I know how difficult it can be to eat healthy. Pre-packaged foods and bottled soda, just aren’t wholesome or healthy and often leave you hungry and craving even more.

That is why I am so excited to share all of my favorite snack ideas with you.

Greek Yogurt Breakfast BarkDSC3595

Serves: 6
Greek Yogurt Breakfast Bark is a power-packed treat! Just 5 ingredients is all it takes to make this on-the-go breakfast and snack!
  • 1 1/2 cups plain Greek yogurt
  • 3 tbs maple syrup (honey)
  • 1/2 cup  Granola
  • 1/2 cup blueberries
  • 3 to 4 strawberries, sliced
  1. Line a baking sheet with parchment paper and set aside.
  2. Mix Greek yogurt and syrup in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer.
  3. Top with Granola, blueberries, and strawberries.
  4. Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag.
  1. If you find the bark to be too cold to eat, pull the bark out of the freezer a few minutes before you decide to serve it. The bark will soften and warm up quickly. Just be careful not to leave it out too long or the yogurt will become too soft again and not hold its shape.


Oatmeal Energy Bites (Easy No-Bake Snack)energy-bites

Makes 20-24 energy bites.


  • 1 cup rolled oats
  • 1/2 cup almond butter (or substitute peanut butter)
  • 1/2 cup chocolate chips
  • 1/3 cup raw honey
  • 1/4 cup ground flaxseed



  1. In a large bowl, mix all ingredients together.
  2. Roll out teaspoon sized balls and place on a baking sheet covered with parchment paper.
  3. Freeze until set about one hour.
  4. Enjoy and keep leftovers in a Ziploc bag in fridge or freezer.

Crunchy baked sweet potato chipsbaked-sweet-potato-chips-recipe-cover

Servings 40 -50 chips


  • 1 large sweet potato washed
  • 2 teaspoon olive oil
  • Sea Salt


  1. Slice sweet potatoes with peel thinly about 1/6″.
  2. Soak the sweet potatoes for 5-10 minutes in cold water
  3. Preheat oven to 150 degrees
  4. Remove potatoes from water, drain and dry off with paper towels
  5. Place the potatoes into a bowl and add the olive oil
  6. Mix thoroughly with your hands until every slice is completely coated with the oil
  7. Place slices in one single layer on a sheet pan (do not line with parchment paper)
  8. Sprinkle with sea salt
  9. Bake for 10 minutes
  10. Remove from the oven and flip them over
  11. Rotate the pans and bake for 10 more minutes
  12. Remove from heat and let the chips cool in the sheet pan (they will continue to crisp up while they’re cooling)
  13. Enjoy!

Sweet potato banana bitessweet-potato-bites-6

Serves: 14


  • 1/2 c cooked, mashed sweet potato (approx 1 medium)
  • 1/2 cup mashed banana (approx 1 medium)
  • 1/4 c nut butter
  • 2 eggs
  • cinnamon, to taste
  • Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc



  1. Smash the sweet potato and banana together in a small bowl.
  2. Add the peanut butter, eggs and cinnamon & mix well.
  3. Stir in any additional mix-ins and spoon into greased mini muffin tins.
  4. Bake at 190 degrees for 18 minutes.


Peanut butter banana quesadilla

Serves: 1
  • 1 8-inch whole wheat tortilla
  • 2 Tbsp natural peanut butter
  • ½ medium banana
  • 1 Tbsp semi-sweet chocolate chips
  1. Spread the peanut butter over the surface of the tortilla.
  2. Slice the banana very thinly and then arrange the slices over half of the tortilla. Sprinkle the chocolate chips over the banana slices and then fold the tortilla in half.
  3. Cook the quesadilla in a skillet over medium-low heat until golden brown and crispy on both sides.

Paleo Lemon Poppyseed Muffins

Serves: 12 muffins

  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • juice, 2 lemons (about 1/2 cup)
  • zest, 1 lemon
  • 3 large eggs
  • 1/4 cup raw honey
  • 1 tsp vanilla extract
  • 2 T poppy seeds
  1. Preheat oven to 180 degrees C.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
  3. In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
  4. Add wet ingredients to dry and stir to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or grease well and divide batter evenly among wells.
  7. Bake for 23-25 minutes, watching carefully to not burn.
  8. Remove from oven and let cool in tray for 10 minutes.
  9. Remove from tray and allow to cool on a wire rack.
  10. Will keep for several days in an airtight container on the counter.
Almond Flour = blanched and ground almonds. Almond meal may work but I haven’t tried it.
*If your batter is too dry it is due to the type of coconut flour you are using. Add additional liquid in the form of non-dairy milk.

Hate drinking water???

Here are some fun things to put in your water!Fruit-Water-in-Brita-Water-Bottle-Filtration-System-copy2

Some great combinations include,

  • Strawberries and cucumber
  • A variety of sliced citrus fruits
  • Raspberries and lime
  • Cherries and oranges
  • Peaches and a small chunk of ginger
  • Blackberry and lemon
  • Pineapple and basil
  • Blueberry and mango

Whatever combination you dream up, add just a little fruit to your bottle, along with some ice cubes if you like your water cold, screw on the cap and filter and you have a refreshing drink you will love!