Baked Sweet Potato Chips

These baked sweet potato chips are a delicious snack that can be enjoyed with or without your favorite toppings and dips! Making this recipe at home can save you time and money as well as prevent you from consuming preservatives and artificial flavorings that are oftentimes found in store-bought chips. Sweet potatoes are known to prevent Vitamin A deficiency, help aid in digestion, and help in regulating blood sugar levels. The addition of dried rosemary adds a touch of flavor and contains antioxidants and anti-inflammatory compounds for easy digestion. Sprinkle on some salt, pepper, and any other spices you may think would work well with this recipe and enjoy!

Ingredients:

Serves 4

• 2 tbsp coconut oil

• 1.5 pounds of sweet potatoes

• 1 tbsp dried rosemary

• 1 dash of sea salt & pepper

 Directions:

1) Preheat oven to 400F.

2) Slice all sweet potatoes with a knife or mandolin slicer into thin rounds.

3) In a mixing bowl, combine sweet potatoes, coconut oil, rosemary, sea salt and pepper.

4) Place mixed ingredients on a baking tray lined with parchment paper.

5) Place in oven and bake for around 10 minutes on each side until golden brown.

6) Remove from oven after 20 minutes and let sit until chips cool down. Once they crisp up, enjoy!

Pumpkin Pie Oatmeal

Pumpkin pie oatmeal is a quick and simple breakfast option for this fall season! Oatmeal is a wonderful whole grain that helps in lowering cholesterol while providing an excellent amount of fiber. The pumpkin puree adds antioxidants including beta carotene that help boost immunity as we head into the cooler seasons. Flax seeds, walnuts, and pecans are all a great source of omega-3 fatty acids and contain high quality protein that will keep you full until lunch time! Rather than using refined sugar, maple syrup is a great alternative that adds both minerals and antioxidants to this meal. Sprinkle in some cinnamon to spice up this flavorful recipe and enjoy!

Ingredients:

Serves 1

• 1/3 cup rolled oats

• 1 cup almond milk, unsweetened

• 1/3 cup pumpkin puree, canned

• 1 tsp flax seeds, ground

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• 1 tbsp maple syrup

• 1 tbsp walnuts or pecans, chopped

Instructions:

1) In a medium size pot, heat oats and almond milk until almost boiling.

2) Stir in pumpkin, flax seeds, and vanilla.

3) Cook for about 5-7 minutes, until desired consistency is reached.

4) Serve in bowl and top with cinnamon, maple syrup, and walnuts/pecans. Enjoy!

Slow Cooker Chicken Soup

Now that fall is around the corner, it’s the perfect time to gather up the best soup recipes! This slow cooker chicken soup will be sure to warm you up and leave you wanting more. Although there are a handful of ingredients in this recipe, all you need to do is sit back, relax, and have the slow cooker do all the work! This meal is packed with protein from the chicken, fiber and potassium from the carrots, magnesium and vitamins from the spinach, and antioxidants from the apple cider vinegar. Flavor with bay leaves , thyme, and additional seasonings for that savory taste and enjoy!

Ingredients:

Serves 6

• 1 uncooked whole chicken

• 2 cups carrots, chopped

• 3 celery stalks, chopped

• 2 cups spinach

• 2 tbsp apple cider vinegar

• 1 tsp thyme

• 3 bay leaves

• 4 dashes sea salt & pepper

Directions

1) Place all ingredients, except spinach in slow cooker.

2) Add 6 cups of hot water. Cover and cook on low for 8-10 hours.

3) 30 minutes before serving add spinach and turn slow cooker to high.

4) Remove bones and serve as soup. Enjoy!

Breakfast Avocado and Egg

When it comes to a healthy breakfast, eggs and avocado are the perfect match! This recipe is easy to prepare and packed with heart-healthy monounsaturated fats. The avocado provides a number of vitamins, nutrients, and antioxidants, while the eggs contain selenium, vitamin D, B12, B6, and minerals such as iron, zinc, and copper. The addition of salt, pepper, and other spices complete this savory breakfast. My breakfast avocado and egg recipe will leave you feeling full and satisfied until lunch comes around. So steer clear of those sugary cereals and pre-packaged breakfast meals by trying this healthy and satisfying recipe!

Ingredients:

Serves 2

• 1 large avocado, cut in half with seed removed

• 2 large eggs

• 1 dash of sea salt & pepper

 Directions:

1) Preheat oven to 425F.

2) Cover small baking tray with parchment paper and place avocado halves with the hole side up. You may want to scoop a bit of the avocado to make the hole big enough to fit the egg into.

3) Crack and gently pour one egg into each hole where the seed was.

4) Place in oven and bake for 15-20 minutes until egg whites have set. Sprinkle with salt and pepper. Enjoy!