guilt free

recipes for you

@hungry.blonde

Plant-Based Greek Nachos

  1. Preheat oven to 400° F degrees and line a baking sheet with parchment paper or foil.
  2. In a bowl toss the chickpeas with olive oil and spices.
  3. Spread evenly on baking sheet and bake for 20 minutes, tossing midway.
  4. Side aside to cool.
  5. On a large plate assemble a base of Cauliflower Tortilla Chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley.

  • 1 bag Cauliflower Tortilla Chips
  • 1 can organic chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 of a cucumber, diced
  • 1/4 cup diced red onion
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 1/4 cup (dairy-free) feta cheese
  • 2 tbsp fresh parsley

@marissaswholelife

Sweet and Salty Pretzel Balls

  1. Crush the Butternut Squash Pretzels.
  2. Then, in a bowl mix everything together.
  3. Roll into little bite size balls.

Perfect to pull out and snack on when you’re craving something sweet AND salty!

  • 1 cup oats
  • 1 cup almond flour
  • 1/2 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 cup cocoa nibs
  • 1/2 cup Butternut Squash Pretzels

@thebalancedwhisk

Hot & Spicy Cauli-Crackers Mix

  1. Put the almonds, popcorn & Chex on a baking sheet & spray with coconut oil spray.
  2. Bake in a toaster oven at 350° F for 5 minutes.
  3. While things are baking, mix together all the ingredients listed to make the Hot & Spicy Seasoning.
  4. Toss everything into a bowl, stir & serve!

  • 1/2 cup almonds
  • 1 cup sea salt popcorn
  • 1 cup whole grain chex
  • 1 cup Cheddar Cauliflower Crackers
  • 1 pkg spicy thai kelp jerky
  • 2-3 tbsp hot & spicy seasoning mix
  • Hot & Spicy Seasoning Mix
  • 1 1/2 tsp paprika
  • 1 tbsp sea salt
  • 2 tsp black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

@wildlywholesome

Sweet n' Salty No Bake Vegan Cookie Dough Pretzel Bites

  1. Combine all the cookie dough ingredients together until smooth.
  2. Roll into teaspoon sized balls and place between two Butternut Squash Pretzels.
  3. Set in the refrigerator to set for 30 min.
  4. Meanwhile, melt the dark chocolate with the coconut oil either in a double boiler or on 50% power in the microwave.
  5. Dip the pretzel cookie dough “sandwiches” in the melted chocolate.
  6. Place back on parchment paper and set back in the refrigerator to set for another 30 min. Enjoy!

Best kept stored in the freezer or refrigerator.

COOKIE DOUGH
  • 1 cup creamy nut butter (peanut or cashew)
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3/4 cup fine almond flou
  • sea salt to taste
OTHER INGREDIENTS

@kalefornia_kravings

Salted Peanut Butter Pretzel Bark

  1. Place the chocolate chips in a microwave safe bowl & heat in the microwave at 20 sec intervals until completely melted.
  2. Pour the chocolate onto a tray lined with parchment paper.
  3. Place the peanut butter chips & peanut butter in a separate bowl & repeat the heating process.
  4. Drizzle the melted peanut butter in lines over the chocolate.
  5. Take a knife & swirl them together.
  6. Sprinkle the sea salt and Butternut Squash Pretzels over the top.
  7. Place the tray in the fridge until the chocolate is hard.
  8. Once hardened, cut or break apart the bark & serve!

  • 3 cups milk chocolate chips
  • 1 cup peanut butter chips
  • 1 tbsp peanut butter
  • sea salt
  • 1 cup Butternut Squash Pretzels some crushed, some whole

@jessicakleinventouras

Salted Pretzel Banana Coins

  1. Slice ripe bananas into coin shapes.
  2. Top with peanut butter.
  3. Top with more banana coins.
  4. Melt some chocolate and drizzle all over.
  5. Stick Cauliflower Pretzels in them.
  6. Freeze for 30 minutes.

