Doctor In The Kitchen Flackers Multi Seed Plant Based Organic Crackers Cheeze Pleaze Description
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Flackers® Multi Seed Plant-Based Organic Crackers
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Cheeze-Pleaze Dairy Free
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Garlic & Spice Flavor
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Flax Seeds • Sunflower Seeds • Pepita Seeds • Chia Seeds • Hemp Hearts
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6 g Protein • 2 g Net Carbs • 6 g Fiber Per Serving
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Non GMO Project Verified
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Certified Gluten Free
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USDA Organic
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Keto • Low Carb • Vegan • Kosher
Experience the powerful combination of super seeds with the magic of gluten free nutritional yeast, meticulously blended with herbs and spices to deliver a cheezy symphony of flavors that’ll have you coming back for more. But don’t worry, it’s all good plant-based stuff so go ahead and snack to your hearts delight! Who knew indulgence could be a good thing?
Serving size approximately 7 crackers:
• Calories 150
• 6g Protein
• 6g Fiber
• 2g Net Carbs
Gluten Free. Vegan. Kosher. Low Carb. Keto.
All Flackers crackers are crafted with the highest quality organic seeds on the market. USDA Certified Organic and Non-GMO Project Verified.
Every seed tells a tale!
Our story begins with a passion for wholesome ingredients that fuel and nourish. Blending expertise with nature's bounty, wed crafted these crackers as a celebration of seeds' incredible vitality. From the beautiful blue fields of flax to the sun-drenched sunflower petals, every seed tells a tale of the earth that nourished it and flavor.
Fuel Your Day with Seeds!
Free Of
GMOs, gluten, animal ingredients.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 7 Crackers (28 g)
Servings per Container: About 4
| Amount Per Serving | % Daily Value |
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| Calories | 150 | |
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| Total Fat | 11 g | 14% |
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| Saturated Fat | 1 g | 5% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 7 g | |
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| Monounsaturated Fat | 2 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 200 mg | 9% |
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| Total Carbohydrate | 8 g | 3% |
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| Dietary Fiber | 6 g | 21% |
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| Total Sugars | 0 g | |
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| Includes 0g Added Sugars | | 0% |
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| Protein | 6 g | 8% |
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| Vitamin D | 0 mcg | 0% |
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| Calcium | 60 mg | 4% |
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| Iron | 2 mg | 10% |
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| Potassium | 247 mg | 6% |
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| Thiamin | 1.5 mg | 130% |
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| Magnesium | 97 mg | 25% |
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| Zinc | 2 mg | 20% |
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| Copper | 0.3 mg | 35% |
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| Manganese | 0.8 mg | 35% |
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Other Ingredients: Organic flax seeds, organic sunflower kernels, organic pepitas, organic chia seeds, organic hemp hearts, organic.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Fall Harvest Salad With Lentils and Pomegranates
[vc_row][vc_column][vc_column_text]Add a fresh, vibrant touch to your Thanksgiving table with this fall harvest salad with lentils and pomegranates. Packed with seasonal flavors like roasted sweet potatoes, caramelized onions, and juicy pomegranate seeds, it’s a hearty, nutrient-rich dish that perfectly balances sweet and savory.
Fall Harvest Salad With Lentils and Pomegranates
- 1 large sweet potato (peeled and cubed)
- 1 tsp. cinnamon
- 1 tsp. paprika
- 1/2 cup Brussels sprouts (trimmed and halved)
- 1 cup cooked quinoa
- 1/2 cup walnuts (roughly chopped)
- 1/2 cup pomegranate seeds
- 1/2 large onion (thinly sliced)
- 1 Tbsp. olive oil
- 1 tsp. pepper
- 1/2 tsp. sea salt
- 1/4 cup fresh parsley (chopped)
- Avocado oil for drizzling
Dressing
- 3 Tbsp. olive oil
- 1 Tbsp. balsamic vinegar
- 1 tbsp. maple syrup
- 1 tsp. Dijon mustard
- 1 clove garlic (minced)
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- Preheat oven to 425 degrees F. Place sweet potato cubes and Brussels sprouts on baking sheet. Drizzle with avocado oil, season with salt, pepper, paprika and cinnamon. Toss to coat.
- Roast sweet potatoes and Brussels sprouts 20-25 minutes, flipping halfway, until tender and slightly crispy.
- Cook quinoa according to package instructions. Fluff with fork, set aside.
- Caramelize onions in skillet over medium heat with 1 Tbsp. olive oil. Cook 10-15 minutes until soft and golden brown.
- Toast walnuts in small pan over medium heat for 2-3 minutes, stirring until golden and fragrant. Remove from heat.
- In small bowl, whisk olive oil, balsamic vinegar, maple syrup, Dijon mustard, garlic, salt and pepper for dressing.
- In large bowl, combine roasted sweet potatoes, Brussels sprouts, quinoa, caramelized onions, toasted walnuts and pomegranate seeds. Drizzle dressing, toss to coat.
- Garnish with parsley and serve warm or at room temperature.
Get these ingredients and more at Vitacost.
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