Livin’ Spoonful Cracker Recipes…

I’m sure by now you’ve all heard me rave over my new favorite Raw, Vegan and Sprouted Crackers that I’m selling in my shop…Livin’ Spoonful Crackers are amazing…they’re incredibly tasty and made from pure nuts, seeds and herbs…no additives, no added sugars, no preservatives…just the simple goodness of a hearty cracker that tastes like it was just popped out of the oven and baked homemade in your very own oven.

These crackers are perfect with my morning eggs, afternoon salads and on-the-go snacks with a smear of nut butter or hummus…but aside from munchin’ on these babies as a snack, I’ve created a vast array of recipes using the Livin’ Spoonful Crackers below…

So, why not get creative in your kitchen and grab a pack of Livin’ Spoonful Crackers whether you’re in the mood for a simple snack or a unique spin on a meal, these crackers are incredibly versitile, delicious, raw, sprouted and vegan…whew, how can ya beat that?  You’ll surely never look at your Triscuts the same after tasting these crackers.

Angel Hair with Tomatoes and Salmon ‘Bread’ Crumbs


  • 8 ounces angel hair pasta
  • 3 tablespoons olive oil, divided
  • 1 can salmon, drained
  • 3 garlic cloves, pressed, divided
  • 1 cup Livin’ Spoonful Caraway Crisp Crackers, crushed into ‘bread crumb’ texture
  • 2 cups cherry tomatoes
  • 1 cup fresh basil, chopped
  • ¼ cup fresh tarragon, chopped
  • 1/2 cup freshly grated Parmesan cheese


  1. Cook angel hair until just tender but firm to bite. Drain, reserving 1 cup cooking liquid.
  2. Heat 1 1/2 tablespoons olive oil in large nonstick skillet over medium heat. Add salmon and 2 garlic cloves, then breadcrumbs. Cook Livin’ Spoonful crumbs until golden, tossing to distribute evenly, about 5 minutes. Scrape crumbs onto plate and cool.
  3. Heat remaining 1 1/2 tablespoons oil in same skillet over medium heat. Add tomatoes and remaining garlic clove. Cover; cook until tomatoes begin to break down, 3 to 4 minutes. Using fork, crush 1/4 of tomatoes. Add pasta, basil, tarragon, cheese, and 1/2 cup reserved cooking liquid to tomatoes. Toss, adding more liquid if dry. Mix in half of Livin’ Spoonful Cracker crumbs. Season angel hair with salt and pepper.
  4. Transfer pasta to a serving bowl.  Serve topped with remaining Livin’ Spoonful crumbs.

Roasted Chicken Salad atop Coconut Crackers


  • 4 Tbsp. white balsamic vinegar
  • 1 Tbsp. grain mustard
  • ¼ cup dried cranberries
  • 2 Tbsp. olive oil
  • 10 cups red leaf lettuce
  • 2 lb. rotisserie chicken, shredded
  • 4 Livin’ Spoonful Coconut Curry Crackers


  1. In a large bowl, combine vinegar, mustard, cranberries and olive oil; whisk.  Add lettuce and chicken; gently toss to coat.
  2. Divide chicken salad among 4 crackers; serve chicken on top of each cracker.

Crunchy Bean Burgers


  • 2 Livin’ Spoonful Pesto Pumpkin Seed Crackers, crushed into ‘bread crumb’ texture
  • 2 Tbsp. olive oil
  • ½ cup red onion, chopped
  • 2 cups white beans, drained
  • 1 cup cooked spinach, drained
  • 1 tsp. chili powder
  • 1 tbsp. balsamic vinegar
  • Sea salt and pepper
  • 6 whole grain buns
  • 6 red leaf lettuce leaves
  • 6 tomato slices
  • Grain mustard


  1. In a large bowl, combine first 8 ingredients; using hands mix well until combined.
  2. Transfer into 6 patties.
  3. Place each patty on the grill; cook for 3-4 minutes or until desired doneness.
  4. Toast buns.
  5. Transfer cooked patties onto buns, top with lettuce, tomato and mustard.

Garden Herb Bread Pudding


  • 3 large eggs
  • 2 cups low-fat milk
  • ½ tsp. crushed chili flakes
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • 4 Livin’ Spoonful Sunny Garden Herb Crackers
  • 1 tsp. olive oil
  • 1 cup onion, chopped
  • 1 ½ cups red bell pepper, chopped
  • 3 ½ cups mushrooms, sliced
  • 1 Roma tomato, diced
  • 1 cup spinach, cooked
  • 1 cup low-fat Ricotta cheese


  1. In a large bowl, whisk eggs. Add milk, chili flakes, sea salt and pepper; whisk until well combined.  Add 4 Livin’ Spoonful Sunny Garden Herb Crackers and toss to coat.  Cover and place into the refrigerator for 45 minutes.
  2. Preheat oven to 350 degrees F.
  3. Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook for 5-7 minutes.  Add mushrooms and tomatoes; cook for another 5 minutes.  Add spinach, salt and pepper (if desired); cook and stir for 3 minutes.
  4. Add the mushroom mixture to the egg mixture along with ½ cup low fat Ricotta cheese; mix well until blended.
  5. Transfer into a prepared baking dish; sprinkle with remaining cheese on top.
  6. Place baking dish into a large pan, place into the oven and pour boiling water into the large pan to fill halfway up the sides of the baking dish.
  7. Bake until pudding is set in the center, approximately 1 hour.
  8. Set aside to cool.
  9. Serve warm or hot.

