Fall Favorite – Oven Roasted Balsamic Brussel Sprouts

Hello Friends!

We hope that everyone had a smashing week and have an even better weekend!  As much as we love the fun days of summer the change in weather is good too.  Cooler nights and crisp air have us changing up our menus too!  One of our in-season favorites is oven roasted balsamic brussel sprouts.  They are super easy to make and can be made ahead of time too.  Whether you buy them directly on the stalk and trim them yourselves or hand-pick them from the farmer’s market, fresh is best!

How to buy:

  1. Make sure they are fresh! – The leaves on the brussel sprout should compact and tightly wrapped.  One or two loose leaves are fine but if you can start doing “he loves me, he loves me not” with the sprout leaves, you need to move on.
  2. Pinch them hard! – We want them hard when we pinch them, like marble hard.
  3. Size is important! – Try to pick out brussel sprouts that are uniform in size so they cook evenly.


How to clean and trim:

Simply rinse your brussel sprouts and discard the one to two loose exterior leaves.  Trim the rough stem by simply taking off an 1/8″ off the bottom of the sprout.  Our recipe calls for the sprouts to be halved but you can also roast them whole for a varied presentation.

Oven Roasted Balsamic Brussel Sprouts


  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
  • 3 Tablespoons of olive oil
  • 3 Tablespoons of balsamic vinegar
  • 2 cloves of garlic minced
  • Himalayan sea salt and freshly ground black pepper



  1. Preheat the oven to 400 degrees.
  2. In a large bowl mix the olive oil, vinegar and minced garlic together.  Place the halved brussel sprouts in the mixture and toss lightly together until all sprouts are coated.
  3. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted.  Spread the sprouts out in a single layer and season with salt and pepper.
  4. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned. Toss once during roasting.
  5. Remove from the oven and serve.

These are great not only as a side dish for dinner but make a great lunch leftover as well.  You can also do your own mixture of mixed veggies and this same olive oil, vinegar and garlic recipe if brussel sprouts aren’t your favorite.:)  Seriously though, if you haven’t had them before you should give them a try.  These may become your new fall favorite!

Have a great weekend and keep smiling!

Donna and Daniela

Morning Pumpkucinno

Hello Friends!


Pepper is so sweet.:)

Well this morning has been interesting.  It’s 4:30 AM and I am up with our puppies Zoe, Pepper and Fiona and settling in for my morning cup of coffee (usual routine) when the urge to have pumpkin pie hits me.  Pumpkin Pie?  I never crave pumpkin pie not even during the holidays and I don’t even have pumpkin pie or any pie in the house for that matter… so what gives?

I don’t know either but I decided to combine my morning coffee with my pumpkin pie desires a make a mock pumpkin pie “frappuccino”.  Truth be told I have never had a frappuccino from Starbucks but I know it induces a frenzy in Chicago and other suburbs when they introduce it for the season.  I would hope that it was the fall spices and feelings of sentiment for the changing of the seasons that creates the fervor but I think it’s the flavor profile and 79 gram sugar surge that get’s everyone so giddy. My morning version is slightly lighter with 7 grams of naturally occurring sugar (coming from the 1/2 frozen banana and pumpkin) and only three grams of fat, yet satisfies the fall spice urge and pumpkin pie flavor.  By the way the nutrition profile of the national coffee chain version is below.:)

Pumpkin Spice Frappucino

Blended Coffee Whip

Venti Size

Nutrition Facts
Serving Size 24 fl.oz (672 g)
Per Serving% Daily Value*

Calories 540

Calories from Fat 144

Total Fat 16.0g25%

Saturated Fat 10.0g50%

Cholesterol 60mg20%

Sodium 390mg16%

Carbohydrates 90.0g30%

Sugars 79.0g

Protein 10.0g

See Less

Energy540 kcal

Protein10 g

Total lipid (fat)16 g

Carbohydrate, by difference90 g

Sugars, total79 g

Sodium, Na390 mg

Fatty acids, total saturated9.999 g



Here’s a chance to mimic a sugar-laden fat inducing pumpkin spice frappucinno at home without all the extra calories, fat, and refined sugar.



