Hello everyone!
I knew today would be a good day when I kicked it off with a Chocolate-Covered Strawberry Smoothie...just a frozen banana (gives it such a thick and creamy consistency!), 4-5 frozen strawberries, little milk to get it goin', and some chocolate protein powder. Yum!
I am obsessed with chocolate-covered strawberries.
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| Love 'em so much I wanna marry 'em. |
In anticipation for this past weekend's hurricane, I prepped some healthy foods just in case we lost power (which we always tend to do). My mom and I spent Saturday morning making chicken and egg salads, roasting chickpeas (delicious!!!), slicing veggies for a cucumber and tomato salad, and more.
A few people have asked for the recipe for my roasted chickpeas...it is super easy, and so so so good. Full of protein, fiber, and zinc, they are also a great source of healthy carbs for people with diabetes. My dad had a recent scare and since his father has had diabetes for years, I have been trying to incorporate more healthy foods for him to be able to consume and still enjoy what he is eating!
So many ways to make them (salt and vinegar style, or even cinnamony and sweet!), but this time I made savory, spicy roasted chickpeas...Old Bay style, and Adobo, Cayenne, and Sea Salt style.
I apologize for the cell pics (Android's lame-o attempt at Instagram) as my current Nikon point-and-shoot has sand in the lens=no closeups.
Spicy and Savory Roasted Chickpeas (Two Ways!)
Yield: 8 servings; 4 per can of chickpeas. Unless you are me, and eat twice your body weight.
Ingredients:
~2 cans of chickpeas/garbanzo beans
~2 Tablespoons extra virgin olive oil
~For the Old Bay Chickpeas: Old Bay and cracked sea salt
For the others: Adobo seasoning with cumin, ground cayenne pepper, and cracked sea salt
(That's it!)
Prep time: 5 minutes
Cook time: 30 minutes
1. Preheat the oven to 425 degrees. Drain and wash the chickpeas, keeping each can separate (if you are making two different flavors).
2. Pat washed chickpeas dry with a paper towel, putting each can's worth on a separate cookie sheet. You can leave the skins on or take them off...I leave them on, but you will see some shed off when you are rolling them dry on the cookie sheet. That is okay! Just leave them there.
3. Put approximately a tablespoon of EVOO on each cookie sheet of chickpeas, coating thoroughly.
4. Season with spices of your choice; I used Old Bay and sea salt for one batch, and Adobo, cayenne, and sea salt for the other. Season to your taste.
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| All dressed up! |
6. Put back in for another 15 minutes or so. You can bake them to your preference of crunchiness/brownness, however. This time I made them, I actually took them out after about 8 minutes the second time. They were not quite as crunchy as usual but still delish.
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| Crunchy! |
They are good in salads, or by themselves as a high protein/fiber salty snack. When I crave chips ( I looooove salt) I will usually make a quick batch of these. They satisfy, and keep me full for much longer than chips do! They may seem a little different, but I promise you, you will love them! Super addicting.
Next time, I want to put some chopped cilantro in with the mix...oh yeahhh.
We also chopped up a ton of cucumbers (or as my old ballet teacher used to call them, coo-coo-cumbers), Jersey tomatoes, and Vidalia onions, dumped in a bottle of Simply Natural Balsamic (this is seriously the yummiest Balsamic Vinaigrette around, and low calorie, too), and let it chill in the fridge. This salad is so easy, totally addicting, and full of veggies.
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| In the mix |
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| All you need! |
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| ...Cucumber Melon, anyone? (Source) |
Luckily, we didn't lose power. I was able to still cook and catch up on TV shows and watch a few movies (Coop and I rented Insidious and True Grit). It was so nice to just...relax.
I was also able to draw, not by candlelight, and did three drawings this weekend (well, three and a half, the fourth sketch isn't finished yet), which is more productive on that front than I have been in a long time on a weekend. This summer has been jam-packed...not that I am complaining, and it has probably been the best of my life, but it will be nice, too, when things slow down a bit and I can spend more time on my business, and more time with my pup.
I was watching Wilfred this weekend (my new favorite show on television! You should check it out, especially if you are a dog lover), and I laughed (and felt a little guilty) when Wilfred gets so mad at his mama, Jenna, when she goes away on weekends. When she comes back, he ignores her...luckily my pup gets lots-of-love when I am away for a day or two since he stays with my family, but I still feel guilty.
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| (Source) |
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| Me and Koda = Jenna and Wilfred? (Source) |
However! I am definitely pumped to finally take the pup places like the BEACH to meet little Elle and Aunt Mary and Uncle Pat in October, spend more time in the city, and introduce Kodes to Philly and all that it offers. I have a feeling he is going to liiiike it! I also think he will have a crush on Stacey, the sweetest pup who lives with Coop. Cannot believe he hasn't met her yet!
Plus, Kodes and Coop kinda like each other.
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| My two favorites |
...except for when he decides he is hungry at 6:30 AM and relentlessly prances and hops all over the bed until I finally give in. My little fluffson loves food as much as his mama.
Looking forward (and holding on dearly) to the last few weekends of summer fun, but I promise I will embrace fall and all it entails (I can't believe I am saying this!!!)....cooler weather, pumpkin everything, football, and being able to chill with my favorites in a less go-go-go fashion.
xoxo
I love your idea of the chocolate covered strawberry smoothie. I just started using protein powder this week to supplement my recovery for my half marathon training. I one time just drank it with water and another just made it with a mixed smoothie mix. But this makes so much sense! I'm going to have to do it tomorrow after my next big run!! Thanks!
ReplyDeleteAnd the cucumber and onion and balsamic salad looks delicious. I'm going to have to try everything. I love chick peas but haven't ever tried them roasted.
You definitely have to try it! It is also good with regular (non-frozen) bananas and some lowfat vanilla or greek yogurt, but when bananas are frozen already, just blending them on their own makes a custard-like consistency. In fact, sometimes I just blend a frozen banana or two (freeze them cut up to make blending a little easier...or thaw a little before attempting) and add in the chocolate or vanilla protein powder (and sometimes a few chocolate chips :)). It's super creamy and you can eat it with a spoon....low calorie, low fat, simple ingredients...its a quick and easy recovery snack with a melty ice cream consistency.
ReplyDeleteAnd roasted chickpeas > regular chickpeas anyday! Seriously so good.