Munch On This: Baked Crispy Roasted Chickpea Chips

Kale chips are fun to make and even more fun to scarf. They are a great snack to have instead of those pesky lays chips that don’t do you any good. Besides, who doesn’t love munchin’ and crunchin’ while watching a great movie or writing a blog about healthy snack ideas? Haha 🙂

I like a little variety: Yesterday was kale chips. Today is chickpea chips.

Whatever you fancy, whether it’s kale chips, nuts, seeds, crackers or in my case, delicious crispy spiced chickpea chips, we all need something to love….err, I mean munch. 

Ta-da! Are you licking the screen yet?

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Chickpeas are legumes. So don’t forget about your veggies! Pair these delicious chips with some cut up raw vegetables like cucumbers and baby carrots and you’ll have one heck of a healthy snack attack!

What you’ll need:

Soaked and rinsed organic chickpeas (about 2 cups)

1-2 tsp of organic virgin coconut oil

1/4 tsp onion powder

1/2 tsp garlic powder

1/2 tsp of cumin

1/2 tsp of chili powder

1/2 tsp of cayenne pepper powder (I like it really spicy so I usually do 1 tsp)

Black pepper

Optional: Squeeze of lime, pink Himalayan salt, Italian seasoning, turmeric powder

Preheat oven to 400 F. Line a cookie sheet with parchment paper or aluminum foil. With a paper towel, dry off chickpeas and place on cookie sheet. Add ingredients and using your hands, combine chickpeas until thoroughly coated with oil and spices.

Bake for 25-30 minutes until nicely browned. The longer you bake them, the crispier they will be! Be careful not to burn them! Let cool. And happily munch them with veggies of choice.

Rainbow Chard Wrap + Vegan Spicy Sauce [Grain Free]

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It’s Sunday. Also known as the “lazy day!” And lazy days call for hearty meals. Don’t you agree?

I love hearty meals. You know the food that makes you feel good and makes everything better? Yeah, you know. 

Roasted garlic sweet potatoes, sprouted mung beans, fresh cut raw veggies  on rainbow chard paired with homemade spicy sauce definitely hits the spot. It’s nutrient dense, nature approved and absolutely….deliciously….divine!

I’ve been itching to use up my bag of dry mung beans (also known as moong beans) for awhile now. Mung beans can get neglected because of it’s more popular cousins, chickpeas and lentils. However, they are also nutrient rich, boast added plant based protein and low in calories. So with a little bit of soaking and sprouting, they went perfectly with the sweet potatoes. Just the right amount of low GI starch and complex carbs one would need for a hearty yet healthy dish! I think you’ll happily agree that it is indeed a tasty combination. 🙂

Traditionally, tortilla, wheat or grain wraps are more commonly used to bundle food fillings. In this recipe, I replaced the grains with a healthier, more sufficient alternative using a large organic rainbow chard leaf. Not only did it reduce the amount of simple calories,  it also added a good alkaline balance to the meal. The collaboration of the greens with the cooked veggies and raw veggies provide live enzymes to promote good digestion and optimal health.

Also, if you don’t like to eat messy, you have the option to eat this meal like a bowl dish. 😉

Anyway, since Sundays are lazy days, I’m gonna leave you to the recipe so you and I can enjoy the rest of our laziness. Bon appetit! x

What you’ll need:

Wrap

One large organic and local rainbow swiss chard leaf, thoroughly washed and loved

Soaked and sprouted green mung beans (optimal time is about 4-6 hours or overnight if you can)

1 large sweet potato, cut into desired chunks

Half a large cucumber, diced

Half a yellow bell pepper, diced

2 garlic cloves, finely minced

Baby organic spinach and carrots

Half a lemon

Spices: 1/4 tsp of cumin powder, chili powder, dried thyme leaves, black pepper, cayenne pepper, coriander

Coconut oil

In a small sauce pan, boil soaked mung beans for about 30 minutes until nicely soft. In another sauce pan, boil sweet potatoes until ‘al dente’. Leave the skin on for added fiber and nutrients!

In a skillet, heat coconut oil and garlic until golden brown. Add boiled sweet potatoes and mung beans and spices. Mix until nicely cooked. Alternatively, you can roast the sweet potatoes in the oven at 400 F.