  • 1 cup of cold organic coffee
  • 1 cup unsweetened vanilla almond milk
  • 1/4 cup organic canned pumpkin puree – cold
  • ½ frozen organic banana
  • 1 scoop of Epic Vanilla Protein
  • 2 packets of stevia
  • 1 1/2 teaspoons of pumpkin pie spice
  • 4 ice cubes


  1. Brew coffee and set aside in refrigerator (I put extra brewed coffee from the morning in the refrigerator)  Coffee must be cold or the beverage will come out watery.
  2. In a Vitamixer combine all the ingredients.
  3. Blend for one minute
  4. Serve immediately with a quick sprinkle of cinnamon on top!

Hope you enjoy the Pumpkucinno and the great feeling when after drinking it.  I am ready to rock this Saturday and hope you are too!

Have a great weekend and smile often!

Donna and Daniela

Gluten-Free Veggie Frittata

Hello Everyone!

Happy Saturday!  Well football season is upon us and if you are like us and love your football Saturday can be quite busy.  Who are we kidding?  Every Saturday is busy!  This is a mainstay for us as a quick, healthy and easy breakfast to put together.  It’s our Zucchini and Tomato Frittata.  It’s gluten-free, vegetarian AND tasty!  If you have an oven-proof pan it’s super easy to prepare, if not there’s just one extra step involved.  It can be made ahead of time or put in the oven while you are getting your football stars ready for the gridiron!

The Uber-Healthy Frittata!

Zucchini and Tomato Frittata – Serves 4


  • 2 Tbsp. olive oil  – (Oil from a Misto or spray oil lowers your calorie count by 35 calories per serving.)
  • 6 large eggs
  • 1/4 cup of grated Parmesan OR substitute 1/4 cup of nutritional yeast to make dairy-free.
  • 1 garlic clove – minced, salt and pepper to taste
  • 1 tsp of Simply Organic Oregano
  • 1 large tomato or 5-6 Roma tomatoes – sliced thin (1/4″ thick)
  • 1 medium zucchini – sliced in coins 1/4″ thick


  1. Preheat oven to 350 degrees and oil a large stainless skillet over medium-high heat.
  2. In a medium bowl whisk eggs together along with garlic, salt and pepper
  3. To the hot skillet lightly saute the zucchini then pour egg mixture into pan and cook until eggs are set on edges.  In a single layer place tomatoes on top of mixture.
  4. Sprinkle the Parmesan cheese or nutritional yeast over the top of the tomatoes.  Place skillet in oven and bake until eggs are set in the middle (8-10) minutes
  5. Loosen frittata from pan and slide onto a serving plate.
  6. Serve warm or at room temperature.Note:  If you do not have an oven proof skillet, saute the zucchini first then add the garlic, salt and pepper.  Then add this mixture to a greased pie dish (the one shown in the picture is actually a tart dish) topping with the tomatoes and cheese. Bake for 18-20 minutes until eggs are set in the center.

Other ideas:

  • Have it for an “on the run” breakfast.  Simply take a slice to go in the car.  It stays together and doesn’t have any drippy ingredients.
It holds up nicely to take in the car!

  • Have it after a workout.  It has 15 grams of protein,140 calories and only 4 carbs!. If you use spray oil for the skillet, you will save 35 calories per serving.
  • Serve a slice cut into strips over salad greens for a quick lunch.
  • Have the “munchies” between picking the kid’s up and dinner?  Grab a quick slice it tastes good cold too!

Have a great day and enjoy the warm weather while it lasts!

Love and hugs,

Donna and Daniela

Are Truvia and PureVia Good For Me?

Hello Friends!

Hope you are having an awesome start to your Labor Day Weekend!  Enjoy the family festivities and be safe whether you are at the Lake, in the mountains or anywhere in between.   After last week’s post on “Is Being Sugar-Free Good For You?” We had a great question come in about stevia-based products an whether or not they were safe to consume.  We will do our best to simplify the topic as it’s not a straight yes or no answer.

Stevia is a plant with it’s leaves being used as a sweetener for centuries in countries like Paraguay and Brazil. If the stevia you are using is pure whole leaf stevia (which would be green in color) the answer to the question “is stevia safe to use” the answer would be yes.  

However the question was about the safety of “stevia-based” products.  First of all it depends on the other ingredients.  There are a lot of products on the market that say “made with stevia” and then contain other ingredients like crystalline fructose or artificial flavorings.  So that answer would be “no” on the safety of stevia-based products.


What about Truvia and PureVia? 

