Orange "Creamsicle" Smoothie

This smoothie has the tangy sweetness of those creamsicle ice-cream bars I LOVED as a kid. It’s such a refreshing snack, dessert, or breakfast! If you want some extra “orange” flavor, you can always add the zest from an orange too!

Ingredients:

• One orange, peeled and seeds removed

• ½ banana

• ½ cup Plain Greek yogurt

• ½ tsp vanilla extract

• ¼ cup almond or coconut milk

• Handful of ice

Optional smoothie boosters: hemp, flax or chia seeds, frozen cauliflower, ginger, carrots

Directions:

• Add all ingredients to a blender and blend until smooth
  

Peach Blueberry Muffins

These muffins are so delicious and are the perfect way to start a summer morning. I always over-buy peaches when they are in season, and this is a great recipe to use some of them up! They’re made from simple, unrefined ingredients — so you can enjoy them without any guilt.

Ingredients:

(makes 10-12 muffins)

• 1 1/2 cups almond flour

• 1/4 cup coconut flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 tsp cinnamon

• 1/4 cup coconut oil, melted and cooled

• 3 eggs

• 1 tsp vanilla extract

• 1/4 cup maple syrup

• 2 ripe peaches, peeled and diced

• 3/4 cup blueberries

Directions:

• Preheat oven to 350 degrees F

• In a medium sized mixing bowl, combine the eggs, coconut oil, vanilla extract, and maple syrup

• In a separate mixing bowl, combine the almond flour, coconut flour, salt, baking powder, and cinnamon.

• Mix the wet ingredients with the dry and stir until well combined. Fold in the peaches and blueberries and scoop batter into a lined muffin pan.

• Bake for 25 minutes.

5 Ingredient Healthy Banana Chocolate Chip Cookies

These cookies are healthy and can be enjoyed guilt-free! They are made from just a few wholesome ingredients and are just sweet enough to satisfy your sweet tooth. Omit the maple syrup and chocolate chips and they’re a great breakfast or snack for your baby! You can get creative with the add-ins too. Try some peanut butter, walnuts, dried cranberries, vanilla extract, etc.. Enjoy!

Ingredients:

• 2 large ripe bananas, mashed

• 1 ½ cups oats

• ½ tsp cinnamon

• 1 tbsp maple syrup

• ⅓ cup mini chocolate chips

Directions:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper

• Combine all ingredients in a bowl

• Make 10 rounded cookies and place them on baking sheet

• Bake for 12-15 minutes or until firm to touch at the center

Strawberry Banana Muffins

These strawberry banana muffins are such a treat! It’s hard to believe they are only sweetened with a dash of maple syrup! Strawberries are now in season, so when ripe, they add just the perfect amount of added sweetness! These are baby approved, and parents too!

Ingredients:

(Makes 12 muffins)

• 2 ripe bananas, mashed

• 3 eggs, whisked

• ¼ cup plain yogurt

• ¼ cup coconut oil, melted and cooled

• 1 tbsp maple syrup

• 1 tsp vanilla

• 2 cups almond flour

• 1 tsp baking soda

• 6-8 strawberries, diced

Directions:

• Preheat the oven to 350 degrees F

• In a large mixing bowl, add mashed bananas, whisked eggs, yogurt, coconut oil, maple syrup, and vanilla. Stir until well combined.

• In another mixing bowl, combine almond flour with baking soda, and then add in the wet ingredients. Then mix in the strawberries with a spatula. 

• Line a muffin tin with baking cups and then spoon the batter into the cups. It should make 12 muffins.

• Bake for 25 minutes or until cooked through

• Cool and then enjoy!

Pumpkin Overnight Oats

Pumpkin Overnight Oats! How is it mid October already and I haven’t made ONE pumpkin recipe?? I guess having a newborn might be the reason?! For those of you who know me, I love pumpkin….borderline obsessed with it. 

