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

Easy Homemade Vegan and Gluten Free Crackers

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After I ran out of cauliflower, I needed something to eat my hummus with so I made these.  I’m been wanting to make a cracker for days now and finally did.  I don’t know what I was waiting for…these are so easy!

Easy Homemade Vegan and Gluten Free Crackers

2 cups almond flour (you can make your own by grinding almonds in a food processor)

3 tsp golden flax meal

1/2 tsp salt

1/2 tsp white pepper (more if you like)

2 Tbsp chopped parsley (or any herb, parsley is what I had and goes well with hummus)

1 Tbsp olive oil

1 tsp sesame oil

2 Tbsp water

Directions:

Combine dry ingredients and herbs.  Add oils and water and mix well.  Roll the dough into a ball.  Using parchment paper, one sheet on top and one on bottom, roll till dough is approx 1/8 inch.  Place on cookie sheet and remove top layer of parchment.  Score dough with pizza cutter into desired cracker size.  Bake at 350 for 20 minutes or until crispy and golden.

These paired perfectly with the herbed green hummus I made earlier today.

Let me know what you think and what you did differently!

xoxo,

Crystal

Herbed Green Hummus

Green is my favorite color…when it comes to food.  I add greens to almost anything…why not pack in some extra nutrients here and there, right?! Using organic greens is key see what produce you should also buy organic here.

Herbed Green Hummus

1 can garbanzo beans

2 handfuls organic baby spinach

1 Tbsp sesame oil

1 Tbsp tahini paste

1 Tbsp Olive Oil

4 drops doTERRA thyme oil

4 drops doTERRA lemon oil

Salt and Pepper to taste

Water to achieve desired consistency.

Directions:

Place all ingredients in food processor and whizz!  Easy peasy!

Personally I love dipping broccoli and cauliflower in hummus…bell peppers are also delish too!  Oh, also I love adding a few spoonfuls to my salads.  Yummmy!

(You easily make this recipe raw by using sprouts chickpeas instead.)

Way too easy bean soup

Today was one of those days where dinner time came to fast and I hadn’t planned a thing.  The non-vegan family approved this meal too!

Way too easy bean soup

Olive oil

1 onion diced

1 clove of garlic

2 carrots diced

Saute onion, garlic and carrots in olive oil.

Add:

1 can vegetable broth

1 can of diced tomatoes w/chillies

1 can white beans

1 can black beans

1 cup chopped cabbage

Cook until veggies are at desired doneness.  Ta dah!  That is it.  I added avocado and a drop of doTERRA lemon essential oil to my bowl.  Delish!