Truvia is a product manufactured by Cargill and was co-developed by Coca-Cola.  It is not whole-leaf stevia.  It is actually a manufactured product using a patented process (not disclosed) but most likely similar to Pepsi-Cola’s version PureVia.  PureVia, a competitor to Truvia created by PepsiCo, also extracts an ingredient from the stevia leaf called “Reb A.” From PureVia’s website the process is explained as:

Pure Via only contains natural sweeteners. The pure Reb A from the stevia plant that sweetens Pure Via starts with stevia leaves, which are first milled and then steeped in water using a brewing method that is similar to brewing tea. The resulting stevia extract is then further purified to separate the Reb A through a proprietary technology used by PureCircle.

Finally, Reb A, the sweetest part of the leaf, is extracted, purified and then combined with other natural ingredients to make Pure Via.


The proprietary technology?  This usually entails the use of ethanol to separate the Reb A from the other natural components of Stevia.

What about other stevia products?

If you need to use stevia i.e. as a packet to sweeten your morning coffee or smoothie our first choice would be whole-leaf stevia.  Next would be a manufacturer such as Sweet Leaf which extracts the sweetness of the leaf with only purified water. No chemicals. No alcohols. No additives.  However they do use a fiber filler called inulin because the extract would be too sweet on it’s own.  By the way the filler makes up almost 99% of the volume of the packet.

So friends keep it clean!  A few tips to remember for healthier living.

  • Avoid all processed foods and stay away from products that say “sugar-free”.
  • Eat foods in their whole state or as close to it as possible.
  • READ LABELS!  In today’s day and age it’s difficult to trust the front of the packaging.  A general rule is if you can’t pronounce the ingredient, you shouldn’t be eating it.

Enjoy the weekend and we’ll see you next week!


Donna and Daniela



Is Being Sugar-Free Good For You?

Hello Friends,

We are so EXCITED!  Why? because so many of you are sharing incredible success stories with us and that is so inspiring.  When we started Organic Housewives our desire was to help families make positive changes in their homes and lives by educating and providing products that would help you reach your health goals.  We are getting there!  The number of you that have adopted healthier change whether through adding a healthy recipe, changing to vegan protein in your smoothie or by doing the OH Detox you have made progress and that is exciting and humbling to us at the same time.  Congratulations on your progress that is AWESOME.

We have gotten a number of inquiries on how to read labels and what is really healthy vs. not.  Of course this is a huge topic and one blog post won’t answer it all.  However we are going to touch on one of the biggest misconceptions out there and that is on sugar-free products.  Most people especially those that are trying to lose weight immediately go to “low-fat” and “sugar-free” products.  They are supposed to be better for you right?  In most cases they aren’t and here’s why.

The food companies realize that YOU the consumer are getting smarter.  They still want to put out foods that are tasty and appear healthy but they have to look at the bottom line too, which typically means getting the most flavor using the cheapest ingredients so most companies put out foods that appear healthy with names such as “natural”, “sugar-free” and “low-fat” but unless you read the label to see what is actually in the product it may contain additives, artificial sweeteners or sugar.

Here’s what to look for:

When you see “all natural” or “natural” the legal definition of it by the FDA is:

“From a food science perspective, it is difficult to define a food product that is ‘natural’ because the food has probably been processed and is no longer the product of the earth. That said, FDA has not developed a definition for use of the term natural or its derivatives. However, the agency has not objected to the use of the term if the food does not contain added color, artificial flavors, or synthetic substances.”


So a manufacturer can use the term “Natural” on their packaging provided it doesn’t contain added color, artificial flavors or synthetic substances.  So what’s in the product?  It could be a lot of things but just so you know high fructose corn syrup (HFCS) can be a “natural” ingredient.  Are you kidding me? You read that right.

According to Audrae Erickson President of the Corn Refiner’s Association:

“HFCS like table sugar and honey, is natural…”

The FDA concurred with this and yes, you the unknowing customer who sees a snack for your child on the shelf that says “natural” can in fact contain HFCS which we all know is one of the worst foods (if you can even call it that) on the market.  For a complete explanation on why HFCS is so bad for you Dr. Hyman’s article does a great job of breaking down why HFCS will ultimately make you sick.

With regard to the “sugar-free” labeling that we see the following equation is usually correct.

 Sugar-free = artificial sweetener

Almost everyone is trying to cut down on sugar and most of us go about it by looking for products that are “sugar-free”.  This usually equates to manufacturer’s using the following ingredients to make a food sugar-free and sweet at the same time:

Aspartame  – aka (NutraSweet and Equal)

Contains: Phenylalanine, aspartic acid and methanol.

