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Herbed Croutons


3 slices of hearty, seed bread or artisan golden loaf bread

1 tsp avocado oil (or olive oil) 

1 garland of fresh rosemary 

1 garland of fresh thyme 

1 tsp of garlic salt (or salt to taste) 

How to cook

- Preheat your oven to 450 degrees.

- While the oven is heating up, cut three slices of bread into small squares (1 cm x 1 cm) and mince fresh herbs.

- In a large bowl, toss bread pieces in oil. (If easier, you can mist bread with an avocado oil mister). Mix in fresh herbs and garlic salt.

- Arrange pieces on a lined baking tray, making sure that the croutons do not touch or overlap on the tray.

- Bake for 8-10 minutes, or until browned and crispy.

Tips & tricks


Many different types of fresh herbs will work for this recipe. We like rosemary, dill, basil, parsley, thyme, cilantro, or oregano.


If you do not have fresh herbs, you can substitute in a dried herb blend, or skip the herbs all together and just use garlic salt. 


The science behind making crispy — and not soggy — croutons: As food cooks in the oven, it releases water which becomes steam. If your food is touching, or piled on top of each other, water will be unable to evaporate and will get trapped. This results in soft, ‘steamed’ food, or soggy bread. In order to keep your croutons crispy, make sure your food is not touching on the baking tray.


Croutons can be stored at room temperature in an airtight container for up to 7 days.


Both fresh and stale bread will work for this recipe. If you are using a slightly stale piece of bread, reduce the bake time to 7-8 minutes as bread pieces will crisp more quickly in the oven.

We love to see your creations! Tag us on Instagram (@diatahealth) or Facebook (@diatamedicalweightloss).

Phase 1 & Phase 2


Great as a snack

or mix it with your salad

Easy to prepare

and made in less than 5 minutes