Sweet and Savory Roasted Chickpea Recipes

http://allrecipes.com/recipe/197683/simple-roasted-chickpea-snack/?internalSource=hub%20recipe&referringId=16980&referringContentType=recipe%20hub&clickId=cardslot%205

Ingredients

15.5 oz can garbanzo beans
1 T. olive oil
1 T. chili powder (or to taste)
1 T. garlic powder (or to taste)
salt & pepper to taste

Directions

Preheat oven to 450F. Place all ingredients in a single layer on a baking pan. Bake for 25 minutes ~ turn oven off, but leave pan in oven until there is no longer any heat.

You can experiment with different seasonings to taste. Great for a snack or a quick pick-me-up!

http://allrecipes.com/recipe/81548/roasted-chickpeas/

http://www.foodandwine.com/recipes/roasted-chickpeas

http://www.slim-shoppin.com/honey-roasted-chick-peasfantastictrail-mix/

http://www.thekitchn.com/15-more-ways-to-flavor-roasted-106112

http://www.foodnetwork.com/recipes/giada-de-laurentiis/crispy-chickpeas0-3362285

https://www.popsugar.com/fitness/Roasted-Honey-Cinnamon-Chickpeas-27908653

http://www.cupcakeproject.com/2011/07/sweet-and-salty-roasted-chickpeas-cheap.html

Black Bean and Corn Salad

Ingredients

• 1 can, 14 ounces, black beans, rinsed and drained
• 2 cups frozen corn kernels
• 1 small red bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 1/2 teaspoons ground cumin, half a palm full
• 2 teaspoons hot sauce, just eyeball the amount (recommended: Tabasco)
• 1 lime, juiced
• 2 tablespoons vegetable or olive oil, eyeball it
• Salt and pepper

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Directions

Watch how to make this recipe.

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve. The corn will also place a quick-chill on this easy side-salad as it defrosts -- no need to refrigerate!

Recipe courtesy of Rachael Ray

https://www.buzzfeed.com/merleoneal/one-muffin-tin-three-healthy-breakfasts-tastyfreshfriday?bffbtasty&ref=bffbtasty&utm_term=.nmmbwGXgN#.thvXDJP4j

Edamame Salad

This edamame salad recipe comes from my Beachbody coach.  This meal is packed with veggies and is SO simple and quick to throw together.  I like to add pre-cooked and packaged grilled, poached or rotisserie chicken to the salad (if I'm short on time), or (if I have more time), I like to roast salmon, or another protein, and add that on top.  Sometimes, I also eat a slice of high fiber bread with the salad to round out the meal.

Recipe:

1 red bell pepper, sliced into strips

1 bag of shredded carrots

1 bag of shredded green cabbage

1 bag of pre-cooked, refrigerated edamame with the shells already removed
1 lb cooked grilled or poached chicken, cubed (or protein of choice)

Fresh cilantro

1 or 2 avocados (use 1/4 of the avocado per serving)

Toasted sesame seeds

Any Asian sesame salad dressing

Directions:

1.  Slice the red bell pepper.

2.  In a large bowl, toss together the sliced red bell pepper, bag of carrots, bag of cabbage, and the edamame.

3.  Shred or cube the chicken, rinse and prepare the cilantro, and slice the avocado.

4.  Dish the salad mixture onto plates and top with the chicken or protein of choice, cilantro, avocado, sesame seeds, and dressing.

5.  Enjoy!

I buy the ingredients for this salad, minus the dressing, at Trader Joe's, but I imagine that Trader Joe's has a good Asian sesame salad dressing (I found one I love at Ralphs a.k.a. Kroger).  I will be investigating Trader Joe's Asian salad dressings on my next trip there.  Also, Trader Joe's sells a bag of shelled edamame in the frozen section and also a refrigerated container of already cooked and shelled edamame that save you time and are the perfect amount of edamame to use in this salad.

Fresh Orange Muffins

This is my second favorite muffin recipe.  This recipe hits it out of the ballpark on taste, consistency, and simplicity of preparation.  I fold in chocolate chips in the batter at the end, and the only other modification I make is that I use about 3/4 of the peel instead of the whole orange peel, because I think the consistency is better that way.  I also always use whole wheat flour when I bake.  You have to try this recipe!  My kids go gaga for it every time I make it.

Ingredients Nutrition

• Servings

  12

• Units

  US

• 1 orange, quartered and seeds removed (with peel)
• ¹⁄₂ cup orange juice
• 1 large egg
• ¹⁄₂ cup butter or ¹⁄₂ cup margarine
• 1 ³⁄₄ cups all-purpose flour
• ³⁄₄ cup white sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Directions

1. Preheat oven to 400F; spray a muffin tin (12) with non-stick cooking spray like Pam and set aside.
2. Put orange quarters in food processor (or blender) along with orange juice and process or blend until pureed.
3. Add egg and butter to food processor and combine; pour into large bowl.
4. Combine dry ingredients together in a separate bowl, then add all at once to orange mixture.
5. Stir to combine.
6. Fill muffin cups about 3/4 full.
7. Bake in preheated oven for 20 minutes; remove from oven and let stand in tin for 5 minutes before removing muffins.

