Other Recipes

Crispy Garlic Oregano Chickpeas

Preheat the oven to 375 F ,  line a baking sheet with aluminum foil.

Ingredients:

1 can chickpeas (drained, washed, and rinsed, then dried with a paper towel)

1 tbsp olive oil (or coconut or grapeseed, whatever type of oil you prefer)

1/2 tsp salt (remember I do not like that much salt, feel free to add more it you like)

1/2 tsp fresh ground black pepper

1 tsp garlic powder

1 tsp oregano

Directions:

Drain, wash and rinse the chickpeas, then towel dry. Next transfer them onto the aluminum lined baking sheet and spread out so that none are on top of each other. Then drizzle the oil over the chickpeas and roll them around on the sheet so that the oil covers all of them completely. And then all you have to do is sprinkle the different spices on top and roll them around some more so that the spices coat all the little chickpeas. Finally just pop them in the oven (on the middle rack) and bake for 20 - 25 minutes or until they are a nice dark golden brown color and the outside is crunchy and the inside is still chewy. 

Let stand for a few minutes to cool down before snacking. 

Enjoy! :)

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Kale Walnut Pesto

Ingredients:

1 cup kale (chopped and washed)
2 tbsp olive oil (or coconut, grapeseed, sunflower seed, etc.)
1/2 tsp fresh ground black pepper
1 tsp dried basil (or a handful of fresh basil, chopped and washed)
3 garlic cloves
1/2 cup raw walnuts
1/2 cup water

Directions:

Add the kale, garlic, oil, walnuts, water and spices into the food processor. Blend on high until a nice thich pesto forms. Spoon out into a bowl, container, or into a recipe. Enjoy! 

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