@carolinelfranco

Mango Salsa

  1. In a bowl mix everything together.
  2. Served with our Cauliflower Tortilla Chips.

  • 1 mango, finely diced
  • zest of 1 lime
  • 1/2 lime, juiced
  • 1/2 inch knob ginger, grated
  • 4-5 sprigs mint, finely chopped
  • pinch of salt

@kalefornia_kravings

Tortilla Chip Crusted Chicken Tenders

  1. Combine the Cauliflower Tortilla Chips, salt & garlic powder in a bowl, and set aside.
  2. In a separate bowl, whisk the egg, and set aside.
  3. Salt & pepper the chicken tenders.
  4. Take one tender & dip it into the egg bowl, then place it in the crushed tortilla chip bowl & coat both sides. Place the tender on a baking sheet that’s been lined with parchment paper. Repeat with remaining tenders.
  5. Once they’re all on the sheet, spray them with avocado oil spray.
  6. Bake at 375° F for 15 minutes.

@happyhungryava

Beet Hummus

  1. In a bowl mix everything together, except the Stalks.
  2. Add water to thin out to desired consistency.
  3. Served with our Sea Salt Cauliflower Stalks.

@thebalancedwhisk

Hot & Spicy Cauli-Crackers Mix

  1. Put the almonds, popcorn & Chex on a baking sheet & spray with coconut oil spray.
  2. Bake in a toaster oven at 350° F for 5 minutes.
  3. While things are baking, mix together all the ingredients listed to make the Hot & Spicy Seasoning.
  4. Toss everything into a bowl, stir & serve!

  • 1/2 cup almonds
  • 1 cup sea salt popcorn
  • 1 cup whole grain chex
  • 1 cup Cheddar Cauliflower Crackers
  • 1 pkg spicy thai kelp jerky
  • 2-3 tbsp hot & spicy seasoning mix
  • Hot & Spicy Seasoning Mix
  • 1 1/2 tsp paprika
  • 1 tbsp sea salt
  • 2 tsp black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

@marissaswholelife

Sweet and Salty Pretzel Balls

  1. Crush the Butternut Squash Pretzels.
  2. Then, in a bowl mix everything together.
  3. Roll into little bite size balls.

Perfect to pull out and snack on when you’re craving something sweet AND salty!

  • 1 cup oats
  • 1 cup almond flour
  • 1/2 cup peanut butter
  • 1/2 cup cane sugar
  • 1/4 cup water
  • 1 tsp vanilla extract
  • 1/2 cup cocoa nibs
  • 1/2 cup Butternut Squash Pretzels

@wildlywholesome

Sweet n' Salty No Bake Vegan Cookie Dough Pretzel Bites

  1. Combine all the cookie dough ingredients together until smooth.
  2. Roll into teaspoon sized balls and place between two Butternut Squash Pretzels.
  3. Set in the refrigerator to set for 30 min.
  4. Meanwhile, melt the dark chocolate with the coconut oil either in a double boiler or on 50% power in the microwave.
  5. Dip the pretzel cookie dough “sandwiches” in the melted chocolate.
  6. Place back on parchment paper and set back in the refrigerator to set for another 30 min. Enjoy!

Best kept stored in the freezer or refrigerator.

COOKIE DOUGH
  • 1 cup creamy nut butter (peanut or cashew)
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3/4 cup fine almond flou
  • sea salt to taste
OTHER INGREDIENTS

@KALEFORNIA_KRAVINGS

Salted Peanut Butter Pretzel Bark

  1. Place the chocolate chips in a microwave safe bowl & heat in the microwave at 20 sec intervals until completely melted.
  2. Pour the chocolate onto a tray lined with parchment paper.
  3. Place the peanut butter chips & peanut butter in a separate bowl & repeat the heating process.
  4. Drizzle the melted peanut butter in lines over the chocolate.
  5. Take a knife & swirl them together.
  6. Sprinkle the sea salt and Butternut Squash Pretzels over the top.
  7. Place the tray in the fridge until the chocolate is hard.
  8. Once hardened, cut or break apart the bark & serve!

