Who doesn't love pita chips? Crunchy, salty, and just spicy enough: this recipe is healthier than the storebought chips and super simple to make with only a few minimal ingredients. They're also the perfect appetizer or party snack. Serve with hummus, other dips, or just munch fresh out of the oven. 

Note: You can use any type of pita bread {or even tortillas} and any seasonings you love. Here's what I did: 

What you'll need:

1 package of Joseph's Flax Oat Bran & Whole Wheat Pita Bread {very low carb and makes really thin + crisp chips}
2-3 tbsp olive oil 

for savory + spicy chips:

1-2 tsp chili powder 
1 teaspoon paprika 
1/4 tsp cayenne 
1/4 tsp garlic powder 
1/4 tsp sea salt 
1/4 tsp black pepper 

or for "everything bagel" flavored chips:

1-2 tbsp Everything Bagel Seasoning {trader joe's- this stuff is the BEST}

What you'll need to do: 

1. Preheat oven to 400 degrees. Use convection roast setting if you have it.
2. Use kitchen shears or clean scissors to separate pita into sheets and cut into triangles. 
3. Throw pita triangles in a big bowl. Toss with 2-3 tbsp of olive oil, or until all of the pieces are lightly coated.
4. Mix desired seasonings in a smaller bowl, and then toss over pita. Mix and coat the pita triangles until spices are evenly distributed.  
5. Cover a baking sheet with parchment, and evenly distribute pita so that they don't overlap.
6. Add any leftover seasonings and toss in the oven.
7. Bake for about 5-7 minutes. FLIP. Bake until crunchy and toasted. 

Store in an airtight container {if they make it that long}. Enjoy!

x,
Molly 

​Sweet potatoes are phenomenally nutrient dense: high in the antioxidant powerhouse vitamin A, which is linked to anti-aging and cancer prevention benefits. They're also rich in beta-carotene, another major antioxidantwhich has anti-inflammatory and immune boosting properties. Additionally, sweet potatoes are great for fulfilling most of your recommended daily amount of magnesium, vitamin D, B6, and potassium. 
 
 Sweet potato toasts are a super easy and creative brunch alternative. There are endless flavor combinations and ways to make this dish your own.
Top 'em with whatever you have on hand, but here are few of my favorites:
 
Serves 1
Prep time: 10 minutes
Total time: 20 minutes
 
What you’ll need:
 
One medium sweet potato
1 tbsp of avocado or olive oil
 
Toppings of choice, here’s what I used on each toast:
 
Half avocado
Sea salt
Black pepper
Sesame seeds
 
Plain, nonfat Greek yogurt
Homemade granola w added cacao powder
Crunchy almond butter
 
Sunny side egg
Sautéed spinach
Black pepper
Cayenne pepper
 
2 tbsp hummus
Sprinkle of turmeric powder
Crushed red pepper
 
 
What you'll need to do:

1. Place a washed and dried sweet potato in the microwave for 5 minutes. {the quickest/easiest way to cook a sweet potato, especially for college students!} You can also bake them until soft if you prefer.
2. Check firmness. You want the potato to be slightly soft, but firm enough to slice the potato lengthwise in 4-5 slices. {approx. 1-2 inches thick}
3. After slicing, microwave sweet potato for 4-5 more minutes, or until soft.
4. Heat skillet and add 1-2 tbsp of olive or avocado oil. Lightly toast sweet potato slices.
5. Top & enjoy.

Pictured:

• Hummus, crushed red pepper, turmeric powder
• Avocado, sesame seeds, sea salt flakes
• Nonfat plain greek yogurt, homemade sugar-free chocolate granola, crunchy almond butter drizzle
• Fried sunny-side egg, sautéed spinach, black pepper, cayenne pepper

x,
​Molly

The perfect  brunch dish for Easter Sunday, or for any occasion. Not only are they beautiful, but these little nests are also super simple to make with minimal ingredients. If you don’t have a  spiralizer, it is a relatively cheap kitchen tool that will open up a whole world of vegetable creativity. Note: The spiralized sweet potato in this recipe can be substituted with zucchini, beets, white or purple potato, carrots, etc. 
 
You’ve probably seen variations of the egg nest, but in case you were curious as to how to get the perfect little bundle: let’s go through the steps.
 
