Hello, my name is Crystal and I’m a snack-aholic.

Looking back on my posts I’ve realized that I am a snack-aholic.  It seems like all I post are yummy vegan snacks or treats.  I swear I do eat actual meals {shocking I know}.  Since I have most of my fun in the kitchen when the little one is napping it’s usually snack time – not lunch time or dinner time.  Here’s another one of my yummy snacky creations:

Spicy Roasted Red Pepper and Basil Hummus

1 can of garbanzo beans

1 Tbsp tahini

1 tsp sesame oil

1 Tbsp olive oil

3/4 cup roasted red peppers

2 drops doTERRA basil oil

pinch of salt

Sriracha hot sauce to taste {I like it HOT}

Directions: Combine all ingredients in a food processor and whizz.  Wah la!

I ate half of this myself with raw broccoli in one sitting – ok, it was my lunch that day.  I also had some with my homemade kale crackers.  Yum!

What do you like the pair your hummus with?

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Help…I’m addicted to kale chips..

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Well I guess it could be worse.  Being addicted to kale chips isn’t all that bad.  I can’t seem to keep a batch longer than 20 minutes.  Doh!  That’s using all the will power I’ve got.  I can’t eat them around Lennox either, like mother like son…he starts whining and reaching for them the second I put one in my mouth.  I baked two cookie trays full today thinking I would bring them to my family dinner tonight.  Oops!

There are loads of recipes out there for kale chips but here is what I did:

Kale Chips:

1/2 bunch of kale thoroughly washed

olive oil

sea salt

doTERRA lemon oil

cayenne pepper

Directions:

Tear kale into chip sized pieces, discarding the center stock.  Toss in olive oil and a few drops of doTERRA lemon oil.  Arrange on cookie tray lined with parchment paper.  Sprinkle with sea salt and cayenne.

Bake at 250 for for about an hour or until nice and crispy.

Hide from your kids so you can have them all to yourself.  Enjoy!

xoxo,

Crystal