Cucumber Boats: The Perfect Snack

[naturally gluten + dairy free]


1 cucumber

2-3 tablespoons clean hummus [note: read the ingredient label. You should recognize ALL of the ingredients, and some brands I’ve seen come nowhere close to a real food]

4 baby tomatoes, sliced

Arugula (optional)

Other great add-ins to customize your snack boats: arugula, shredded carrots, kalamata olives, chopped celery, roasted red peppers, pine nuts. Mashed avocado would also make a great filling, as would babaganoush and other healthy spreads.

Directions: Peel cucumber and slice off the ends. With a spoon, scoop out the seeds and discard. Spread a bit of hummus inside, add your tomatoes and arugula (or other toppings). Sprinkle with pepper. Smile. You’re done. Healthy food in less than 2 minutes.

Please send me an email if you tried this! I'd love your feedback!!  If you added, changed, deleted, let me know your thoughts! Bon Appetit!  ~Coach Jacque

From the Simply Real Health Cookbook

From the Simply Real Health Cookbook


Just 30 minutes start to finish and the whole recipe (including sauce) requires just 7 ingredients!

Super healthy
Insanely satisfying
& Quick

Make this recipe as a snack, a side dish for anything, or alongside a veggie burger (options 1 & 2). You really can’t go wrong.

If you give these wedges + sauce a try, let us know how you like them! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with. Cheers, friends!

Prep time 5 mins

Cook time 25 mins

Total time 30 mins

30-minute roasted sweet potato wedges with creamy "no honey" mustard dipping sauce! Savory, sweet and so healthy and delicious.

Author: Minimalist Baker

Recipe type: Appetizer, Snack (Side Dish with Turkey Burgers animal style - Coach Jacque) 

Cuisine: Vegan, Gluten Free

Serves: 4



  • 3 large, organic sweet potatoes, sliced into thick wedges (skin on)
  • 2 Tbsp avocado or melted coconut oil (any neutral oil with a high smoke point)
  • 1/2 tsp sea salt + pinch black pepper


  • 2 tbsp creamy salted cashew butter (or sub tahini, although I much preferred the cashew butter for a more neutral flavor)
  • 1 Tbsp spicy mustard
  • 2 Tbsp maple syrup (or sub agave or honey if not vegan)
  • pinch each salt and pepper
  • 1-2 Tbsp unsweetened original almond milk


  1. Preheat oven to 400 degrees and grease a baking sheet.
  2. Toss sweet potatoes in oil until all sides are well coated. Season with salt and pepper and toss once more, then arrange in a single layer on the baking sheet (if crowded, use two baking sheets).
  3. Bake for a total of 25 minutes, or until golden brown and tender, flipping once at the halfway point to ensure even cooking.
  4. While baking, prepare dipping sauce by whisking together cashew butter, mustard, maple syrup, salt and pepper. Thin with almond milk (or water) until pourable.
  5. Serve sweet potato wedges with no honey mustard dipping sauce! Best when fresh, though leftovers keep in the fridge, covered, for up to a few days. Reheat in the oven.


*Nutrition information is a rough estimate for 1/4 of recipe with dipping sauce.

Nutrition Information

Serving size: 1/4 of recipe Calories: 259 Fat: 5g Saturated fat: 1g Carbohydrates: 51g Sugar: 6.6g Sodium: 319mg Fiber: 6.6g Protein: 3.8g


Another great recipe:

Chicken Enchilada Stuffed Squash Recipe

 SERVES: 4 PREP: 20 min. COOK: 45 min.


  • 2 small spaghetti squash, cut in half and seeded;
  • 4 cups cooked chicken, shredded;
  • 2 bell peppers, diced;
  • 1 red onion, diced;
  • 1 garlic clove, minced;
  • Homemade fresh salsa;
  • Green onions, sliced;
  • Olive oil;
  • Cooking fat (either more olive oil or another Paleo cooking fat);
  • Sea salt and freshly ground black pepper;

Simple Enchilada Sauce Ingredients

  • 8 oz. tomato sauce;
  • 1 cup water;
  • ¼ cup chili powder;
  • ¼ tsp. ground cumin;
  • ¼ tsp. garlic powder;
  • ¼ tsp. onion powder;
  • Sea salt and freshly ground black pepper;


  1. Preheat oven to 400 F.
  2. Brush the inner flesh of the spaghetti squash with olive oil and season to taste with salt and pepper.
  3. Place in the oven and roast, skin side up, for 30 to 40 minutes.
  4. Next, make the sauce. In a saucepan placed over medium heat, stir together the tomato sauce, water, chili powder, cumin, garlic powder, onion powder, and salt and pepper to taste.
  5. Cook, stirring occasionally, for approximately 10 minutes.
  6. During the last few minutes of cooking the sauce, melt some cooking fat in a skillet over medium-high heat.
  7. Cook the garlic and onion for 2 to 3 minutes.
  8. Add the bell pepper and cook for another 2 minutes.
  9. Combine the chicken, enchilada sauce,  and peppers and onions. Mix everything together, and cook until everything is warmed through.
  10. Divide the mixture equally between the spaghetti squash. Place the stuffed squash in the oven and broil 3 to 5 minutes.
  11. Served topped with fresh salsa and green onions.