Category Archives: Snacks

On a healthier note…

Leslie W here again. I wanted to share this great appetizer. It is a version of a Caprese salad. I’ve made it a few times at parties and so far it is usually a hit. The ingredients are pretty simple and all you do is gather the ingredients and assemble! Though, I noticed the quality of ingredients really does matter with these. Organic tomatoes and fresh, good quality mozzarella make a difference.


1-2 package of Organic cherry tomatoes (or sugar plum)


1-2 packages boconccini (Trader Joes or Whole Foods)

Salt & Pepper

Olive Oil



Rinse tomatoes  and basil, and drain boconiccini. Put the tomatoes and boconiccnici onto toothpicks with a small piece of basil inbetween. Arrange on platter and sprinkle with salt and pepper. Drizzle olive oil over platter. These can be made ahead of time and kept in the fridge. Take out 30 minutes before serving and wait until the last minute to drizzle with olive oil.


Zucchini and Mushroom Frites with Vegan Ranch Dipping Sauce

Hi everyone! Kaitlin and Leslie H. here!

I came home for a few days after graduation to spend some time relaxing! Mom and I made a lot of delicious food, but definitely thought these were worth sharing. Obviously not the healthiest thing we could have made (BUT, we could have used the deep fryer, and we didn’t, so we considered that a small victory!)

Zucchini and Mushroom Frites with Vegan Ranch Dipping Sauce

SO. To make this delicious treat: (And please understand in advance that there were no real quantities used, so I’ll do my best to give amounts of ingredients)

For the Vegetables:

-4 Zucchini

-15 Mushrooms (maybe, that’s just a guess. I really have no idea).

-1/2 cup Rice flour (or normal flour if you can eat it)

-3 eggs

-1 Box (~10 oz.) Gluten free bread crumbs (Again, normal ones if you can have them)

-Tbsp. of some mixture of Oregano, Basil, & Parsley

-Salt and Pepper to taste (Definitely make sure to salt the mixture enough!)

-Lots of canola oil for frying


-Slice the veggies so that they are about 1/4 inch thick. Coat them in rice flour and set in the 1st spot of the assembly line. Scramble up 2 raw eggs (to start, add the 3rd if you need it). Put them in the 2nd spot in the assembly line. In a third bowl, mix together the GF breadcrumbs, green seasoning, salt and pepper. And lastly, on the stove, heat up a good layer of Canola oil for frying–about enough to come halfway up the vegetables, I’m sure it would be delicious to totally immerse them, but probably not necessary! (Should be on medium/high heat).

-Go through the assembly line, coating the vegetables in the raw egg, dipping them in the bread crumb mixture, and then placing them in the medium-heat oil. Cook the vegetables on each side for about 2 minutes until they are crispy, but also making sure to cook them long enough so that the vegetables cook, too.

-Set up a cookie drying rack over a baking sheet (or some other type of contraption) to let the veggies sit after frying and drain some of the oil out.

For the Vegan Ranch:

This was delicious, by the way. Recipe from We made a half recipe but for the quantity of veggies that we made, I would definitely recommend doing a whole recipe.

-1 cup vegan mayonnaise (we just used regular) (NOTE SPECIFICALLY TO MELISSA: Don’t freak out. You don’t even know that it’s mayo once it’s all mixed… although I realize you don’t even like ranch anyway…)

-1/4 unsweetened soy milk (we used almond milk)

-1 tsp. garlic powder

-1 tsp. onion powder

-1/4 tsp. salt

-1/4 tsp. pepper

-2 tsp. fresh chopped parsley

-1 Tbsp. apple cider vinegar

-1/2 tsp. fresh chopped dill (We didn’t put this in, mainly because I don’t like dill)

-Whisk all ingredients together. That is all. Delicious!

Crispy Chickpeas


Hi all! I am excited to be positing my first recipe!

I have seen these roasted garbanzos pop up all over the place, but the recipe I used was from my great friend Ilana’s blog: (P.S. her blog is bomb and has awesome pictures so it’s definitely worth a look!)

It’s a super simple recipe and makes for a great protein-packed snack.

What I did:

  • Drain 1 can of Garbanzo Beans into a bowl
  • Coat with EVOO, Salt, and Pepper
  • I added a little Cayenne and Cinnamon, too, but you could put whatever you want!

Bake at 415 degrees for about 20-30 minutes, giving the pan a good shake every 5-10 minutes. I think mine took about 25 minutes total, but I could have done more to make them even crispier.

That’s it!

Snacking on Almonds

Leslie H

Being a vegetarian who doesn’t eat dairy is sometimes a tricky balancing act to get enough protein in my diet and not too much fat. These nuts whether they are almonds or walnuts are my go- to snack these days. I will make a big batch of them and make sure I always have a snack bag in my car or purse.


2 lbs. raw organic almonds

2 T. kosher salt


Place almonds in a large bowl and cover with cold water. Stir in 2 T. salt and let sit for approximately 24 hours. The next morning drain the almonds and place on a cookie sheet and bake in a 150 degree oven for 24 hours. Let them cool a bit and taste them; they should have a “hollow” crunch to them with a hint of saltiness, if not, put them back in the oven. I have had to cook them for as much as four hours more. Enjoy!

Good Morning-Amazing Almond Dairy-Free Protein Breakfast

Leslie H

My trainer is always telling me I should rotate my meals especially breakfast because I could and have eaten the same thing every morning for way over 4 years daily. But that is another story….this is so your body won’t become intolerant to a certain food group (i.e. eggs with honey and salt) and it is much better for digestion and weight maintenance. I have found three different items to rotate and today I found the fourth! I was a big protein shake drinker for awhile and when I gave up dairy I also gave up the shakes-filled with whey protein. Now I know there are protein powders that don’t contain whey, but I am not a big fan of them. This morning there was a new deliciousness……borrowed from


1 cup ripe frozen banana-broken into chunks (peel first before you put in the freezer–good lesson this morning!)

1 date, pitted

2 T. smooth almond butter

1/2 cup almond, rice or soy milk

1/4 tsp. cinnamon

pinch of salt

sliced almonds or or toasted coconut to garnish


Add everything to the blender and blend until smooth. If it is too thick add a bit more  milk to thin it out. Pour into a glass, garnish and enjoy!

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Let’s get this ball rolling! No Bake Energy Balls

From Leslie H:

These little gems are delcious and easy to make and are just the perfect pick me up you need in the middle of the day or before a work out. I eat them as part of my breakfast. I think I can call this recipe my own because of the changes I have made but it came from one of my many evening blog hunts for recipes


1 cup oatmeal

1 cup toasted unsweetened coconut flakes (put in a pan on medium heat for 1-2 minutes watching it)

1/2 cup chocolate chips

1/2 cup golden raisins

1/2 cup ground flaxseed

1/2 cup almond butter (smooth)

1/3 cup honey

1 tsp. vanilla


Stir all dry ingredients together in a medium bowl. On medium low heat stir the almond butter, honey and vanilla together until all is melted together. Immediately pour over dry ingredients (this will melt the chips) and mix until all is combined. With wet hands, form into walnut size balls and let chill in the refrigerator for 1 hour. Remove and enjoy. Makes about 20 – 25 balls of joy. You can always add any additional ingredients you like: craisins, dried fruit, wheat germ just remember the more you add you may need to make additional “sauce” to help stick together.

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