Reported side effects: Headaches, fibromyalgia, anxiety, memory loss, arthritis, abdominal pain, nausea, depression, heart palpitations, irritable bowel syndrome, seizures, neurological disorders, vision problems, brain tumors and weight gain.

Aceslulfame-K – aka (Sunett and Sweet One)

Contains: Acesulfame-K is a potassium salt containing methylene chloride, a known carcinogen.

Reported side effects: Long term exposure to methylene chloride can cause nausea, headaches, mood problems, impairment of the liver and kidneys, problems with eyesight and possibly cancer. Acesulfame-K may contribute to hypoglemica.

Acesulfame-K is commonly found in diet drinks but also appears in “low-carb” products such as yogurts and ice-cream.

Ingredients in Diet Coke:

Sucralose  (Splenda)

Contains: A synthetic additive created by chlorinating sugar. Manufacturers say the chlorine in sucralose is no different from that in table salt. However the chemical structure of the chlorine in sucralose is almost the same as that in the now-banned pesticide DDT.

Reported side effects: Head and muscle aches, stomach cramps and diarrhea, bladder issues, skin irritation, dizziness and inflammation.

Sucralose is appearing more and more often as consumer’s are realizing that aspartame is really bad for their health.  Industry giants are trying to promote sucralose as “naturally derived” but we all know what “natural” can really mean.  Take a look at this supposedly healthy food.  With a name like “Light and Fit” how could it possibly be bad for you?  By the way if you look close you will also see the ingredient carmine. That might turn you off if the artificial sweeteners don’t!




As you can see labeling can be a tricky and time-consuming.  We know this is a complicated topic and hope that we have made this one component of reading and understanding “sugar-free” labeling easier to understand.  If you consume “sugar-free” foods, please consider turning the package around and checking for yourself if it is something you want in your body.

Keep up the great work and let us know how you are doing!

Your friends in health,

Donna and Daniela

Vegan Sun Dried Tomato Dip

Hello Friends!

Once again it’s that bittersweet time of year.  The kid’s are back in school which marks the end of summer but that also means a little more time to focus on engaging in healthier eating habits.  We find that having some snacks that you can make ahead are a great way to always have something healthy ready to go.  Having items such as fresh cut celery, snap peas, cucumber spears etc. are a great way to go.  If it’s ready you will reach for it versus other snacks (processed).


A great make ahead recipe is our Vegan Sun Dried Tomato Dip. It is a heavier than our pico de gallo or raw cucumber salsa but still healthy and packed with flavor and health benefits!  This will keep in the fridge for several days and also makes a great appetizer! If you want to get fancy, pipe it onto an English cucumber slice and garnish it with a piece of basil.  You don’t need a lot as the flavor is intense!

Vegan Sun Dried Tomato Dip


  • 1 1/2 cups – tomatoes, dry variety, not packed in oil
  • 2 cups boiling water
  • 2 cups white beans or chickpeas cooked (1 can)
  • 1 ½ cups organic vegetable  broth
  • 1 cup kalamata olives pitted
  • 1-2 cloves garlic
  • 1 lemon , juiced (2-3 Tablespoons)
  • 2 tablespoons (6 teaspoons) olive oil
  • 2 tbs white balsalmic vinegar
  • 1 cup fresh basil leaves, packed
  • 1/2 cup fresh parsley
  • Pink Himalayan sea salt, to taste


  1. In a medium bowl, pour boiling water over sun-dried tomatoes and set aside to soak for at least 15-20 minutes.
  2. Once tomatoes are soaked, remove from water and gently pat dry. Place everything except basil, parsley and oil into your food processor or Vitamixer.  Process until quite smooth.
  3. Gently add in oil a teaspoon at a time until you get the consistency you desire.
  4. Add herbs and pulse until they’re evenly distributed, but still chunky.
  5. Refrigerate for a minimum of one hour.  This dip will keep in the refrigerator for five days.  In true Mediterranean style, it keeps getting better as time goes on!

This “dip” is great as a dip with fresh vegetables, gluten-free crackers or used as a spread in a wrap.

This will keep for 4-5 days in the fridge so it’s great to have on hand as an easy “go-to” snack.


Love and Hugs,

Donna and Daniela

Pico de Gallo

Hello Friends!

