Batty Bites

Batty Bites

Batty Bites



I love this time of year and I know I have mentioned how much I love Halloween. I found this super adorbs simple party fun recipe on All You Magazine. These are the kind of appetizers that everyone will enjoy and you won’t have to spend forever trying to get them right! I also like that they are simple enough to incorporate into other holidays. Add some fun shaped pretzels/crackers/treats and make them reindeer antlers or make a top hat and it can be a leprechaun! You can play with the cheeses and use different colored sesame seeds, nuts, cracker or chip crumbs to compliment the cheese ball. You can also make monster bites or witches maybe vampires and ghosts! Soo much fun! Get creative!




1 (4 oz.) package organic cream cheese, softened
8 ounces soft, organic goat cheese, at room temperature
1/4 cup organic pesto
2 tablespoons organic coarse ground black pepper
2 tablespoons organic poppy seeds
8 organic pitted black olives, sliced
32 organic whole pepper corns
32 triangular organic tortilla chips (blue is fun but any color will do)


1. Mash together cream cheese, goat cheese and pesto.
2. Let chill for 40 minutes.
3. Shape mixture into 16 2-inch balls.
4. Roll in black pepper and poppy seeds to cover.
5. Press two olive slices into balls for eyes
6. Place peppercorns in centers for pupils.
7. Insert chip on either side of ball for wings and serve.

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups

Delish Veggie Hummus Cups



I love summer parties!! My favorite part is finding fun new foods to try to make for the guests. I prefer to make finger foods of sorts and if at all possible theme it. I am not sure why I am so obsessed with this but it just makes me happy. Summer time is the perfect time of year to make use of vegetarian recipes when even the most carnivorous of carnivores are more likely to eat vegetables to keep them rather than eat a hot cooked meal. This is also the best time to make use of foods people would normally turn down. I found this refreshing recipe at one of my favorite places I have added a bit of my own touch to it but the original recipe looks just as delish.





Whole Wheat Pizza Dough (pre-made or make your own)
Organic Cucumber
Organic Tomato
Organic Red Bell Pepper
Black Olive
Hummus (any flavor you prefer personally my favorite it jalapeno or spicy)
Olive Oil


1. Grease cupcake or mini-cupcake pan before placing dough in cups.
2. Pull apart dough or use a cookie cutter and place inside each muffin cup making sure there are no holes and that the dough is thick enough to hold the veggies and hummus but leave enough space so the dough bakes into a cup and not a muffin.
3. Poke small holes with a fork in the bottom of the cups to prevent the bottoms of them from rising and being unable to fill them effectively.
4. Bake the cups at according to the pre-made directions or the recipe you used to make the dough.
5. While the cups are baking, chop the cucumber, tomato, bell pepper and olive. I prefer to dice my olives but you can also chop them in to larger chunks.
6. Once the cups are finished baking, transfer them to a cooling rack and make sure to cool completely before filling.
7. Once cooled start filling with hummus and veggies. You can also fill some with just hummus or just veggies.
8. Serve when ready done and watch everyone devour!

**If you have feta lying around or different veggies go for it! If you have fresh fruit and whipped cream or cream cheese you can use those too! You can do so many things with this recipe it is really fun!

Baked Black Bean Taquitos




I cannot get enough of Mexican inspired food. I eat many a Mexican dish regularly because I am obsessed spicy food and it is easy to change up with beans rice or vegetables! You can literally make the same dish in a variety of ways. The Black Bean Taquito recipe is super fun and I cannot wait to make them. They are quick and easy to make for a great snack for parties or even an appetizer to spice up dinner.






½ medium organic yellow onion
1 clove organic garlic
1 small organic jalapeno
½ tablespoon sunflower oil
½ teaspoon organic paprika
¼ teaspoon organic cumin
¼ teaspoon organic cayenne pepper
½ teaspoon sea salt
½ cup organic black beans
¼ cup organic cilantro
6-8 organic corn tortillas
½ cup organic Colby Jack Cheese
Sunflower oil for brushing


1.Preheat oven to 425˚
2.Bring medium or large pot of water to a simmer.
3.In a pan, heat oil over medium heat. Saute onion and pepper until onion becomes translucent.
4.Gradually stir in garlic, cumin, paprika, salt, and continue to cook for 1-2 more minutes.
5.Add in black beans and cilantro, cooking until beans are heated through- two to three minutes more.
6.Turn off pot of water. Taking one corn tortilla at a time, dip in hot water for 3-4 seconds.
7. Place on a cutting board and scoop one spoonful of black bean filling and a hefty pinch of cheese on top.
8.Roll tight and place seam side down on a baking sheet covered in parchment paper.
9.Repeat until all the filling is used. Brush each piece with oil.
10. Bake for 12-15 minutes until the corn tortilla is a light brown color.
Feel free to dip your taquitos in any thing you want salsa, sour cream, guacamole, cheese sauce or even use a few in a salad for decoration.

