Healthy Snacks
Roasted Spiced Chickpeas
2 - 15 oz cans low-sodium chickpeas, rinsed and drained
2 tbsp olive oil
1 tbsp pure maple syrup
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp freshly ground black pepper
Preheat oven to 425 F. Miss together all ingredients, and bake in a single layer for about 20 to 24 minutes. Stir occasionally for even browning.
2 - 15 oz cans low-sodium chickpeas, rinsed and drained
2 tbsp olive oil
1 tbsp pure maple syrup
1 tsp smoked paprika
½ tsp cayenne pepper
½ tsp freshly ground black pepper
Preheat oven to 425 F. Miss together all ingredients, and bake in a single layer for about 20 to 24 minutes. Stir occasionally for even browning.
Salt 'n' Peppa Roasted Chickpeas
2 - 15 oz cans low-sodium chickpeas, rinsed and drained
1/4 cup apple cider vinegar
1 tbsp Himalayan sea salt
Preheat oven to 425 F. Miss together chickpeas and apple cider vinegar. Let stand for 1 hour. Drain and place in a single layer on a baking sheet. Sprinkle with sea salt. Bake for about 20 to 24 minutes. Stir occasionally for even browning.
2 - 15 oz cans low-sodium chickpeas, rinsed and drained
1/4 cup apple cider vinegar
1 tbsp Himalayan sea salt
Preheat oven to 425 F. Miss together chickpeas and apple cider vinegar. Let stand for 1 hour. Drain and place in a single layer on a baking sheet. Sprinkle with sea salt. Bake for about 20 to 24 minutes. Stir occasionally for even browning.
Guacamole
Guacamole makes a healthy dip for veggies and organic corn tortilla chips. It is also a great substitute for mayo when making sandwiches or wraps.
3 ripe avocados
½ lime, juiced
½ cup Cilantro, chopped
½ red onion, minced
1 clove garlic, minced
Sea salt and black pepper to taste
Cut avocados in half. Discard the pit and scoop flesh into a bowl. Mash avocados, leaving them as chunky as you prefer.
Add remaining ingredients and mix well. Transfer to a bowl, cover and chill in refrigerator.
Guacamole makes a healthy dip for veggies and organic corn tortilla chips. It is also a great substitute for mayo when making sandwiches or wraps.
3 ripe avocados
½ lime, juiced
½ cup Cilantro, chopped
½ red onion, minced
1 clove garlic, minced
Sea salt and black pepper to taste
Cut avocados in half. Discard the pit and scoop flesh into a bowl. Mash avocados, leaving them as chunky as you prefer.
Add remaining ingredients and mix well. Transfer to a bowl, cover and chill in refrigerator.
Fresh Salsa
Serve with warm organic corn tortilla chips, crackers or fresh cut vegetables. Also great on scrambled eggs.
2 medium tomatoes, roughly chopped
1 jalapeno
¼ small onion, roughly chopped
1 clove garlic, minced
juice of 1 lime
coarse sea salt to taste
Combine in a food processor or blender. Pulse until salsa is desired consistency.
Serve with warm organic corn tortilla chips, crackers or fresh cut vegetables. Also great on scrambled eggs.
2 medium tomatoes, roughly chopped
1 jalapeno
¼ small onion, roughly chopped
1 clove garlic, minced
juice of 1 lime
coarse sea salt to taste
Combine in a food processor or blender. Pulse until salsa is desired consistency.
Basic Hummus Recipe
Serve with chopped vegetables or crackers. This is also a great spread to use on wraps or sandwiches to take the place of mayonnaise.
1 540ml can chickpeas (low sodium)
OR
2 Cups dried chickpeas that have been soaked and rinsed well
2 cloves garlic
1/3 Cup tahini
1 Tbsp Extra Virgin Olive Oil
Juice from 2 fresh lemons
Place all ingredients in food processor and pulse until they are well mixed. Enjoy as is or add in any flavour enhancements from list below.
Store in an airtight container in refrigerator - keeps 3-4 days.
Roasted Red Pepper Hummus
Clean and halve 1 red pepper. Place inside facing up on a baking pan and lightly sprinkle with olive oil and black pepper.
Roast for approximate 35 minutes at 350 degrees. Check that it doesn’t start to burn. Let cool and slice. Add to above recipe and mix well.
Roasted Garlic Hummus
Cut the pointed top off of a clove of garlic. Pour on a little bit of extra virgin olive oil. Bake in 350-degree oven for approx. 35 minutes.
Cloves should be soft. Let cool. Remove cloves from bulb and squeeze out the pulp.
When making the basic hummus recipe above, omit the raw garlic and add in a few cloves of the roasted garlic.
Greek Olive Hummus
Add ½ cup of pitted, rinsed kalamata olives.
Serve with chopped vegetables or crackers. This is also a great spread to use on wraps or sandwiches to take the place of mayonnaise.
1 540ml can chickpeas (low sodium)
OR
2 Cups dried chickpeas that have been soaked and rinsed well
2 cloves garlic
1/3 Cup tahini
1 Tbsp Extra Virgin Olive Oil
Juice from 2 fresh lemons
Place all ingredients in food processor and pulse until they are well mixed. Enjoy as is or add in any flavour enhancements from list below.
Store in an airtight container in refrigerator - keeps 3-4 days.
Roasted Red Pepper Hummus
Clean and halve 1 red pepper. Place inside facing up on a baking pan and lightly sprinkle with olive oil and black pepper.
Roast for approximate 35 minutes at 350 degrees. Check that it doesn’t start to burn. Let cool and slice. Add to above recipe and mix well.
Roasted Garlic Hummus
Cut the pointed top off of a clove of garlic. Pour on a little bit of extra virgin olive oil. Bake in 350-degree oven for approx. 35 minutes.
Cloves should be soft. Let cool. Remove cloves from bulb and squeeze out the pulp.
When making the basic hummus recipe above, omit the raw garlic and add in a few cloves of the roasted garlic.
Greek Olive Hummus
Add ½ cup of pitted, rinsed kalamata olives.
