Anti-Inflammatory Snack Recipes

Do you have inflammation? Even if you don't know, I can tell you that you probably do! According to the Center for Disease Control close to 80% of the population has chronic inflammation. Neglecting our health has become commonplace in our country. Eating sick animals and pesticide filled produce has put us in this terrible state. I work with various Functional Medicine Practitioners, Holistic Health Practitioners, and Ayurvedic medicine specialists the common thread they see amongst patients is inflammation.

I don't have the answers on what foods are right for your body; however, you should know that some foods you are eating today could be causing an immune response which in turn the result is systematic inflammation. I can refer you to work with certain practitioners to get those answers. In the meantime, I would like to provide you with some easy recipes to help you fight the internal battle of inflammation.

Roasted Chickpeas with Tumeric

1 teaspoon turmeric

1/2 teaspoon paprika

1/4 teaspoon black pepper

1 teaspoon salt

2 teaspoon olive or grapeseed oil

1 can chickpeas (garbanzo beans)

Directions:

Soak chickpeas overnight or Open and rinse the can of chickpeas.

On a lined baking sheet (parchment or Silpat) toss chickpeas with high heat oil salt and spices.

Bake for 20 minutes at 250. Shake the pan to move the chickpeas around and ensure even cooking. Bake another 20 minutes and remove to cool.

Store in a BPA free or glass container at room temperature, try not to eat them all.

Garlic Plantain Chips

3 cups plantain chips

3 tbl coconut oil or avocado oil

2 tsp garlic powder

1 tbl lemon juice

Directions:

Preheat the oven to 250.

Line a baking tray with a Silpat or parchment paper.

In a large bowl, add the plantain chips, coconut oil, and garlic. Use your hands to toss the chips so that they are evenly coated gently. When the oven is hot, add the lemon juice and stir through the same way.

Spread the seasoned plantain chips across the lined baking tray. Bake until just beginning to brown, about 12 minutes, then lay out on a paper towel for a minute or so to absorb any excess oil before serving.

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