6 cups gluten-free rice cereal

¾ cup roasted almond butter

1 teaspoon vanilla extract

pink Himalayan sea salt

5 packets Truvia

1 tablespoon cinnamon

nonstick coconut oil spray


Preheat the oven to 350 degrees. Pour the cereal into a large mixing bowl. In a smaller bowl, microwave the almond butter, vanilla and sea salt for 2 minutes. Pour over the cereal and stir to coat. Sprinkle the Truvia and cinnamon and mix evenly. Spread flat on a baking sheet lightly coated with the coconut oil spray. Bake for 10 minutes. Remove and allow the snack mix to cool completely. Makes 10 snack servings [Per serving: 170 calories, 10g fat, 17g carbs, 3g fiber, 3g sugar, 5g protein].



8 cups Angie's Boomchickapop Lightly Sweetened Popcorn

4 cups pretzels, regular or gluten free

1 cup Justin's Chocolate Hazelnut Butter


Combine the popcorn and pretzels in a large mixing bowl. Microwave the hazelnut butter in a mug for 1 minute. Pour over the popcorn and pretzel mixture and toss to coat. Allow the mix to cool completely, then store in the refrigerator in an air-tight container. 



1 cup pecans, chopped

2 cups pumpkin seeds

1/4 cup maple syrup

1 tablespoon coconut oil

1 tablespoon pumpkin pie spice

1 tablespoon cinnamon

2 pouches Dang coconut chips


Preheat the oven to 350 degrees. Heat the maple syrup and coconut oil in the microwave for about 1 minute. Remove and stir in the pumpkin pie spice and cinnamon. In a large bowl, toss the pecans and pumpkin seeds with the maple syrup mixture to coat. Spread the nuts and seeds flat on a foil-lined baking sheet lightly greased with nonstick cooking spray. Bake for 20-25 minutes, until the nuts and seeds are toasted and caramelized. Allow the mixture to cool completely, then toss in the coconut chips. Store in an air tight container.



8 cups plain crispy rice or oat cereal 

4 cups Snyder's pretzel sticks (gluten free)

1/4 cup coconut oil

3 tablespoons worcestershire sauce

2 teaspoons garlic powder

2 teaspoons onion power

2 teaspoons ground mustard


Preheat the oven to 250 degrees. Add cereal and pretzels to a large mixing bowl. Microwave coconut oil, worcestershire sauce, and spices for 1 minute, or until coconut oil is melted. Immediately pour over the cereal and pretzels and toss to coat. Lay mixture flat on 2 baking sheets. Bake for 1 hour, stirring occasionally. Remove from the oven and lay flat to cool completely. Makes 12 servings.



1 cup Justin's Chocolate Almond Butter

1/4 cup agave

5 cups plain cereal (we like gluten free Multigrain Puffins or Rice Chex)

1 cup dried bananas (we like Barnana)

3 cups Skinny Pop popcorn

1 3-ounce bag coconut chips (we like Dang)

1 cup The Good Bean Chocolate roasted chickpeas


Pour cereal and bananas in a large mixing bowl then set aside. Mix chocolate almond butter and agave in a microwave-safe bowl and heat for 45-60, stirring halfway through. Pour over the cereal mixture and stir with a spatula until lightly coated. Refrigerate for 10 minutes to cool off, then remove and add popcorn, coconut, and chocolate chickpeas. Toss to combine. Enjoy as a snack mix, yogurt topping, or cereal! Makes 12 servings.