Power Health Hour

With my recent obsession with the ‘Oh She Glows’ cookbook by Angela Liddon, I’ve come to enjoy the occasional vegan snack, breaky, lunch and dinner, and a more positive outlook on healthy eating. Most vegan, gluten free, and health conscious food items can 12665675_10153780313420428_1146361465_nbe pricey, but sometimes it’s worth it to spoil your body with these superfoods. Not all the recipes I tried are fully vegan, but they certainly provide some energy to get through the day!

The first snack I tried was ‘Roasted Spicy Chickpeas‘.

  1. Rinse and drain 1 large can of chick peas.
  2. Let dry for 30 minutes on a paper towel.
  3. Spread chick peas over a baking sheet with parchment paper.
  4. Glaze the chick peas with olive oil and sprinkle with salt, pepper, chilli flakes, and smoked paprika (if you want it really spicy)- I also had the pleasure of using some spicy garlic salt I bought in Peru this summer.
  5. Bake at 350 degrees for 40 minutes (test them to ensure they are crunchy- not chewy).

Tip: add dried cranberries to create your own ‘trail mix’, and if you’re weird like me, you might even enjoy something chocolatey in there!12647592_10153780313400428_1740876465_n
You could technically eat this for a lunch I’m sure, but I get hungry all day long and this makes a really nice snack or side to a sandwhich at lunch…’Greek Salad‘:

  1. Slice 1 whole cucumber lengthwise, then chop slices width-wise.
  2. Finely chop fresh dill.
  3. Slice a red onion into small pieces.
  4. Add 3 tablespoons of plain yogurt.
  5. Stir all ingredients and top with fresh ground pepper, a dash of salt, and some freshly squeezed lemon juice.

Every morning when my alarm goes off, my mind instantly turns me into a hangry beast. I. need. food. And not just a little bowl of cereal or a piece of toast… I need it all. I decided to try Oh She Glows vegan & gluten free ‘Breakfast Cookies‘. These are what hangry dreams are made of. These are filling and power you right through to lunch.12660297_10153783955340428_190561294_n

  1. Preheat the oven to 350 degrees.
  2. Using a food processor, pulse 2 cups of rolled, gluten free oats until ground, but not into flour. Leave some full large oats.
  3. In a bowl, mash two ripe bananas and add two tablespoons of cinnamon and a dash of fine grain sea salt.
  4. Add the oats to the banana mixture and stir until it turns into a wet dough
  5. Use a retractable ice cream scoop and place dough on a baking sheet with parchment paper.
  6. Flatten cookies slightly, then use your thumb to press down in the middle of the cookie. Create a significant dip in the centre.
  7. Add a heaping tablespoon of jam (flavour of your choice, although I used raspberry and I can’t get enough of these).
  8. Bake for 13-15 minutes until slightly crisp.
--I can't believe I get to eat cookies for breakfast and feel good about it!



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