Tag Archives: recipes

Rosemary Garlic Avocado Bites

This has been a super easy appetizer that everyone loves. 100% whole grain, gluten free, good fat snack.

2     Large Avocados

1     Green Onion Chopped 

1     Tablespoon Delallo Rosemary & Garlic spices

1     Package Crunchmaster Multi-Seed Crackers


Remove seeds from avocado. Spoon out avocado into small mixing bowl. Mash avocado with a fork. I like mine a little chunky so I don’t mash it until it’s smooth. Add a tablespoon of the rosemary & garlic spices to the avocado mixture. Use a knife to spread on crackers. Top with green onion. 

It’s so easy and so GOOD! Enjoy!!

Gluten -free Almond Butter Zucchini Muffins.

This is a great option if you have a sweet tooth in the morning. The muffins are super moist due to the zucchini and sweetened with pure maple syrup. You can make a batch of these muffins ahead of time and freeze them until you need them. These are very low in calories ( around 100 cals per muffin) so you can have two! 🙂


1     cup zucchini, shredded

1     cup natural creamy almond butter

1/4  cup maple syrup

2     large eggs

1/2  tablespoon chia seeds

1     teaspoon apple cider vinegar

1     teaspoon cinnamon

1     teaspoon vanilla

1/2  teaspoon baking soda

1/4  teaspoon salt

2     tablespoons dark chocolate chips. Certified gluten free. (optional)



pre-heat oven to 375f (191C) and prepare the mini muffin tin by spraying cooking spray, or line tins with paper liners. set aside.

Add all ingredients except chocolate chips into a medium sized mixing bowl. Stir until well combined. If desired fold in chocolate chips. Fill each muffin tin 3/4 full with muffin mixture.

Bake for 7-8 minutes or until the tops are set up. insert a knife and if it comes out clean they are done. Allow muffins to cool for 5-7 minutes or until they are cool enough to handle. Remove from muffin tin and place on a cooling rack.

Eat fresh with grass fed butter or freeze and take out one when you want one.


Summer Corn & Blueberry Salad


6     ears of fresh sweet corn, husked

1     cup fresh blueberries

1     small cucumber, sliced

1/4  cup finely chopped red onion

1/4  cup chopped fresh cilantro

1     Jalapeno pepper,  seeded and finely chopped.

2     tablespoons fresh lime juice

2     tablespoons extra virgin olive oil

1     tablespoon raw honey

1/2  teaspoon ground cumin

1/2  teaspoon Himalayan salt 


In a large dutch oven bring salted water to a boil.  Add corn.  Cook covered for 5 minutes or until tender

When cool enough to handle, cut corn from the cobs. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and Jalapeno.

For dressing, combine lime juice, olive oil, raw honey, cumin,and 1/2 tsp. salt. combine and mix well. Add to salad and toss.

Cover and refrigerate overnight.








Meet Wendy

Hello and welcome!!!  I’m Wendy. The creator of rhodes2nutrition. I am certified health and nutrition coach.  Here I will be sharing my passion for healthy food and living a healthy lifestyle.  I will feature healthy recipes and tips for living a clean and mindful life. I am a food enthusiast with a focus on clean eating.  I do cheat from time to time so I will probably be including some of that as well 🙂  I believe balance is the key to happiness, in eating, fitness, and in living! I hope you can find inspiration and motivation to become the best version of yourself along with me on my journey.

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