True Roots Lifestyle

Some ideas and combinations that are so simple for quick and healthy snacks:

📌Apple slices with some peanut butter for dipping.

📌Putting leftover veggies and tofu in a nori wrap and adding some soy sauce as you eat.

📌Crackers, vegan cream cheese and some preserves or sweet fruits like peaches, nectarines or berries.

📌Roasting (or even microwaving) a piece of pumpkin, adding peanut butter or almond butter on top, drizzling with some maple syrup and topping with something crunchy like nuts or pumpkin seeds (it sounds weird, but trust me, it’s divine!).

📌Some dried figs, apricots or cranberries and mixed nuts to take on the go.

📌Some non-dairy yoghurt mixed with some vanilla flavoured protein powder, fruit or fruit compote for topping and some granola or walnuts.

📌Some popcorn and toasted cashews coated in some melted dark chocolate, placed in the freezer until the chocolate has set. Great for a movie night!

📌Sweet potato toast (or regular toast) with yummy savory toppings like hummus or mashed avocado, cherry tomatoes, fresh herbs, and sautéed mushrooms.

The body is a self-healing organism, so it's really about clearing things out of the way so the body can heal itself.

Take care of your body BEFORE you are injured or hurt.
Once you are hurt or injured, give your body grace and TIME to heal.
Seek treatment that will benefit your body during your HEALING or to help keep the body in the best shape ever!

Move your body - breath fresh air - soak up the sun!

Broccoli Cheddar Chickpea Skillet
This is a high protein quick dinner for everyone!

Ingredients

10 oz. broccoli, cut into 1" florets
1 1/4 tsp. kosher salt, divided
1 Tbsp. plus 1/2 cup water, divided
5 Tbsp. unsalted butter, divided
10 Ritz crackers
1/2 yellow onion, finely chopped
4 garlic cloves, finely chopped
2 Tbsp. all-purpose flour
1 cup whole milk
2 (14.5-oz.) cans chickpeas, drained, rinsed
1/8 tsp. baking soda
4 oz. cheddar, shredded (about 1 cup)

In a medium heatproof bowl, season broccoli with 1/4 tsp. salt. Pour 1 Tbsp. water over broccoli, then cover and microwave 1 minute. Stir and continue to microwave in 30-second increments until broccoli is bright green and fork-tender, 30 seconds to 1 minute more. Uncover and set aside.

In a large skillet over medium heat, melt 1 Tbsp. butter. Crush crackers into skillet (a mix of larger and smaller crumbs is fine) and cook, stirring constantly, until golden brown and toasty smelling, 1 to 2 minutes. Transfer to a small bowl. Wipe out skillet.

In same skillet over medium heat, melt remaining 4 Tbsp. butter. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onion is tender and sweet to the taste, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring with a spatula, until a bubbling paste forms on bottom of skillet, about 1 minute more.

Switch to a whisk and slowly whisk in milk and remaining 1/2 cup water until incorporated. Bring to a simmer over medium-high heat and cook, stirring occasionally, until thickened, 1 to 2 minutes. Add chickpeas and baking soda; cook, stirring, until heated through, about 1 minute. Fold in broccoli.

Reduce heat to low and fold in cheddar until melted and smooth; taste and season with remaining 1/2 tsp. salt, if needed.

Top with buttery crackers and serve immediately.

Full article and recipe here: https://www.delish.com/cooking/recipe-ideas/a63249207/broccoli-cheddar-chickpea-skillet-recipe/

Mini Avocado & Hummus Quesadilla Recipe
Author: Dara Michalski | Cookin' Canuck

Ingredients
4 whole wheat tortillas
¼ cup hummus
¼ teaspoon ground cumin
1 tablespoon minced cilantro
½ California avocado cut into 12 slices
1 ½ ounces crumbled queso fresco

Instructions
Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.

In a small bowl, stir together the hummus, cumin and cilantro.

Spread 1 teaspoon of the hummus mixture on each tortilla circle. Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles.

Heat a large skillet over medium heat. Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
Repeat with the remaining quesadillas.
Serve.