What you'll need:
 
(makes two egg nests)
 
1 medium sweet potato
2 eggs
Avocado or olive oil
¼  tsp of Black pepper, ¼ tsp cayenne pepper (optional)
 
What you'll need to do:

1. Grab your washed sweet potato and place in spiralizer. Spiralize until you’ve obtained about a cup and a half.
2. Place spiralized sweet potato in an oiled skillet. {Cast iron skillets are the way to go: adds flavor and extra iron to food.}
3. Cook for about 5 minutes on low heat, or until sweet potatoes are about a third done. Keep on low heat; sweet potatoes burn easily due to their sugar content.
4. Separate the sweet potato in two piles, with a small hole in center, just like a bird’s nest.
5. Crack an egg in each nest.
6. Cover the pan with a lid to allow the top of the egg to cook faster.
7. If your sweet potato is burning and your egg is not cooking thoroughly, throw 2-3 tbsp of water into the pan and replace lid to help steam the nests. {I did this, which is why the eggs look slightly poached on top.}
8. Top with desired seasoning: black pepper, pink salt, cayenne, or herbs. 

I topped my nests with black pepper and cayenne. Served over baby spinach. Enjoy!

X,
Molly 

Here are three of my favorite (and easiest) snacks for adding to meal prep or just munching on their own.  Kale chips are the perfect thing when you’re in need of something crunchy: literally the easiest and most satisfying way to eat kale. Not to mention that kale is one of the most  nutrient dense foods on the planet and loaded with Vitamin A, K, C, and cancer-fighting antioxidants.
​Roasted Brussel sprouts are perfect for grabbing on the go, or throwing in a tupperware with protein for lunch. Brussel sprouts are in the cruciferous vegetable family {along with kale, cauliflower, broccoli, and cabbage} which means there is convincing evidence suggesting these  super foods have powerful cancer fighting properties. This  crunchy salty chickpea recipe is quick, inexpensive, and protein-rich. They're super easy to grab as a snack or top your salads.
 
 
 Kale chips
 
What you'll need:
 
1 stalk fresh kale (you can also buy a bag of chopped)
2-3 tbsp avocado oil or olive oil
¼  tsp of Black pepper
¼ tsp of Pink Himalayan salt or sea salt
¼ tsp cayenne pepper (optional)
 
 
What you'll need to do:

1. Preheat oven to 375 on convection roast if your oven has that setting- blows more hot air to crisp kale sooner.
2. Spread parchment paper (or aluminum foil) on cookie sheet
3. Wash and chop/break apart kale into roughly 3-4 inch pieces. Dry completely. Remove stems.
4. Spread kale so that pieces aren’t overlapping; allows air to circulate around leaves and crisp faster.
5. Drizzle avocado oil or olive oil for a very light layer of oil. Too much oil will not allow kale to become crisp.
6. Sprinkle with salt. Pepper is best to add at the end since it can burn n the oven, but you can always add before and after.
7. After 5 minutes check, and flip.
8. After another 5 minutes, check to see if kale has become light and crispy.
9. Add desired seasoning: sprinkle with black pepper, cayenne, curry powder or nutritional yeast!

 
 
Crunchy Chickpeas
 
What you'll need:

2 cups chickpeas (either dried or canned)
2 tbsp avocado oil or olive oil
¼ tsp of Pink Himalayan salt or sea salt
½ tsp Everything Bagel Seasoning (totally optional- you can use any seasoning, but this one from Trader Joe’s is what I used)
 
What you'll need to do:

1. If you are using canned chickpeas: rinse and dry thoroughly. If you are using dried chickpeas: rinse, soak in water, or vegetable broth, in the fridge overnight. Then cook on stove top until soft. Or if you have access to a pressure cooker; place in water or vegetable broth on “bean” setting. Usually takes 30 minutes. Drain.
2. Preheat oven to 375. Use convection roast setting if available.  
3. Spread out towel-dried chickpeas on parchment or aluminum foil.
4. Drizzle oil and lightly coat chickpeas.
5. Sprinkle with Pink Himalayan salt or sea salt.
6. After 5-7 minutes, toss/flip chickpeas.
7. Depending on your oven, it usually takes about 15 minutes for chickpeas to crisp. They are done when crispy and golden brown.
8. Add desired seasoning and toss. As with kale chips, these are best eaten right out of the oven.

 
 
Roasted Brussel Sprouts
 
What you'll need:
 
Any amount of raw Brussel sprouts
2-3 tbsp avocado oil or olive oil (just enough for a light coating)
¼ tsp of Pink Himalayan salt or sea salt
¼ tsp black pepper
 
What you'll need to do:

1. Preheat oven to 375. Use convection roast setting if available.  
2. Remove hard fibrous ends of sprouts and slice in half.
3. Just like above recipes: wash, dry, and evenly distribute on parchment. Drizzle oil and add salt.
4. After 15-20 minutes, flip and toss.
5. Bake for about 30-45 minutes, depending on your oven. Sprouts should be crisp + brown, but soft to touch.
6. Season to taste.

