Roasted Rosemary and Garlic Almonds

Almonds make the perfect healthy snack and they are great on the go! Naturally the easiest way to snack on almonds is to eat them raw/natural. The key to roasting your own almonds is to never underestimate the baking time. This has happened to me more than once and it’s always so disappointing when you burn a batch..SO don’t let this happen to you. Once the timer goes off, take them out of the oven even if they don’t look roasted. They will continue to cook as they cool. These are savory in flavor and you don’t have to feel guilty since these are loaded with protein, fiber, healthy fats, and other nutrients. Enjoy!


Roasted Rosemary and Garlic Almonds

Roasted Rosemary and Garlic Almonds


2 cups of whole (natural) almonds

2 Tbsp extra virgin olive oil

3/4 tsp sea salt

1/2 tsp granulated garlic

1 Tbsp finely chopped rosemary


  1. Preheat oven to 300 degrees F.
  2. Combine all of the ingredients in a bowl and toss to coat all almonds. Arrange on baking sheet lined with foil. Bake for 20 minutes or until lightly toasted. Let almonds cool to room temperature.

‘Everything’ Hummus

This hummus is full of flavor and takes minutes to make (if you have a food processor). I love ‘everything’ flavored bagels and I wish I could eat them every single day if I could! This hummus resembles the flavorings of my favorite ‘everything’ bagel. There is just something about all of the different flavors from the garlic to salt to poppy seeds and onions–I love it all!!


‘Everything’ Hummus

Yield: 8-12 servings

‘Everything’ Hummus

Creamy, smooth, zesty and full of flavor!


3 cups cooked garbanzo beans (2 cans, drained and rinsed)

6 Tbsp olive oil + more for drizzling

1 Tbsp toasted sesame oil

4 cloves of garlic (roasted would be best)

1 Tbsp lemon juice (the juice from 1/2 of a lemon)

1/4 teaspoon salt

2 Tbsp dried minced onion

2 Tbsp toasted sesame seeds

1 Tbsp poppy seeds

1 Tbsp dried minced garlic

1 Tbsp flaked sea salt

1/4 tsp black pepper

Pita chips or crackers for serving


  1. In a small bowl, combine dried onion, sesame seeds, poppy seeds, garlic, sea salt and black pepper. Mix and set aside.
  2. Add garbonzo beans, garlic, and lemon juice to a food processor and pulse and blend until combined the beans begin to puree, about 2-3 minutes. With the processor still going, add in olive oil and sesame oil, blending continuously for a few minutes (and scraping down the sides if needed) until as smooth as desired. Add salt and 1 Tbsp of all of the seasoning (save the rest for the topping).
  3. Add hummus to a bowl and drizzle with extra olive oil. Pour the rest of the seasoning overtop and serve. These can be served with crackers, pita chips, or vegetables. I hope you enjoy EVERYTHING about this 🙂


Killer Artichoke Cheese Bread

If you love artichoke dip, you will for sure looooove this bread! It’s the perfect combination of garlic bread, cheese bread, and cheesy artichoke dip. There is something ever so perfect about bread when it comes straight from the oven. The crunchy-ness of the outer crust–and then the warm and fluffy soft middle. This is such a favorite because how could you go wrong with this amazing combination!? You can’t!

1 ciabatta loaf
1/2 cup melted butter
1/2 cup fat-free sour cream
1 can of artichoke hearts; drained and chopped
1 tsp salt
1/2 tsp pepper
3 cloves of garlic; finely chopped
1/2 cup mozzarella cheese
1/4 cup monterey jack jack cheese
1/4 cup cheddar cheese
Chives; finely chopped to sprinkle on top

1. Preheat oven to 400 degrees F. Slice bread in half and lay out on baking sheet lined with foil.

2. Melt butter for 30 seconds in microwave. In a medium sized bowl, add butter, sour cream, artichoke hearts, salt, pepper, garlic, and cheeses until well combined. Spread evenly on each half of bread and bake for 15 minutes until melted. Switch oven to broil and broil bread for 3 minutes until bubbly. Let cool for 5 minutes, slice, sprinkle chives, and enjoy!


Baked Garlic Parmesan Fries

OK so if you love french fries but don’t love the deep fried part–don’t worry because I have you covered! These crispy fries are perfectly seasoned with a garlicy goodness. The best part is these fries are completely baked slowly for the perfect crispiness…just the way they should be! So the next time you need to satisfy your fry craving, try this recipe!

2 medium-large Idaho potatoes; peeled, washed, and cut into thin strips
2 tsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 tsp garlic powder
1 garlic clove; peeled and chopped
1/2 cup grated parmesan cheese
2 tsp finely chopped parsley

1. Preheat oven to 425 degrees F. Place cut potatoes, olive oil, salt, and pepper in a large zip lock bag. Seal and toss to coat. Spray a large baking sheet generously with cooking spray (or use a silpat mat) and spread potatoes out in a single layer on the sheet.

2. Bake 15-20 minutes. Use a spatula to carefully flip fries over. Cook other side 15-20 minutes longer—this is the trick to making them crispy 😉

3. When fries are golden/brown and crispy remove from oven and transfer to a large bowl. Sprinkle with garlic powder, garlic, parmesan cheese, and chopped parsley. Toss to coat. Serve with your favorite dip or enjoy just as they simply are!

Cilantro & Lime Baked Shrimp

Shrimp is one of my favorite seafood dishes and I love it prepared in so many ways. This dish is super easy to make and every bite is bursting with flavor. My favorite mexican flavors of lime and cilantro are combined with garlicky shrimp…then topped with a light and healthy crisp topping. Perfection with a healthy twist, whats better?

2 lb  raw shrimp, peeled and deveined (cleaned)
4 loves garlic, minced
Zest and juice of 1 lime
1/2 tsp. chili powder
Salt and pepper to taste
2 Tbsp. melted butter
1/4 cup Panko bread crumbs
1/4 cup chopped fresh cilantro
Cilantro and lime slices (optional)

1. Preheat oven to 425 degrees F. In a medium bowl, add shrimp, garlic, lime zest and juice, chili powder, and a generous pinch of salt and pepper and toss to combine. Transfer the mixture to a greased baking dish (grease with olive oil or butter).

2. In a separate bowl, stir together the melted butter, Panko, and fresh cilantro until combined. Sprinkle the Panko mixture evenly on top of the shrimp.

3. Bake for 15-18 minutes, or until the shrimp are pink. Top with lime slices and chopped cilantro.