2-Ingredient Chocolate Frozen Yogurt

2-ingredient Chocolate Frozen Yogurt

This post may as well be titled LIFE HACK: 2-Ingredient Frozen Yogurt orrrr THIS IS NOT ACTUALLY YOGURT AT ALL orrrr HOW DID I NOT KNOW ABOUT THIS SOONER?!

But it’s not. I titled it 2-Ingredient Chocolate Frozen Yogurt. Because that my friends, is precisely what it is. Except for the yogurt part.

According to Merriam-Webster, the definition of yogurt is as follows:

yo·gurt

noun \ˈyō-gərt\

: a food that is made when bacteria is added to milk and that is often flavored and chilled

And there herein lies our problem. There is no dairy in this recipe. Not one single drop. But it tastes JUST like frozen yogurt. And has virtually the same texture. So I guess I will have to use quotes around the word yogurt as to not confuse anyone.

So how did the idea for this 2-Ingredient Chocolate Frozen “Yogurt” come to me you ask? Great question.

It is actually one half of a different recipe I was trying out this afternoon. Salted Pumpkin Caramel Chocolate “Ice Cream” Bites, but again, no actual dairy was used (thus the quotations – you’re catching on now right?!). They are currently in the freezer to set, and I cannot begin to tell you how excited I am to try one in a few hours!

I wrote a post awhile back about scrambled eggs not sitting well with me (especially when cheese is involved). Ice cream is another food that my body just does not agree with. The other day I bought a carton of organic cookies and cream ice cream. It was on sale, and although I never crave ice cream, it looked real good. The last two days I’ve had a tiny little ramekin of it, and although tasty, it leaves me feeling insanely dehydrated, gassy, bloated, and just down right miserable. And thus I remembered why I don’t care so much for ice cream. I read somewhere that when dairy is frozen it is harder to digest. You don’t need to tell me that twice.

So today, I’m making dairy-free vegan ice cream treats (and yes, I realize it is 20 degrees outside). And although I’m already planning to post the Salted Pumpkin Caramel Chocolate “Ice Cream” Bites soon after, I couldn’t help but post this deliciously healthy alternative to frozen yogurt right. this. minute.

I think you (and your bellies!) will thank me.

2-Ingredient Chocolate Frozen “Yogurt”

Ingredients:

2 frozen bananas – thawed slightly until able to peel

1/3 cup cocoa powder

Directions: 

Place frozen bananas and cocoa powder into food processor (blender should also work). Blend until smooth, stopping to scrape down sides as go. If your gadget is having a hard time mixing, you can add a little coconut milk to thin (but be careful not to add too much!).

NOTE: You will want to consume this as soon as possible to enjoy the frozen yogurt texture.

Enjoy!

2-ingredient Chocolate Frozen Yogurt

Ready-set-go – What are your top 3 favorite ice cream/frozen yogurt flavors?

Until next time,

Happy clean eating!

Kate 

2-Ingredient Chocolate Frozen Yogurt
Prep time: 
Total time: 
Serves: 2
 
2-Ingredeint Chocolate Frozen "Yogurt". Vegan with no sugar added. Delicious and healthy!
Ingredients
  • 2 frozen bananas - thawed slightly until able to peel
  • ⅓ cup cocoa powder
Instructions
  1. Place frozen bananas and cocoa powder into food processor (blender should also work). Blend until smooth, stopping to scrape down sides as go. If your gadget is having a hard time mixing, you can add a little coconut milk to thin (but be careful not to add too much!).
  2. NOTE: You will want to consume this as soon as possible to enjoy the frozen yogurt texture.

 

Real Recipe: Vegan Stuffed Peppers

Stuffed Peppers

Well hello there! Two weeks of school down, and so far so good. Last Sunday I had the place to myself, and decided to take the day to whip up some meals for the week. Not often that I get that kind of time on Sundays :)

On the menu was:

Vegan Stuffed Peppers

Chickpea Curry (also vegan)

Gluten-free Banana Muffins

I’ve been trying out the whole gluten-free thing for awhile on and off, but am really trying to make a serious commitment as of late. For the last two weeks I’ve been the majority gluten-free, and I really can tell the difference. I have had less digestive issues (bloating, gas, you know) and definitely haven’t felt as lethargic (no more food comas!). On Friday night however, I indulged in some spaghetti. And man, did I pay for it that night/the next day!

