3 Healthy Homemade Snacks

Garlic spiced oven roasted chickpeas


2x cans chickpeas (drained and rinsed)

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1/4 teaspoon cinnamon powder

pinch of cayenne pepper (optional)

coconut oil spray



  1. Preheat oven to 180 degrees Celsius
  2. Place chickpeas on a tray lined with baking paper and lightly pat dry and spread them evenly out. (be careful not to remove the skin)
  3. Bake for 35-40 minutes or until the chickpeas are lightly browned and crunchy in the center.
  4. Combine the spices in an airtight container big enough to fit the chickpeas
  5. Spray the chickpeas with a light layer of coconut oil and then transfer into the container with the spices.
  6. Seal the container and shake well to flavor the chickpeas. (Do not seal the container until the chickpeas have fully cooled down).

Pumpkin Pie Energy Bites


1 cup pumpkin (steamed and mashed)

1/2 cup almond butter

2 teaspoon cinnamon

Sprinkle of pink Himalayan salt

1/2 cup quinoa flakes

1 cup rolled oats



  1. In a bowl add all the ingredients besides the quinoa flakes and rolled oats.
  2. When everything is well combined slowly start to add the remaining ingredients.
  3. Roll the mixture into small snack size bites and refrigerate for at least half an hour before serving.

Sea Salt and Garlic Kale Chips


1 medium-sized kale (washed and dried)

2 tsp unrefined coconut oil

Pinch of pink Himalayan salt

Pinch of garlic powder




  1. Preheat oven to 180 degrees Celsius
  2. Remove the hard stems on the leaves (make sure the leaves are completely dry)
  3. Arrange the leaves on a baking tray, add in the olive oil and start to massage it into the kale.
  4. Then add the garlic and salt
  5. Leave the kale in the oven for 10 minutes.  After 10 minutes flip the kale leaves onto the other side (You will need to watch them carefully for the next 7-8 minutes to prevent them from burning).
  6. Remove baking tray from oven and allow to sit for another 5 minutes then serve and enjoy!

Warming Pear & Cinnamon Chia Porridge


2 small pears (cut into small chunks with the skin)

1 tbsp raisins

1/4 tsp ground cinnamon

1/4 cup water

1/2 cup non dairy milk (almond, rice or coconut)

1 tbsp chia seeds

1 tbsp golden flax



  1. Combine pears, raisins, cinnamon,water into a small pot.
  2. Simmer for 5 minutes over a low heat until the pears have softened an are heated through.
  3. Add the milk and simmer on a low heat.
  4. Add the chia and flaxseed and stir through then remove from the heat and allow to sit for 2 minutes.
  5. Spoon into the bowl
  6. Top with an extra splash of non dairy milk and enjoy!

Hint: Add extra fruit if you like OR lightly toast some crushed walnuts or flaked almonds for some crunch!

Healthy Taco Boats


1 small onion (finely chopped)

1 close garlic (crushed)

3/4 cup water

250g lean minced beef

Pinch chilli powder (optional)

1 1/2 teaspoons ground cumin

400g can red kidney beans (drained & washed)

400g can chopped tomatoes

2 tbsp chopped parsley

1 small cost lettuce (washed but kept in whole leaf form)

1 tomato (finely chopped)

1/3 cup greek yogurt (for serving on top)

1/3 cup parmesan cheese (for serving on top)



  1. Cook onion & garlic with 2 tbsp of the water in a nonstick saucepan until softened. Stir in minced beef and spices and cook over high heat until browned.
  2. Add beans, tomatoes, pepper and remaining water. Reduce heat and simmer for 15 minutes until the mixture has thickened. Then add parley and stir again.
  3. To serve, spoon beef mixture into lettuce leaves and sprinkle with cheese, fresh tomato and a dollop of yogurt.

Tip: This mixture is also great with tortilla wraps. Adding a slice of avocado can also elevate the taste!

3 Smoothie Recipes To Boost Your Immune System!

Place ingredients in a high speed blender and blend to desired consistency.

You can add ice if you would like the smoothie to be served cold.


Green Machine Smoothie 


1/4 Avocado

1-2 tbsp chia seeds

Juice of 1 lemon

Handful of spinach

1 cucumber

1/4 cup mint leaves

2 cup unsweetened almond milk


Vitamin Boost Smoothie


1 whole carrot

1 whole orange

1/2 lemon peeled

Small slice of ginger 1 1/2 cup water

1 tsp honey (optional)


Re-power Smoothie


1 cup coconut water

1 kiwi peeled and chopped

1/4 of an avocado

1 cup baby spinach leaves

Juice of 1/2 lime

1/2 tsp spirulina

1/4 tsp turmeric

Dash of cracked black pepper

Winter Pumpkin Carrot Soup

Serves: 4-6


1 kg Japanese pumpkin
500g organic carrots
2 tablespoons extra virgin olive oil
Pinch of sea salt
1 litre water (You may need extra depending on the preferred consistency)
1 teaspoon fresh grated ginger
1 teaspoon fresh grated turmeric


1. Preheat your oven to 180 degrees celsius

2. Peel and chop pumpkin into small chunks and place onto a lined baking tray.

3. Wash carrots and chop roughly with the skin. Place onto a separate lined baking tray.

4. Drizzle the olive oil between the 2 trays.

5. Season each tray with sea salt.

6. Mix the oil and seasoning with your fingers through the vegetables.

7. Roast for 45 minutes or until vegetables is cooked through and caramelized.

8. Combine pumpkin and carrot into a high-performance blender or food processor.

9. Add the water, ginger & turmeric if using

10. Blend until smooth.

11. Add another cup of water to adjust consistency if required.

12. Serve up and enjoy!

Roasted Pumpkin, Spinach & Feta Salad

  • 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25″ cubes (Note 1)
  • 1 1/2 tbsp olive oil
  • Salt and pepper
  • 2.5 tbsp / 50 ml extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • Salt and pepper
  • 1/4 cup / 35g pine nuts (Note 2)
  • 150 g / 5 oz baby spinach leaves (4 handfuls)
  • 60 g / 2 oz feta , crumbled (or more!!)


  1. Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection).

  2. Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 – 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool.
  3. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad.

  4. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it’s ready.
  5. Place Spinach in a bowl. Drizzle with a bit of dressing then toss.
  6. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy).
  7. Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn’t stay on baby spinach well, so worth drizzling at end). Serve!

Sourced from: https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/