Veggie Chips

Back To School Recipes That Make Life Easy & Healthy

It’s back to school time!  Life is changing from the slow and relaxed feel of summer to the rush of fall. Stay healthy this school year with some of these simple back to school recipes.

Go Green for Back To School

A delicious blend of fruits and veggies to start will help start any school day off right!

Serves 1

Ingredients:Green Smoothie

1 cup non-dairy milk of choice
1/4 Bartlett pear or green apple
1/4 cup frozen pineapple chunks
1/2 avocado
1/2 cup spinach


Place all ingredients into a high speed blender and blend until mixture is smooth. Pour into a cup and enjoy!


Baked Veggie Chips

Looking for a way to get some extra veggies into your diet? These healthy chips are great for lunches!

Servings: 4

Ingredients:Sweet Potato Chips

2 pounds of root vegetables, thinly sliced (sweet potato, parsnips, beets or carrots)
Sea salt
Cajun spice (or your other favorite spice mixture)


1. Preheat the oven to 375° F. Line a rimmed baking sheet with parchment paper.
2. Thinly slice the root vegetables to about 1/8 inch thickness. Toss the sliced veggies with a sprinkle of sea salt and Cajun spice.
3. Spread the sliced veggies over the prepared baking sheet. Roast for 20 minutes or until crispy. Enjoy!

Easy and Delicious Chicken Asparagus Stir-fry

This delicious chicken stir-fry is an easy week night meal that will help you feed the family something you can sit down together with and enjoy!

Servings: 4


Salad on white plate

4 Tbs olive oil
4 cloves garlic, minced
4 chicken breasts cut into 1⁄2 inch strips
1/2 cup raw cashews
1⁄2 red bell pepper
1 bunch asparagus, cut into 2 inch pieces (discard the woody root ends)
1 cup chicken broth
Dash of salt and pepper


1. Place a large skillet over high heat. Add half of the olive oil. Once hot, add the garlic, chicken pieces and cashews. Cook for 4-5 minutes, until the chicken is cooked through. Remove the chicken mixture from the skillet and set aside on a clean plate.
2. Add the remaining oil to the hot skillet. Add the bell peppers and asparagus and cook for 3 minutes. Add the chicken broth to the skillet and cook for another 2 minutes.
3. Return the chicken mixture to the skillet and combine with the veggies. Add a dash of sea salt, black pepper. Enjoy!


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