Add raw veggies (cucumbers and bell peppers) onto the swiss chard leaf. Squeeze lemon evenly on the raw veggies. Lastly, add cooked sweet potatoes and mung beans. Pair with baby spinach and baby carrots on the side.

Serve with some yummy homemade sauce. Recipe below!

Sauce

1 cup of raw almonds (soaked for 30-60 minutes if possible)

1/4-1/2 tsp of chipotle pepper spice (the more, the spicier!)

1/4 tsp of cayenne pepper

1 1/4 tsp of paprika

1/4 tsp of chili powder

1/4 tsp of dried oregano

1/4 tsp of onion powder

1/4 tsp of cumin

1 garlic clove, crushed

3 squeezes of fresh lemon juice (about 3-4 tbsp)

1/2 cup of filtered water, cold

2 tbsp of extra virgin olive oil

Combine all of the ingredients in a high power blender. Blend until it has a nice thick consistency. This should take a few mere minutes.

This sauce can be more like a dressing if you add more water to thin it out. 

Keep refrigerated in a sealed container. Lasts for about 5 days.

 

Mean Green Fat Belly Fighting Machine Salad

Ab workouts aren’t the only thing that will help you get a toned stomach – diet plays a huge part, as well. After all, you need the proper fuel to feed your body to compliment your exercises. I believe that 70 % healthy diet and 30 % physical activity are the key elements to optimal health.

Unless you’re a sumo wrestler….

This salad is great to have as a meal after a workout or for lunch or dinner. It’s filling and packed with lots of nutrients, essential vitamins and plant based protein. Did you know that one of the main components to weight loss and maintenance is fiber? A fiber is only found in plant based foods. 🙂 So the almonds in this salad not only add bloat reducing fiber, but since it’s also considered a monounsaturated fat (the good fat), they also help to keep belly bloat and fat at bay. Made with fiber rich spinach, peas and broccoli, this salad gets an extra boost from hydrating cucumbers that help to ease digestion and flush out the digestive system.

I’m not a fan of avocado (Gasp – I know, it’s weird) but it’s definitely an excellent addition to the salad for those of you who do love it. (I wish I did!) For some light sweetness, I’ll usually add organic blueberries, which are known to help diminish belly fat with its powerful antioxidants, but I didn’t have any on me today. 🙁 I think it’s time to make a trip to the market….

Stay healthy, my friends! x

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Low carb, vegan, wheat free, gluten free and plant strong! 

What you’ll need: 

Salad:

Lots of baby spinach (I never measure it because I generally like A LOT of it!)

Broccoli florets, steamed

1/3 of a cucumber, diced

A handful of almonds (1/4 cup or so)

1/4 cup of green peas, steamed

Dressing:

1 tbsp of extra virgin olive oil

Juice from half a lemon

1/4 tsp of organic chia seeds

Black pepper to taste

1/2 tbsp of raw unfiltered organic apple cider vinegar

A pinch of stevia (optional)

Combine dressing ingredients in a small bowl and whisk thoroughly. Pour over salad and add black pepper to taste.

 

The Well Rounded Cookie [Vegan + Grain Free]

I believe that every cookie should bring you comfort, affection and joy. Sadly, not every cookie is made the same. Some are great to the lips but bad for the hips, some live in sin because of added preservatives and toxic chemicals and then there are ones that are wholesome, delicious AND guilt free making them the most well rounded batch of all.

Being gluten free, wheat free, grain free, vegan, preservative free and sugar free is impressive enough, but the quality I like most about these heavenly bites is that they’re low in carbs and won’t make your insulin levels rocket up! How’s that for a treat? 😉

This delicious cookie recipe brings together two of the most amazing foods in holy matrimony: coconuts and almonds.

I used Somama‘s organic and ethically sourced desiccated coconut which is an amazing product I picked up at a local health store in Cape Town. It’s perfect for baking and also great to have raw – sprinkle them on salads, desserts, homemade icing, chia seeds puddings or protein bars/balls.

It’s the magical intersection of their desiccated coconut and JK Gourmet‘s organic almond flour that creates a texture that is both soft, moist and slightly chewy and a taste that’s naturally sweet – without the use of any refined sugars! The coconut is also very subtle so even if you’re not a fan of coconut that much (which is absolutely NUTS!), you’ll probably love these cookies.

I hope these little cookies warm your home and heart for a long time to come.

Note to self: Share the cookies. 

