• 5 medium sweet potatoes, roughly peeled
• 1/2 purple onion, chopped
• 1/2 red bell pepper, diced with core and seeds removed
• 1/2 yellow bell pepper, diced with core and seeds removed
• 1 ripe avocado, cubed
• 1/4 c. cilantro, chopped
• 1 can sodium free black beans, rinsed and drained
• 3 limes, juiced
• 3 cloves of garlic, peeled
• 2 Tbsp balsamic vinegar
• 1 serrano pepper, chopped with core and seeds removed
• 2 Tbsp olive oil
• 1 Tbsp nutritional yeast (optional)
• chia seeds to garnish
• salt and pepper to taste
• your favorite Dr. Kracker crispbread or snacker- we used the pumpkin cheddar snacker

Cube roughly peeled sweet potatoes and roast in a 375 degree oven for 30 minutes.  Add the onion and bell peppers, stir, and roast until potatoes are soft, about another 30 minutes.  Toss avocado, cilantro, and black beans with the room temperature roasted veggies and set aside.

In a food processor or blender, combine lime juice, garlic, balsamic vinegar, serrano pepper, olive oil, nutritional yeast, and salt and pepper until completely smooth and homogeneous.  Pour dressing over sweet potato salad before serving and toss thoroughly.  Garnish with whole chia seeds before enjoying with some Dr. Kracker.

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• Your favorite Dr. Kracker crispbread- we used Klassic 3 seed
• 1 tbsp. all natural smooth almond butter
• 1/2 banana, sliced
• 1/4 c. blueberries
• 1/4 c. strawberries, sliced
• 1 tsp. sweetened cacao nibs

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• 3 whole Dr. Kracker Klassic 3 Seed Crispbreads
• 1/3 cup whole wheat flour
• 1/2 tbsp. minced garlic
• 2 tsp. oregano
• 2 tsp. thyme
• 2 eggs, divided
• 2 tbsp. water, divided
• 10 oz. goat cheese
• 6 cups mixed greens
• 1/4 cup chopped purple onion
• 1/4 cup chopped pistachios
• chopped tomato garnish
• Salad dressing of your choice (we suggest a lemon vinaigrette)
• Salt and pepper to taste

Begin by preheating the oven to 350 degrees and crushing the Klassic 3 seed with a rolling pin to a fine crumb.

Whisk together both eggs and water and divide into two bowls.  Mix whole wheat flour with garlic, oregano, thyme, and salt and pepper to taste.  Cut goat cheese into 10 equally sized medallions.

Dip each  medallion into the first egg bowl and coat evenly.  Move the medallion to the flour and herb mixture and coat all sides.  Shake off excess before placing the cheese into the second egg dip.  Finally, coat generously with the crushed Klassic 3 seed crumbs before placing on a nonstick cookie sheet.

Bake for 10-12 minutes or until golden brown and bubbly.  While baking assemble the greens with purple onion and pistachios.  Divide onto five bowls and use 2 medallions per salad.  Garnish with dressing and tomatoes.

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• 15 oz. canned or cooked chickpeas
• 3 large cloves of garlic
• 3 tablespoons of fresh squeezed lemon juice
• 3 tablespoons of extra virgin olive oil
• 1 1/2 teaspoons of tahini
• Handful of your favorite Dr. Kracker flavor!

Place the drained chickpeas and all other ingredients in a high quality food processor. Blend on medium, adding water when needed (about 1/4 cup) until smooth, about 3-5 minutes.  Serve in bowl immediately with your favorite Doctor Kracker Crispbread or Snacker. Garnish with olive oil and parsley.

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• 1 piece Seedlander Crispbread
• 1/4 cup low-fat cottage cheese
• 1/2 cup fresh berries (raspberries, blueberries, sliced strawberries)
• Fresh mint leaves to garnish

Spread cottage cheese on Crispbread. Top with fresh berries &  garnish with fresh mint. Enjoy this medley as a meal or as a savory snack!

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