Hey Love Squad!

I heard many of you loud and clear. You loved our last post of Be Well healthy Super Bowl recipes. Here are a few more amazing snacks to add to your Super Bowl Party menu. And these are for you who have a sweet tooth.



Healthy Coconut Crackerjacks 4 tbs coconut oil 2/3 cup organic popcorn kernels 1 cup brown rice syrup 1 cup maple syrup 1 teaspoon sea salt 1 cup almonds 1 cup unsweetened coconut flakes

Directions: 1. Add coconut oil and popcorn to a large pot and tilt the pot to ensure all kernels are coated with oil 3. Set the pot over medium heat on stove and cover, As soon as the kernels start to pop, shake the pot to prevent the kernels from sticking to the bottom and burning. Cook for approx. 4 minutes (or until most of the kernels have popped — about 5 seconds between pop) 6. Un-cover. Now, you’ve got your delicious popcorn! To make the caramel/crackerjacks coating: preheat oven to 375 degrees 8. Whisk together the wet ingredients: brown rice syrup and maple syrup in a small bowl 9. Toss together the dry ingredients: popped popcorn, sea salt, coconut and almonds in a large bowl 10. Pour the wet ingredients/syrup over the dry ingredients/popcorn and stir to coat evenly 11. Spread popcorn mixture on a parchment-covered baking sheet and bake for 5 minutes. If you need more syrup, add more maple syrup on top 12. Flip some of the popcorn and bake for another 5 minutes until popcorn is golden brown. The sugars will be bubbly 12. Remove the tray from the oven and let sit for until popcorn is slightly cooled (approx. 10 minutes). Then, tear into clumps and place into a bowl. Refrigerate for 10-15 minutes to make the popcorn crispy. Store in a jar for up to two weeks Enjoy!


Healthified Apple Cider Donuts 1 cup organic apple cider 1 3/4 cups Organic Gemini tiger nuts flour 1/3 cup coconut palm sugar 3 tsp baking powder 1/4 tsp sea salt 1/8 tsp cardamom 1/8 tsp nutmeg 1/8 tsp cinnamon 1/8 tsp all-spice 1 egg (preferably pasture-raised), room temp 4 Tbsp coconut oil, liquified

Cinnamon – Sugar Topping: 1 Tbsp cinnamon 1/4 cup coconut palm sugar

Directions: 1. In a small saucepan, bring apple cider to a boil. Continue cooking over high heat until it reduces half way (approx 12 minutes). Cool completely. (Will reduce to about 1/2 cup) 2. In a large bowl, mix the dry ingredients – tigernut flour, coconut palm sugar, baking powder, sea salt and spices. 3. In a small bowl, whisk egg, melted coconut oil (use only 3 Tbsp – use the extra 1 Tbsp to grease the pan) and cooled cider. 4. Mix the egg mixture into the dry flour mixture until the dough is moist and sticky. Refrigerate covered (with plastic wrap) for 1 hour or until firm enough to shape. 5. Grease the donut pan with a 1 Tbsp coconut oil. Scoop out about 2 Tbsp + 1 tsp dough and pat it down in the circle on the donut pan. Make sure the middle area of each donut is free of dough. 6. Bake at 350F degrees until cooked – approximately 20-30 minutes. (Ovens vary. Using a fork or toothpick, stick it in a donut and if the fork comes out with dough, cook a little longer until it comes out clean) 7. Cinnamon Sugar Topping: In a small bowl, mix 1 Tbsp cinnamon and 1/4 cup coconut sugar. Toss with warm donuts. Enjoy! {Makes 6 mini donuts}


Special Love Thanks AGAIN to Arielle Haspel for sharing these delightful recipes. Arielle is the Founder of, where she shares her passions for healthy eating, lifestyle and entertaining. She is also the host of online cooking shows: Glamour Magazine’s“Treat Yourself” and Healthination’s “Clean Eating”.