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This is only 1/3 of the baked batch. Recipe below makes more, so don’t worry as there will be enough cookies for everyone! 

 What you’ll need:

1 cup + 1/4 cup of organic almond flour (unblanched)

1/4 cup of chopped unsweetened 100% dark cacao chocolate (can sub w/ homemade chocolate, cacao nibs or unsweetened vegan carob chips)

1/2 tsp of baking soda

1/4 cup of granulated xylitol (or stevia)

2 tbsp + 1 tsp of organic cold pressed virgin coconut oil, liquid

1/2 cup of finely shredded/desiccated coconut

1 flax egg (1 tbsp of ground flax seeds + 3 tbsp of water = let sit until “egg” like) – if vegetarian/flexitarian, you can use 1 large egg

1/2 tsp of vanilla extract or flavouring (alcohol free)

Combine all of the dry ingredients together. Add the vanilla and coconut oil to the flax egg. Then add dry ingredients with the wet ingredients and mix. Let the batter chill in fridge for a few minutes until set.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. Remove batter from fridge and shape into small 1 inch balls. Press down slightly to flatten a bit (not too much as you want these babies to be moist!)

Make sure to keep the cookies at least 2 inches apart as they expand a little. Bake for 8-12 minutes or until edges begin to brown.

Remove from oven and let cool on rack before devouring. Enjoy with a warm glass of almond or coconut milk!

Buck-Chia Flatbread Crust [Vegan & Grain Free]

Everyone needs a good flat bread to rely on. Unfortunately, most commercial flat breads, wraps and pizza crusts are made with a ton of processed ingredients and added preservatives that can be difficult on your body’s digestive system. But this recipe is unquestionably reliable because it’s nutrient-packed, gluten/wheat free, vegan and high in fiber!

Made predominantly with organic buckwheat flour and whole chia seeds, this thin crust base is full of delicious flavour, super quality sustenance and has a dense texture resembling that of a regular pizza crust. It is ideal for those love pizza, pita breads, flat breads, and wraps but want a healthy twist to the usual simple carb-heavy versions made from refined flours, added sugars, yeast and a lot of unnecessary oil.

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In my last post, I stressed the importance of adding chia seeds to the everyday diet and how amazingly versatile is it in general. Ergo, adding them to the crust seemed like another unique way to have them and to keep it vegan, it was the main reason why it perfectly stayed together without the use of starch or eggs.

The main flour in this recipe is organic buckwheat. If you haven’t heard of it, the flour is simply made from grinding buckwheat groats. Like chickpea, brown rice, almond and coconut flour, it’s also another great substitute to those pesky wheat and gluten flours. Very mild in flavour, and impressively rich in protein, buckwheat flour helped to make this crust that much better and that much more edible!

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Eat as a side dish to healthy pastas or bowls, dip it in homemade hummus sauce, wrap your favourite veggies with it for a quick lunch or top it with some homemade tomato sauce and chopped veggies and eat it like a pizza! Enjoy! x

What you’ll need:

1/4 cup of whole chia seeds (not ground)

3/4 cup of filtered water

1 tbsp of raw unfiltered apple cider vinegar

3 tbsp of organic buckwheat flour (unrefined and certified gluten free depending on the brand!)

2 tsp of dried orgeno

3 tbsp of pumpkin seeds, chopped (or sub with chopped sunflower seeds)

1 tbsp of ground flax seeds

1 tsp of dried basil

1 tbsp of dried garlic powder

1 tsp of dried onion powder

1 tsp of dried thyme leaves

1 tsp of chili powder or cayenne pepper (I like spice!)

Black pepper to taste

Optional: 1 tsp of extra virgin olive oil or coconut oil in batter and for parchment paper coating

Preheat oven to 350 F. In a large bowl, combine all of the ingredients and mix well until the mixture starts to thicken up.

On parchment paper, pour batter and spread out into a large round shape. You can use the back of a spoon for this if it’s too sticky. Flatten to about 1 cm for a firm crust

Bake for 30-40 minutes until golden brown and solid. Remove from oven and let cool for a minute or so.

If you’re making a pizza with this crust, add toppings and sauce and bake for another 10 minutes.

Other Recipes Like This:

Model Citizen Chickpea Flour Pizza Crust

Easy Peasy Vegan Flatbread – Low Carb

 

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