Anyway, in other news, my team got their first win this past week, and man did that feel good! Here’s one of my favorite pics from the night:

soccer

We just scored (if you couldn’t tell!) :)

Ok, back to the food. Having those meals all made up ahead of time was a big time saver this week. I had curry or stuffed peppers every day for lunch, and they were both delicious! The banana muffins, on the other hand, were not my favorite (although the bf apparently really enjoyed them). I’ve got to play around with that one a little more. Stay tuned…

As for today, I’m sharing the Vegan Stuffed Peppers recipe. For you meat-eating lovers out there, I promise this is just as filling as a meat version. Hearty, healthy, and delicious. What else can you ask for?! (Besides the dishes to do themselves?) :)

Enjoy!

Vegan Stuffed Peppers

(recipe adapted from The Corner Kitchen – http://thecornerkitchenblog.com/vegan-quinoa-stuffed-peppers/)

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Ingredients: 

4 bell peppers, halved and de-seeded (I used red, but green work well also!)

3 cups cooked quinoa

1 small onion, diced

1 15-ounce can black beans, drained

1 15-ounce can diced tomatoes

3 cups kale, chopped (can also use spinach)

2 jalapeños, de-seeded and minced

3 garlic cloves, minced

2 tsp cumin

2 tsp paprika

1 TBSP chili powder

1/4 cup fresh cilantro, chopped

oil, for sautéing

salt and pepper, to taste

Directions:

1) Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).

2) Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).

3) Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.

4) Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.

5) Take mixture off heat. Stir in quinoa. Fill peppers with mixture.

6) Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.

7) Plate, serve, and enjoy!

What are some of your favorite meals to make ahead for a busy week? Leave a comment and let me know! I’m always looking for new ideas :)

Real Recipe: Vegan Stuffed Peppers
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Hearty, healthy, and full of flavor. Great as leftovers and easy to freeze for a quick meal in the future!
Ingredients
  • 4 bell peppers, halved and de-seeded (I used red, but green work well also!)
  • 3 cups cooked quinoa
  • 1 small onion, diced
  • 1 15-ounce can black beans, drained
  • 1 15-ounce can diced tomatoes
  • 3 cups kale, chopped (can also use spinach)
  • 2 jalapeños, de-seeded and minced
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 TBSP chili powder
  • ¼ cup fresh cilantro, chopped
  • oil, for sautéing
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 375. Place parchment paper on bottom of baking sheet (or grease bottom with oil).
  2. Add 1 TBSP oil to pan. Sauté onions over medium heat until soft (about 5 minutes).
  3. Add garlic, jalapeño, cumin, paprika, chili powder, salt and pepper. Cook for 1-2 more minutes or until fragrant.
  4. Add kale, black beans, and tomatoes. Stir to combine and cook until heated through, about 5 more minutes. Stir in fresh cilantro.
  5. Take mixture off heat. Stir in quinoa. Fill peppers with mixture.
  6. Place peppers on baking sheet. Cover with tinfoil. Bake for 25 minutes or until peppers are cooked through.
  7. Plate, serve, and enjoy!

Real Recipe: Gluten-free, Vegan Banana Pancakes!

pancakes

Alright, so I officially fell off the blogging every day bandwagon this week. But hey, life happens!

On Wednesday, I made these seriously delicious gluten-free vegan pancakes. I know that sounds like an oxymoron (I wasn’t a believer at first either!). But it’s not, and I’m here to prove it :)

As for the rest of the week, the “detox” slowly faded. Thursday I didn’t have time to eat lunch (after running from my coaches meetings to my haircut to the parade for the bf’s football team) and thus was beyond hungry once I got to the parade. I had even packed stuff to make a salad but didn’t get time to make it up. At least I had good intentions, right?! :) So I had a mint, a few tootsie rolls, and a mini Jimmy John’s sandwich they were giving out for free (I mean, it was free, after all. Besides I was sooo hungry at that point!).

That night after the parade we went out with a few other coaches and grabbed a beer (first drink of the week) and had the most insanely spicy pizza I’ve ever tasted. Like inedible spicy. So I had a few bites, and that was that.

Friday I was at a soccer conference all day, and had a veggie sandwich (as well as the cookie and chips and apple in the box lunch!). And for dinner that night, we went to a last minute bbq. We brought our own meat to grill, so I had a a chicken brat with feta and spinach from Whole Foods. The first piece of meat I had all week. Weirdly, I didn’t crave meat all week (or maybe not that weird, as I used to be a vegetarian for awhile!).

