Dr. Tracy's Blog

I love these chickpeas as a snack or tossed onto a big crisp salad... Crunchy Roasted Chickpeas 1 c an chickpeas, drained and rinsed, then drained really well and laid out on a paper towel so they are dry 2 tsp olive oil 1 tsp spice mix (I use za'atar usually but you can use fajita spice mix, creole spice mix, etc.) 1/4  -1/2 tsp sea salt While chickpeas are draining, combine oil and spices with salt in a bowl. Add chickpeas and toss them in a bowl to coat. Spread out on a parchment lined cookie sheet Bake for 30 minutes at 400 o  Th en keep the oven on and take chickpeas out of the oven to cool for 10 minutes Bake another 10-15 minutes at 400 o  Allow to cool before eating

Even though these waffles aren't as nutritionally packed as I prefer most of my meals, they are a great way to spend a snowy weekend morning with a hot mug of chai tea... Waffles (makes 6 vegan, dairy-free, egg-free treats) 3 cups almond milk 3 tablespoons ground flax seeds 1 1/2 tablespoons apple cider vinegar 2 1/2 cups all purpose flour 1/4 cup coconut flour 1/4 cup whole wheat pastry flour 1 1/2 tsp baking powder 1 1/2 tsp cinnamon 1 tsp sea salt 4 tablespoons melted coconut oil 1 1/2 tsp vanilla extract In a large bowl combine flours, baking powder, cinnamon and salt.  In a separate bowl whisk almond milk with flax seeds for one minute (I actually combine these in a large mason jar and shake it up for one minute). Then add apple cider vinegar to almond milk/flax mixture and let stand for 5 minutes. Add almond milk to flour mixture, then add oil and vanilla extract, mix enough to combine but do not over-mix. These waffles turn out be