Crispy Pasta Chips

These chips are versatile and can be seasoned in any way that makes you happy!

Ingredients:

• About 8 oz Pasta we like to use lentil, chickpea, or bow tie

• 1-2 tbs Avocado oil or EVOO

Seasoning:

• Salt

• pepper

• 3 tbs parm cheese (optional)

• 1 tsp oregano

• 1 tsp garlic powder

Directions:

Cook pasta according to directions. Drain. Immediately coat the pasta with oil and seasoning. Mix. You can be creative with your pasta spices.

TO COOK THE PASTA CHIPS IN THE OVEN:

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Lay out pasta in a single layer on the baking sheet. Bake for 20 minutes. The pasta will be golden brown and crispy. 

3. Serve with marinara for dipping.

TO COOK THE PASTA CHIPS IN AN AIR FRYER:

1. Place the pasta in the air fryer at 400 degrees for about10- 12 minutes.

2. Shake the basket halfway through. The pasta will not be in a single layer and that is ok.

3. Pasta is ready when it is golden brown and crispy.

oatmeal balls

We love making oatmeal balls with leftover oatmeal, and more recently oatmeal bakes (pretty similar to oatmeal but you bake in the oven instead of stovetop).

Oatmeal balls are an awesome/fun finger food and easy to eat for breakfast, as a snack, or sticking in a lunch box.

Make a ball with the leftover oatmeal (after its in the fridge it is usually cold and sticky and holds its shape well) then roll it in the coconut flakes or hemp hearts.

We pack our oatmeal with goodies like:

• hemp hearts

• chia seeds

• ground flax seeds

• cinnamon

• pepitas

• pure maple syrup

• nut butter

• coconut flakes

• vanilla extract

• pinch of salt

Savory Oats

Ingredients:

• Steel cut oats

• Chicken or vegetable broth (we like to use bone broth!)

• Shallots or onion

• garlic

• Salt

• Pepper

• Turmeric

• Egg for a little extra something

And as many veggies as you’d like. A great time to clean out the fridge:

• carrots

• Zucchini

• Frozen peas/broccoli

• Mushrooms

Our favorite combo is shallot, garlic,  broccoli and peas. We use frozen broccoli and peas. They thaw out and cook right in the oatmeal!

Instructions:

Make steel-cut oats according to the package. I add a lot of broth! If you don’t have chicken or veggie broth water is fine.

• the steel-cut oats absorb a lot of water. So keep adding broth and mixing.

• add black pepper, salt and turmeric to the oats while they are cooking. Hence why they look yellow.

On the side in a frying pan:

• sauté shallots or onions until soft

• add crushed garlic

• add in all or any: carrots, zucchini, frozen peas, frozen broccoli, mushrooms etc.

• *TIP: Start cooking the harder veggies like carrots and end with the frozen stuff. Mix.

If I have roasted sweet potatoes in the fridge I’ll add that in at the very end. SOMETIMES if I get crazy I’ll add in 2 eggs and mix into the oats until it gets cooked. You can’t taste it but adds a little more protein and nutritional oomph.

After the oats are cooked:

• add in the veggies. Mix it all up. Ta-da you have a rockin’ dish.

This is a great way to use the veggies in your fridge. The steel-cut oats take a while to cook so be patient. I make a lot and the leftovers are always delicious. Can be eaten for breakfast, lunch, or dinner.

Date & Nut Bar

This bar received “20 thumbs up” from Griffin.

Whenever I make these they always come out a little different- but always good. It depends how much of nuts/seeds I add compared to the amount of dates. If you find that the mixture isn’t holding as well as you wish add more dates. I think it will be a win!

Gluten and dairy free nut & date bars:

Ingredients:
8-10 pitted softened dates
2tsp Vanilla extract
Cinnamon

1 - 1.5 cups in total of:
•coconut flakes
•pepitas
•almond slivers
•hemp hearts
•flax seeds

Directions:
If needed, soften dates in water by zapping for 30 seconds. Put all ingredients in a blender and mix. I used a handheld blender.

Oven set to 350. Grab a baking sheet and cover it with parchment paper. Gather the date and nut mixture and firmly press into the lined baking sheet.

Bake for about 12ish minutes or until slightly golden brown. Let it completely cool. Cut into squares. I stored mine in the fridge wrapped in wax paper just to prevent it from sticking.

Mango, Lime, Chili, Sea Salt Salad

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YUM! In this mango salad you will find sweet, salty, tangy and hot flavors that all come together to make an awesome experience in your mouth! A must try for the summer.

Ingredients:

• 2 mangos
• Juice of 1 lime and some zest
• 1-2 tsp red chili pepper flakes (more or less if desired)
• Sea Salt (Pink Salt if you have)

Directions:

• Cut mango into cubes
• squeeze lime juice
• add in salt, chili pepper flakes and mix everything
• cover and let it sit in fridge for at least 20 minutes before serving

Enjoy!