The Super Bowl has passed and with it the snack craze. Did you know that Super Bowl Sunday is the second largest food holiday in the U.S., second only to Thanksgiving? In 2019, the statistics on snack eating included 11.2 million pounds of potato chips, 4 million pounds of pretzels, and 8.2 million pounds of tortilla chips. If the big game left you still craving snack treats but you’re looking to clean up the source a little, maybe this will help. These are healthier options than a lot of the snacks you may buy at the store, but they still taste pretty great. They are also kid-friendly and can be whipped up on the fly. Happy snacking!


Crunchy Chickpeas (or as I call them “Crunchy Chick-Yes!-Please”) 


  • 1 ½  Cups, Chickpeas (a.k.a Garbanzo Beans) 

**If you need to make it snappy, you can use a can of organic garbanzo beans. If you have a little time, you can make these from dried beans. To prepare the dried beans for cooking, simply place them in a bowl and cover with cold water. (The chickpeas will expand, so make sure you put plenty of extra water in the bowl.) It’s ideal to soak these overnight, but you can get away with a few hours. Then cook them in large pot until the are tender. 

  • 1 Tablespoon, Melted Coconut Oil  
  • Flavoring of your choice (See notes below…) 



  1. Line a baking sheet with parchment paper
  2. Place the chickpeas in a single layer on the baking sheet (Note: If you want to make these extra crispy, you can take a minute to remove the white skin from the beans with a paper towel.)
  3. Roast at 400F for 30 minutes (stir them up occasionally)  
  4. Remove from the oven and add seasoning 
  5. Roast for an additional 10 minutes or until they are at your desired level of crunch
  6. Enjoy!

Storage note: If you are making these to eat later, store at room temperature with an unsealed lid. – If you seal them up tight, they become less crunchy and more chewy. Still great though! 

Flavor: You can be creative with flavor combinations! Make them sweet, tangy, spicy. Anything goes! Here are a couple of flavor ideas: 

  • Salt & Pepper (keep it simple) 
  • Salt & Vinegar (simple with a tang) 
  • Maple-Cinnamon (sweet warmth – to keep it low-sugar, don’t overdo the syrup!) 
  • Turmeric & Ginger (yummy yellow) 
  • Lime & Coconut (chickpea margarita?) 
  • Cholula (because, yes) 
  • Garlic & Salt (oldy but a goody) 
  • Honey & Lemon (sweet and cozy) 

BONUS: These can be eaten by themselves or, depending on your flavor combination, they can be added as a topping to everything from salad to yogurt. 



Sweet ‘Tato Nibbles 


  • Sweet Potatoes (as many as you’d like) 
  • Coconut Oil 
  • Salt & Pepper to taste



  1. Wash and slice the sweet potatoes into ½ inch discs
  2. Line a baking sheet with parchment paper
  3. Place slices in a single layer on the baking sheet 
  4. Brush the tops of the potato discs with coconut oil
  5. Sprinkle with salt and pepper to taste
  6. Roast at 425F for 20 minutes (or until slightly browned) 
  7. Remove from the oven and flip the slices over
  8. Roast for an addition 10 minute (or until slightly browned) 
  9. Topping of your choice (See notes below…) 

Toppings: Much like the chickpeas, this is your chance to be creative! Use any spices/seasonings you like, and don’t be shy about loading these fellas up! Here are some ideas…

  • Guacamole & Lime 
  • Chicken & Cholula 
  • Black Beans & Tomato
  • Avocado & Bacon 
  • Poached Egg 
  • Sauteed Peppers & Onions 
  • Salsa 


Choco Coconut Balls 

I love date balls and prefer to make those as a sweet treat. However, I’m currently on a more Keto friendly macro count (higher fat, lower carb) so I have opted to share this recipe with you. 


  • ½ Cup, UNSWEETENED Shredded Organic Coconut
  • ¼ Cup, Coconut Oil  
  • 2 Tablespoons, UNSWEETENED Cocoa Powder
  • 1 Teaspoon Organic Vanilla Extract 
  • 1 Tablespoon Monk Fruit (or to taste) 

**Note: You may need to add a little water if these feel too dry when the time comes to roll them into balls. You also probably want to have some water to wet your hands before rolling to help keep the balls from sticking to your hands. 



  1. Mix all the ingredients together with a fork 
  2. At this point, if it’s dry add your water 
  3. Refrigerate the mixture for 5 minutes (To add a little excitement, I recommend pretending you’re on a cooking show and yelling “going in the blast chiller”, but that isn’t absolutely necessary.) 
  4. Form the mixture into 4-6 balls 
  5. They’re best if you refrigerate for a few minutes before eating, but you can dig right in 

Options: You can also roll the balls in cocoa, shredded coconut, chopped nuts, chia seeds, etc. 



(Superbowl Stat Source: Premio)