 
 
Super simple and easy recipes, but definitely a few of my favorites. Great alternative snacks, or additions to salads/meal prep. 
 
x,
Molly

Whole oats are a naturally gluten-free whole grain, offering high levels of folate, manganese {important for brain function} and protein. Loaded with both soluble fiber {specifically beta-glucan} and insoluble fiber, they help stabilize blood glucose levels and promote the growth of healthy gut bacteria.
 
I love this granola recipe because it’s simple, quick, and contains no processed sugar or additives. It calls for minimal ingredients, making it cheap and easy to make with ingredients you most likely already have on hand.
This recipe is what I usually use, but feel free to add/ditch whatever you like. Think of this as a base for you to get creative: adding goji berries, dark chocolate, or any other dried fruits/nuts.
 
This granola is protein-rich because the binder is egg whites. I didn’t use oil, but feel free to add coconut oil for flavor and good fat. If you’d like to make it completely sugar free, ditch the honey or maple syrup.
Note: it will be slightly dryer than granola made with oil, so it’s best enjoyed as a topping. Sprinkle over yogurt, oatmeal, almond butter toast, smoothies, or as a base for a refined sugar-free desert.
 
What you’ll need:
 
2 cup rolled oats
4 eggs whites
1/3 cup raw or roasted almonds
1/3 cup raw or roasted cashews
2 tbsp chia seeds
¼ cup dried cranberries
¼ cup coconut shavings
1 ½ tbsp cinnamon
1 teaspoon nutmeg
½ teaspoon vanilla extract {or almond extract}
1 large pinch of fine sea salt
2 tbsp honey or maple syrup (optional)
 
What you need to do:

1. Preheat oven to 300 degrees.
2. Roughly chop almonds to desired size, or you can choose to keep whole.
3. Grab a big bowl and mix oats, nuts, chia, coconut, nutmeg, cinnamon, and cranberries.
4. Add egg whites and vanilla extract. Stir until mixture clumps together.
5. Add honey or maple syrup if desired.
6. Spread the mixture in a thin layer on parchment or aluminum covered baking sheet.
7. Bake for 10-15, or until crunchy. Stirring occasionally.

Lentils are an extremely underrated food. Not only are they chock-full-of fiber and essential amino acids, but they're also great sources of magnesium, iron and folate. Folate is vital for it’s role in encouraging cell/tissue growth and DNA repair. For less than $2 a bag, lentils are nutrient dense and super versatile.

This recipe is my version of lentil dhal {daal, dahl, dal?}. It’s relatively quick to make, while still being super flavorful and healthy. If you don’t have a cinnamon stick or fresh ginger root, not to worry. Add the spices you do have and season to taste.

​If you want to go traditional, throw some naan bread in the oven. I love eating mine as shown below: over coconut rice {recipe coming soon}, a dollop of plain nonfat Greek yogurt, heaping spoonful of hummus, and more cayenne.
 
 
 
What you’ll need:
 
2 cups of dried green or red lentils {I used green, but red lentils will have a beautiful color}
6 cups water {or vegetable broth}
1 cinnamon stick
2 small pieces of ginger root {2-3 cm chunks}
6 garlic cloves
1 medium white onion
1 tsp pink Himalayan salt {or sea salt}
1 tsp black pepper
3 tsp cumin powder
3 tsp curry powder
3 tsp turmeric powder {or use fresh turmeric root}
½ tsp cayenne pepper
Pinch of crushed red pepper
Juice of 2 lemons
2 tbsp olive oil
 
What you need to do:

1. Place 6 cups of water {or broth} and 2 cups of dry lentils in a large pot, along with the cinnamon stick and 2 small ginger root chunks. Cook over medium heat. When the lentils are done, they will be soft and will have absorbed all the water.
2. While the lentils are cooking, finely chop 1 white onion and mince 6 garlic cloves.
3. Place onions and garlic into a large sauce pan or cast iron skillet with olive oil. Cook until onions are slightly transparent.
4. When the lentils are done, remove the cinnamon stick and ginger root. {Be sure to take out both pieces}
5. Pour lentils into the sauce pan with the onions and garlic.
6. Add all spices and lemon juice, except turmeric. Continue stirring the dhal over low heat.
7. After turning the heat off, add the turmeric {so it doesn't burn}.
8. Taste and add more spice if necessary.