Roasted Chick Peas


  • 1 can of chick peas
  • 1/4 packet low sodium taco seasoning
  • Rinse and drain chick peas
  • Remove shells
  • Toss chick peas with taco seasoning
  • Spread onto a cookie sheet
  • Bake at 400 degrees for 30-40 minutes
  • Lower to 250 for 10 more minutes or until crunchy

Coconut Oil Seed & Nut Granola

(Thanks Ali P.!)


  • 3 cups organic rolled oats
  • 2-3 cups nuts – I used a combination of walnuts, pecans & pepitas
  • I had chia and flaxseeds in my fridge – so I added about ½ cup of each. Throw in whatever nuts or seeds you want!
  • Dash of sea salt
  • 1/2 tbsp cinnamon
  • 1/4 cup extra virgin coconut oil
  • 1/3 cup honey
  • 1 tsp. vanilla extract
  • 1/2 cup dried berries added AFTER cooled– I used Trader Joe’s Golden Berry Blend

-Pre-heat oven to 325

-Mix oats, nuts, seeds, cinnamon & sea salt in large bowl

-In a small saucepan over medium low heat, warm the coconut oil, honey and vanilla

-Pour over dry ingredients & mix well

-Spread evenly onto a baking sheet (may take two batches) and bake for 25-30 minutes, stirring every 10 minutes, then every 3-5 minutes as you get closer to the end. It crisps up nicely but can easily burn, so keep an eye on it!

-Enjoy the amazing cinnamony coconutty scent that’s now filling your home

-Let cool & add berries

-Store in glass mason jars & eat mixed into yogurt… or by the handful