Oven Roasted Chickpeas

Okay people! The secret is out. Those canned chickpeas that have been hanging out in your cupboard are your new favourite snack. Yes, you read correctly. We have talked about the great nutritional qualities of these magical chickpeas before. Packed with protein and fibre, they make a great addition to so many meals. We most recently highlighted them in our cumin-spiced hummus, perfect as a dip or a spread. Okay, back to this new magical snack that lives in your cupboard. Oven Roasted Chickpeas. The best part is this snack is extremely simple to make. They are perfect to snack on, add to salads for a crunch or a special addition to a trail mix. Okay, enough talk, read on to find out how to prepare this uber healthy and tasty snack. You Will Need… 1 540 mL can of chickpeas 2-3 Tbsp. olive oil (garlic infused makes for a flavourful punch) ½ tsp. salt 2-4 tsp. spices of choice (little or a lot based on your palette) Some spice suggestions are cumin, paprika, chilli powder, curry powder and oregano Prepare the Chickpeas Preheat your oven to 400°F. Remove chickpeas from the can and rinse thoroughly under running water. Place chickpeas between clean dishtowels and pat them dry completely. Remove any skins that have come off while drying. It is important thatchickpeas are completely dry before roasting. Once chickpeas are dry place on a baking sheet. Drizzle heavily with olive oil, ensuring all the chickpeas are coated. Place baking sheet in the oven and allow to bake for 20 – 30 minutes. Stir or toss the chickpeas every 10 minutes....

Cumin Spiced Hummus

Hummus is a popular Middle Eastern spread made from cooked chickpeas. It is low in fat while high in protein and fibre. It is perfect to dip vegetable sticks and crackers, or to use as a spread for wraps and sandwiches.               You Will Need…  1 540 mL can of chickpeas Juice of 2 lemons 1/2 cup olive oil  1-2 large cloves of garlic – minced 1/4 cup tahini (sesame seed paste)   Salt to taste  1 tsp cumin Prepare the Hummus In a food processor add the tahini and lemon juice, blend until completely smooth. Peel and mince garlic and add to the food processor, blend for 1 minute. Remove chickpeas from the can and rinse well under cold water. Then add half of the chickpeas into the food processor with the olive oil. Pulse to let the beans start to blend. Add in the rest of the black beans and cumin, blend until smooth. Add more olive oil if needed. Add a large pinch of salt and blend for 30 seconds. Taste the hummus and add more salt or lemon juice to your preferred...

Black Bean Dip

Black beans are a power house food that provide lean protein and loads of health boosting fiber. They are cost effective and easy to prepare, whether making them from scratch or ready made from a can. This recipe is perfect for dipping vegetables, eating with pita bread or even as a spread for a wrap or sandwich. Our black bean dip recipe has received rave reviews from all those who have tried it. We hope you enjoy it!  You Will Need…  1 540 mL can of black beans  Juice of 1 lemon  1/4 cup olive oil  1-2 large cloves of garlic – minced 1/4 cup tahini (sesame paste)   Salt to taste  Prepare the Dip  In a food processor add the tahini and lemon juice, blend until completely smooth. Peel and mince garlic and add to the food processor, blend for 1 minute. If using canned beans remove them from the can and rinse well under cold water. Then add half of the black beans into the food processor with the olive oil. Pulse to let the beans start to blend. Add in the rest of the black beans, blend until smooth. Add more olive oil if needed. Add a large pinch of salt and blend for 30 seconds. Taste the dip and add more salt or lemon juice to your preferred...

Tropical Burst Smoothie

Smoothies are a great option for breakfast, a snack or as a way to get in those oh so important veggies and fruits. This one has a bright and delicious flavour, sure to please any palette. Ingredients  1 chopped banana  1 cup mixed berries (fresh or frozen)  1/2 fresh orange 2 basil leaves  1/2 cup Greek or Coconut yogurt  3/4  cup coconut milk (or liquid of choice)  ** A few ice cubes if fruit is all fresh and you prefer your smoothie a little colder** Directions Mix all ingredients in a blender until completely smooth. Pour, sip and...

Whole Wheat Cranberry Muffins

Prepare a batch of these muffins for a quick and easy grab and go breakfast!   Food Photography: Breeann Merritt Photography    Preheat your oven to 350 degrees Celsius You will need…  1 egg 1/4 cup canola oil 3/4 cup milk (1-2 %) 2 Tbsp unsweetened apple sauce  3/4 cup sugar 1 tsp baking soda  2 cups whole wheat flour  1 – 1/2 cups dried cranberries  Prepare the batter… In a medium bowl combine all the dry ingredients and set aside. In a large bowl beat the egg, sugar and canola oil together. Take half the dry mixture and add to the large bowl, when combined add the remaining dry mixture. Add the milk and applesauce, mixing until all combined. Then fold the cranberries into the batter, do not over mix. Portion batter into a muffin baking tin that has been linked with baking cups. Bake for 15-20 minutes or until golden brown.  Makes 12-14...

Very Berry Smoothie

This smoothie is one of my favourites. I love how quick and easy it is to prepare. It’s a great choice for a morning beverage, afternoon pick me up and a perfect combination of carbohydrates and protein for a post workout recovery drink.  Not sure what to eat before a workout? Click here!  You will need…  1 cup unsweetened almond and/or coconut milk 1 small ripe banana  1 cup frozen or fresh mixed berries (strawberries, blueberries, blackberries and raspberries) 1 scoop plant based protein powder (Just Hemp Foods Vanilla Protein Powder) or your favourite  1 tablespoon ground flax seed or chia seeds Ice (if you like) Prepare the smoothie…  Combine all ingredients. Blend on high and serve. I like to use my single serve blender (magic bullet), as it makes a perfect single serving.  Preparation time: 2 minutes. Serving size: 16...