I prefer to eat smaller meals with small snacks in between!

My Digestion can't digest a huge meal and keep up with work. I like to be light on my feet and take care of my blood sugar in between! I dare you to snack smart. 



Crudite and Mashed Guac

  • 1/4 avocado
  • Smashed with lemon juice, sea salt


  • 1-2 globe eggplants (totaling 2 lbs)
  • 3 Tbsp extra virgin olive oil
  • 2-3 Tbsp roasted tahini (sesame paste)
  • 1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
  • 1 teaspoon ground cumin
  • Juice of one lemon - about 2 1/2 tablespoons
  • Salt and cayenne pepper to taste
  • 1 Tbsp chopped parsley
  • 1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

    2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

    3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

    Serve with Crudite (peppers, cucumbers, carrots etc)

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Raw Nuts

Your goal for a snack is 100 calories


  • 10 almonds, cashews or walnuts*
  • 20 pistachios*
  • 2 tablespoons sunflower seeds*
  • 2 tablespoons pumpkin seeds*
  • 1 tablespoon organic raw peanut butter
  • 1½ teaspoons almond butter

See Here



Celery Sticks With Hummus and Olives

Dividing evenly, top 3 celery sticks with 3 tablespoons hummus and 3 sliced kalamata olives.

129 calories | 5 g fiber | 5 g protein | 8 g fat


Apple & Nut Butter

  • 1/4 to 1/2 an Apple with 1 tablespoon of Nut Butter


Berry Good

  • 1/4 to 1/2 cup of Blueberries with almond slivers! 

IngredientsToggle Units

  • 16 endive leaves;
  • 4 slices Nitrate free & Sugar free Bacon
  • 1 cup grape tomatoes, sliced;
  • 1 tbsp. fresh chives. minced;
  • 2 tsp. white wine vinegar;
  • 1 tbsp. olive oil;
  • Sea salt and freshly ground black pepper;



  1. Preheat your oven to 400 F.
  2. Line a baking sheet with parchment paper.
  3. Lay the bacon on top of the parchment paper and bake in the oven for 15 to 20 minutes.
  4. Drain excess fat and, when cool enough to handle, break the bacon into crumbles.
  5. In a bowl, combine the tomatoes, chives, olive oil, vinegar, and season with salt and pepper to taste.
  6. Stuff the tomato-chive mixture into each endive leaf.
  7. Sprinkle each stuffed endive leaf evenly with the crumbled bacon.