Agave Zest RAW Brownies

This Raw Brownie recipe is one of my favorites and I have been using it for years to bring to all of my friend’s BBQ’s and dinner parties…so here it is…the long awaited recipe for my special raw brownies.

My special brownies are no longer a secret, ladies and gents…enjoy!



  • 1/4 cup carob powder or cocoa powder
  • 1/4 cup wheat germ
  • 4 Tbsp. agave nectar or honey
  • Dash of vanilla extract
  • Dash of cinnamon
  • Dash of chili powder
  • 1/4 dried cranberries
  • 1/3 cup coconut
  • 1/4 cup sesame seeds
  • Zest of 1 small orange


  • Line a square pan with wax paper.
  • In a food processor, chop dried cranberries until they are in tiny pieces. Set aside.
  • In a small bowl, combine agave nectar, wheat germ, coconut and carob powder.  Mix well.
  • Add cinnamon, vanilla extract, chili powder. Mix well.
  • Add chopped cranberries, sesame seeds and orange zest.  Mix well.
  • Spoon this brownie mixture into the wax papered square pan.  Flatten surface and spread evenly.
  • Refrigerate for 1 hour. Keep brownies in the fridge until ready to serve.
  • Enjoy!

How do you feel about eating raw foods? I enjoy eating raw as much as possible everyday and I love the way the phytochemicals and antioxidants make me feel—they give me a ton of energy and keep my skin glowing year round!

Product Reveiw: PROBARS

Thank you to PROBAR for sending me a box of your delicious bars! My clients absolutely love PROBAR’s and they are so excited to try the other flavors.  These yummy bars are sold at many health food stores as well as Whole Foods Market. 


PROBAR’s are made from whole, organic, raw foods, and 100% Vegan.  These bars are a natural alternative to other nutrition bars that contain unrecognizable ingredients and chemicals.

PROBAR’s come in many delicious flavors:

  • Superfood Slam
  • Art’s Original Blend
  • Whole Berry Blast
  • Nutty Banana Boom
  • Apple Cinnamon Crunch
  • Cran-Lemon Twister
  • Koka Moka
  • Cherry Pretzel
  • Maple Pecan
  • Kettle Corn
  • Cocoa Pistachio
  • Sesame Goji

Here are some reviews from my clients:

  • “Of all the nutrition bars that I have sampled in my life (believe me, I’ve tried them all), the PROBAR is the best tasting and by far the most satisfying.”
  • “The PROBAR is not an ’empty’ snack bar with fake ingredients that you can’t pronounce.  I love to munch on these between meals to hold me over to satisfy my sweet/carb craving.”
  • “When my schedule is such that stopping for lunch is not possible, the PROBAR fills the bill!”
  • “PROBAR’s taste great and give me that satisfied feeling until I do have the time to sit down and have my next meal.”
  • “The taste is unbelievable-so soft, moist and chewy.  It’s as though you are eating a ‘fresh’ baked item from a bakery.”

Well there you have it, my clients love the convenient, natural  PROBARS…and who wouldn’t? The quality ingredients and high-performance nutrition is delivered in each delicious flavor.  Now you can have the great taste and feel great choosing these healthy bars!

Radish, Apple and Parsnip Salad

This cooling summertime salad is a perfect compliment to any meal.  Today for lunch I prepared this salad atop a mixture of leftover whole grains; brown rice and quinoa.  For a fresh dinner idea, this salad also pairs well alongside grilled tempeh or tuna steak.




  • 4 radishes, thinly sliced
  • 4 parsnips, thinly sliced
  • 2 apples, cored, seeded and thinly sliced
  • 1 lb. fresh spinach greens, chopped


  • 2 tsp. honey
  • 4 Tbsp. balsamic vinegar
  • 2 Tbsp. lemon juice
  • 1/4 cup raw peanuts
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp. chopped cilantro
  • 1 tsp. Nu-Salt
  • 1/4 cup olive oil


  • In a medium-sized bowl, combine radish, parsnip, apple and lemon juice with chopped spinach.
  • In a separate small bowl, combine balsamic vinegar, Nu-Salt and honey.  Slowly whisk in oil, Greek yogurt and cilantro.  Add peanuts and mix well until peanuts are completely coated with dressing.
  • Drizzle dressing evenly over salad and serve.
  • Enjoy!