Ingredients

1 can garbanzo beans/chickpeas (15 oz), drained

1/2 cup fresh spinach, chopped

1 clove garlic

2- 4 tablespoons olive oil

3 tablespoons lemon juice

1/4 teaspoon kosher salt

Pinch of cumin

Instructions

1. In a food processor or blender, add all ingredients. If spinach hummus is too thick, add 1 tablespoon water until desired consistency. Serve with tortilla chips and veggies

Ingredients

1 cup salted pumpkin seeds

1/4 cup unsweetened coconut

1 cup rice Krispie cereal

1 cup dried cranberries (or any of your favorite dried fruits)

1 1/2 pounds good-quality white chocolate, chopped

2 teaspoons coconut oil

Instructions

Preheat the oven to 325°. Line a baking sheet with parchment paper, and set aside.

1. Spread the pumpkin seeds and the unsweetened coconut in an even layer on the baking sheet. Toast 5–8 minutes or until coconut just begins to brown. Remove baking sheet from the oven, and let cool.
2. In a large bowl, combine seeds, coconut, rice cereal, and dried cranberries. Reserve and set aside about 1/4 cup of the mixture to sprinkle on top.
3. Place chopped white chocolate and 2 teaspoons coconut oil in a large microwave safe bowl and heat at 30 second interval, stirring in between until melted (1-2 minutes total)
4. Remove the chocolate from microwave and stir in the almond mixture and spread evenly on prepared baking sheet. Sprinkle on the reserved 1/4 cup topping. Refrigerate for about 30 minutes or until the chocolate has completely set. Break the bark into small pieces, and serve.

Good to Know

Sweet and crunchy, every bite of this festive candy is loaded with heart-healthy dried cranberries. Using unsweetened coconut instead of sweetened versions saves a few calories while adding delicious flavor and an extra bit of fiber. Try replacing the cranberries with dried cherries—which are high in beta-carotene and help protect against heart disease.

Ingredients

1 package plain butter recipe yellow or golden cake mix

1` 8 ounce package cream cheese, room temperature

½ cup granulated sugar

½ cup water

4 large eggs

1 tablespoon vanilla

Instructions

• Preheat oven to 350 degree F. Line 24 cupcake cups with paper liners. Ste aside until ready to use.
• Place all ingredients in a large mixing bowl and beat for 2 minutes until smooth and thickened.
• Spoon about ¼ cup batter into muffin cups and bake about 25-30 minutes or until light golden brown.
• Cool 15-30 minutes before frosting.

NOTE: If you like Skittles or M&M’s, use this recipe and drop 5-6 candies on top of cupcake batter before baking. When the cupcakes bake, the candy falls to the bottom of the cupcake for a little candy surprise…and the top of each cupcake is colored with the dye from the candies- we call them our Rainbow Cupcakes and they are a favorite of all.

Ingredients

10 cups popped corn

2 tablespoons olive oil

½ cup grated Parmesan or grated Mozzarella cheese

1 teaspoon Italian Seasoning + ¼ teaspoon garlic powder, combined

1 tablespoon finely chopped sun-dried tomatoes

Instructions
In a large bowl, toss oil and popcorn. Add remaining ingredients and toss again.