Crisp homemade plantain chips made with green plantains, avocado oil and sea salt, baked in 30 minutes. They keep for 2 to 3 days in an airtight container and scoop up mashed avocado without breaking.
Homemade breakfast sausage patties made with ground pork, grated apple, fresh sage and thyme, ready in 22 minutes. Shape them the night before or freeze them raw for quick mornings.
A quick breakfast parfait of thick Greek yogurt, fresh strawberries and toasted pistachios, layered in a jar and ready in 20 minutes, with sweetness coming only from a tablespoon of honey.
Banana coins dipped in a cinnamon coconut shell with a blueberry pressed into each, frozen until they snap. The freezer snack that stands between you and the ice cream aisle.
Warm garlic cannellini beans and lemony mashed avocado piled onto toasted whole grain sourdough, ready in under 20 minutes for a filling anti-inflammatory breakfast or snack.
Green and black olives steeped in warm olive oil with garlic, thyme, bay and citrus zest. A make-ahead snack that gets better every day it sits in the jar.
Chunky guacamole built on lime and raw red onion instead of jalapeño and tomato, with carrot and cucumber sticks for dipping. A party dip safe for the strictest table.
Discover the smoky allure of roasted eggplant blended with creamy tahini in this simple dip. Perfect as a spread or snack, it brings Middle Eastern flavors to your table with every velvety bite.
A quick anti-inflammatory scramble with browned cremini mushrooms and wilted baby spinach folded into soft egg curds. It cooks in one skillet in about 22 minutes and carries 16 grams of protein per serving.
Large coconut flakes toasted golden with maple, cinnamon and sea salt in five minutes. The crunchy, salty-sweet jar that fills the gap the cracker shelf leaves behind.
