Apples with Honey on Toasted Parmigiano-Reggiano Baguette


What You Will Need:

2 Large Honey crisp Apples, sliced thin

Parmigiano-Reggiano, sliced thin

Honey (Be sure to buy local honey, it will help with any allergies you might have.)

French Baguette Loaf, sliced thin

1 tsp Cinnamon


Prep your Mis en Place (I still love saying that.)


Heat your oven to 400.

On a cookie sheet lay out the sliced baguette and with a brush, brush on some honey.

Toast in the oven for 5 minutes, then pull out of the oven, add the parmigiano-reggiano and toast for 5 more minutes. The cheese should be melted and the bread crispy.

Place the sliced apples on top of the warm cheese, then drizzle with honey and dust with cinnamon.



Serving size is 4 slices:

172.5 cals, 6.6 G fat, 16.6 G carb, 11.5 G pro, 1.9 G sugar

This is sooo delicious as a breakfast or a sweet and savory hors d’oeuvre.

Plantain Chips


What You Will Need:

1 Bunch of Plantains peeled and sliced

1/4 C coconut oil

1 Tbs sea salt


Slice the plantains into 1/4 inch slices and set aside.

In a pan on medium high heat, melt the coconut oil.

Carefully place the plantain slices in the pan and cook for 3 minutes on one side then flip and cook for 3 more minutes on the other side.

Remove plantains from the oil and either set on a drip pan or on a paper towel.

Sprinkle with sea salt.

Allow plantain chips to cool and dry.

*Serving size is 30 chips

150 cal, 8 G fat, 19 G carbs, 2.1 G fiber .7 G pro, 1 G sugar

I love plantain chips with guacamole as a post workout snack!

Stuffed Medjool Dates


What You Will Need:

2 Large Medjool dates or 6 small dates

1 Tbs almond butter


slice the dates in half-length wise BUT do not slice all the way through.

With a small spoon drizzle the almond butter into the opening if the date.

*Serving is 2 Large stuffed medjool dates or 5 stuffed small dates

227 cal 9 G fat 39 G carb 5.5 G fiber 4.4 G pro 32 G sugar


* I will eat these as a snack or as a small dessert. I don’t let the sugar content bother me one bit because it comes from a natural source of a fiber filling fruit.

Fresh Basil Humus


What You Will Need:

2 C of chickpeas soaked overnight (or if you are in a hurry, use 2 cans of chick peas. Make sure to wash and drain them.)

1 Bunch of radishes ends removed then diced

1 bunch of fresh basil, chopped

2 lemons, juiced

2 large cloves of garlic, minced



In a blender add garlic, chickpeas, and basil.

blend until smooth, then add the lemon juice, and salt.

Blend for about 1 more minute to infuse the humus with all of the ingredients.

Scoop out the humus into a large bowl and fold in the radishes. The radishes help add extra bulk and fiber.


*I like to use endive leaves, or English cucumbers as chips for my humus.

*Serving size is a 1/2 C: 73.5 Cal, 16.1 G carb 4.4 G fiber 3.6G pro 1.7 G sugar