Well, today was a big day. I finally made a pumpkin recipe and I’m pretty excited about it. Overnight oats have always been a favorite breakfast of mine, but even more so now when I feel like I don’t have time to cook up a big breakfast in the mornings. These overnight oats are so satisfying, plus they’re loaded with protein, fiber, and healthy fats, which keep me full and ready to keep going with my busy days with my baby. Made with a few simple ingredients, this is the perfect fall breakfast (or snack)!

Ingredients

• ½ cup rolled oats

• ½ cup almond milk

• ¼ cup plain greek yogurt

• 3 tbsp pumpkin puree

• 1 tbsp maple syrup

• 2 tsp ground flaxseed or chia seed

• ½ tsp pumpkin pie spice

• Toasted pecans (optional) for topping
  

Directions:

• Combine all ingredients in a bowl or mason jar

• Place in the refrigerator overnight and enjoy the next morning!

Chocolate Chip Banana Bread

This banana bread is such a treat. A small slice is a perfect addition to breakfast, but I personally enjoy this as an afternoon snack. Ever since I started breastfeeding, I’m always hungry and a quick slice of this bread seems to do the trick! And since it’s made from wholesome ingredients, I never feel guilty about indulging :)

Ingredients:

Made with my littlest helper!

• 3 ripe bananas, mashed

• ¼ cup coconut oil, melted and cooled

• ¼ cup maple syrup

• 3 eggs, beaten

• 1 1/2 cup almond flour

• 2 tbsp coconut flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 teaspoon vanilla

• ¼ cup chocolate chips

Directions:

• Preheat the oven to 350 degrees. 

• In a mixing bowl, combine mashed bananas, coconut oil, eggs, maple syrup, and vanilla.

• In another bowl, combine the almond flour, coconut flour, baking soda, and salt

• Mix the wet and dry ingredients together and then fold in the chocolate chip

• Transfer mixture to a bread loaf pan and bake 50-55 minutes

Apple Cinnamon Breakfast Bread

 I love fall and I love apples. Now that it’s September, we’re officially moving into some of my favorite months. I loved September/October on the east coast because you really can’t beat the crisp air, fall foliage, and enjoying some apple cider by the fire after an afternoon hike. On the west coast, fall is also pretty amazing because the sky is clear, the air is warm, and we’re outside on trails or at the beaches most days. So wherever you are, I hope you’re getting excited about the season ahead! And to help get you there, here is my Apple Cinnamon Breakfast Bread! We have gotten into a routine where we have some sort of breakfast bread most mornings to accompany our smoothies or oatmeal and this is my latest obsession!

Ingredients:

• 2 cups almond flour

• 1 tsp cinnamon

• 1 tsp baking soda

• 1/2 tsp sea salt

• 1/2 teaspoon all spice

• 1/4 teaspoon nutmeg

• 3 eggs

• 1/2 cup greek yogurt

• 1/4 cup coconut oil, melted and cooled

• 1/4 cup maple syrup

• 1 apple, peeled and diced

• 1/4 cup chopped walnuts (optional)

Directions:

• Preheat the oven to 350 degrees F

• In a mixing bowl, combine the eggs, coconut oil, greek yogurt, and maple syrup

• In another mixing bowl, combine the almond flour, baking soda, salt, all spice, cinnamon, and nutmeg

• Mix the wet and dry ingredients together. Fold in apples and walnuts (if using). 

• Bake for 40 minutes.

Serving ideas:

• Top with peanut or almond butter and a sprinkle of cinnamon

• Spread with butter or coconut oil and a sprinkle or cinnamon

Chocolate Coconut Granola

This chocolate coconut granola is a real treat! It’s free of refined sugars and is made from wholesome, unprocessed ingredients. I personally love having this on top of some yogurt for a healthier dessert option. Try adding in some banana or strawberry slices too! Feel free to get creative with this recipe - for example, add walnuts or almonds in place of pumpkin seeds if that’s your preference. Also, to make it even more decadent, once it’s cooled, add in some chocolate chips!

