loaded apple nachos ~vegan, gluten free~

It’s back-to-school snack week!!!  

All week long I will be bringing you scrumptious snacks that will satisfy the whole family!  

Here is a recipe for Loaded Apple Nachos to start if off!  

Loaded Apple Nachos ~vegan, gluten free~ An after-school-snack the whole family will enjoy!

This recipe is far from creative since just about every food blogger out there has made them, but they sure are irresistible!  (My keyboard is covered with melty peanut butter as we speak!)

Loaded Apple Nachos ~vegan, gluten free~ An after-school-snack the whole family will enjoy!

Years ago, when completing my community nutrition rotation in school I remember learning this little bit of advice from my mentor Kim (who is now one of my best friends!)

“Use 2 food groups to make a healthy snack and 3 food groups to make a balanced meal”

I keep this in mind every time I prepare a snack or meal for Noah…or myself!

These loaded apple nachos consist of foods from the fruit group (apple & raisins) and protein group (nut butter)…two food groups, score!

Loaded Apple Nachos ~vegan, gluten free~ An after-school-snack the whole family will enjoy!

Loaded Apple Nachos
Cuisine: Vegan
Serves: 2-4
  • 2 apples, sliced
  • ¼ cup of nut butter, melted (I used all-natural peanut butter)
  • 3 tablespoons raisins
  • 3 tablespoons mini-chocolate chips (I used Enjoy Life chips)
  • 2 tablespoons shredded coconut, toasted
  1. Arrange apple slices on a plate. Drizzle with melted nut butter and top with raisins, chocolate chips and toasted shredded coconut. Enjoy!
Loaded Apple Nachos ~vegan, gluten free~ An after-school-snack the whole family will enjoy!

husband approved too…

caprese stuffed avocados

Avocados were Noah’s first solid food and the only one that has remained a favorite!  They are my “go-to” food for him on those picky days when all he wants to eat are cheese sticks and popcorn!  We made caprese stuffed avocados for our afternoon snack today!


Caprese Stuffed Avocados

1 avocado, halved and pitted

6 cherry tomatoes, halved

1 scallion, chopped

1 tablespoon pine nuts

1 tablespoon balsamic vinegar

sea salt and pepper to taste

-In a small bowl mix the tomatoes with the balsamic vinegar.

-Place tomatoes in the center of the avocado, where the pit was.

-Top with scallion, pine nuts and sea salt and pepper.


caprese stuffed avocados ~vegan, raw~


not your traditional tater tots


Remember those little nuggets from your childhood???  I recreated them using only the healthiest ingredients!  I left out the white starchy potatoes and substituted chickpeas and flax meal making for a super nutritious kid approved meal.  Unlike traditional tater tots, these contain a ton of fiber…no constipated kids here!

Also included in this recipe is miso paste and nutritional yeast.  If you are unfamiliar with these ingredients don’t be scared off of trying this recipe!  Both items can be found at a health food store and are easy to work with!  I talk a little about the benefits of miso here :)

 Nutritional yeast is an inactive yeast, not to be mistaken with brewer’s yeast or baker’s yeast.  It is a great vegan/vegetarian source of vitamin B12 and protein.  In just 2 tablespoons of nutritional yeast there is 9 grams of protein, that’s more protein than in one egg!  It also contains fiber making for a happy digestive system!  Nutritional yeast has a mild cheesy flavor.  It is great dusted over popcorn or added into salad dressings.  Give it a whirl!


Not Your Traditional Tater Tots

1 cup cooked quinoa

1 can chickpeas (drained and rinsed)

1/4 cup onion (minced)

3 tablespoons flax meal

1 tablespoon miso paste

2 tablespoons flour (I used GF flour)

2 tablespoons nutritional yeast

2 tablespoons olive oil (plus more for frying)

1/2 teaspoon sea salt


-In a food processor, blend chickpeas until a paste is formed.

-Add in remaining ingredients (except quinoa) and blend until well mixed.

-Remove “dough” from the food processor and add to a bowl with cooked quinoa, mix well.

-Spoon out a handful of dough and roll into a “log” shape and slice into 1 inch pieces.


-In a heavy frying pan or skillet heat 2 tablespoons of olive oil over medium low heat.

-Add pieces of “tater tots” to the skillet and fry for 2-3 minutes on each side or until crispy.

-Serve hot with organic ketchup and enjoy!


~Note: I fried mine in two batches.  I added 2 tablespoons of olive oil to the skillet between batches.~