8. Submit a Correction

Recipe taken from:  http://www.food.com/recipe/fresh-orange-muffins-14325

Chia Seed Pudding

Chia Seed Pudding

 

This was my first time to use chia seeds.  I really like this pudding and have found it to be a good snack or breakfast food.  My almost 2-year-old loves it, too.  I blended in some chocolate chips with the other ingredients to make it even tastier and palatable for my kids.

 

Chia Seed Pudding Recipe

 

Print

Prep time

5 mins

Total time

5 mins

 

Delicious and healthy chia seed pudding packed with protein, Omega-3, antioxidants and calcium that you can make in under 5 minutes. Basic recipe here, but see variations above.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4 servings

Ingredients

• 2 cups coconut milk (homemade or natural)
• ½ cup Chia Seeds
• ½ teaspoon vanilla extract
• ¼ cup (or less) maple syrup (or sub any sweetener)
• Optional: ¼ teaspoon cinnamon powder

Instructions

1. For Blended/Smooth Version: Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
2. For Whole Chia Seed Version: Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
3. Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to let gel. I prefer to make this at night to have ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert at night.

Chicken Picatta

This recipe was amazing!  Who needs to eat out when you can make a dinner like this?!  It was easy, healthy, and delicious.  The recipe came from one of the coaches from the Beachbody Fitness program I recently started.  I paired the meal with broccoli and cauliflower roasted with olive oil and Penzey's Fox Point seasoning, and also with a sesame bagel from Trader Joe's.

Chicken Picatta
Nutritional Information (per serving):
Calories: 240 Total Fat: 10 g Saturated Fat: 2 g
Cholesterol: 73 mg Sodium: 560 mg Carbohydrates: 10 g
Fiber: 2 g Sugar: 3 g Protein: 27 g
Containers
1 Green 1 Red 1 ½ Teaspoon
Total Time: 25 min.
Prep Time: 5 min.
Cooking Time: 20 min.
Yield: 4 servings
Ingredients:
4 (4-oz.) each raw chicken breasts, boneless, skinless
1 Tbsp. whole wheat flour
2 Tbsp. olive oil
1 clove garlic, finely chopped
2 Tbsp. fresh lemon juice
½ cup low-sodium, organic vegetable broth
6 Tbsp. capers
1 (14-oz.) can quartered artichoke hearts, packed in water, drained
2 cups sliced mushrooms
Preparation:
1. Place chicken in a resealable plastic bag. Add flour and seal. Shake to coat chicken.
2. Heat oil in a large skillet over medium-high heat.
3. Add chicken, cook for 3 minutes on each side, or until browned.
4. Add garlic; cook for 1 to 2 minutes or until tender.
5. Add lemon juice, broth, capers, artichoke hearts, and mushrooms; cook, turning chicken halfway through, for 12 to 15 minutes, or until chicken is no longer pink in the middle.

Breakfast Egg Muffins

 

 I really liked these, and I was hoping my son would, too, but he detected the bell peppers in them, and he didn't like it.  He would have loved it without the bell peppers, though.  These stuck horribly, though, to the muffin cups, so next time I will try lining them with aluminum foil.  This recipe comes from wellnessmama.com

 

Breakfast Egg Muffins

 

Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Easy breakfast muffins baked in bacon cups for a protein packed and delicious meal anytime.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4-6

Ingredients

• 12 pieces of nitrate free bacon
• ½ medium onion, finely chopped
• ½ bell pepper, finely chopped
• 10 eggs, beaten (with 2 TBSP milk or cream, optional)
• ¼ cup cheese (optional)

Instructions

1. Preheat oven to 375.
2. Line each cup of the muffin tin with a piece of bacon.
3. Put chopped onion and pepper in the bottom of the muffin cups.
4. Pour egg mixture into the cups.
5. Bake about 30 minutes (ovens vary) until eggs are set. Top with cheese (optional).
6. Can be wrapped in foil and easily reheated on-the-go.

Almond Flour Pancakes with Chocolate Chips

 

This was my first time to use almond flour.  It was a bit tricky to get the consistency of these pancakes correct, and while the texture and taste were okay, I prefer wheat pancakes.  The recipe comes from the website wellnessmama.com

Easy Almond Flour Pancakes

Print

Prep time

5 mins

Cook time

5 mins

Total time

10 mins

A simple and delicious almond flour pancake with only three necessary ingredients for a fast and healthy breakfast. This recipe is also very easy to double or triple for larger groups.

Author: Wellness Mama

Recipe type: Breakfast

Serves: 4

Ingredients

• 1.5 cups Blanched Almond Flour
• 3 eggs
• 1 cup of water or milk(or slightly less to desired thickness)
• Optional: spices like cinnamon and nutmeg, vanilla, blueberries or other flavors

Instructions

1. Mix all ingredients in a medium sized bowl using a hand blender or immersion blender until batter is a pourable consistency.
2. Make one test pancake to check for desired thickness and texture.
3. Cook all pancakes on a griddle or in a large pan for approximately 2-3 minutes per side until bubble form and both sides are golden brown.
4. Enjoy!