Roasted Chickpeas

Ingredients
 4 cans chickpeas
 4 tablespoons olive oil
 2 teaspoon smoked paprika powder
 2 teaspoon garlic powder
 1 teaspoon salt
 Cajun seasoning

Instructions
1. Drain the canned chickpeas. Then dry them really well using a clean
dishtowel. Just gently roll them between the dishtowel. You could
also use paper towel.
2. In a medium bowl, toss the chickpeas with olive oil. We'll add the
spices after baking because they have a tendency to burn. So don't
worry about them for now.
3. Preheat your oven to 350 °F. Line a baking sheet with parchment
paper. Spread the chickpeas on the baking sheet and bake for 25
minutes.
4. Then take the chickpeas out of the oven and place them in the bowl
you used before. Add the spices and toss well until the chickpeas are
coated evenly.
5. Return them to the baking sheet and bake for another 10 minutes
until they're browned and crunchy.

Notes
 It's important to dry the chickpeas as well as possible. This way
they will become much crunchier. You could either use a clean
dishtowel or paper towel.
 I think it's better to add the spices and seasonings towards the
end of the baking time and not right away. Mostly because they
have the tendency to burn and make the baked chickpeas a bit
bitter. I experimented a bit and I like to first bake the chickpeas for
25 minutes, then add the spices, and bake them for another 10
minutes. This way they will turn out perfectly crispy and spicy.
 Once the chickpeas cool, they don't stay as crispy. So it's best to
eat them while they're still warm.
Honey Roasted Peanuts

Ingredients
 4 cups raw unsalted peanuts
 0.67 cup white sugar
 4 tablespoons unsalted butter
 4 tablespoons honey
 1 teaspoon cayenne powder
 0.5 teaspoon garlic powder
 2 teaspoon kosher salt

Instructions
1. Pre-heat oven to 350º.
2. In a large sauce pan over medium heat, stir together the butter,
honey, and salt. Heat until butter is melted and bubbly. Add the
peanuts and stir until they are well coated.
3. In a 9 X 13 baking dish, add peanuts in an even layer. Place in oven
checking every 5 and stirring to prevent burning. Remove peanuts
whenever they've evenly browned, about 20 minutes.
4. While peanuts are roasting, mix together the chili powder, garlic
powder, and sugar.
5. When peanuts are done, remove from oven and transfer to a metal
mixing bowl. Slowly add the sugar mixture, a little bit at a time,
mixing well each time. Continue to add sugar until well coated to
your liking (all the mixture may not be necessary).
6. Continue mixing as peanuts cool to prevent sticking.
7. Serve and enjoy!
Sweet and Spicy Roasted Cashews

INGREDIENTS

 ½ cup honey
 2 teaspoon ground chili powder like cayenne adjust to taste
 700 g raw cashew nuts (about 2.5 cups)
 4 tablespoons coconut sugar or unprocessed cane sugar
 3 teaspoons sea salt

INSTRUCTIONS

1. Preheat oven to 325 F and line a baking sheet with parchment.

2. Stir together honey and ground chili powder. Microwave for a few
seconds to liquify the honey even more. Add the raw cashews and
toss to coat.
3. Spread the cashew nuts on the prepare baking sheet in a single layer
and roast for 10-15 minutes. Stir after 5 minutes and keep a close
eye. Take the nuts out when they look just a little darkened. You don't
want to burn them.
4. While the cashews are roasting, stir together coconut sugar and salt.
Let the nuts cool for 5 minutes, then toss in the sugar-salt mix.
5. Let nuts cool fully and store in an airtight container.
For every marinade I need 700 g of chicken breast
1. Honey Garlic Marinade

 1-1.5 pounds raw boneless skinless chicken breasts or thighs

 4 tablespoons honey
 2 garlic cloves, minced
 2 tablespoons olive oil
 2 tablespoons reduced-sodium soy sauce
 2 tablespoons water

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or

container. In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken and allow to sit for at least 30 minutes, or package in
a ziplock bag and store in the freezer for later use.

3. Jerk Chicken Marinade

 1-1.5 pounds raw boneless skinless chicken breasts or thighs

 2 tablespoons olive oil
 2 tablespoons fresh lime juice
 2 tablespoons maple syrup or honey
 2 teaspoons garlic powder
 1 teaspoon ground allspice
 1 teaspoon dried thyme
 1/2 teaspoon cinnamon
 1/2 teaspoon each salt and black pepper
 1/4 teaspoon cayenne pepper

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or

container. In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken and allow to sit for at least 30 minutes, or package in
a ziplock bag and store in the freezer for later use.

