Oven Roasted Chickpeas

Oven roasted chickpeas are the perfect savory snack to enjoy on the go! Chickpeas are known to help reduce cholesterol levels and the risk of heart disease. They are a great source of plant-based protein and contain a significant amount of fiber, which promotes healthy digestion and bowel regularity. Coconut oil provides short chain fatty acids for improved liver and brain function while also supplying antioxidants to reduce oxidative stress. The addition of garlic, smoked paprika, and sea salt will be sure to enhance this flavorful snack. Enjoy!

Ingredients:

Serves 3-4

• 1 can of chickpeas

• 1 tbsp of coconut oil (melted)

• 1/2 tsp of garlic powder

• 1/2 tsp of smoked paprika powder

• 1 tsp of sea salt

 Instructions:

1) Preheat oven to 350 F and line baking sheet with parchment paper.

2) Drain and dry canned chickpeas by gently rolling them between a paper towel.

3) Mix the chickpeas with melted coconut oil, sea salt, and spices in a bowl.

4) Next, spread the chickpeas on the baking sheet and bake for 25-30 minutes, until nicely roasted.

5) Let cool and enjoy!

Egg and Veggie Casserole

This egg and veggie casserole is the perfect protein-packed meal to enjoy for breakfast! Eggs are known to help raise HDL cholesterol and promote weight loss, brain health, as well as hair and nail growth. The addition of bacon will provide a great source of protein, thiamin, zinc, and selenium which are essential for immune health. Sweet potatoes are rich in Vitamin B6, potassium, and beta-carotene. Onions help improve digestion, immunity, and reduce inflammation. Add in garlic powder, nutritional yeast, salt and pepper to enhance this flavorful dish and enjoy!

Ingredients:

Serves 10

• 12 eggs

• 12 pieces of nitrate-free bacon

• 2 sweet potatoes, peeled and sliced

• 2 cups of broccoli, chopped

• 1 onion, diced

• 1/3 cup of full fat coconut milk

• 1 tbsp of coconut oil

• 1/2 tsp garlic powder

• 1/3 cup nutritional yeast (non-fortified)

• 1 tsp of sea salt

• 1 tsp of pepper

Instructions:

1) Preheat oven to 425 F and grease 9 x 13 dish with coconut oil.

2) Cut bacon into 1-inch pieces and cook in pan or skillet. Stir occasionally until all pieces are evenly crisp.

3) Toss sweet potatoes and broccoli in 1 tbsp of melted coconut oil and salt.

4) Place sweet potatoes on bottom of casserole dish and place broccoli on another pan lined with a baking sheet. Place both dishes in the oven to roast; broccoli should be in the oven for 20 minutes, and sweet potatoes should be in the oven for around 30 minutes.

5) Next, caramelize the onions by heating the pan you cooked the bacon in over medium heat and add in the onions with a dash of salt. Stir occasionally until caramelized. Remove from heat once done.

6) Next, whisk eggs and combine with coconut milk, nutritional yeast, salt, and pepper.

7) Lower oven heat to 400 F and begin to layer the casserole. Layer broccoli over sweet potatoes in casserole dish. Next, layer caramelized onions over the broccoli. Then, layer the bacon on top. Lastly, pour the egg mixture over the casserole.

8) Bake in oven for 25-28 minutes.

9) Allow to cool before serving and enjoy!

Homemade Healthy Chocolate

Making your own healthy chocolate is one of the best ways to avoid refined sugar and processed fats found in most store-bought dessert items! Cocoa powder helps in maintaining a healthy circulatory system, improves brain health, and lowers high blood pressure. It’s also high in antioxidants, promotes an alkaline pH, and is a good source of magnesium. Shredded coconut is rich in nutrients, fiber, vitamins, and minerals. It is known to boost energy levels, improve thyroid function, and reduce the risk of developing diabetes by improving insulin and blood glucose functions. Adding in maple syrup will sweeten the recipe as well as provide you with vitamins, minerals, and amino acids. Enjoy!

Ingredients:

Serves 6

• ⅓ cup coconut oil, melted

• 1 cup cocoa powder

• ¼ tbsp maple syrup

• 4 tbsp shredded coconut, unsweetened

Instructions:

1) Melt coconut oil, and whisk in maple syrup and cocoa powder until well combined.

2) Stir in shredded coconut until evenly distributed.

3) Pour into 12 ice cube tray and freeze.

4) Store in fridge or freezer to avoid melting. Serve & enjoy!

Roasted Veggie Salad

This roasted veggie salad is loaded with fiber-rich foods that will be sure to fill you up for lunch or dinner! Carrots are known to help improve digestion, skin, kidney, and liver function. They are low in calories and rich in vitamins, minerals, and carbohydrates. Potatoes are packed with Vitamin C, B6, Copper, and Manganese. They help control blood sugar levels, reduce inflammation in the body, and aid in regular bowel movements. Red onions are known to be anti-inflammatory and a good source of dietary fiber and folate. Whether you choose to use spinach or mixed greens, you will be receiving plenty of antioxidants. Season this dish with rosemary and any spices you desire and enjoy!

Ingredients:

Serves 2

• 2 large carrots, chopped

• 2 medium potatoes, chopped

• ½ red onion, sliced

• 1 tbsp coconut oil

• ½ tsp rosemary

• 4 cups spinach or mixed greens

• Sea salt and pepper to taste

Instructions:

1) Preheat oven to 450 F and line baking sheet with parchment paper.

2) Place chopped carrots and potatoes on parchment paper and drizzle with melted coconut oil. Sprinkle with rosemary, sea salt, and pepper.

3) Bake until tender, about 25-35 minutes (this will depend on the size of the pieces, so check after 25 minutes).

4) Place spinach/mixed greens in two bowls.

5) Top with roasted vegetables, and drizzle with dressing if desired. Enjoy!