Ingredients:

• 2 1/4 cups rolled oats

• 1 cup shredded coconut (unsweetened)

• ⅓  cup pumpkin seeds

• ¼ cup of coconut oil

• ¼ cup maple syrup

• ¼ cup cacao powder (unsweetened)

• ½ tsp cinnamon

• ¼ tsp salt

• 1 tsp vanilla extract

Directions:

• Preheat the oven to 300 degrees F.

• In a mixing bowl, combine oats, coconut, pumpkin seeds, cinnamon, and salt. Stir to mix together.

• Over low heat, in a small saucepan, melt the coconut oil. Add in maple syrup, vanilla, and cocoa powder. Once combined, remove from heat.

• Add the chocolate mixture to the bowl with the oats. Stir to combine. Spread oat mixture onto a parchment-paper lined baking sheet and bake for 25 min.  Let cool.

Health Benefits of Coconut:

• They are an excellent source of healthy fats, which our body needs to support a healthy metabolism, brain health, hormone production, and vitamin absorption (for vitamins A, D, E, and K).

• Most of the fats in coconut are medium-chain triglycerides (MCTs), which are used by your body to produce energy.

• It is an excellent source of manganese, which is essential for brain and nervous system functioning.

• It’s a good source of insoluble fiber, helping to regularize bowel movements.

• Just remember, coconut is high in fat and in calorie-dense, so we don’t need a ton of it in our everyday diet!

Sources and additional reading:

• https://www.healthline.com/nutrition/coconut-nutrition#section

• https://www.healthline.com/nutrition/coconut-meat#downsides

Carrot Walnut Breakfast Loaf

We love having freshly baked breads as part of breakfast in my household, and we typically rotate between banana bread and pumpkin bread. Using what I had on hand this week, I created a carrot walnut bread that is so satisfying! I love the added crunch from the walnuts and the warming spices, like cinnamon, ginger, and nutmeg. Hope you enjoy it as much as I do!

Ingredients:

My favorite way to enjoy this bread - topped with an almond butter drizzle!

• 1 1/2 cups almond flour 

• 2 tbsp coconut flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 ½ tsp cinnamon

• ½ tsp ground ginger

• ¼ tsp allspice

• 1 cup grated carrots

• 3 eggs

• 3 tablespoons maple syrup

• 2 tbsp coconut oil, melted and cooled

• 1 large banana, mashed

• ½ cup walnuts, roughly chopped

Directions:

• Preheat oven to 350 degrees and line a loaf pan with parchment paper or grease with coconut oil.

• Whisk together almond flour, coconut flour, baking powder, salt, cinnamon, ginger, and allspice in a large bowl.

• In a separate bowl, mix together the banana, eggs, carrots, maple syrup, and coconut oil

• Combine the wet and dry ingredients and then fold in the walnuts.

• Pour batter into loaf pan and bake for about 45-50 minutes or until a toothpick comes out clean when inserted.

• Let cool before serving.

Health Benefits of Walnuts:

• Walnuts are an excellent source of Omega-3 fatty acids, an essential healthy fat. We need more Omega-3 fats in our diet to balance out the Omega-6’s in our diets.

• The Omega-3 in walnuts supports brain health, especially with memory and thought processing. 

• Higher amounts of Omega-3 in our diets is associated with more optimal mental health, and less depression, anxiety, and mood disorders

• The high Omega-3 content in walnuts is also beneficial to heart health by improving circulation, keeping arteries clear, and reducing inflammation

• Walnuts are also rich in a variety of minerals, including manganese, which is essential for reproductive health and to maintain a healthy metabolism.

