I’m a sucker for a good snack. When it’s relatively healthy, rather addicting, and (bonus!) goes great with beer, well … hold me.
I got the idea for these pan-fried curried chickpeas (also known as garbanzo beans) from one of our favorite restaurants in the area. They have fried chickpeas on their happy hour menu, and because I’ve never been one to shy away from a chickpea, I ordered them. Immediately.
They were curried and kicky and a little crunchy and perfect.
I’ve enjoyed many a roasted chickpea, but this recipe was the first time I made chickpeas into snackable goodness via frying pan. It’s probably obvious what I’m going to say next: this will not be the last.
So basically, it goes like this. You heat up some coconut oil and you throw a can of chickpeas (drained, rinsed, dried) in there. And then they roll around and cook and get warm and a little crispy and golden here and there. Then you add your spices. Curry powder, cumin, and cayenne. Toss and done.
Let ‘em cool for, oh, a fraction of a second or so (okay, maybe longer if your willpower is stronger than mine). And then … snack, my friends. Snack.
Pan-fried chickpeas with curry spices. Be still my snacking heart.
These flourless peanut butter chocolate chip cookies have been a bit of a revelation around here lately.
It all started with these. After making loads of almond butter for my tutorial, I got it into my head that I wanted to make cookies with some of the almond butter spoils. So I found this recipe from Sally, and the result was a hit.
After that, it wasn’t long before I took the flourless action on over to peanut butter town.
For a few years now, I’ve found myself lured in by natural Easter egg dyes. How cool is it that you can boil vegetables, spices, berries, and more, and get gorgeous, naturally-colored Easter eggs – in every color of a rainbow, and then some – as a result?!
Asparagus. Basil. Cream cheese. I call this the ABC tart! Not really, because I just thought of it. But I should, because it’s totally fitting – this asparagus cream cheese tart is definitely as easy as ABC, 123.
This is another one of those sort of on-a-whim recipes that I threw together one morning, and I absolutely loved it.
I pride myself on creating vegetarian recipes that even hardcore carnivores will love. This kale Caesar salad, well … it’s a bit of an exception. It really doesn’t even try. The thing is, I personally think it’s really kind of incredible, so the meat-eaters that turn their nose up at this one are, in my opinion, totally missing out.
Well, hey! More for us.
Yep, more protein! In last Wednesday’s post, I talked about my recent decision to start including extra protein wherever I can think to add it. So, naturally, more of the recipes I share here are going to have more protein in them while I see how this new dietary tweak goes. I hope that’s cool with you!
When I decided to start packing more protein into my recipes, naturally, smoothies were one of the first things to come to mind. I mean, I’m already on a smoothie kick. So: smoothie kick, meet protein kick. And then hello, Peanut Butter Protein Power Smoothie.
Ahh. Iced coffee. Deep, rich, cool, and creamy. Even chocolaty. There’s nothing like it. And it’s so easy (and inexpensive!) to make at home. I even created a handy-dandy little infographic to show just HOW easy and inexpensive!
It’s the most-asked question for vegetarians: “How do you get enough protein?”
The fact is, it’s easy to get enough protein in your diet – human protein requirements are not as crazy-complicated as many folks believe.
That said, I’ve come to the recent realization that, for me, I need more. It helps me feel satisfied; it keeps me full for longer. And thus, I eat less overall. Which, for a gal who’s always fought her weight, is a pretty big deal.
They say March goes in like a lion and out like a lamb, but I uphold that in 2014, it came in like a lion … and out like a lion. I’m not talking about weather, though. I’m talking about speed. Didn’t March just start? Wasn’t March 1, like, two days ago? I’m so confused.
This month was a strange one – from one end of the spectrum to another. It was full of hope (spring! it’s happening!) and hopelessness (the horrific landslide that occurred not far from where we live).
Predictably, before the mudslide, I spent much of the month obsessing over gardening and natural playscapes for our little one. Food-wise, after discovering just how full I remained for hours and hours after this super-simple breakfast, I started working toward incorporating higher-protein ingredients into my recipes. You’ll see some of those soon.