Savoury Roasted Chickpeas

Savoury Roasted Chickpeas

Ingredients

6 cups Chickpeas (canned, or cooked and drained)
2 tbsp Extra Virgin Olive Oil
2 tbsp Poultry Seasoning
1 tsp Sea Salt
1/2 tsp Black Pepper

Instructions

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Pat chickpeas dry with a paper towel. Place chickpeas in a mixing bowl and add olive oil, poultry seasoning, sea salt, and black pepper. Mix until chickpeas are evenly coated. Spread the chickpeas across the baking sheet. Bake for 20 minutes, tossing halfway through. Let cool before storing in an airtight container in the fridge.

Notes

Leftovers, They keep well in an airtight container in the fridge for up to 5 days. They will lose their crunchiness with time, so throw them back into the oven before eating if you want to crisp them back up.
Make Them Crispy, Bake for longer if you like them really crispy.

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Sun Butter Oatmeal Cookie Granola

Sun Butter Oatmeal Cookie Granola

Ingredients

2 cups Oats (rolled)
1/2 cup Oat Flour
1/2 cup Sunflower Seeds
1/2 cup Organic Raisins
1 tsp Cinnamon
1/2 cup Sunflower Seed Butter
1/4 cup Maple Syrup
2 tbsp Coconut Oil (melted)

Instructions

Preheat oven to 325ºF (163ºC) and line a baking sheet with parchment paper. In a mixing bowl, stir together all ingredients until well combined. Transfer to the baking sheet and use your hands to press down into a formed even layer. Bake for 15 minutes. Remove from the oven and use a spatula to flip over sections of the granola, gently breaking up the granola into chunks. Return to oven and bake for 10 more minutes at 300F.
Turn off the oven completely and leave the granola for another 20 minutes, or until crisp.

Notes

Storage, Refrigerate in an airtight container for up to one week or less. Freeze if longer.
Serve it With, Oatmeal, yogurt, milk, our Slow Cooker Applesauce, or Slow Cooker Baked Apples recipe.
Optional Add-Ins, Chocolate chips, nuts, coconut flakes or pumpkin seeds.

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One Pot Taco Pasta

One Pot Taco Pasta

Ingredients

1 tbsp Extra Virgin Olive Oil
1 lb Extra Lean Ground Beef
4 stalks Green Onion (finely chopped)
2 Garlic (cloves, minced)
1 tsp Cumin (ground)
1 tsp Chili Powder
1/4 tsp Sea Salt
1 Tomato (large, diced)
1/2 cup Frozen Corn (thawed)
1/2 cup Black Beans (cooked, from the can)
1Red Bell Pepper (diced)
2 1/2 cups Organic Chicken Broth
1 cup Organic Salsa
2 cups Brown Rice Pasta Shells (dry,
uncooked)

Instructions

Heat oil in a large skillet with a tight-fitting lid over medium-high heat. Add the beef, and break it up with a wooden spoon or spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings. Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes or until onions are translucent. Add cumin, chilli powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes. Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low. Let simmer for 12 to 15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn’t sticking to the bottom of the pan. Remove from heat, divide into bowls and serve immediately. Enjoy!

Notes

No Ground Beef, Use ground chicken or turkey instead.
Vegan & Vegetarian, Swap the ground meat out for cooked lentils.
Optional Toppings, Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa.
Likes it Spicy, Stir in a chopped jalapeno and a pinch of cayenne with the other vegetables and spices.
No Brown Rice Pasta Shells, Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.

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Tuna Noodle Casserole

Tuna Noodle Casserole

Ingredients

3 cups Brown Rice Fusilli (dry)
3 cups Mushrooms (sliced)
2 cups Frozen Peas
1 2/3 cups Organic Coconut Milk (canned, full fat)
2 cups Unsweetened Almond Milk
2 tbsp Nutritional Yeast
1 tbsp Dijon Mustard
2 tsp Sea Salt
1/4 cup Tapioca Flour
2 cans Tuna (drained)
2 cups Sweet Potato Chips (crushed)

Instructions

Preheat oven to 350ºF (177ºC). Prepare pasta according to the directions on the package, making sure to slightly undercook. Strain and run cold water over the pasta. In a large saucepan over medium-high heat, add mushrooms, peas, coconut milk, almond milk, nutritional yeast, mustard and salt. Once boiling, reduce heat to a simmer. Whisk in tapioca flour. Continue simmering until the sauce thickens, about 10 minutes. Add tuna and cooked pasta to the sauce and mix well. Transfer to a baking dish
and sprinkle crushed chips overtop. Bake on the lowest rack for 20 minutes. Let cool before serving. Enjoy!

Notes

Leftovers, Refrigerate in an air-tight container for up to 3 days. The sauce can also be stored separately in the freezer for future use. Add a splash of almond milk, water or broth when reheating.
No Tuna, Use edamame, chicken or chickpeas instead.
No Tapioca Flour, Use arrowroot powder or cornstarch instead.

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Brown Rice Noodles & Veggies

Brown Rice Noodles & Veggies

Ingredients

4 ozs Brown Rice Fettuccine
2 tbsp Tamari
1 1/2 tsp Maple Syrup
1 tbsp Lime Juice
1 Garlic (clove, minced)
1/4 cup Water
1/2 Red Bell Pepper (sliced)
1/3 cup Frozen Edamame (thawed)
2 tbsp Raw Peanuts (chopped)
1/4 cup Cilantro (chopped, optional)

Instructions

Cook the pasta according to the directions on the package. Once the pasta is
cooked and strained, run cold water over the pasta to prevent from overcooking. Add back to the pot. While the pasta cooks, in a small pot over medium-low heat add the tamari, maple syrup, lime juice, garlic and water. Bring to a low boil. Add the pepper and edamame and cook for 3 to 5 minutes, until cooked through. Pour the sauce and edamame mixture over the pasta and toss to combine. Serve with chopped peanuts and cilantro on top. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to five days.
Nut-Free, Omit the peanuts.
More Flavor, Add chilli flakes.
Additional Toppings, Add additional vegetables such as broccoli, snap peas or mushrooms

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