Buffalo Shrimp Salad

Buffalo Shrimp Salad
Buffalo Shrimp Salad



Hot and Spicy are two of my fave words! Hot and spicy shrimp salad just makes my mouth water thinking about it! If you are a vegetarian you can substitute the shrimp for tofu or even tempeh.
I found this recipe on a list of Super Bowl party foods which I feel is a different but probably healthier choice from other options one would usually have on game day. I will say that this recipe would be good for parties (heck even dinner) and can be used for a multitude of different events from spring through summer depending on the event and theme, I’m just not sure how it would go over on game day but I could be wrong. The buffalo shrimp salad is quick, delish and could be a different take on what Super Bowl food can look like.

3/4 cup low-fat organic buttermilk
1/2 cup organic sour cream
2 teaspoons organic apple cider vinegar
3 tablespoons fresh organic parsley, chopped
2 teaspoons organic chives, chopped
1 1/2 teaspoons organic garlic, minced
Sea Salt and fresh ground pepper
2 heads organic romaine lettuce, torn into pieces (4 cups)
2 cups organic carrots, grated
2 cups organic celery, sliced
1/2 cup organic scallions, sliced
2 tablespoons organic vegetable oil
2 tablespoons Brummel & Brown or organic butter
2 pounds medium shrimp, peeled and de-veined
1/4 cup bottled buffalo-wing sauce or hot sauce

1. Combine buttermilk, sour cream, apple cider vinegar, parsley, chives and garlic in a bowl
2. Stir well and season with salt and pepper.
3. Chill for 30 minutes.
4. Toss lettuce, carrots, celery and scallions with buttermilk dressing in a large bowl.
5. Place in serving bowl.
6. Warm a large skillet over medium-high heat.
7. Add oil and butter.
8. When butter sizzles, add shrimp and cook, stirring, until opaque, about 4 minutes.
9. Add buffalo-wing sauce, stir to coat shrimp and cook 1 minute longer.
10. Pour shrimp and sauce over salad.

Gravely Scary Veggie Party Platter

Gravely Scary Veggie Party Platter

Gravely Scary Veggie Party Platter





1/2 cup fresh organic spinach (you could use artichokes or any other green veggie you want to mix with the hummus)
10 ounces organic plain hummus
Organic Broccoli
Organic Celery
Organic Kale (or Kale Chips)
Organic Pretzels
Hard-boiled organic eggs
Fresh Mozzarella Balls
Organic Crackers (any type you prefer)
Organic large black olives
Organic carrot sticks
Edible Black Marker


1.In a food processor, puree the spinach and hummus together. You can use plain hummus to keep the dip the normal sandy color hummus usually is or get crazy and add a fun colored vegetable to make your grave yard floor.

2.To make the ghosts you can use either hard boiled eggs or mozzarella balls, cut the black olives up into the desired features for your ghosts and then simply place on to your egg or mozzarella ghost.

3. Use an edible marker to turn crackers into tombstones. If you have cake decorating tools and have a fine icing tip you can use a vegetable puree to write on the tombstones. It is easiest to write on the tombstones first before placing them into the dip.

4. Once you have all of the components made and ready put your hummus into your desired display dish. Leave the dip uneven like real ground would be. Stick in your broccoli, celery and/or kale trees and bushes in first. Then carefully place the tombstones lastly ghosts. Get creative and add other things like maybe edible bats made out of cut out pieces of pumpernickel bread. Get as spooky as you can!

5. Once everything is in place use the pretzels as your fence to outline your graveyard. You can use pretzel flats or good old twisty pretzels! All of it make for a gravely delish snack that will wow party attendees!!

Organic Blue Cheese Avocado Dip



I love hosting parties and even more I love making party food. One of my favorite things to do is find a party them right down to the menu. However not everyone has the time to do this and instead of using some packaged high sodium mix you can through this together quickly. This dip is perfect for crudites or tortilla chips. I have also had it with pretzels which is very tasty as well. You can also use it as a condiment for finger sandwiches.

Dip Ingredients

4 ripe organic avocados
1 cup organic Greek yogurt or organic sour cream
1/2 cup crumbled blue cheese
2 tbs.Organic Extra Virgin Olive Oil
1 clove organic garlic
4 organic scallions

1. Peel, de-seed and mash your avocados. You can leave them a little lumpy for some texture to match the blue cheese.
2. Chop or crush the garlic glove.
3. Dice the scallions.
4. Combine all ingredients in to a mixing bowl.
5. Once all ingredients are mixed put in the fridge for about a half hour.
6. Once the dip is properly chilled, put into serving dish and it is ready to serve! If you have any remaining scallions you can garnish the dip with them.