After that, all bets were officially off. I rang in the end of the week by polishing off a bottle of wine and indulging in a piece of mac n cheese pizza. Which was frickin delicious. Brought me back to college…bar close…waiting in a long line for a slice of the stuff. Mmm mmm.

So what did I get out of this mini “detox” week? Read on:

1) More energy. Like insanely more. Even after not sleeping great a few days this week (from the crazy dreams I had about soccer season starting!), I never felt like I needed a nap. And no mid afternoon crashes (except when I had that box lunch – surprise surprise).

2) Consuming more vegetables and whole grains. When you can’t eat processed bread, pasta, crackers, etc. you are forced to eat more whole foods. Which is awesome.

3) That being a bit hungry is ok. In our society we can be so afraid of hunger. Stuffing ourselves or eating more than we should because we don’t know when we will have time to eat next. It’s ridiculous! I know it’s not good to get too hungry (and thus binge on everything and anything around!), but not feeling completely full after meals is ok too.

4) Planning for meals takes a bit more work. This week took more than one trip to the grocery store and much more meal planning than usual. However, it was worth it!

5) New recipes. Gluten-free, vegan recipes that I would actually make again. Even when I’m letting myself eat those things. Because they were just that darn good (especially these pancakes!).

6) And finally, that I will definitely be doing this again. And not only that, I will be attempting to eat less processed (even if it is “whole grain”), gluten and dairy all of the time. I feel better, eat more whole grains and vegetables, and feel better about my choices. Win!

So yesterday morning, I made eggs for breakfast. The bf and I went out and shared some appetizers with friends (chicken wings, pub pretzels, tacos, nachos – the entire smorgasbord!). And we had a couple drinks to celebrate our “end-of-summer” (aka the start of fall football/soccer season).

However, even though I overly indulged this weekend, you can bet I’ll be a little more conscious about my choices from here on out. Especially when they make me feel soooo good.

Oh and the pancakes? Yes, I didn’t forget. These were beyond easy to make (I used my Magic Bullet to pulse the oats into a flour). And are seriously so good. Fluffy, moist, and full of flavor. Try them out! You might become a believer yourself :)

Gluten-free Vegan Banana Pancakes

(Recipe adapted from http://almondsandavocados.com/banana-bread-oat-pancakes-gluten-free-vegan/)

Ingredients:

1 cup oat flour (I made my own by putting oats in a food processor)

1 tsp baking soda

1/4 tsp fine sea salt

1/4 tsp cinnamon

1/8 tsp nutmeg

2 bananas

1/2 cup milk (I used hemp milk)

2 tsp ground flaxseed

2 tsp maple syrup

1/2 TBSP coconut oil

1 tsp vanilla extract

walnuts, optional

chocolate chips, optional

Directions: 

1) Heat butter or oil in large skillet

2) In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)

3) In a blender or food processor (I used the Magic Bullet), combine all other ingredients (from bananas through vanilla extract)

4) Mix wet ingredients into dry until just combined (fold in walnuts and chocolate chips if using)

5) Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown

6) Flip and continue cooking until finished, continue until all batter is used up

7) Serve with butter, pure maple syrup, sliced bananas, coconut flakes, or whatever else floats your boat!

pancakes

Gluten-free, Vegan Banana Pancakes!
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Fluffy, light gluten-free and vegan pancakes. A delicious, healthy must try!
Ingredients
  • 1 cup oat flour (I made my own by putting oats in a food processor)
  • 1 tsp baking soda
  • ¼ tsp fine sea salt
  • ¼ tsp cinnamon
  • ⅛ tsp nutmeg
  • 2 bananas
  • ½ cup milk (I used hemp milk)
  • 2 tsp ground flaxseed
  • 2 tsp maple syrup
  • ½ TBSP coconut oil
  • 1 tsp vanilla extract
  • walnuts, optional
  • chocolate chips, optional
Instructions
  1. Heat butter or oil in large skillet
  2. In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)
  3. In a blender or food processor (I used the Magic Bullet), combine all other ingredients
  4. Mix wet ingredients into dry until just combined
  5. Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown
  6. Flip and continue cooking until golden brown on other side, repeat until all batter is gone
  7. Serve with pure maple syrup
Notes
Can also add chopped walnuts/chocolate chips to the batter

Real Recipe: Zucchini Pasta with Pesto

Zucchini Pasta

Whoa, I’ve missed two days of posting! Tuesday I didn’t post as it was a bit crazy around here. Soccer is starting in 4 days after all :) And yesterday I was hanging out with the bf’s niece and nephew most of the day. They are seriously so cute (but I suppose all little kids are, aren’t they?!).