  • 3 cups milk chocolate chips
  • 1 cup peanut butter chips
  • 1 tbsp peanut butter
  • sea salt
  • 1 cup Butternut Squash Pretzels some crushed, some whole

@jessicakleinventouras

Salted Pretzel Banana Coins

  1. Slice ripe bananas into coin shapes.
  2. Top with peanut butter.
  3. Top with more banana coins.
  4. Melt some chocolate and drizzle all over.
  5. Stick Cauliflower Pretzels in them.
  6. Freeze for 30 minutes.

@happyhungryava

Beet Hummus

  1. In a bowl mix everything together, except the Stalks.
  2. Add water to thin out to desired consistency.
  3. Served with our Sea Salt Cauliflower Stalks.

@hungry.blonde

Plant-Based Greek Nachos

  1. Preheat oven to 400° F degrees and line a baking sheet with parchment paper or foil.
  2. In a bowl toss the chickpeas with olive oil and spices.
  3. Spread evenly on baking sheet and bake for 20 minutes, tossing midway.
  4. Side aside to cool.
  5. On a large plate assemble a base of Cauliflower Tortilla Chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley.

  • 1 bag Cauliflower Tortilla Chips
  • 1 can organic chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 of a cucumber, diced
  • 1/4 cup diced red onion
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 1/4 cup (dairy-free) feta cheese
  • 2 tbsp fresh parsley

carolinelfranco

Mango Salsa

  1. In a bowl mix everything together.
  2. Served with our Cauliflower Tortilla Chips.

  • 1 mango, finely diced
  • zest of 1 lime
  • 1/2 lime, juiced
  • 1/2 inch knob ginger, grated
  • 4-5 sprigs mint, finely chopped
  • pinch of salt

@kalefornia_kravings

Tortilla Chip Crusted Chicken Tenders

  1. Combine the Cauliflower Tortilla Chips, salt & garlic powder in a bowl, and set aside.
  2. In a separate bowl, whisk the egg, and set aside.
  3. Salt & pepper the chicken tenders.
  4. Take one tender & dip it into the egg bowl, then place it in the crushed tortilla chip bowl & coat both sides. Place the tender on a baking sheet that’s been lined with parchment paper. Repeat with remaining tenders.
  5. Once they’re all on the sheet, spray them with avocado oil spray.
  6. Bake at 375° F for 15 minutes.

@wildlywholesome

sweet n' salty vegan pretzel bites

Combine all the cookie dough ingredients together until smooth. Roll into teaspoon sized balls and place between two @fromthegroundupsnacks Butternut Squash Pretzels. Set in the refrigerator to set for 30 min. Meanwhile, melt the dark chocolate with the tsp of coconut oil either in a double boiler or on 50% power in the microwave. Dip the pretzel cookie dough “sandwiches” in the melted chocolate. Place back on parchment paper and set back in the refrigerator to set for another 30 min.Enjoy! Best kept stored in the freezer or refrigerator.

COOKIE DOUGH
*1 cup creamy nut butter (peanut or cashew)
*1/3 cup honey
*1 tsp vanilla
*3/4 cup fine almond flour
*sea salt to taste

OTHER INGREDIENTS
*Our Butternut Squash Pretzels
*One 8oz dark chocolate bar
*1 tsp coconut oil

@hungry.blonde

Plant-Based Greek Nachos

  1. Preheat oven to 400° F degrees and line a baking sheet with parchment paper or foil.
  2. In a bowl toss the chickpeas with olive oil and spices.
  3. Spread evenly on baking sheet and bake for 20 minutes, tossing midway.
  4. Side aside to cool.
  5. On a large plate assemble a base of Cauliflower Tortilla Chips then top with the cucumber, onion, tomato, crispy chickpeas, tahini, feta & fresh parsley.

  • 1 bag Cauliflower Tortilla Chips
  • 1 can organic chickpeas, drained & rinsed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 of a cucumber, diced
  • 1/4 cup diced red onion
  • 1/2 cup grape tomatoes, halved
  • 1/4 cup tahini
  • 1/4 cup (dairy-free) feta cheese
  • 2 tbsp fresh parsley