Sources and Additional Reading:

• https://www.organicfacts.net/health-benefits/seed-and-nut/health-benefits-of-walnuts.html

• https://draxe.com/nutrition/walnuts-nutrition/

• https://www.news-medical.net/health/The-Health-Benefits-of-Walnuts.aspx

Chocolate Peanut Butter Date Balls

I love making treats that I can keep in the freezer and enjoy whenever I am craving something sweet, and these are no exception! You can feel free to make these your own by adding oats in place of or in combination with shredded coconut. You can use any nut butter you’d like in place of peanut butter. You can even sweeten this mixture with maple syrup or honey in place of dates! While most of us are not making regular trips to the grocery store at this time, with strict shelter-in-place regulations, we have to get creative in the kitchen and use the ingredients we have on hand!

Ingredients:

• 1 cup shredded coconut

• ¾ cups of Medjool dates, pitted

• ½ cup of creamy, all-natural peanut butter (unsalted)

• 2 tbsp ground flax seeds

• ¼ tsp salt

• ¼ cup dark chocolate chips

• 2 tsp coconut oil

Directions:

• Place dates in a food processor and pulse until broken down

• Add in peanut butter, shredded coconut, ground flax, and salt. Pulse until combined.

• Scoop out the dough and roll into balls. Place in freezer for 15 minutes.

• Melt chocolate with coconut oil either in the microwave or on the stove top. Once melted, dip each peanut butter ball in chocolate.

• Freeze in an air tight container.

Optional: add the chocolate chips into the dough with a spatula (after all other ingredients are combined) if you’d rather have chocolate chips instead of dipped chocolate peanut butter balls. 

Banana Date Breakfast Cookies

I call these breakfast cookies because they are made with a few simple ingredients that you can feel good about having first thing in the morning. In reality, they are a little sweet (with both dates and bananas) so I typically enjoy one of these cookies when I need an energy boost in the afternoon! Dates are this week’s ingredient of the week and I love having them around! They  are deliciously sweet and are a great way to sweeten up a dish without using any refined and processed sugars. I sometimes throw one into a smoothie, add them so salads as a contrast to salty cheese or olives, and of course I enjoy baking with them!

Ingredients:

• 3 ripe bananas, mashed

• 2 cups rolled oats 

• ¾ cup pitted medjool dates, chopped finely

• ¼ cup coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoon cinnamon

• ½ tsp salt

Directions:

1. Preheat oven to 350 degrees. 

2. In a large bowl, add all ingredients and mix well to combine.

3. Use a large spoon to scoop the dough and place onto a parchment paper-lined baking sheet. Gently flatten the cookies with the back of your hand or a spoon so they’re flat.

4. Bake cookies for 20 minutes, or until they are golden brown. Let cool before serving.

NOTE: These store well in the freezer for a quick grab and go breakfast or snack! (best when heated back up)

Health Benefits of Dates:

• Dates are high in soluble fiber, helping to keep bowel movements regular

• They contain multiple antioxidants, which boost your immune system, help fight inflammation, and protect your cells from free radicals

• They are high in both phosphorus and calcium, which optimizes bones health

• Dates contain potassium, which provides our bodies with electrolytes and maintains water/salt balance

• They are known to promote cervical dilation and can even stimulate uterine contractions when had during the third trimester in pregnancy 

Sources and Additional Reading:

• https://draxe.com/nutrition/medjool-dates/

• https://www.healthline.com/nutrition/benefits-of-dates#section5

• https://www.mamanatural.com/dates-during-pregnancy/

Banana Walnut Granola

• 2 cups rolled oats

• ¾ cup walnuts, roughly chopped

• ¾ cup coconut flakes

• 1 ½ tsp cinnamon

• 2 tbsp ground flax seed

• 1 ripe banana

• 3 tbsp coconut oil, melted and cooled

• 1 ½ tsp vanilla

• ¼ tsp salt 

• 1 tbsp maple syrup

Directions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together oats, walnuts, coconut flakes, cinnamon, salt, and flaxseed.