Whew!  Hard to to believe that it’s almost the end of July.  Where did the summer go?  Well before it totally disappears on us and the farmer’s markets follow suit, we thought we would share one of our classics.  Pico de Gallo is a delicious and healthy way to enjoy summer’s harvest.   We just love the versatility and freshness of this recipe and it’s EASY to prepare.  Of course what makes it OH approved is that it’s not only tasty but has some of the following health benefits:

Benefits of Cilantro

  1. Helps remove heavy metals from your body
  2. Is a great anti-inflammatory herb
  3. Rich in magnesium, iron and phytonutrients
  4. Lowers blood sugar
  5. Helps with regulating hormones

So head out to your farmer’s market today and try out this recipe!


Pico de Gallo


  • 1 1/2 pounds of fresh tomatoes – diced
  • 1 medium white onion – diced
  • 1/2 bunch of cilantro – chopped
  • juice of one regular lime or two key limes
  • 1 teaspoon of salt
  • 1 jalapeno – minced (you may omit or add more depending on your tastes)


  1. Rinse tomatoes and onion
  2. Dice tomatoes, onions and jalapeno.  Rough chop the cilantro
  3. Put ingredients into a bowl.  Add the salt and lime juice and mix well.

You can serve this immediately but it tastes better after it’s had a couple of hours to mingle in the refrigerator.  Serve with cucumber chips, jicama chips or organic corn chips.

Have a healthy and blessed day!

Love and hugs,

Donna and Daniela

Paleo Shrimp Salad

Hello Friends!

With summer activities in full swing it’s time to whip out a recipe that is easy and versatile.  Our Paleo Shrimp Salad can be made ahead, taken to a party as an appetizer, travels well and happens to be low in carbs but high in flavor!

We have also accomplished making it dairy-free and naturally gluten-free by eliminating and milk product from the base and substituting bread with endive as the delivery device for the delicious shrimp salad.  This recipe also works great with diced chicken or diced organic firm tofu (making it vegan) if you are so inclined.


Paleo Shrimp Salad

Serves 8


  • 2 cups wild bay shrimp, rinsed & drained
  • 1 ½ cups diced peeled cucumber
  • 1 ½ cup finely diced celery
  • 1 cup diced roma tomatoes, seeds removed
  • 1/2 cup slivered green onions including green parts
  • 1/4 cup capers rinsed and drained
  • 1 ½ teaspoons of dried dill
  • ½ teaspoon of sea salt
  • 1/4 tsp granulated garlic
  • ½ cup of avocado mayonnaise (recipe follows)
  • 8 large endive leaves cleaned and trimmed



  1. Add the first six ingredients to a large bowl and lightly toss to incorporate.
  2. Sprinkle the dried dill and garlic over the mixture and toss again to incorporate spices and salad mixture.
  3. Add ½ cup of avocado mayonnaise and mix ingredients together to fully incorporate.
  4. Set in refrigerator for about 30 minutes before serving.
  5. Serve in endive garnished with green onion or serve over a mixed green salad.

This recipe can be made ahead and will keep it’s texture for 1-2 days.  It will keep for a third day a cold refrigerator but may lose some of it’s “crunch”.

Avocado Mayonaise

Yields 3/4 cup


  • 1 avocado (medium)
  • 1/2 lemon, juice of
  • 1/4 teaspoon salt (or to taste)
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Olive Oil

*If you like garlic, try adding a tablespoon of fresh minced garlic to the mix


  • Wash the avocado and cut it in half. Scoop out the flesh and put it into a blender or small food processor.
  • Add lemon juice, salt and mustard and blend together.
  • With blender or processor running, add olive oil slowly. You many have to stop the machine a few times to make sure ingredients are incorporated.  Puree to a smooth creamy texture.

This can also be used as a dressing by adding 2 Tablespoons of water in the blending portion to help thin the mayonaise.

We hope you enjoy the recipe and would love to hear how you served it!  Please comment here or email us at info@organichousewives.com

Have a wonderful weekend!

Love and hugs,

Donna and Daniela

Going Nuts over Summer Snacks?

Hello Friends!

With school out, many of are now faced with the endless cries of “I’m hungry” and the age old question of “what can I have for a snack?”  We are all making efforts to provide better choices for our children and thought we would give you a few easy snack ideas that will keep the kids energized (in a good way) and will make you feel good knowing that they aren’t eating junk!

These snacks focus on using organic almond butter versus peanut butter for a few reasons:

1. It’s Healthier!
Commercial peanut butters often contain not only added sugar but cottonseed, soybean or rapeseed oil, molasses and mono or diglycerides.

