If you’ve been following along this week, we’ve talked about energy bowls full of quinoa, chia and oats and breakfasts for dinner scrambles and crepes. Today, in response to Hazel’s request for hearty, healthy fare to fuel her evening yoga class, I’d like to share some snack ideas that will help to keep your energy levels up throughout the day.
First up, roasted chickpeas. Now, I know that beans are not always easy on our digestive tract. So, don’t eat a pile of these right before yoga class. Instead, add a few to a salad a couple of hours before you workout or enjoy them right after yoga class to help your body repair and build muscle.
Roasted Chickpeas
2 cups cooked chickpeas
2 tsp oil (olive, coconut, etc.)
2 tsp tamari
1 tsp cumin
1 tsp smoked paprika
pinch cayenne
Preheat oven to 400 F. Line a baking sheet with parchment paper. Add all of the ingredients to the baking sheet and toss to coat the chickpeas. Bake for 25 to 30 minutes, stirring a couple of times, until the chickpeas are crunchy and all of the liquid is absorbed.
Roasted chickpeas are a fantastic snack and a great addition to a big green salad. You can mix up the spice mix – add lemon juice, balsamic vinegar, salt, pepper, rosemary, thyme…etc.
Okay, since I threatened your perfect pre-yoga digestion with the bean suggestion, let me offer these great, ginger-laden snacks to promote happy tummies everywhere.
Lemon Ginger Smoothie
1/2 a lemon, peeled
1 banana (frozen is best)
1 inch fresh ginger, peeled
1 medjool date
water (1/2 to 1 cup depending on your preference)
Blend!
This is my favourite sweet smoothie. In case the lemon intimidates you, feel free to swap in half an orange instead.
1 cup cashews
10 medjool dates
1/2 tsp powdered ginger
2 tsp lemon zest
2 TBSP lemon juice
pinch of salt
In a food processor, grind the cashews. Transfer the cashews into a bowl. Combine the remaining ingredients in your food processor and process until the dates are in very small pieces. Add the cashew back into the mix and pulse until combined. Roll the mixture into 10 balls.
These little, lemon-ginger gems are the perfect, portable treat to have on hand just in case you need a little boost in the late afternoon. They are sweet and spicy, with just enough fat to sustain your energy levels for a couple of hours.
I liked them so much, I had to share. So, I packed up a bunch, along with my favourite raw macaroons (I’ll share that recipe soon) for a Toronto blogger’s meet-up I attended on the weekend.
Morgan, pulled together another fantastic gathering at a local
vegetarian restaurant. There was quite a turn-out.
Morgan,
Therese,
Danielle,
Preena,
Angela,
Claire,
Lily,
Callie,
Kristin,
Tracy,
Candice,
Susan,
Samantha,
Nancy,
Sara (and
Meghan who had to run off before the picture to prepare for hosting a retreat in St. Lucia).
I know the beauty of this group is obvious, but what is really inspiring is the passionate lives they each lead. They are all driven individuals, totally engaged in their world. I really enjoyed being in the room, soaking up all the positive energy.
It was a very cold day, but I left all-a-glow.
