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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.

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.
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.

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.

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.




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