2.  Can Help Control Blood Sugar
A tablespoon of organic almond butter can also keep blood sugar levels under check. Almond butter will subdue the spikes in the blood sugar and insulin levels that increases after a high carbohydrate meal.

3.  Vitamin and Mineral Rich

Almond butter is also richer in vitamin E, an antioxidant vitamin that plays a role in keeping your heart and blood vessels healthy. Each serving provides 7.75 milligrams, more than half your recommended intake, while peanut butter has 1.9 milligrams of vitamin E.

The most significant benefit of almond butter’s mineral content is its 89 milligrams of magnesium, which provides 20 to 25 percent your recommended daily intake for that mineral, compared with peanut butter’s 57 milligrams of magnesium.



Ants On a Log

Using organic almond butter in place of peanut butter provides a healthier sugar free option.  Most peanut butters on the market add additional oils and sugar to enhance texture and flavor.  Using pure organic almond butter naturally has a more “summer tolerant” texture (less runny) and a nice mild flavor.


  • Celery
  • Almond Butter
  • Dried cranberries (aka Ants)


  1. Trim celery stalk tops and bottoms and cut celery into 4” spears.
  2. Fill celery spear with approximately one tablespoon of almond butter.
  3. Place your “ants” on the almond butter.

These can be made ahead of time and kept in the refrigerator for a quick and easy snack.

Almond Butter Bars

Makes 8 servings


  • 1/2 cup organic almond butter
  • 1/4 cup raw honey
  • 2 eggs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon of organic coconut oil to grease baking dish


  1. Preheat oven to 350º.
  2. Grease 8×8 inch pan.
  3. In a food processor, mix all ingredients until well-blended.
  4. Press dough in greased pan (we use organic coconut oil) and baked 15-20 minutes.
  5. Cool slightly and cut into squares. Serve warm, at room temperature, or chilled. Store in airtight container in the fridge for up to a week.


Apple Slices with Nut Butter


  • 1 organic apple cut into slices
  • 2 tablespoons of organic almond butter


  1. Cut apple into 1/4 inch slices
  2. Place almond butter into a small ramekin for dipping.  If going poolside or to a game put almond butter in a small BPA-free container.

We hope you and your children enjoy the snack ideas.  In the coming weeks we will be providing some additional recipes including frozen treats for kid’s, refreshing smoothie recipes and easy to make family dinner’s!

Please remember that you can pickup either raw or roasted Organic Housewives Almond Butter at Oconee Interiors in Harmony Crossing.

Love and hugs,

Donna and Daniela

Paleo Sweet Potato Chips

Hello Friends,

Okay, so it goes without saying that I have a husband who LOVES chips.  We don’t have them in our house often but when we do it’s like the movie… Gone In 60 Seconds.:)

I thought I would give making them a try last night to see if I could come up with a “healthy” chip that would pass the Chip Connoisseur’s specifications and make me feel a little better that he’s not eating garbage.  Mission successful!  Let me start by saying that these are tasty low-glycemic treats that rival restaurant sweet potato chips and are far better than sweet potato chips out of a bag.

You can try these with an organic seasoning salt for a more savory flavor or lightly sprinkled with cinnamon for a sweet treat.  I made ours with Himalayan sea salt and they were delish!



4 organic sweet potatoes – try to get the “straight ones” for a more uniform cut.

2 tablespoons melted organic coconut oil

Himalayan sea salt to taste


  • Preheat your oven to 400 degrees.
  • Use a mandoline slicer to cut your potatoes into thin 1/8” coins.
  • Place a small dab of coconut oil (1/4 a teaspoon) onto a rimmed baking sheet and “grease” the sheet.  A little goes a long way!
  • Place sweet potato rounds on the parchment paper.
  • Melt coconut oil and use a pastry brush to lightly brush some coconut oil on top of each sweet potato round.  If you don’t have a pastry brush you can use the back of a spoon to lightly brush some coconut oil onto the chips.
  • Sprinkle salt on top.
  • Place in the oven to bake for around 10 minutes.  Flip sweet potatoes over and bake for another 5 minutes or until edges are brown and have curled up a bit.

*If you like your chips a little thinner (crispy) adjust your mandoline and reduce the baking time by a few minutes.

Enjoy this healthy spin on a tasty treat!

Love and hugs,

Donna and Daniela