​Looking for a great back-to-school snack? This is easy, inexpensive, delicious, and nutritious! I've always bought these pre-made in the grocery stores, but never thought how easy it would be to make them myself! In one of my recent health coaching classes, the group was looking for other satisfying snack options besides popcorn (homemade of course!) and nuts- voila! These can also be used to substitute croutons in salads. Not only will it give you the satisfying salt and crunch that a crouton does, but it's a great protein and fiber source as well!

Ingredients:

• 1 (15oz) can of low sodium chickpeas
• 1 teaspoon of extra virgin olive oil
• ½ teaspoon of salt
• ½ teaspoon of garlic powder

 
Directions:

1. Preheat the oven to 400 degrees
2. Drain and rinse chickpeas
3. Thoroughly dry the chickpeas by patting them with a paper towel and remove the skins for a better crunch (let them sit out for a couple of hours)
4. In a small bowl, combine all the ingredients and mix until the chickpeas are evenly coated
5. Place chickpeas on a cookie sheet, spread evenly, and bake for 20 minutes
6. Stir the chickpeas and bake for another 10-15 minutes until golden brown
7. Let the chickpeas cool for about 10 minutes before enjoying (the chickpeas will harden as they cool

 
*Store in an air-tight container at room temperature for up to 3 days*

Enjoy! :)

Meg

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When football season is over, but your appetizer game is still strong...

Your guests will NEVER believe what is in this! No dairy, no gluten, no soy...ALL GOOD! I usually serve carrot sticks with this dip. If you're a chip person, I suggest sweet potato chips.

Ingredients:
2 cans (14 oz) artichoke hearts, chopped
16 oz frozen spinach
1 cup cashews, roasted and unsalted
2 tbsp olive oil 
1 tbsp garlic powder
1 tsp onion powder
1 tsp dried basil
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Carrot sticks for dipping

Directions:
Mix frozen spinach and artichokes in a large saucepan over medium heat
Add cashews to food processor and blend until it turns into a powder
Slowly pour in olive oil and blend under the powder becomes creamy
Once spinach is completely thawed, drain the excess water and add the greens to a large bowl
Pour creamy cashew mixture and the seasonings into the large bowl
Mix thoroughly
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Serve immediately with carrot sticks (or whatever you want) and Enjoy :)

Meg

These cookies are so delicious and will fool any skeptic. If you are looking for a healthy, fun, interactive recipe to get the kids involved, look no further. Last year, we made these for a holiday party and for Santa- no one even suspected these were vegan. Total win in my book!

Wet Ingredients:
1/2 cup smooth almond butter
1/4 cup + 3 tsbp maple syrup
3 tbsp softened coconut oil
1/2 teaspoon vanilla extract

Dry Ingredients:
1/2 cup gluten-free rolled oats
1/4 cup + 2 tbsp gluten-free oat flour (I put rolled oats in a blender)​
1/4 cup arrowroot flower/starch
1/4 cup almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
150g chocolate chunks

Directions:
Preheat oven to 350 and line a baking sheet with parchment paper
Combine wet ingredients in a large bowl and mix thoroughly
Combine dry ingredients into the wet mixture one by one (mixture will be wet and oily)
Set aside 3 tbsp of chocolate chunks and add the remaining into the batter
​Scoop mounds of dough (2 tbsp per cookie) onto the baking sheet about 3 inches apart
Press the remaining 3 tbsp of chocolate chunks on top of the dough mounds
Bake for 9-12 minutes
Let cookies cool on the baking sheet for 5 minutes
Use a spatula to transfer the coolies to a cooling rack (they will still be fragile at this point)
Let them cool and harden for another 10 minutes before serving
​

Meg


Adapted from Oh She Glows


What types of cookies do you usually make for Santa?
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