Anyway, here’s how the “detox” week is going:

Tuesday

Breakfast – Smoothie with banana, frozen mixed berries, a scoop of my “green” energy powder, hemp milk (which I’ve decided I like better than almond milk! Much creamier texture – mmm mmm), and a tablespoon of almond butter.

Lunch – Leftover sautéed kale and white beans with rice (from Day 1) http://eatcleanwithkate.com/sauteed-kale-with-white-beans/

Snack – Peach and trail mix

Dinner – Zucchini noodles with pesto and roasted rosemary red potatoes

Have never in my life made zucchini noodles, and they actually turned out really well! Next time I would make sure to fully dry the zucchini with paper towels first (as it is a bit watery). All in all definitely a dish I’d make again. And when I’m not pretending to be vegan, I’ll add some some parmesan cheese on top :)

Here’s the delish recipe:

(Adapted from http://www.topwithcinnamon.com/2013/06/lazy-girls-zucchini-spaghetti-no-fancy-tools-required-with-peas-creme-fraiche-and-pesto.html)

Zucchini Pasta with Pesto

Ingredients:

2 large zucchini

2 TBSP favorite pesto

3/4 cup frozen peas

1 clove garlic, minced

2 TBSP olive oil, for sautéing

salt and pepper to taste

lemon zest and parmesan for serving (optional)

Directions:

Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you’ve created long zucchini strips (pasta)

Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don’t skip this step!)

Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)

Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)

Add in pesto and stir to coat zucchini evenly

Add in frozen peas (they will defrost) and stir to combine

Once peas are defrosted, serve immediately

Optional: Grate over parmesan cheese

Enjoy!

This picture really doesn’t do this dish justice. First off, when I plated and tried to take a picture the first time around, my phone battery was too low (yes, I use my phone as a camera until I can afford one of those sweet, fancy, looking things!) to take the actual picture. And being I was hungry I couldn’t be bothered with waiting for it to charge enough to take. So this is plated up cold the next day, and thus, not looking as hotsy totsy (as my mom would say!). Still delicious though!

20130808_100843

 

Zucchini Pasta with Pesto
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Delicious zucchini pasta with pesto. Vegan and gluten-free, perfect for a light lunch or dinner!
Ingredients
  • 2 large zucchini
  • 1 TBSP favorite pesto
  • ¾ cup frozen peas
  • 1 clove garlic, minced
  • 2 TBSP olive oil, for sautéing
  • salt and pepper to taste
  • lemon zest and parmesan for serving (optional)
Instructions
  1. Wash zucchini, and then run lengthwise against a box grater (or use a mandolin, or a spiralizer, or whatever works best for you!) until you've created long zucchini strips (pasta)
  2. Gently pat down zucchini strips with paper towels until most of the extra moisture is absorbed (don't skip this step!)
  3. Add 2 TBS oil to pan and sauté garlic until fragrant (about 30 seconds)
  4. Add in zucchini strips and saute until tender, about 3 or 4 minutes (be sure to stir frequently as to not let burn!)
  5. Add in pesto and stir to coat zucchini evenly
  6. Add in frozen peas (they will defrost) and stir to combine
  7. As soon as peas are defrosted, serve immediately
  8. Optional: Top with grated parmesan cheese and lemon zest

Real Recipe: Quinoa Salad with Avocado, Black Beans, and Tomatoes

Quinoa Salad

Made it through day two of “detox” week :)

Here’s how it went:

Breakfast – Oatmeal with chopped walnuts, slivered almonds, and pepitas (pumpkin seeds) and currants (didn’t have any almond milk in the house, otherwise I would have poured some over!) and “green” juice (Details here: http://eatcleanwithkate.com/sauteed-kale-with-white-beans)

Lunch – Leftover quinoa salad (from yesterday)

Snack – Peach

Dinner – Falafel salad

Cravings for things I’m not supposed to be eating were a bit stronger today (cheese! chips and salsa! cheese!). All I wanted was a piece of string cheese (luckily, there’s none in the house!). Went to Whole Foods, and even had to bypass all the deliciously amazing looking cheese samples! Made sure to walk straight ahead, not looking at what kind of actual cheese they were showcasing. I made it out alive…err, without eating cheese :) Ha!