3. In a separate bowl, mash the banana. Add coconut oil, maple syrup, and vanilla and whisk until combined.

4. Add banana mixture to the dry ingredients and stir to combine.

5. Pour onto prepared baking sheet and press evenly in a single (thin) layer 

6. Bake 20-25 minutes, stirring occasionally to avoid burning. Remove from oven and let cool.

Pumpkin Spice Energy Bites

These pumpkin spice energy bites are perfect for when you need a quick energy-boosting snack or you’re rushed for time in the morning and need a quick breakfast. They are loaded with healthy proteins, fats, and fiber, meaning they will satisfy your tastes, help stave off hunger, and keep your blood sugar levels stable. I personally love having one of these with some tea as an afternoon treat. Enjoy!

Ingredients

(makes 10 energy balls)

• 1 ¼ cup old fashioned oats

• ½ cup pecans

• ½ cup pumpkin puree

• ⅓ cup almond butter

• 3 tbsp maple syrup 

• 3 tbsp ground flaxseed

• 1 tsp vanilla extract

• 1 ½ tsp pumpkin pie spie

• Pinch of salt

• 3 tbsp mini chocolate chips (optional)

Directions:

• Pulse the oats and pecans in a food processor or blender. 

• Add pulsed oats and pecans along with the remaining ingredients in a large mixing bowl. Mix until well combined. Chill in the refrigerator for about 10 minutes and then roll into 10 balls. 

• Store in the refrigerator or freezer.

Almond Flour Pumpkin Bread

This recipe kicks off the week of PUMPKIN! Since I am literally obsessed with pumpkin (I know, basic, but it's true), I decided to share a new pumpkin recipe each day this week. I used to dream about opening up a cafe called “La Zucca” (Italian for “pumpkin”), where most, if not all, of my dishes would feature pumpkin as the main ingredient. Before I was more health-conscious, these dishes included pumpkin bread french toast, pumpkin ravioli, pumpkin cheesecake, pumpkin muffins with cream cheese, and the list goes on. This week, you’ll be seeing recipes that are more in line with my new way of thinking, which is that we should be thinking about food as medicine - that we should be eating nutrient-dense food that nourishes and fuels us. These nourishing foods can still be incredibly delicious, as I believe these recipes to be! Maybe I still will open a pumpkin cafe one day...I’ll keep you posted if I do :) 

Now, for the pumpkin bread. Anyone who knows me well knows about my obsession with pumpkin bread. I would easily take down an entire loaf on my own if I didn’t practice just a bit of self-restraint. I used to buy the boxed pumpkin bread mix from Trader Joe’s, but there are a ton of processed and refined ingredients, plus lots of sugar! When you make a homemade loaf with simple ingredients, I realized, it actually tastes much better and doesn’t leave you feeling guilty or gross after. Make a loaf of this and enjoy it as a snack, as your breakfast (maybe topped with almond butter and bananas to get some extra protein), or for a guilt-free dessert. It’s grain-free, dairy-free and free of refined sugars. 

Ingredients:

• 2 cups almond flour

• 1 15 ounce can pumpkin puree

• ¼ cup maple syrup

• 3 tbsp coconut oil, melted

• 3 eggs

• 1 tbsp + 1 tsp pumpkin pie spice

• 1 tsp cinnamon

• ¼ tsp salt

• 1 tsp vanilla extract

• 1 tsp baking soda

Directions:

• Preheat oven to 350°F. Line a loaf pan with parchment paper or grease with coconut oil.

• In a medium bowl, gently whisk eggs. Then add pumpkin puree, maple syrup, coconut oil, and vanilla and stir until combined.

• In another bowl, add almond flour, salt, pumpkin pie spice, cinnamon, baking soda, and baking powder and stir together. Then add to wet ingredients and mix until combined. 

• Transfer the batter to the loaf pan.

• Bake the bread until a toothpick comes out clean when inserted in the center, about 55 minutes.

• Allow the bread to cool completely before slicing.

This is the brand of pumpkin puree I like to use

Health Benefits of Pumpkin:

• Pumpkin is one of the best sources of beta-carotene, which converts to vitamin A in our body. Vitamin A promotes eye health and helps our body fight infection and viruses.

