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Dark Chocolate Peanut Butter Balls

Ingredients

  • ½ cup organic peanut butter
  • 1 organic dark chocolate bar (under 5g sugar)
  • ¼ cup chia seeds
  • 1 tablespoon coconut oil
  • 5 drops Kal Pure Stevia Extract

Directions

  1. Mix peanut butter and chia seeds together in mixing bowl and set aside
  2. Melt organic dark chocolate bar with coconut oil and Kal stevi in saucepan on stove
  3. Roll peanut butter/chia mix into half-inch diameter balls and place on parchment paper on a baking sheet
  4. Place each ball into melted dark chocolate and place back on parchment paper
  5. Once each ball is coated in the dark chocolate, cool the baking sheet in the freezer for at least 30 minutes
  6. Enjoy immediately, or store in fridge for up to 7 days!
Zucchini Pizza Bites

Ingredients:

1 tablespoon olive oil
3 medium-sized zucchini, cut into 1/4-inch thick rounds
Kosher salt and freshly ground black pepper, to taste
1/3 cup marinara sauce
1/2 cup finely grated mozzarella cheese
1/4 cup pepperoni (mini pepperoini work better)
1 tablespoon Italian seasoning

Directions:

  1. Preheat oven to broil.
  2. Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  3. Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis.
  4. Place into oven and cook until the cheese has melted, about 1-2 minutes.
  5. Sprinkled with Italian seasoning.
  6. Serve and enjoy!
Cheesy Kale Chips

Ingredients:

  • 10 ounces chopped kale leaves, washed, thoroughly dried (stems removed)
  • 2 Tbsp olive oil (or avocado oil)
  • 1/4 cup raw cashews
  • 2 Tbsp raw or roasted (unsalted) sunflower seeds
  • 5-6 Tbsp nutritional yeast, divided
  • 1/4 tsp each salt and black pepper
  • 1 tsp garlic powder
  • optional: Healthy pinch cayenne pepper

Directions:

  1. Preheat oven to 300 degrees F.
  2. Add kale to a large mixing bowl and drizzle with oil. Use hands to massage the kale to soften its texture and disperse the oil. Set aside.
  3. Add cashews, sunflower seeds, 4 Tbsp nutritional yeast, salt, pepper, garlic pepper and cayenne pepper (optional) to a food processor or blender and blend/pulse into a fine meal, scraping down sides as needed.
  4. Add spice mixture to the kale and toss with hands to distribute, working it into the grooves so it’s thoroughly coated.
  5. Divide kale between 2 large baking sheets and spread into an even layer, making sure the pieces aren’t overlapping to ensure crispiness. You may need to bake them in two batches depending on size of baking sheets.
  6. Sprinkle the kale with remaining 1-2 Tbsp nutritional yeast for extra flavor and bake for 15 minutes. Then remove from oven and toss/flip kale to ensure even baking.
  7. Bake for 5-10 minutes more, or until chips are crispy and golden brown. Watch carefully to ensure they don’t burn. Let cool slightly before enjoying.
  8. Once completely cooled, store leftovers in a large plastic bag or container for 2-3 days. The crispy texture begins fading past 24 hours, so enjoy as close to baking as possible!
Deviled Eggs

Ingredients:

  • 3 large eggs
  • 1 tbsp. organic mayonnaise
  • ¼ teaspoon of mustard
  • 1tsp. of paprika
  • Salt & pepper to taste

Directions: 

  1. Peel the hard boiled eggs and remove the yolk.
  2. Mash the yolks with a fork and mix with the other ingredients.
  3. Stuff the eggs with the mixture
  4. Sprinkle paprika on top of the eggs