Spicy Roasted Chickpeas

You can make these as spicy as you want, or bring the “kick” down a bit.  Either way, chickpeas can make a great snack!  They are high in fiber, potassium, and Vitamins C and B-6.  This is so easy to throw together, though it does take a little timeTry these out and let me know what you think!

Spicy Roasted Chickpeas

  • Servings: ?
  • Difficulty: easy
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Ingredients

  • 2 cans chickpeas, drained
  • 2 cap-fulls Olive oil
  • ½ tsp sea salt
  • ½ tsp chili powder
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cayenne pepper

Directions

  • Preheat oven to 425F.
  • Place the drained chickpeas on a paper towel lined cookie sheet and let them air dry for 10-15 minutes.
  • Mix chickpeas with olive oil and sea salt, then transfer to parchment lined cookie sheet. Place in oven for 25 minutes, being sure to shake pan/stir chickpeas every 5 minutes.
  • Remove from oven and mix roasted chickpeas with remaining ingredients.
  • Return coated chickpeas to oven for 10 minutes.
  • Remove them, allow to cool, and enjoy!

 

chickpeas

Easy peasy!blogsig

Spicy Black Bean & Butternut Squash Chili

This is such a flavor-packed recipe – it’s gluten free and vegan!  I know I don’t have many vegetarian or vegan recipes on the blog, so I’m trying to remedy that.  If you love a filling, spicy dish, this is for you!  Plus you can alter how spicy or mild it is to suit your taste.  It’s delish! I originally found this recipe from Baker by Nature, but I altered it to suit my tastes.

**This recipe makes about 8-10 servings, so I typically freeze about half of it.  However, if you don’t think you’ll use it/don’t want to freeze it, you may want to cut the recipe in half!**

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Spicy Black Bean & Butternut Squash Chili

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • Olive oil spray or 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 large red onion, chopped
  • 2 ½-3 cups butternut squash, peeled, cut into 1/2-inch pieces
  • 4 tablespoons chili powder
  • 3 teaspoons ground cumin
  • 4 tablespoons sriracha hot sauce (cut this in half if you want it less spicy)
  • 2 cups raw kale (thick ribs removed),chopped
  • 2 cans low sodium black beans, rinsed, drained
  • 1 can low sodium pinto beans, rinsed, drained
  • 2 ½-3 cups vegetable broth
  • 2 cans diced tomatoes
  • 2 teaspoons salt (optional)
  • Avocado slices, for serving (optional)

Directions

  • Spray large pot with olive oil spray (or heat olive oil) over medium heat.
  • Add onions and sauté until tender and golden, about 5 minutes.
  • Add garlic and cook until garlic is fragrant, about 1 minute or so.
  • Add squash, stir, and cook for 4 minutes, stirring occasionally.
  • Add in chili powder and cumin, stir; cook for 2 minutes.
  • Stir in sriracha, kale, beans, broth, tomatoes, and salt. Increase heat to medium-high and bring to boil.
  • Reduce heat and simmer, uncovered, for 45 minutes, stirring occasionally.
  • Ladle chili into bowls, top with avocado (if using) and serve.

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Hope you enjoy this yummy recipe!!

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Oven Roasted Beets

Oven roasted beets are soooo tasty AND healthy!  They take a little while to cook through, but the recipe is super easy and so worth the time!  These are great during the summer, and are much better for you than the canned version.

Don’t like beets?  Try these before you swear off them – you may be surprised!

Oven Roasted Beets

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • Beets, however many you’d like

Miscellaneous

  • Aluminum foil
  • Baking Sheet

Directions20160608_092038

  • Preheat oven to 400 degrees20160608_092342
  • Scrub each beet and cut off leaves/stem close to the tip20160608_092438
  • Wrap each beet loosely in aluminum foil
  • Place foil wrapped beets on baking sheet20160608_092700
  • Place baking sheet in oven, and cook for 45-60 minutes. Check beets every 20-25 minutes to ensure that they are not burning; if they look dry add some water to each (about a tablespoon per beet) and re-wrap
  • When a fork can be inserted into the beet easily, they are done
  • Remove beets from oven, allow to cool
  • Peel each beet. Hold with paper towels and use those to peel the skin away; this will prevent your hands from staining20160608_110936

These beets are great for use in salads, as a side, or alone as a healthy snack!

Can’t wait to hear what you think!  Comment if you try this recipe! 🙂

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Spinach and Artichoke Quinoa Casserole

Spinach and Artichoke Quinoa Casserole

This is a vegetarian dish that I adapted slightly from the original recipe found on ifoodreal.comDSC_0156DSC_0161DSC_0163

Spinach and Artichoke Quinoa Casserole

  • Servings: 8-12
  • Difficulty: easy
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Ingredients

  • 1 1/2 cups quinoa, uncooked
  • 2 1/2 cups water
  • 1 tbsp extra virgin olive oil
  • 1 large onion, sliced thinly
  • 4 garlic cloves, minced
  • 1 tbsp cornstarch
  • 2 cups milk (I used 1%, but any type of milk is fine)
  • 2 cups artichoke hearts, chopped
  • 4 large handfuls fresh spinach
  • ½ cup parmesan cheese, shredded
  • 1 1/2 cups mozzarella cheese, shredded
  • Salt (to taste)
  • Ground black pepper (to taste)
  • Cooking spray (I use Pam Olive Oil cooking spray)

Directions

  1. Preheat oven to 375 degrees.
  2. In a medium sized pot, add quinoa, water, and a pinch of salt. Cover, bring to a boil, then reduce heat to low and cook for 12-15 minutes
  3. Preheat a large, non-stick skillet on medium heat and swirl extra virgin olive oil to coat. Add onions and garlic, saute for about 2-3 minutes, until translucent.
  4. Spray 9×13 inch baking dish with cooking spray.
  5. In a small bowl, whisk together milk and cornstarch. Add to skillet with the cooked garlic and onion.
  6. Add artichoke hearts, spinach, parmesan cheese, ½ cup of mozzarella cheese, quinoa, pepper and salt to the skillet. Stir until cheese is melted.
  7. Trasnfer mixture to sprayed baking dish, level and sprinkle with remaining 1 cup of mozzarella cheese. Bake uncovered for 25 minutes.