So for dinner tonight I made homemade falafel balls. Not bad for my first time, however, I think I’ll wait to post until I’ve perfected it :) And I cheated just a tinsy itsy little bit. I used a handful of whole wheat breadcrumbs for the falafel! I also used ground flax seed, but wasn’t sure how the texture would turn out if I made them with only the flax seed. Whoops! There were worse things I could have eaten today (like cheese!).

Anyway, here’s the recipe for the quinoa salad! Super easy to make, with refreshing flavors and a nice texture. I added some herbs today and really spiced it up.

Here ya go! Enjoy :)

Quinoa Salad with Avocado, Black Beans, and Tomatoes

Ingredients:

1 cup dry quinoa, cooked

1 avocado, cubed

1 can black beans, drained and rinsed

1 cup cherry tomatoes, halved

1/4 cup extra virgin olive oil

2 limes, juiced

salt and pepper, to taste

2/3 cup cilantro, chopped roughly

Directions:

Cook quinoa according to directions

Add in black beans, avocado, and tomatoes

In separate bowl, combine oil, lime juice, salt, pepper, and cilantro

Pour dressing over quinoa, mix to combine

NOTE: Can also add a can of corn (or fresh grilled corn!), chopped red onion, or anything else that sounds good!

Here’s me, with it on my lap out on a friend’s boat :) Mmm summer…

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Quinoa Salad with Avocado, Black Beans, and Tomatoes
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 cup dry quinoa, cooked
  • 1 avocado, cubed
  • 1 can black beans, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • ¼ cup extra virgin olive oil
  • 2 limes, juiced
  • salt and pepper, to taste
  • ⅔ cup cilantro (or other favorite herb), chopped roughly
Instructions
  1. Cook quinoa according to directions
  2. Add in black beans, avocado, and tomatoes
  3. In separate bowl, combine oil, lime juice, salt, pepper, and cilantro
  4. Pour dressing over quinoa, mix to combine

Real Recipe: Sautéed Kale with White Beans

Sautéed Kale with White Beans

First day of my “detox” week. What does that mean exactly? Well, for approximately one week I am going to attempt to eat a diet free from animal products (dairy, eggs, meat), wheat, and added sugar. An no processed food (or very minimal!).

Last night, being I knew this, we had pasta with meatballs for dinner, and went out to Ben and Jerry’s for ice cream. Splurge! It was delicious :) (And yes, I’m already planning what I’m eating when this week is over…frozen deep dish pizza from Chicago – ha!).

Here’s how the first day went:

Breakfast – green “juice” and a banana

Snack: trail mix (nuts and raisins only)

Lunch: quinoa with avocado, black beans, and baby tomatoes

Snack: peach and baby carrots

Dinner: sautéed kale with white beans over jasmine rice

The green juice is really just this green powder mixed in water. It’s all-natural, full of nutrients from whole grains, fruits, and vegetables. It also has probiotics, digestive enzymes, fiber, and antioxidants. You know, basically everything your body needs but you’re probably not always giving it. I bought it at Whole Foods, and it’s also made by a local company, which makes me feel even better about buying the product. I’m still in the early few days of trying the product, so I’ll report more back once I test it out for longer! Here’s the website if you’d like to see for yourself: http://www.mygreenenergysite.net

Anyway, where was I? Oh yes, the “detox”. Most of the day I felt pretty great. A bit hungrier than usual, but nothing I can’t handle. Besides, I’ve decided a little hunger can be good if you know it’s a temporary state. I’m no longer in the place of my life where I am purposely eating less because I am struggling with an eating disorder. I’m ok being a tiny bit hungry and know I’m not going to binge on whatever item I am restricting myself from consuming. I’m just here for a week. And you truly are more grateful for all the food you eat when you eat. Period.

So before I made dinner tonight I picked up the bf some chicken noodle soup from Panera (he is fighting off a bad cold!). It was hard to resist ripping off a piece of that delicious sourdough baguette and dipping into the soup. However, I restrained myself :)

I for dinner made sautéed kale and white beans over jasmine rice. It actually turned out better than I thought it would! I wasn’t sure how the first vegan/wheat-free dinner would go, but it was a nice light, refreshing, and good textured dish. I wanted to make kale and white bean soup, but didn’t have all the ingredients. This turned out to be a good alternative!

