Healthy Snack Bags

I’m not 100% sure how some people don’t snack during the day.  If I were to go all the way from breakfast to lunch or lunch to dinner without eating, I would surely die.  Therefore, I love to have healthy snack bags ready to go!  I can grab a couple as I go to work along with my lunch, and then happily and healthily snack.  Today I had some free time so I got a bunch of bags ready.  Feels great to be ready for a couple weeks of healthy snacking.


I made four types of snack bags.  Here they are –

  1. Eggs – I make hard boiled eggs (bring water to boil, add eggs, continue boiling for 12 minutes).  Once the eggs are cooled, I put one to a bag with sea salt and black pepper.  At work, I peel the egg, roll it in the salt and pepper in the bag, and then enjoy!
  2. Almonds and dried apricots – so easy and delicious.  Just add some almonds and some dried apricots to the bag, and it is ready to go.  I also like walnuts and raisins, but didn’t make those bags for this week.
  3. Black bean brownies – So delicious!  I have the full recipe here: . Once baked, I cut these into 12 brownies and put a brownie in each bag.  I then freeze the bags and grab as needed.
  4. Almond flour pumpkin muffins.  These are delicious as well.  Here is the full recipe: . I bake a batch of 24 muffins and freeze 2 to a bag.

Note – if you make snack bags like this, be sure to reuse the bags!  I save my bags so they are ready to go for the next snack-bag-making day.  Enjoy!


Garlic Hummus

Today seems to be the day for posting the end results to recipes I have been working on for some time.  I can’t even count how many batches of hummus I have made, but I am finally quite happy with my hummus recipe.  Hope you enjoy!


Garlic Hummus


whole garlic bulb

1/2 cup olive oil

1 teaspoon sea salt

2 cans chick peas, drained and rinsed

1/3 cup tahini

2 lemons, juiced

1/2 teaspoon pepper

3 teaspoons cumin

1 teaspoon paprika


  • Preheat over to 400 degrees. Cut top off garlic bulb. Wrap in foil, leaving the top open. Drizzle with about 1/4 teaspoon of the olive oil and sprinkle with a smidgen of the sea salt. Bake at 400 degrees for 40 minutes.
  • Add the rest of the ingredients to a food processor, including the rest of the olive oil and sea salt from what was drizzled and sprinkled onto the garlic.  Process.
  • When garlic is done cooking, hold onto foil and squeeze so garlic comes out.  Squeeze into food processor and process until smooth.
  • Serve with raw vegetables such as cucumbers, carrots, and celery, or with corn or pita chips.
  • Enjoy!

Chocolate Covered Banana Nut Bites

Decided to get creative and invent a new snack/dessert this afternoon.  These aren’t beautiful, but they are delicious!  If you make them, send me a picture; yours will probably look better than mine!


Chocolate Covered Banana Nut Bites


1, 4-oz bar of 100% baking chocolate

1/2 cup full fat coconut milk

2 tablespoons honey

3 bananas

almond butter



  • Heat chocolate, coconut milk, and honey together.
  • Slice bananas.
  • Make little “sandwiches” with almond butter between two slices of banana.
  • Spear sandwiches with toothpicks and dip into chocolate.
  • Place on parchment paper and cool in fridge for two hours.
  • Move into glass storage container when chocolate is hard.  Store in fridge with or without the toothpicks.




Sandwiches Covered in Chocolate Before Cooling


This is my all time favorite guacamole recipe!  Of everything I cook, this is the recipe I get asked for the most.  It is so delicious!  The recipe is modified only slightly from a recipe my sister gave me years ago.  The trick is in the garlic.  Hope you enjoy!




whole garlic bulb

1/4 teaspoon olive oil

smidgen of sea salt, or less

4 avocados

2.5-3 limes

1/4 cup fresh cilantro

1/2 of a red onion, chopped

1 cup red pepper, chopped

1/2 tablespoon sea salt

1 1/2 teaspoon cumin


  • Preheat over to 400 degrees.  Cut top off garlic bulb.  Wrap in foil, leaving the top open.  Drizzle with the 1/4 teaspoon olive oil and sprinkle with the smidgen of sea salt.  Bake at 400  degrees for 40 minutes.  (Pictured Below).
  • Place 4 avocados in a bowl.  Squeeze limes to add lime juice.  If you use a good squeezer, like the one pictured below, you will only need 2.5 limes (3 if you really like a strong lime flavor).  If you squeeze by hand, you will probably need 4 limes.
  • Mash avocado and lime together with masher.
  • Add cilantro, red onion, red pepper, 1/2 tablespoon sea salt, and cumin.  Stir.
  • When garlic is done, squeeze foil so garlic comes out.  It will squeeze right out.  Mix the cooked garlic into the guacamole.  Mash the cloves a bit to mix well.
  • You can eat immediately, but it’s best if it sits in the fridge a couple hours to let the flavors combine.
  • Enjoy!

Garlic ready to bake


Lime squeezer

Fruit Snacks

I have recently been hearing a lot about the health benefits of gelatin so I wanted to try it.  These fruit snacks are a double bonus since I also love gummy snacks!  This is a great recipe for enjoying a gummy treat while eating gelatin!


6 lemons

1 orange

1.5 cups frozen blueberries

2/3 cup gelatin


  • Squeeze juice from lemons and orange.  You need 2 cups of juice.  If you don’t have enough, top with water or squeeze another lemon.
  • Heat juice and berries on high in small saucepan until it boils.  Reduce to medium heat and cook about 2 minutes.
  • Remove from heat.  Whisk in gelatin slowly, whisking vigorously.
  • Puree using an immersion blender.
  • Pour into a 9×13 pan.  Place in fridge to cool, about 2 hours.
  • Cut into squares and put squares in a glass container to store in the fridge.
  • Enjoy!


I am posting a picture of the gelatin I used in case you haven’t bought gelatin before.




Puree poured into 9×13 pan


Fruit Snacks