Yoga Teacher. Workshop leader. Writer. Speaker. It's what I love.

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Yoga (Had me at Namaste.)
YYC (We really do have it all.)
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I've been through a major health crisis and heartbreaking loss. I've gained a perspective and learned enough that I want to share it with you! Because just maybe it's relevant in your life as well.

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Quick Healthy Snack: Roasted Chick Peas

I really like chips.

I can’t be alone in this.  There are two kinds of snackers – sweet or savoury.  And you know where you fit in.  Sure, we crave both, but typically there’s one that speaks up louder right around 3:00 in the afternoon.  You know that voice. It can get persistent in the evening too.   I’m settling in to watch some cheesy reality tv and all I can think of (besides how does her eyelashes get that long?!?) is that I want an icy cold drink with some salty goodness!  Oh the satisfaction of the crunch.

This got me thinking about why I’m craving salty vs. sweet.  I found some ideas as to why over at  MindBodyGreen:

1)  It might be a habit. Check, check!  I know my weak spots.  Are there cameras in my pantry?  This summer I was speaking to a friend, Trisha Fuller, who does hypnosis.  We were joking that maybe she could help me with the chip habit.   She said absolutely!  Oh hey….well now….

2) Lacking in minerals.  Answer?  More Sea Kelp.  I think I’ll stick with my hemp & chia seeds in my morning cereal.  Not quite as easy to hide the sea kelp.

3) Dehydration.  6-8 glasses of H20 a day.  A good tip?  Sipping wine – should be a 1:1 ratio of water.

4) Sluggish adrenal glands.   What’s up doc?  Only way to have that confirmed.

Right now, I’m trying to avoid processed foods, so unfortunately my chip snacking is officially put on hold.  What to replace it with?  Today I created a really satisfying solution.  Crispy, salty chick peas!

I dug through the spice drawer and found the healthiest version of salt I own.  Most salts contain anti-caking agents and sugar.  I swear sugar is everywhere is you look.  They’ll hide it with sneaky names like dextrose.  Others have been heated and lose their minerals.  That’s why a sea salt can be a good choice.

Real Salt

Found those two large cans of chick peas (garbanzo beans) that may have been collecting a weeeeeeee bit of dust and turned them into crunchilious goodness.

Two Cans ChickPeas

1)  Preheat the oven to 400.  If you have convection, you’ll want to use it.

2)  Drain and rinse the chick peas.  Dry them really well between two cotton tea towels that don’t shed.  Extra fuzz?  Not so tasty.  Drying helps them crisp up quicker.  The outer skin of the bean will come off, so just discard.

3)  Pour them in a bowl and circle the bowl twice with some yummy olive oil.

4)  Now for the spices – you can get creative here.  Paprika, cayenne, garlic powder, onion powder, oregano – whatever spices make your mouth water.  I chose garlic, onion and oregano.  Those are my childhood spices and I still love ‘em.   Shake your spices on and  mix with a large wooden spoon and have a taste.  Good?  Then you’re ready for baking.

5) Layer two cookie sheets with parchment paper.  This helps them get extra crunchy.  Spread them out.  If you don’t have convection, just use one large cookie sheet.

6)  Bake for 30 minutes, rolling them every 10 minutes.  Keep sampling until they are crunched to your liking!

7)  Cool and store in an air tight container.

Chick Peas

They are so delicious and packed full of fiber as well.  Half a cup has 6 grams.  Chick peas also provide the all important iron and folate for your diet as well.

You’re welcome gastrointestinal track.  We both won today.

p.s.  An added bonus?  My 6 year old daughter loved them as well.  Lunch kit idea!



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