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 be 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‘.
- Rinse and drain 1 large can of chick peas.
- Let dry for 30 minutes on a paper towel.
- Spread chick peas over a baking sheet with parchment paper.
- 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.
- 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!
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‘:
- Slice 1 whole cucumber lengthwise, then chop slices width-wise.
- Finely chop fresh dill.
- Slice a red onion into small pieces.
- Add 3 tablespoons of plain yogurt.
- 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.
- Preheat the oven to 350 degrees.
- Using a food processor, pulse 2 cups of rolled, gluten free oats until ground, but not into flour. Leave some full large oats.
- In a bowl, mash two ripe bananas and add two tablespoons of cinnamon and a dash of fine grain sea salt.
- Add the oats to the banana mixture and stir until it turns into a wet dough
- Use a retractable ice cream scoop and place dough on a baking sheet with parchment paper.
- Flatten cookies slightly, then use your thumb to press down in the middle of the cookie. Create a significant dip in the centre.
- Add a heaping tablespoon of jam (flavour of your choice, although I used raspberry and I can’t get enough of these).
- Bake for 13-15 minutes until slightly crisp.
--I can't believe I get to eat cookies for breakfast and feel good about it!