SNACKS

Ingredients:

• 1 small apple (or half a large one)
• 2 Tbsps of almond butter, cashew butter, sunflower seed butter, pumpkin seed butter or peanut butter

Instructions:

1. Cut apple into slices or wedges and spread with your favourite nut butter.

Ingredients:

• 1 small avocado (or half one medium to large avocado)
• pinch of sea salt

Instructions:

1. Slice your avocado lengthways into quarters and season with sea salt before serving

Ingredients:

• 1 big bunch of kale
• 1 tbsp olive oil
• sea salt and pepper to taste
• ½ tsp of garlic powder
• Nutritional yeast (optional)

Instructions:

1. Preheat oven to 350°
2. Remove Kale leaves from stems, rinse thoroughly and then pat dry in a clean dish towel or paper towel
3. Place the kale in a large bowl and coat with olive oil, salt, pepper and garlic powder and mix to cover evenly.
4. Spread the Kale over a parchment lined baking sheet in one layer.
5. Place baking sheet into the oven for 10-15 minutes or until leaves have become dry with brown edges.
6. Garnish with Nutritional yeast if desired

Cauliflower Cheese Tots

Ingredients:

• 2 cups chopped cauliflower (bite-sized pieces), boiled for 4 minutes, drained & patted dry
• 2 eggs
• 2 tablespoon chopped white onion
• 2 tablespoon lemon Juice
• 2 teaspoons olive oil
• ¼ red bell pepper
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1½ cup almond flour (Use coconut flour if nut-free and add an extra egg to compensate for its absorbency)
• ¼ cup nutritional yeast

Instructions:

1. Preheat oven to 400F and line a baking tray with parchment paper or a silicon baking sheet. Set aside.
2. Add cauliflower to a large bowl. Set aside.
3. Add remaining ingredients, except nutritional yeast and almond flour, to the jug of your high-powered blender and blend until smooth. Pour over top of the Cauliflower. Add Almond Flour and Nutritional Yeast and stir until combined.
4. Spoon 1 tablespoon or so of mixture in your hands and roll into a small oval shape. Place on the prepared baking sheet. Repeat with remaining mixture.
5. Transfer baking sheet to preheated oven and bake for 20-22 minutes.
6. Serve immediately.

Ingredients:

• 2 large eggs
• 1 tsp water
• 1 cup of almond flour
• ½ cup of coconut flour
• ½ tsp sea salt
• 1 tsp Italian seasoning (optional)

Instructions:

1. Heat the oven to 350ºF
2. Whisk the eggs and water together in a small bowl
3. In a medium bowl, mix the almond flour, coconut flour, and salt, adding the Italian seasoning, if desired. Add the egg mixture to the flour mixture and blend well with a spoon or spatula, eliminating any lumps.
4. Form into small balls about the size of a large marble, place on a cookie sheet, press flat with the back of a fork, and bake for about 20 minutes, until crisp.
5. Let cool on a baking rack before serving.

Ingredients:

• 1 cup fresh parsley
• 1/2 cup fresh mint leaves
• 1/4 teaspoon sea salt
• 4 medium tomatoes, chopped
• 1 cup hemp seeds
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice

Instructions:

1. In a food processor, chop the parsley, mint, and sea salt until minced.
2. Transfer the herbs and salt to a large mixing bowl.
3. Add the tomatoes, hemp seeds, olive oil, and lemon juice.
4. Mix well, and serve.
5. Keeps in the fridge for up to 2 days.