Crispy Baked Potato Chips and Fresh Chunky Guacamole

In honor of being in Mexico, I figured I had to post something with guacamole. But let’s be honest here, I could post guacamole in honor of anything because guacamole is basically a gift sent down from the heavens to bless our taste buds.

I try my best to stay away from bagged chips in the store because who knows what preservatives could be lurking in there just waiting to pounce on your healthiness SO I decided to take matters into my own hands by creating my own baked potato chips. The key, I have learned, to making any crispy golden chip is…

Drumroll pleaseeeeeee…

LOW AND SLOW BABY. Get that oven going at a low temp and just let those lil guys live in there. But beware, you have to keep an eye on them because as soon as they start getting golden, things can turn real darn quick from perfectly golden and crisp to black and charred. So just be wary of that when you’re testing this out for the first time because I have learned my lesson the hard way.

And as for the guac, just mash everything in a bowl with some forks and you’ll have a delicious, chunky, healthy Mexican-inspired snack in no time that’ll make you feel like you’re out in the warm humid air just like me (even if you’re back in Canada where the air is definitely not warm or humid). Hasta Luego for now mis amigos!

Crispy Oven Baked Potato Chips and Fresh Chunky Guacamole

  • Servings: 4
  • Difficulty: easy
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    Potato Chips

  • 1 red potato, thinly sliced
  • 1 Tbsp extra virgin olive oil
  • 1 tsp freshly ground sea salt
  • ¼ tsp garlic powder
  • Guacamole

  • 3 ripe avocados
  • 1 diced tomato
  • ½ Jalapeno, de-seeded and finely diced
  • 1 glove garlic, minced
  • 1 Tbsp chopped cilantro
  • ¼ red onion, finely diced
  • Juice of 1 lime
  • Freshly ground sea salt to taste


  1. Pre-heat the oven to 250 degrees F.
  2. Add all ingredients for the potato chips to a large bowl and toss until the slices are evenly coated.
  3. Place the slices on a parchment paper-lined baked sheet in a single layer.
  4. Bake for about 2 hours (or until crispy, it depends on your oven and environment), flipping about every 30 minutes.
  5. Meanwhile, you can make the guacamole by adding all the ingredients to a bowl and mashing with a fork until combined.
  6. Once the chips are golden and crispy, remove them from the oven and allow to cool for about 10 minutes (this allows them to crisp up a little more).
  7. Serve the chips with guacamole and enjoy!


Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl

Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter


  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!

Gluten and Refined Sugar Free Double Chocolate Chunk Macadamia Nut Cookies

double choc chunk mac nut cookies 1

Gluten and Refined Sugar Free Double Chocolate Chunk Macadamia Nut Cookies

  • Servings: 8 cookies
  • Difficulty: easy
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  • ¼ cup cashew butter
  • 1 Tbsp melted virgin coconut oil
  • 3 Tbsp raw honey
  • 1 egg
  • ½ tsp vanilla extract
  • 3 ½ Tbsp coconut flour
  • 1 heaping Tbsp cocoa powder
  • ¼ tsp salt
  • ¼ tsp baking soda
  • ¼ cup dark chocolate chunks
  • ¼ cup macadamia nuts
  • Sea salt to sprinkle on top


  1. Pre-heat the oven to 350 degrees F.
  2. Add cashew butter, coconut oil, and honey to a food processor and blend until thoroughly combined, scraping down the sides if needed.
  3. Add the egg and vanilla and again blend until thoroughly combined.
  4. Add the coconut flour, cocoa powder, salt, and baking soda and blend until thoroughly combined. Allow it to sit for a couple minutes while the coconut flour absorbs moisture and thickens the batter.
  5. Fold in most of the chocolate chunks and macadamia nuts.
  6. Line a baking sheet with parchment paper and scoop your cookie dough onto the sheet with at least an inch of space around each cookie.
  7. Place the remaining chocolate chunks and macadamia nuts onto each cookie and sprinkle with sea salt.
  8. Bake for about 8-11 minutes, until the cookies look firm (they will seem doughy at first but will firm up as they sit). Remove from the oven and allow to cool for 5 minutes. Enjoy!

Easy 5-Ingredient Chocolate Banana Nice Cream with Peanut Butter Drizzle

chocolate banana nice cream

Easy 5-Ingredient Chocolate Banana Nice Cream with Peanut Butter Drizzle

  • Servings: 2 large or 4 small
  • Difficulty: easy
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  1. Add all ingredients except for peanut butter to a high-powered blender.
  2. Blend until you have a thick, creamy texture. You may have to take breaks to scrape down the sides and tamp everything down.
  3. You can serve right away with a drizzle of peanut butter on top OR if you want a thicker, firmer nice cream you can put it in the freezer for about 30 minutes before serving with peanut butter on top. Enjoy!

The Perfect Pear, Granola & Peanut Butter Snack Plate

Pear granola peanut butter plate

Life is a bit hectic right now between work, moving, cooking, and dog-sitting SO I’ve done a poll and since the majority of my followers said they mostly scroll through the writing portion of posts and skip straight to the recipe (which I don’t blame you for, gotta get straight to the goods), I’ve decided to keep things short and sweet. Or at least for now, until life is no longer so hectic.

This pear snacking plate has been a major component of my hectic life for the past few weeks so I figured I’d share it with you so it can become a part of your busy, hectic, healthy lives too. Enjoy, my peeps.

The Perfect Pear, Granola, & Peanut Butter Snack Plate

  • Servings: 1-2
  • Difficulty: easy
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  1. Remove the core of your pear and thinly slice it.
  2. Arrange your thinly sliced pear on a plate and top with the remaining ingredients. Enjoy!