Monthly Archives: March 2014

Healthy & Easy Snacks!

The one thing I love about healthy snacks is that they are as easy to grab out of the cupboard as junk food, and they conquer those cravings!

Take these two healthy alternatives to chips for example: Kale Chips and Spicy Roasted Chickpeas.

First, here is a quick recipe for Kale chips! Kale is high is Vitamin A, K, C, fibre, and iron.


You’ll need:

•1 bunch of kale
•Salt or your favorite seasoning
•1 tablespoon of olive oil
•Parchment paper

How to prepare:

•Preheat oven to 350 degrees F
•Rinse kale, remove stems from leaves
•Tear leaves into bite size pieces
•Pat dry
•In a covered container mix the kale, oil and salt together until fully coated
•Place parchment paper on baking sheet
•Season chips with salt or your favorite seasoning
•Bake for 15 minutes, or until crispy but do not burn

Enjoy! They won’t last long!

Spicy Roasted Chickpeas

Chickpeas are a great source of protein, they are sure to fill you up, and of course taste delicious!


You’ll need:

•1 can of chickpeas
•1 tablespoon of olive oil
•1 tablespoon of chili powder
•2 dashes of hot sauce
•Parchment paper

How to prepare:

•Preheat oven to 400 degrees F
•Rinse chickpeas in a strainer
•In a bowl, mix chickpeas, oil, chili powder and hot sauce together until evenly coated
•Place parchment paper on baking sheet
•Bake for 35-45 minutes, until chickpeas are crunchy

Serve cool, warm or on top of your favorite soup or salad!

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A healthy dessert.


All you need for this delish dish is your favorite Greek yogurt, a persimmon and a handful of granola! For breakfast or dessert! Add a splash of chia seeds too if you please!

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Eggplant & Zucchini Parmesan


A quick healthy and delicious vegetarian dish sure to please everyone!

What you’ll need:

-1 medium eggplant
-2 zucchinis
-1 jar of marinara sauce
-2 eggs
-1 tbsp of basil
-1 tbsp of pepper
-1/2 cup of Parmesan cheese
-1 cup of shredded cheese
-2 cups of bread crumbs

Heat oven to 350 degrees F.

-Beat eggs in a bowl
-In a separate bowl, mix bread crumbs, pepper, basil and Parmesan
-In another both, grate cheese
-Slice eggplant and zucchini into 1/4 inch thick slices.

-Place parchment paper on a baking sheet
-Dip eggplant and zucchini into egg, cover evenly
-Dip vegetables in bread crumb mixture
-Bake vegetables for 5 minutes per side

-In a 9×13 baking dish, pour entire jar of marinara sauce into dish
-Place vegetables on-top of the sauce
-Cover with shredded cheese
-Bake for 25-30 minutes and until sauce & cheese are both bubbling
-Let cool
-Serve with a fresh salad!

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