Simple Snacks

I am the first to admit that I am not the greatest cook out there, but I do love having healthy snacks that are relatively easy and quick to make! Before I start posting any “serious” recipes, here are just a couple of my go to snack foods! Feel free to tag me on Instagram when you make these (!

Roasted Chickpeas

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1 (12 oz) can chickpeas

2 tbsp olive oil


salt (optional)


Preheat oven to 450 degrees F

  1. Rinse chickpeas and dry with paper towel (Helpful trick: use the paper towel to rub off as much as the chickpea skin as possible!)
  2. Toss chickpeas with oil, dill, and salt until evenly coated – you can also substitute the dill and salt for taco seasoning or cinnamon to match whatever snacking mood you’re in!
  3.  Evenly spread chickpeas on baking sheet and bake for 20-30 minutes, giving them a good stir half way through

Let cool and enjoy! Easy as 1, 2, 3!

I like snacking on these when I’m craving salty popcorn – not only do they cure that salty craving, but they are high in protein and fibre, too!

Simple Chia Pudding (Single Serving)



150 ml of unsweetened almond milk

1 tbsp honey

1/4-1/2 tsp vanilla

2 tbsp whole chia seeds


  1. Mix first three ingredients well and then stir in chia seeds
  2. Find the cutest jar/container you own and pour mixture into it
  3. Cover and let sit in fridge overnight
  4. Wake up and enjoy your delicious breakfast!

Topping options are endless, my favourites are fresh berries and shredded coconut!

Salad Rolls with Peanut Dipping Sauce

Ingredients:salad rolls blog

Patience to cut vegetables for what seems like an hour (it will be worth it, I promise)

10 small rice paper wrappers

1 large carrot, sliced into thin strips

1/3 large cucumber, sliced into thin strips

1/2 large sweet bell pepper, sliced into thin strips

5 large romaine lettuce leaves

Sesame seeds (optional)

Any other veggies/herbs you’re craving! (Avocado, mint, basil, red cabbage, & cilantro are common additions)

If you aren’t trying to have a low-carb diet, you can also add in cooked vermicelli noodles!

Dipping Sauce:

1/4 cup natural peanut butter (you can also substitute pb2)

1 tbsp hoisin sauce

2 tsp soy sauce

1 clove garlic

Directions:veg blog

  1. Make sure all your veggies are cut into thin strips before salad roll assembly
  2. Prepare dipping sauce by whisking all ingredients in a medium-sized bowl. You can add warm water (about a tbsp at a time) until you get your desired consistency! Set aside.
  3. Prepare salad rolls by dipping rice paper into warm water for 15 seconds, or what
    ever the package says, and placing it on a cutting board. Dab off excess water and place vegetables (be careful not to overstuff them) on the wrap and roll everything tightly! If you’ve ever rolled a burrito up you should be a pro at this, but it can take a few to get the hang of it!
  4. Sprinkle with sesame seeds and serve with peanut sauce!

If you are in a rush, you can save time by shredding your veggies instead of slicing!

These can be eaten as an afternoon snack, lunch or a light dinner! I’ve tried these rolls with and without vermicelli noodles, and I barely noticed a difference! If you are looking for a low-cal meal, these little guys are super filling and packed with nutrients!


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