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!


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!

Crunchy Almond Crusted Acorn Squash

almond crusted acorn squash

Are you ever going through the day and a sudden craving hits you for something crunchy on the outside and warm and gooey on the inside? So basically a craving for something deep fried and sinful. Wellllll this happens constantly for me, which is why I decided to come up with a healthy way to re-create that texture.

Okay so almond crusting something isn’t EXACTLY the same as deep frying, but it’s pretty darn close. Not to mention rolling something in almonds and baking it ADDS nutritional value to it as opposed to frying which basically fries all the nutrients out of whatever is being fried plus adding trans fats and calories. No bueno.

This is so simple, delicious, and the perfect way to add some variety (and protein and healthy fats) to your average side of veggies! So next time you’re craving that crunch, put away the deep fryer (or let’s be honest here, skip the fast food) and break out the almonds!

Crunchy Almond Crusted Acorn Squash

  • Servings: 2-4
  • Difficulty: easy
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  • 1 acorn squash, peeled and cubed
  • 1 Tbsp coconut oil, melted
  • 1 Tbsp maple syrup
  • 1 cup blanched almonds
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg


  1. Preheat your oven to 400 degrees F.
  2. In a food processor, add your almonds, cinnamon, and nutmeg and process until the almonds are finely ground, but not turning into almond butter.
  3. In a large Ziploc bag, add your squash, coconut oil, and maple syrup and shake until everything is evenly coated.
  4. Add the almond mixture and shake again until the squash is evenly coated (you may have to use your hands a bit if you want them to be perfectly coated, but I find the shaking does a pretty good job overall).
  5. Place a non-stick metal cooling rack on a baking sheet and carefully dump your coated squash onto the cooling rack, making sure there’s space in between each squash piece.
  6. Bake for about 30 minutes, flipping halfway, until the squash is golden brown and crispy.
  7. Serve as a snack on its own or as a side dish. Enjoy!

The Best Simple Homemade Almond Butter

Almond butter

I’m not usually one to brag, but this almond butter is unparalleled. Imagine the best tasting thing you’ve ever had in your life. Okay imagine that feeling, but multiply it times ten. That’s what you’re going to taste with this recipe. Anddddd, besides the taste, it’s so easy to make, only has three ingredients, and isn’t going to break the bank like those store-bought almond butters. 10 dollars for a tiny jar of almond butter?! Never in my life!

I try to avoid buying store bought nut butters whenever possible because they’re SO overpriced, they can have preservatives, sugars, and other unnatural ingredients lurking in them, and it’s unnecessary to buy them when they’re so much cheaper and easier to make at home! I recommend finding a store that sells nuts in bulk (I go to Bulk Barn because they always put out coupons) and stock up on my favorite nuts! Then all you have to do when you’re running low is break out the blender and throw your nuts in then bam: instant nut butter. Easy as that.

What’s great about almond butter in particular is the amazing health benefits you get from almonds! Those sneaky little guys are full of fiber, protein, healthy fats, vitamins E and B12, manganese, magnesium, copper, and phosphorus.


So next time you’re out and about, skip the store-bought nut butter and give this a try! You’ll instantly hop on my #homemadenutbutter bandwagon.

The Best Simple Homemade Almond Butter

  • Servings: About 2 cups
  • Difficulty: easy
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  • 3 cups roasted unsalted almonds
  • 1 Tbsp raw honey
  • 1 tsp cinnamon


  1. Combine all ingredients in a high-powered blender. Start it on low and slowly increase the speed (scraping the sides as necessary) until the almonds have turned into a smooth, creamy butter. I find this generally takes about 7-10 minutes to reach full creaminess potential.

Healthy Refined Sugar-Free Grass Fed Gelatin Gummies

collagen gummies

It’s almost Easter guys! And what would the kiddos love more than some gummy snacks to chow down on all day? And what would Mom and Dad love more than to know their kids are chowing down on some healthy collagen-packed and refined sugar-free gummies instead of sugar and preservative filled candy? Nothing. These gummies are a winner you guys so get these going today and fill those Easter eggs up!

Refined Sugar Free Healthy Gelatin Gummies

  • Servings: 15-20 gummies
  • Difficulty: easy
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  • 1 cup juice (for mine I made three different batches using homemade strawberry-apple, beet-apple, and orange)
  • 1 ½ Tbsp honey
  • 3 Tbsp Vital Proteins Grass-Fed Gelatin


  1. Heat your juice in a small saucepan until just before it boils.
  2. Turn the heat down to low and whisk in the honey.
  3. Whisk in your gelatin powder, 1 tablespoon at a time, and continue to stir while heating until it’s fully dissolved (this took about 8-10 minutes for me).
  4. Now you can either pour you gummies straight into the mold of your choice (make sure to grease it with some coconut oil if it isn’t silicon) or you could grease a glass baking dish with coconut oil and pour it all into that.
  5. Refrigerate for at least 2 hours until your gummies are fully solidified.
  6. Now you can either remove your gummies from the mold or if you poured them into a glass dish you can cut them into little cubes.
  7. Enjoy!