Spicy Roasted Chickpeas with Italian Roasted Vegetables

Roasted chickpeas are super tasty and a great way to add in some crunchy Plant Based protein. This combination is outrageously delicious and so easy to prepare. For crispy chickpeas they need to cook on their own tray; everything can be done on one tray but it won’t be quite the same. If you don’t like fennel, but have never had it roasted, you don’t know what you’re missing… Seriously. Try this. You may just want to double the batch of chickpeas… One can for two people may be an appropriate serving but they’re so addictive you’ll want to eat a whole can to yourself.  It may not be surprising that this is made even more delectable if crumbled goat cheese is added to the veggies for the last 5 minutes of roasting.


  • 1 large fennel bulb
  • ½ large red onion, peeled
  • 5-10 cloves garlic, peeled
  • 1 cup grape tomatoes
  • ¼ cup dry cured black olives
  • 2-4 Tbsp olive oil
  • 2 Tbsp fresh rosemary, roughly chopped
  • 1½ tsp salt
  • pepper, to taste

For the chickpeas:

  • 1 can chickpeas, drained & rinsed
  • 2 Tbsp olive oil
  • 1 clove garlic, grated
  • ½ tsp finely chopped rosemary
  • ½ tsp salt
  • ¼ tsp dried oregano
  • ¼ tsp cayenne pepper, or to taste (optional)
  • black pepper, to taste


  • Preheat oven to 425F. Line 2 baking trays with non-stick foil.
  • Remove stalks from the fennel; cut in half & trim away the tough center of the core. Cut into 8-12 wedges; try to keep some core intact on each piece so they hold together. Cut the onion in half; slice each half into 6-8 wedges, again trying to keep some of the core intact.
  • In a large bowl toss together fennel, onion, garlic, tomatoes, olives , olive oil & seasonings. Spread into a single layer on one of the lined baking trays. In the same bowl, toss together all the chickpea ingredients. Spread onto the remaining baking tray.
  • Bake for 30-50 minutes; time all depends on how cooked you want everything and how thick the veggies were sliced. Rotate the trays top to bottom several times during roasting. Swirl the chickpeas now and then to move them around.
  • Serve roasted veggies piled in the center of the plate & spoon over the crispy chickpeas. Enjoy!

Make-Your-Own Granola!

Make-Your-Own Granola!

Store bought granola are often LOADED with sugar and all kinds of other questionable ingredients. This recipe is crazy good; it’s full of fibre, contains healthy fats, isn’t overly sweet, and is easy to make too! Don’t feel confined to the ingredients listed below; use this as a framework to make a flavour combination that gets you excited.  The sliced almonds and pumpkin seeds can be substituted for basically any combination of nuts or seeds, maple syrup can be replaced with honey, coconut can be removed and replaced with more oats or flax, and dried fruits can be added after baking and cooling; really the sky’s the limit here.  If you want to add some dried fruits, cut them into bite-sized pieces if necessary and mix through after the granola is baked and cooled to room temperature.  If you add the fruit too soon it will dry out excessively and get really tough and chewy.  If you have a gluten intolerance make sure the oats you buy are gluten free.

A great trick to help this toast more evenly is to make an opening in the center of the tray before baking.  This works for pretty much anything being baked on a sheet pan, it allows the center of the pan to heat up more quickly and not just encourages even browning but speeds up the baking or roasting process entirely.  It’s really easy to over bake this granola if you don’t keep an eye on it.  Stay by the oven for the last 10 minutes and stir it often to ensure it doesn’t burn; always taking a second to open a space in the center of the tray before returning it to the oven.  The colour will deepen significantly, but shouldn’t be too bark or smell burnt.


  • 2 cups (250g) large flake oats, gluten-free if desired
  • 1 cup (135g) quick oats, gluten-free if desired
  • 1 cup (125g) sliced almonds
  • ½ cup (75g) raw sunflower seeds
  • ½ cup (75g) raw pumpkin seeds
  • ½ cup (50g) medium unsweetened coconut
  • ½ cup (100g) extra virgin cold-pressed organic coconut oil
  • ½ cup (100g) pure maple syrup
  • 2 tsp Ceylon cinnamon
  • 1 tsp vanilla extract
  • ½ tsp kosher or sea salt
  • ½-1 cup dried fruit, optional (raisins, currants, goji berries, mulberries, etc.)

Yields roughly 6 cups (1500 mL) granola


Preheat oven to 375°F (190°C) and set rack to center.  Line a baking tray with parchment paper.

Whisk together coconut oil, maple syrup, cinnamon, vanilla and salt; set aside.  In a large bowl combine oats, almonds, sunflower seeds, pumpkin seeds, and coconut.  Add wet ingredients to dry and stir through until thoroughly combined.

Transfer granola to the prepared baking tray.  Spread into an even layer leaving an area down the center open to encourage even browning.  Bake 25-35 minutes, stirring often, or until toasted and rich golden brown.  Stir every few minutes during the last 10 minutes of baking to ensure it doesn’t get too dark.  Remove from oven and cool to room temperature on the tray.  Keep for up to 2 weeks in an airtight container or storage bag.

Some great additions or substitutions: pecans, walnuts, cashews, sunflower seeds, ground chia in place of flax, dried cranberries, raisins, diced dried apricots, diced dates, dried mulberries, dried sour cherries, chocolate chips (after baking and cooling,) ½ teaspoon almond or coconut extract in place of vanilla, honey or agave in place of maple syrup…. Or ANYTHING else that makes you happy!

Green Goodness Smoothie


1 cup (250 mL) almond milk or water
¾ cup (180 mL) frozen pineapple
½ banana
1-2 kale leaves, stem removed, torn into pieces(about 1 cup/250 mL)
2 tbsp (30 mL) hemp hearts
1-2 tsp (5-10 mL) fresh or dried ginger
½ tsp (2.5 mL) turmeric
1 scoop plant-based protein powder (optional)
pinch black pepper
ice or water



  1. Add all ingredients to high-powered blender and blitz until smooth.


  • If you want this a little sweeter, add 1-2 pitted dates or 2-3 tsp (10-15 mL) maple syrup.
  • If the consistency is too thick, add a bit of water. For a thicker smoothie, throw in a couple ice cubes.