I’m also going to attempt to make chickpea curry (the bf hates curry, but being he’s gone most nights this week, I’m taking full advantage!) and veggie burgers this week. Until then, here’s the recipe for the kale and beans. It’s adapted from one of Emeril’s recipes, so you know it’s good :)

Sautéed Kale and White Beans

Ingredients:

2 TBSP olive oil

1 bunch kale, trimmed and chopped crosswise into 1 inch strips

2 cloves garlic, roughly chopped

1 small red onion, sliced thinly

1/2 lemon, juiced

1 can white northern or cannelloni beans, drained

1 bay leaf

1/2 tsp crushed red pepper

salt and pepper to taste

Directions:

Heat oil in large saucepan.

Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.

Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.

Fold in beans, continuing to stir.

Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.

Serve alone or on top of favorite rice (I used Jasmine)

Enjoy!

photo-11

Recipe adapted from http://recipes.howstuffworks.com/emerils-sauteed-tuscan-kale-recipe.htm 

See you tomorrow for day 2 of detox week! :)

Sautéed Kale with White Beans
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
A healthy, light dish that can be served as a side or over rice for a main course.
Ingredients
  • 2 TBSP olive oil
  • 1 bunch kale, trimmed and chopped crosswise into 1 inch strips
  • 2 cloves garlic, roughly chopped
  • 1 small red onion, sliced thinly
  • ½ lemon, juiced
  • 1 can white northern or cannelloni beans, drained
  • 1 bay leaf
  • ½ tsp crushed red pepper
  • salt and pepper to taste
Instructions
  1. Heat oil in large saucepan.
  2. Add garlic, bay leaf, and red pepper. Saute for about 30 seconds, or until garlic is fragrant.
  3. Add in kale and red onion. Season with salt and pepper. Squeeze lemon over and mix to combine.
  4. Fold in beans, continuing to stir.
  5. Put lid on and sauté on low until kale is wilted and cooked through, about 10 minutes.
  6. Serve alone or on top of favorite rice.

Make your Own: Roasted Chickpeas

Roasted Chickpeas

Happy weekend!

We started it off with a little BBQ at a friend’s house, drinking wine and playing games last night. Today I’ve got a day planned with the girls, trying on dresses, grabbing lunch, and enjoying the great outdoors. And tomorrow we are headed to the cabin for the day. Yep, a solid weekend planned indeed :)

Yesterday we were hanging out at home when I made us up this little snack. Roasted Chickpeas. The bf used to not like chickpeas (or so he thought!). He loved these though (I think even more so than I did!).

I bought a bag of roasted chickpeas awhile back, but they were wasabi flavored (don’t ask me what I was thinking). And then I figured, why not make my own?!

So I did! Crispy little balls of deliciousness. Enjoy :)

Spiced Roasted Chickpeas

Ingredients:

1 can garbanzo beans (chickpeas)

1 TBS olive oil

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp salt

Any other favorite spices

Directions:

1) Preheat oven to 400 degrees

2) Drain and rinse chickpeas

3) Dry thoroughly with paper towel

4) Line baking sheet with tinfoil (or use non-stick baking sheet)

5) Spread chickpeas into one layer on pan

6) Drizzle with oil, sprinkle evenly with spices

7) Shake pan until chickpeas are evenly coated with oil and spices

8) Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking the pan halfway through

9) Let cool before enjoying

20130802_151134

Roasted Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Delicious and healthy roasted chickpeas. A nice crunch with great flavor!
Ingredients
  • 1 can garbanzo beans (chickpeas)
  • 1 TBS olive oil
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ tsp cinnamon
  • ¼ tsp cayenne pepper
  • ¼ tsp salt
Instructions
  1. Preheat oven to 400 degrees
  2. Drain and rinse chickpeas
  3. Dry thoroughly with paper towels
  4. Line baking sheet with tinfoil (or use non-stick baking sheet)
  5. Spread chickpeas into one layer on pan
  6. Drizzle with oil, sprinkle evenly with spices
  7. Shake pan until chickpeas are evenly coated with oil and spices
  8. Bake for about 35-40 minutes or until chickpeas turn a golden brown color, shaking pan halfway through
  9. Let cool before enjoying