4. Curry Chicken Marinade

 1-1.5 pounds raw boneless skinless chicken breasts or thighs

 1/2 cup plain Greek yogurt
 3 garlic cloves, minced
 1 tablespoon curry powder
 2 tablespoons fresh lime juice
 1 tablespoon olive oil
 2 teaspoons honey
 1 teaspoon salt

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or

container. In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken and allow to sit for at least 30 minutes, or package in
a ziplock bag and store in the freezer for later use.

6. Lemon Ginger Marinade

 1-1.5 pounds raw boneless skinless chicken breasts or thighs

 2 garlic cloves, minced
 1/4 cup lemon juice
 1/4 cup reduced-sodium soy sauce
 2 tablespoons olive oil
 2 tablespoons finely grated fresh ginger
 1/4 teaspoon red pepper flakes
 Dash of salt and pepper

Directions:

Place the chicken breasts or thighs in a ziplock bag, large bowl or

container. In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken and allow to sit for at least 30 minutes, or package in
a ziplock bag and store in the freezer for later use.
9. Mexican Chicken Marinade

 1-1.5 pounds raw boneless skinless chicken breasts or thighs

 3 tablespoons olive oil
 Juice of one lime
 1 1/2 teaspoons chili powder
 1 teaspoon garlic powder
 1/2 teaspoon smoked paprika
 1/2 teaspoon onion powder
 1/2 teaspoon cumin
 1/2 teaspoon dried oregano
 1/2 teaspoon each salt and black pepper

Directions

Place the chicken breasts or thighs in a ziplock bag, large bowl or

container. In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken and allow to sit for at least 30 minutes, or package in
a ziplock bag and store in the freezer for later use.

BBQ Chicken Marinade

 1-1.5 pounds raw chicken breasts or thighs
 2 garlic cloves minced
 1/4 cup olive oil
 1/4 cup barbecue sauce store-bought or homemade
 1/2 teaspoon chili powder
 1/2 teaspoon smoked paprika
 1/4 teaspoon each salt and pepper
Instructions
 Place the chicken breasts or thighs in a large ziplock bag, bowl or
container.
 In a small bowl or jar, mix together the marinade ingredients.
Pour over the chicken. Toss chicken in marinade until well
coated.
 Allow chicken to marinate for at least 30 minutes or up to 24-48
hours in the fridge. Alternatively, you can store the marinated
chicken in the freezer for up to 3 months.
Comeback dressing
Ingredients
 4 cup gluten free Mayonnaise
 1 cup ketchup
 4 tbsp gluten free Sriracha sauce
 4 tsp Dijon mustard
 4 tbsp gluten free Worcestershire Sauce
 2 tsp hot sauce
 2 tsp garlic powder
 2 tsp onion powder
 ground black pepper to taste
 Juice of 1/2 to 1 lemon taste it after adding half the juice

Instructions
1. Add all the ingredients except the lemon juice into a bowl and mix
well together, add in the juice of half a lemon and taste, add more
if you prefer.
2. Will keep covered in the fridge for several days.
3. Serve with vegetables, grilled fish or meat, on sandwiches and as
a salad dressing.

Balsamic Dijon
INGREDIENTS
2 cup olive oil
1 cup balsamic vinegar
4 teaspoon honey
4 teaspoon mustard
4 clove garlic, minced
Mayo
salt and ground black pepper to taste
1. Combine the olive oil, balsamic vinegar, honey, mustard, garlic,
salt, and black pepper together in a glass jar with a lid. Place lid
on the jar and shake vigorously until thoroughly combined.
Caesar dressing
Ingredients
 0.5 cup freshly grated parmesan cheese
 1.5 cup mayo
 4 tablespoons sour cream or plain Greek yogurt
 2 teaspoon lemon juice
 2 teaspoon Worcestershire sauce
 1 teaspoon Dijon mustard
 2 large clove garlic minced
 Salt & pepper to taste
Instructions
Grate your parmesan.
Add all ingredients to a small bowl (or add them to a measuring cup like I
do - I measure out the mayo first).
Give everything a good stir (or whisk it) until the dressing is smooth.
Serve immediately or chill first.
Dressing will keep in the fridge, covered, for a few days.

HUMMUS DRESSING
Ingredients

 3 cup Garlic Hummus

 4 tbsp Dijon Mustard
 Juice of 3 Lemon
 YOGURT
 Chili fakes
Instructions

1. Add the Hummus, Mustard, and Lemon Juice to a small bowl and mix
with a spoon or fork until well-combined.