• Kellie Blake RDN, LD, IFNCP

Snack Attack

Who doesn't love a good snack? I personally love snacking on salty, crunchy foods, so things like tortilla chips and granola are a weakness. My husband has seen me mow down both. But, I have autoimmune disease and maintaining a great quality of life has required a definite change in the fuel I put into my body. I've learned how to satisfy that crunchy craving with a couple of healthier alternatives that taste great. Roasted chickpeas and cashews have taken the place of my refined, junky old snacks. Both of these snacks are super simple to make and less expensive than purchasing the prepackaged versions. While you may be tempted to take the easy way out and just pick up either at the grocery store, remember to always read your food labels. Many of the prepackaged roasted chickpea and nut snacks have inflammatory oils and sugar added. If you see soybean, vegetable, or canola oils or sugar in any form, do yourself a favor and take a little time to make the healthy version!

Spicy Roasted Chickpeas

2 (15oz) cans organic chickpeas, drained and rinsed

3 Tbsp olive oil

2 tsp chipotle chili powder

1 tsp garlic salt

1 tsp cumin

1. Preheat oven to 450 degrees

2. Line a baking sheet with parchment paper

3. In a large bowl, mix all ingredients until all chickpeas are coated well

4. Bake for 20 minutes, stir and bake for 15 - 20 minutes more until chickpeas are golden and crunchy

5. Let cool completely and transfer to a glass container

6. Eat by themselves for a crunchy snack or add to salads

Roasted Cashews with Salt

3 cups organic raw cashews

3 Tbsp olive oil

Salt to taste

1. Preheat oven to 350 degrees

2. Line a baking sheet with parchment paper

3. Mix all ingredients in a large bowl until cashews are coated well

4. Bake for 5 minutes, stir and bake for 3 minutes more

5. Let cool completely and transfer to a glass container

Tip: I use a gas oven and have perfected these baking times based on my equipment and preference. Keep a close eye as burning is a possibility, but if you under roast, you can end up with a mushy result. You may need to add or subtract baking time based on your oven.




Brandi Sentz CDE, MA, RDN, LD

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The information provided is not intended to treat any condition and is for educational purposes only