Whole fruits and fruit salad
Raw Vegetable sticks or sliced, in separate containers ready to go.
Thinly sliced root vegetables, tossed with aminos or a little olive or coconut oil spray, baked until crispy chips
Dates stuffed with a whole almond or pecan or nut butter and kept frozen. This is like caramel candy.
Trail mix– combine nut and seeds mixture with chopped dried fruits, cacao nibs and coconut flakes, optionally season with spices, cayenne and salt
Kale chips– Tear leaves off the stem, massage with olive oil or aminos and sprinkle with herbs/spices, salt and toss. Or for a sweet salty chip toss with a teaspoon of coconut sugar and salt. Bake at 300 for 15 minutes, turn and bake another 5-10 checking so they don’t burn. If you have a dehydrator, dry overnight.
Popcorn – toss with 1 T each of coconut oil and maple syrup, sprinkle with cinnamon
Popcorn – toss with coconut aminos and nutritional yeast for a cheesy flavor
Spiced nuts/seeds – toss choice of nuts/seeds with coconut aminos, garlic powder and cayenne or a little maple syrup and water, sprinkled with cinnamon, cardamom, turmeric and pepper, bake at 325 until dry and crisp.
Fruit Sorbet – 1 frozen banana, 1 cup frozen cherries or berries, ¼ cup dairy free milk blended together on high speed until smooth, thick and creamy soft serve texture. Use a food processor if you don’t have a high speed blender.