Breakfast, Dinner, Gluten Free Vegan, Grain Free, Lunch, Snacks

THE best Seasoned Roasted Chickpeas


Two words perfectly describe this healthy snack- addictive + delicious!

These roasted lil chickpeas are full of yummy savory flavor! Basically they’re little bombs of flavor!!! Think nacho cheese Doritos in the form of garbanzo beans except BETTER! !!

Really, it’s a shame I’ve had this recipe up my sleeve for almost a year now before I thought/remembered to post it (guilty). My apologies, y’all. Once you try these super easy to make chickpeas you will be thankful I finally posted it. This is just one of those addictingly good, and good for you snacks you will want over and over again. I’ve had many, many roasted/crunchy chickpeas in my day and my recipe is by far the best one of them all, honest to goodness 😇, and I’ve had testers! They’re so good I almost always eat the entire batch in one sitting (not guilty). The tomato powder is the secret ingredient thats takes these Chickpeas over the top, although they’re delish without it.

Roasted chickpeas have been trending for some time now, and for good reason. They’re super good for you. I’m talking like, one of the healthiest foods in the world good for you! I recently read somewhere about a long term study conducted over 10 years or more that documented the worlds healthiest people, their lifestyles, including and especially what they ate. Chickpeas were a mainstay in many of the cultures studied (it was b/w 5-10 overall, I believe).

Chickpeas aka garbanzo beans are known for being a high satiety, energy giving food that’s full of fiber and protein. Two cups of chickpeas equals your entire daily requirement for fiber, which promotes heart health by lowering cholesterol (the bad kind). “65-75% of the fiber found in garbanzo beans is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine” – The Worlds Healthiest Foods. In addition, they have other properties which may help digestive troubles. This makes chickpeas a good option for people like myself with gastroperesis and other digestive issues. (If you have GP, I’d advise you not to eat too much, since chickpeas are a bit higher in carbs than other beans, and personally I’ve found too many carbs flare up my GP & POTS)

If you haven’t had nutritional yeast yet, well, better late than never 🙂
Nutritional yeast, despite it’s name is not actually yeast. Therefore it is ACD diet/anti candida friendly. It has a slightly nutty, slightly tangy cheesy flavor that goes with oh so many things. Pretty much anywhere you’d find cheese in a recipe, you could sub it with nutritional yeast. It should be a staple in every vegans pantry, and for most it is.

Here are some more facts about the health benefits of nutritional yeast.
Nutritional yeast happens to be a complete protein and contains 18 essential amino acids. It’s high in B vitamins, including thiamine, folate, B-6 and niacin. Just 1/2 a tbsp of some brands will provide you with a day’s worth of B vitamins, while other brands offer between 30 and 100 percent of the B vitamins. – Live Strong. Who says you can’t get B’s from plant Based foods?!?! B’s increase energy and help your body in producing RBC’s, or should I say red blood cells for all my non spoonie readers. It packs a pretty decent dose of iron, selenium and zinc too.

So are those enough reasons to fall head over heels in love with my roasted chickpea recipe, or what 💁

THE Best Seasoned Cheezy Roasted Chickpeas

Vegan, Gluten-free, Grain-free, Sugar-free, Nut-free, Soy-free

Yield: ~2 cups


•15-16oz (~2 cups) chickpeas, cooked or canned (bpa-free)
•1 tbsp extra virgin olive oil
•2 heaping tbsp nutritional yeast
•1-1 1/2 tsp paprika
•1-1 1/2 tsp garlic powder
•1 tsp tomato powder, optional
•1/2-1 tsp onion powder
•1/4-1/2 tsp chili powder
•1 tsp salt, or to taste


Preheat oven to 350 degrees.
Lay out your drained chickpeas to dry on a kitchen towel for at least an hour (I usually let mine sit for 2-3 hours). Once chickpeas have dried a bit, but not totally dry, they’re ready.
In a small-medium bowl mix together all your ingredients (except for salt) starting with the oil, and finishing with the chickpeas. Stir and toss to coat.
Lay out chickpeas in an even later on a parchment lined baking sheet. Bake for 26 minutes.

Salt your chickpeas, toss, and allow to cool fa bit (this is the hard part!). Enjoy!

Note- store these in an air tight cobtainer in the fridge. To enjoy again reheat for 5 minutes  at 350 degrees. If you prefer extra crunch you Chickpeas bake them @ 375 F for a slightly less time.

Breakfast, Cookies

Grain-Free Almond Butter Thumbprint Cookies


Flourless Thumbprint Cookies Vegan Gluten Free

These cookies are a great healthy alternative to sugar cookies! High in protein!

Have you ever had a craving for cookies but didn’t have any flour? That was my dilemma earlier today as I didn’t have much flour but just had to have cookies. Then I remembered I could make cookies from Almond Butter!

In my opinion, almond butter is infinitely better than peanut butter. It’s not just a taste thing for me (I despise the taste of PB), almond butter is much healthier than it’s more popular nut butter competitor (one reason is because peanuts are an inflammatory food). Almond butter is delicious and nutritious, with all it’s protein, calcium, and healthy fat. I just couldn’t pass up giving some almond butter cookies a chance.

To give them even MORE healthy goodness I added some lovely chia seeds for essential amino acids (necessary for optimal brain function,). In the thumb holes, or craters as I like to call them, I used organic strawberry preserves, and my homemade Vanilla Buttercream Frosting. Feel free to fill the thumb holes with eat ever you like!

These cookies are so light and delicious, and they simply melt in your mouth.

Grain Free Almond Butter Thumbprint Cookies

Vegan, Gluten-Free, Grain-Free, Refined-Sugar Free, Soy-Free


1 tbsp chia seeds + 3 tbsp filtered water
1 cup almond butter, preferably creamy
1/2 tbsp pure vanilla extract
3/4 cup vegan cane sugar
1/4 coconut sugar


Preheat oven to 350°.  Make “chia egg” by adding together chia seeds and 3 tablespoons of water, do not stir, sit aside for 5 mins to gel. Mix all your ingredients together in a large bowl until blended well. Spoon your cookie dough onto a baking pan lined with parchment paper. Bake for 10 minutes (and no longer or they will burn). Once baking pan is out of oven, take a small utensil (I used a miniature fork, but a mini spoon would have be more ideal) and make small “thumbprints” or “craters” into your cookies that look like thumbprints. Let cookies cool, then fill with whatever you please, jelly, chocolate, frosting, caramel, the options are endless. Enjoy!