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Little break? We got you.

There's no greater feeling than having energy to work throughout the day, having snack options is essential to achieve that.

Here's some quick and easy recipes!

Keto Tortilla Chips


  • 2 c. shredded low-moisture mozzarella

  • 1 c. almond flour

  • 1 tsp. kosher salt

  • 1 tsp. garlic powder

  • 1/2 tsp. chili powder

  • Freshly ground black pepper

  1. Preheat oven to 350°. Line two large baking sheets with parchment paper.

  2. In a microwave safe bowl, melt mozzarella for about 1 minute 30 seconds, stopping to stir every 30 seconds. Add almond flour, salt, garlic powder, chili powder, and a few cracks black pepper. Using your hands, knead dough a few times until a smooth ball forms.

  3. Place dough between two sheets of parchment paper and roll out into a rectangle ⅛” thick. Using a knife or pizza cutter, cut dough into triangles.

  4. Spread chips out on prepared baking sheets and bake until edges are golden and starting to crisp, 12 to 14 minutes.

Baked Falafel Bites with Spicy Tahini Dip



  • 1 c. shelled pistachios

  • 1/2 c. mint leaves

  • 1/2 c. each cilantro, dill, and parsley (leaves and stems okay)

  • 2 c. chickpeas, cooked from dried or canned, drained and rinsed

  • 2 cloves garlic

  • 1/2 small yellow onion, chopped

  • 3 tbsp. extra-virgin olive oil

  • 1 tbsp. lemon zest, from 1 large lemon

  • 1 tbsp. chickpea or all-purpose flour

  • 1 tsp. baking soda

  • 1 tsp. kosher salt

  • 1/2 tsp. ground coriander

  • 1/2 tsp. ground cumin


  • 1/2 c. tahini

  • 1/2 c. mint leaves

  • 2 tbsp. fresh lemon juice

  • 1 tsp. maple syrup

  • 1 clove garlic

  • 1 small jalapeño, seeds removed

  • 1/2 tsp. kosher salt

  • 3 tbsp. water

  1. Step 1Preheat oven to 425° and line a baking sheet with parchment paper.

  2. Step 2In a food processor, pulse pistachios, mint, cilantro, dill, and parsley until finely ground. Add remaining ingredients and pulse until coarsely ground, scraping down sides of bowl and reprocessing as needed to make sure everything is evenly combined.

  3. Step 3Using your hands, form mixture into 20 balls and transfer to prepared baking sheet. Bake until lightly browned on bottoms, 15 to 18 minutes.

  4. Step 4Meanwhile, combine all sauce ingredients, except water, in a blender. Blend, adding water 1 tablespoon at a time, until smooth. Serve falafel with tahini sauce on the side.

Pinwheel Sandwiches


  • 3/4 c. mayonnaise

  • 2 tbsp. ranch seasoning

  • 8 (10") flour tortillas

  • 8 oz. sliced American or cheddar cheese

  • 1 lb. deli-sliced baked ham

  • 1 lb. deli-sliced turkey breast

  • 16 butter lettuce leaves

  1. In a small bowl, mix mayonnaise and ranch seasoning.

  2. On a clean surface, lay tortillas flat. Spread each tortilla with 1 tablespoon mayonnaise mixture. Place 2 to 3 slices cheese on bottom two-thirds of each tortilla. Top cheese with ham and turkey. Top meat with 2 to 3 lettuce leaves and tightly roll up.

  3. To serve right away, slice into 1" rounds and arrange on a platter. To make ahead, place seam side down on a baking sheet and refrigerate up to 6 hours. Slice when ready to serve.

Creamy Garlic Hummus



  • 1 c. dry chickpeas (or 2 (15-oz.) cans chickpeas)

  • 2 tsp. baking soda, divided

  • 1 tbsp. lemon juice

  • 1/2 c. tahini

  • 1 tsp. cumin

  • 1 1/2 tsp. kosher salt

  • 1/2 tsp. red pepper flakes

  • Freshly ground black pepper

  • 3/4 c. olive oil, plus more for topping

  • Paprika, for garnish

  • Freshly chopped parsley, for garnish


  • 1 head of garlic

  • 2 tsp. extra-virgin olive oil

  • Kosher salt

  • Freshly ground black pepper

  1. Place chickpeas and 1 tsp baking soda in a large bowl and cover with water by at least an inch. Let soak overnight.

  2. Preheat oven to 400°. Strain chickpeas and place in a large pot. Add remaining teaspoon of baking soda and cover with water by at least an inch again. Bring to a boil then cover and reduce heat. Let simmer until tender and falling apart, 1 hour. Skim foam off the top as necessary.

  3. If using, roasted garlic: Cut the top off of the head of garlic. Drizzle with olive oil and season with salt and pepper. Wrap in foil and place in a shallow dish. Roast until golden and soft, 40 minutes. Let cool then remove garlic cloves.

  4. Drain chickpeas and place in the bowl of a food processor. Add garlic (if using), lemon juice, tahini, cumin, salt, red pepper flakes, and pepper. Blend until smooth.

  5. With the food processor running, slowly stream in oil until hummus is at desired consistency. Spoon hummus into a bowl and top with more oil, paprika, and parsley.

Have fun!!

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