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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!

Post Author: CHC