• The Beta-carotene and other carotenoids in pumpkins help with liver detoxification and can improve the tissue health of the liver

• Pumpkin is an excellent source of fiber, keeping you feeling fuller longer and aiding with digestion

• The carotenoids and vitamins C and E in pumpkin helps keep our skin healthy and protect it from UV rays

Sources and additional reading:

• https://www.healthline.com/nutrition/pumpkin#section3

• https://www.gardenoflife.com/content/5-great-nutrition-benefits-of-pumpkin/

• https://www.gardenoflife.com/content/5-great-nutrition-benefits-of-pumpkin/

Almond Butter Banana Oat Bars

These almond butter banana oat bars are super quick to whip up, only use a handful of ingredients, and are perfect for a grab-and-go breakfast, as they are loaded with fiber, protein, and healthy fats. I also love them for a little sweet treat after dinner. These bars are made with simple ingredients you can trust, rather than granola bars that are marketed as “healthy” in stores, but have a long list of refined and processed ingredients.

Ingredients:

• 3 ripe bananas

• 1 1/2 cup old fashioned oats

• 3/4 cup creamy natural almond butter

• 3 tbsp ground flaxseed

• 3 tbsp maple syrup

• 2 tbsp coconut oil, melted

• 1 tsp cinnamon

• 1/4 teaspoon salt

Instructions:

Ready to go into the oven!

• Preheat oven to 350 degrees F. Coat a 8 inch square pan with small amount of coconut oil or use parchment paper

• In large bowl, mash bananas with a fork. Then mix in coconut oil, almond butter, ground flaxseed, and maple syrup.

• Stir in cinnamon, salt, and oats.

• Pour batter into pan and spread evenly.

• Bake for 25- 30 minutes and allow to cool. Slice into 8 bars.

Homemade Hummus 3 Ways

Chickpeas are this week’s “Ingredient of the Week.” Chickpeas are something I always have on hand in my pantry because they are so versatile and they are an inexpensive protein source that can make any meal more filling. I am excited to share a few make-your-own hummus recipes with you this week! Hummus is an obvious way to use chickpeas, but I also recommend adding them to soups, stews, and salads to bulk them up and for extra protein!

The hummus recipes I am sharing are: carrot hummus, avocado hummus, and lemon basil hummus. Making your own hummus takes so little time, and I love that you can be sure to avoid additives, like potassium sorbate and citric acid (for preserving freshness) and have the opportunity to get creative with spices and flavor. Hummus is one of my absolute favorite snack foods because it’s deeply satisfying, filling, and guilt-free. Have fun experimenting with your own hummus recipes at home!

You might notice that my recipes do not contain tahini (sesame seed paste), which is traditionally found in all hummus recipes. I forgot to pick some up at the store before recipe testing and so I tried making them without it. Honestly, I didn't miss the tahini flavor at all and now think my hummus recipes for myself might always be tahini-free. Don’t get me wrong, I really enjoy tahini, and I oftentimes mix it with lemon juice, olive oil, and sea salt for a delicious dressing, but I personally am loving these hummus flavors without it. However, feel free to add it to yours! I recommend adding 1 tbsp of tahini to any of these hummus recipes.

Carrot Hummus

This hummus is seriously addicting. The natural sugars in carrots make this hummus slightly sweet, yet you still get the spicy, bold flavor from the cumin. Try experimenting with other spices like paprika, cayenne, coriander, and garlic.

Ingredients

• 1 can chickpeas, rinsed and drained

• 2 large carrots, peeled and roughly chopped

• ¼ cup of olive oil (plus more if needed)

• 1 tsp cumin

• Salt and pepper to taste

Directions

• Boil carrots in salted water until they are pierced easily with a fork (about 10 min)

• Combine all ingredients in a blender or food processor until thoroughly combined

• Add more liquid (olive oil, water, lemon juice) as needed and taste for seasoning

• Serve with a drizzle of olive oil and sea salt

Avocado Hummus

This recipe was inspired by the avocado hummus from Farm Shop restaurant in Larkspur, CA. I love how smooth and creamy it is. I top it with a drizzle of olive oil, sea salt, and pine nuts or pistachios, depending on what I have on hand!

