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Crunchy Cinnamon and Maple Roasted Chick Peas
These are so delicious! All of my kids were not so patiently waiting for them to come out of the oven. (And my oldest hates chick peas) More than one of them came into the kitchen saying, “what smells like cinnamon buns! Can we try those?” As we all know smell is the so important in what we choose to eat! They are so simple to make but pack a nutritional punch. Chick peas are a great source of protein, high in iron, rich in fibre and can help to stabilize blood sugar levels. These little babies are great warm out of the oven, cold on their own, or put into a snack mix for school. The only downfall was we only had one can, and they only lasted a few minutes.
I can organic chick peas
2T coconut oil
2T maple syrup
2-3 tsp. of cinnamon
Preheat oven to 350. Drain and rinse chick peas. Pour onto a baking sheet. Melt coconut oil, mix with maple syrup and pour over chick peas. Sprinkle with cinnamon. Place in oven, shaking pan every few minutes to prevent them from sticking. Bake for 40- 45 mins. Allow to cool for a few minutes before eating.
Runner’s Energy Balls
These treats are packed with a punch. Full of energy, electrolytes and a bit of protein to help fuel you up for you workout or keep you going on those long endurance runs.
3 Cups Rolled Oats
*½ Cup Sunflower Seed or Wow Butter
½ Honey or Brown Rice Syrup
¼ tsp Rock Salt
1 tsp Vanilla Extract
2 tsp Cinnamon
1/3 cup Dried Cranberries, unsweetened
2 tbsp Chia Seeds
1. In a large pot heat seed butter and honey or brown rice syrup on low to medium heat. Keep stiring until mixture becomes soft and liquid.
2. Once the seed butter mixture is completely mixed together add in oats, salt, vanilla, cinnamon, cranberries and chia seeds. Fold ingredients together. Continue to fold mixture together until all the oatmeal has been completely covered by the seed butter mixture.
3. Using 1 heaping teaspoon start forming your energy balls. Your hands will get sticky with the oat mixture so be sure to have a wet cloth nearby to wash off and wet your hands. The balls will roll easier and won’t stick as much with wet hands.
4. Once all mixture has been formed into balls you are done, no need to bake. Store energy balls in the fridge for up to 7 days.
*this recipe has been purposely made nut free, however if you don’t have an allergy feel free to use almond or peanut butter to make these balls.
Black Bean Brownies
High Fibre and Protein Brownies for the win!
1 can (15 ounce) black beans, drained and rinsed (I like Eden Organics line of canned beans because their cans are BPA free!)
3 large eggs
1/3 cup melted coconut oil, plus some for the pan
¼ cup cocoa powder
2 tsp vanilla extract (you could also use mint for Mint Chocolate Brownies)
½ cup natural sweetener (sucanat, coconut sugar, etc)
½ cup chocolate chips (I use Enjoy Life because they are allergen free)
1. Preheat oven to 350F
2. “Butter” an 8-inch baking pan with coconut oil
3. Place the black beans, eggs, coconut oil, cocoa powder, vanilla extract and sugar in a food processor and process until smooth
4. Remove the blade and gently stir in the chocolate chips
5. Transfer the mixture to the prepared pan
6. Bake the brownies for 30-35 minutes, or until set in the centre
7. Cool before cutting into squares
Sensational Spinach Brownies
Spinach, that’s right! These brownies are loaded with leafy greens and still taste amazing!!
¾ cup raw cacao
1/2 cup coconut oil
1 1/2 cups coconut sugar
3/4 cups Gluten-free all-purpose flour
(I like Bob’s Red Mill Brand)
1/2 tsp sea salt
1/4 tsp baking soda
½ tsp xanthan gum
3 cups fresh spinach
2 tsp vanilla
1/2 cups pecans/walnuts (optional)
1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
Melt coconut oil in a small saucepan and blend with raw cacao; set aside and allow to cool slightly.
Add coconut sugar to the cacao/oil mix and stir until combined.
Blend eggs, vanilla and fresh spinach in a high speed blender.
Add chocolate mixture to eggs/spinach mix and blend until smooth.
In a medium size bowl, whisk together dry ingredients: GF flour, sea salt, xanthan gum, and baking soda.
Add wet ingredients from the blender to the dry ingredients, and stir to combine.
Stir in nuts and chocolate chips. Pour into 8×8 inch greased glass pan.
Bake for 25 minutes. Allow to cool slightly; cut into squares and eat while warm or freeze for later.
Protein Power Orbs for Snack Time!
• 1 cup pitted dates, soked and then drained
• 1½ tbsp coconut butter or tahini, softened in the microwave if needed
• ½ cup oats
• 1 tbsp coconut oil
• ½ cup cocoa
• 1 scoop Vanilla Fermented Greek Yogurt Protein
• 1 tbsp unsweetened shredded coconut
• Coconut shreds, ground flax, chia seeds and hemp seeds for rolling
1 Pulse dates in food processor until soft and broken down
2 Add tahnin, rolled oats and coconut oil, cocoa, protein and process until everything comes together and forms a ball!
3 Use your hands to form the dough into smaller balls.
4 Roll balls in desired toppings and store in an air tight container in the refrigerator or freezer
5 Let defrost for a little when taking out of the freezer