsp Avocado Oil (or you can use olive oil)
Sea Salt & Pepper to taste

1. Quickest way to shred the cabbage and carrots is to toss them into a food processor. If not, just slice them with a kitchen knife - be careful with the cabbage though, you need to remove the centre stem and discard it, but it can be tough to cut and you don't want to eat that!
2. Place the cabbage, carrots, and green onion in a bowl and mix. Add in the apple cider vinegar and olive oil. Combine thoroughly.
3. Season with salt and pepper to your liking.
4. Cover slaw and place in fridge for at least an hour for it to absorb the flavours before serving.