2 cups rolled oats
3/4 cups flaked coconut
1/4 tsp. finely ground sea salt
1/4 cup honey (or maple syrup or agave)
2 Tbsp. coconut oil (or butter or canola oil)
1/2 cup chocolate chips (add after baking)
1. Preheat over to 350°F.
2. In a small saucepan over low-medium heat, whisk oil and honey together.
3. In a large bowl combine oats, coconut, and sea salt.
4. Pour oil and honey mixture over dry ingredients and stir very well to coat. Place on a cookie sheet. Bake for 10 minutes; remove from oven and stir. Place back in oven but remove and stir every 5 minutes or so until the oats are golden brown (approx. 20-25 minutes).
Nuts (pecans, cashews, walnuts, macadamia, almonds)
Seeds (pumpkin, sunflower, poppy)
After baking: Dried Fruit (cranberries, raisins, cherries, apricots, pineapple)
After baking: Extras (chocolate, flax seeds, orange/lemon zest, chia seeds)
Benefits to coconut oil: good fats, heart healthy
1 package flour tortillas
2 tbsp olive oil
Lightly oil each tortilla using a brush or oil mister. Using a pizza cutter (or knife), cut each tortilla into wedges or strips, making sure each piece is roughly the same size. Spread on a baking sheet lined with parchment and sprinkle the whole lot with sea salt. Use two sheets if necessary, so as not to crowd the chips. Bake at 350 degrees for 12-15 minutes, until they start to brown.
Black Bean and Corn Salsa
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) diced tomatoes (or 2 large tomatoes)
2 cups frozen corn kernels, thawed (or 2 ears sweet corn)
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 lime, juiced
1 tablespoon olive oil
¼ cup chopped cilantro
Salt and pepper, to taste
Combine all ingredients in a bowl and mix. Season with salt and pepper. Refrigerate until ready to eat, and serve with tortilla chips!