Category Archives: Snacks and Sides

Carrot Fries

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It’s that time of year.

The holidays.

People usually start slacking on their health it seems. Desserts. Sugar sugar sugar.

Then people get sick!

How about we start making healthy choices before the bad ones seep in?!

So, for those that know me well, you know that I have a very un-secret obsession with french fries.

I literally have no control when they’re in my presence.

So, in trying really hard to keep healthy this season, I decided the other night to use carrots for fries instead of potatoes.

You know what…they were delicious!

You don’t get weighed down and you can season them any way you want. Try my savory recipe below!


  • 1 lb of carrots, sliced
  • 1 tbsp olive oil
  • salt and pepper OR a spice blend (I used this)

1. Preheat the oven to 425.
2. In a large bowl, mix the carrots with the seasoning(s) you chose and the olive oil. Mix well.
3. On a lined baking sheet, arrange the carrots in a single layer and bake for 20-25 minutes, stirring halfway into the baking time.
Serve hot!

Citrus Salad with Spiced Pecans

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I’ve been such a slacker.

Almost a month since my last post? Embarrassing.

Life gets crazy, though.

Anyway, now that I’m back in town after visiting my family for Thanksgiving, I’m ready to get back to creating.

This week I’m still feeling holiday cheer..and I LOVE holiday flavor combinations. Not to mention the excellent produce at the store.

Grapefruit and fennel is one of my favorite combos. I can’t get over the citrus. UGH.

This salad is super simple and can be made different ways. PS the nuts are from someone else, but I don’t know their name! Credit where credit is due, my friend, I apologize for the lack of info there!

You like bacon or prosciutto? Cool. You like a different dressing? Cool. Mix. It. Up.

I’m kind of at a lack for words today.

After hours of traveling on Monday and an insanely busy day after picking up my dogs (YAAAAYYYYY) yesterday, I’m pooped.

NOT TO MENTION….I almost wrecked my car on black ice today. I love snow, but dang son that sh*t was terrifying.

Thankfully, the car I almost ran into stopped and the only place to move forward was an empty parking lot. Glad the gate was open. Sheesh. Hashtag blessed because I came home and ate this delicious salad.


    For the salad:

  • 1 package of mixed greens (I used baby kale and spinach)
  • 1/4 grapefruit, peeled and segmented
  • 1/2 fennel, chopped
  • 2 Tbsp olive oil
  • 1 Tbsp balsamic vinegar (I used a cinnamon holiday balsamic)
  • salt and pepper
  • bacon, only if you want
    For the spiced nuts:

  • 4 cups pecans
  • 1/2 tsp Stevia powder
  • 2 tsp salt
  • 2 tsp ground cinnamon
  • 1 1/2 tsp chili powder
  • 1/2 tsp ground allspice
  • 1/4 tsp cayenne
  • 1 egg white

1. For the nuts. Preheat oven to 400.
2. In a bowl, whisk the egg white until it’s frothy.
3. Add the nuts and mix well.
4. Mix the spices in a separate bowl. Add to the nuts and mix well.
5. On a parchment paper lined baking sheet, spread the nuts out evenly and bake 4-5 minutes.
6. Mix the olive oil, balsamic, and salt and pepper.
7. Mix the greens, fennel, grapefruit, and nuts. Top with bacon if you’d like!

Butternut Chips

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Happy Halloween everyone!

I realized that I haven’t posted in a while, so I wanted to save this one for today.

I recently started a new diet to re-set my digestive system, so I’ve had trouble creating something new and delicious. Thankfully, this recipe came out great, so now I have something to share with you!

Fall in Seattle is ultimate perfection.

I’m disappointed that I haven’t ventured out to the mountains to explore all of the fall colors, but just seeing the neon trees throughout the city is magical. I even love the light rain that we get almost every day now.

Enough about the weather, let’s talk squash.

These chips are really amazing and the best part is that you can flavor them any way you want.

For this batch, I decided to stick with a fall theme adding cinnamon and coconut oil, but you can make them sweet and salty or savory.

Look below to see how I made them!


  • 1 buttnernut squash, peeled and thinly sliced (I used only the neck of the squash which is nice and thin)
  • 1 Tbsp unrefined coconut oil
  • 1 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 tsp (or more) of cayenne pepper

1. Bring a large pot of water to a boil.
2. Add the sliced squash, and cook for 1-2 minutes.
3. Strain the squash and place under cool water so they’re cool enough to handle by hand.
4. On a lined baking sheet, arrange the squash slices and brush with coconut oil (I actually brushed the bottom of the pan to prevent sticking, but either works).
5. Sprinkle with cinnamon, sea salt, and cayenne pepper.
6. Bake in a preheated oven at 375 for 25-30 minutes or until crispy. Enjoy immediately.

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