Goat cheese stuffed figs wrapped in bacon

Makes about 24

Ingredients

4 to 6 Nitrate Free smoked bacon slices (2 1/4 to 3 1/2 ounces uncooked)-Coleman brand preferred
12 small ripe figs, halved lengthwise
About 1 tablespoon balsamic vinegar
1/3 cup (about 1 1/2 ounces) crumbled goat cheese ( try herbed goat cheese)

Preperation

  1. Preheat the oven to 350° F. In a medium heavy skillet, place the bacon slices in a single layer and cook over low to medium-low heat, turning as needed until just beginning to brown. Transfer to a paper towel to drain. Cut each bacon slice into 4 or 6 pieces.
  2. Arrange the figs on a baking sheet, cut sides up. Brush the cut surfaces with balsamic vinegar. Fill with a small crumble of cheese. Place a piece of bacon on each cut side. Bake until the figs are warmed, about 8 minutes. The cheese will not melt but may toast a bit. Serve immediately.

Veggie Skeleton

Kids are always going to have way too much candy on Halloween, so here’s a healthy snack idea for a change. Plus your kids will love helping you assemble this spooky snack!

Head–sliced olives, and hummus in a small bowl Body–celery, bell pepper, mushrooms, cherry or grape tomatoes, cauliflower, broccoli, cucumbers Arrange the veggies on a platter in the shape of a skeleton, top with an appropriately sized bowl of hummus for the head. Position your skeleton however you like!

Take a picture of your final Veggie Skeleton, print it up, then let your kids recreate him with the left-over veggies the next day.


Sweet Potato Fries

Ingredients:
1-2 sweet potatoes
Adobo seasoning
Celtic sea salt
Olive or coconut oil

Directions:

Cut the sweet potatoes lengthwise into small strips. Coat the bottom of the baking sheet with olive oil or melted coconut oil. Coat the potatoes in the adobo seasoning and 1/4 tsp of celtic sea salt. Bake the fries at 425 degrees for about 5-20 minutes or until tender and crispy.


Guacamole Recipe:

One avocado and small organic tomato chopped and mixed with 1/2 tsp Adobo seasoning.


Kale Chips

Ingredients:

1 bunch of rinsed kale
1-2 tsp organic coconut oil
1/2 tsp organic Celtic Sea Salt

Remove stems from kale and rip leaves into bite size pieces. Place on cookie sheet. Drizzle with coconut oil and sea salt. Cook in 350 degree oven for 10 minutes until crispy but not burnt. Cool and enjoy!