Ingredients

• 1 can chickpeas, rinsed and drained

• 1 avocado, skin and pit removed

• Juice from 1 lemon

• ¼ cup of olive oil (plus more if needed)

• Salt and pepper to taste
  

Directions:

• Combine all ingredients in a blender or food processor until thoroughly combined

• Add more liquid (olive oil, water, lemon juice) as needed and taste for seasoning

Lemon Basil Hummus

Whole Foods has a lemon hummus that I am obsessed with. Then I thought, why not add some extra flavor like basil and see what happens? Well, I have to say, it turned out great. The lemon and basil flavors add brightness and freshness to this dip, and it’s now going to be a new go-to for me!

Ingredients

• 1 can chickpeas, rinsed and drained

• Juice from 2 lemons

• Zest from 1 lemon

• 1 cup of loosely packed basil leaves

• 3 tbsp of olive oil (plus more if needed)

• Salt and pepper to taste

Directions

• Combine all ingredients in a blender or food processor until thoroughly combined

• Add more liquid (olive oil, water, lemon juice) as needed and taste for seasoning

Health benefits of chickpeas:

• Chickpeas are high in both protein and fiber, which helps make you feel full and satiated. This can help curb food cravings and limit unhealthy snacking.

• The high fiber content helps with digestion and balancing of PH levels in our guts.

• These beans are a slow releasing starchy carbohydrate, which helps control blood sugar levels.

• They are rich in folate, which is important for helping the body to create new cells and for the healthy development of a baby

• They are a great source of iron, phosphorus, magnesium, copper, and zinc, which are all important for bone health.

Sources and Additional Information

https://draxe.com/chickpeas-nutrition/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=58

http://www.healthfitnessrevolution.com/top-10-health-benefits-chickpeas-garbanzo-beans/

https://www.organicfacts.net/health-benefits/other/chickpeas.html

Crispy Turmeric Chickpeas

Tumeric has gotten a lot of press and hype over the past year or so, and there’s reason for it! While it is typically used in Indian cuisine, it can be incorporated into your everyday cooking in order to reap the many benefits it has to offer. Here is my recipe for crispy turmeric chickpeas. They are quick to cook up, and are perfect for snacking or for topping soups and salads with!

Ingredients:

• 1 15-ounce can of chickpeas

• 2 tbsp olive oil

• ½ tsp turmeric

• ½ tsp curry powder

• ½ tsp salt

• ½ tsp black pepper

Directions:

1. Preheat oven to 400 degrees.

2. Drain chickpeas, wash and dry thoroughly. Remove any skin that comes off.

3. In a bowl, mix together the olive oil and spices.

4. Add chickpeas to the mixture and toss to combine.

5. Place coated chickpeas on a baking tray and bake for about 25- 30 minutes

6. Remove from oven, sprinkle with some sea salt, and set aside to cool so they become crispy.

NOTE: This recipe can easily be doubled or tripled! You can store them in an airtight container for up to two days.

Health Benefits of Turmeric:

• The active ingredient in turmeric is curcumin, which is a powerful anti-inflammatory agent. Most western diets are comprised of heavily processed foods which can lead to chronic inflammation. Turmeric helps combat this!

• The anti-inflammatory curcumin can also help with relieving symptoms from joint pain and

• It supports healthy cholesterol levels

• It has anticancer effects, killing existing cancer cells and reducing the growth of new ones

• It may slow and prevent blood clots
  

For more information about the health benefits of turmeric, check out these sites:

• https://draxe.com/turmeric-curcumin-benefits/

• https://foodbabe.com/13-proven-health-benefits-of-turmeric/