Roasted Chickpeas

The first time I heard of roasted chickpeas was when I found a recipe for Roasted Chickpea Fajitas, which I will definitely be posting soon. Then I needed them again for Cauliflower Power Tacos. And that's when I discovered how delicious these are just as a snack. After several attempts to get the flavoring to my satisfaction I have finally found the perfect combo.

Ingredients:

• 2-15 oz cans chickpeas, drained and rinsed
• 2 Tb olive oil
• 3 Tb lime juice
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder

Directions:

1.  Put chickpeas in a medium bowl. 
2. Combine olive oil, lime juice, salt, cumin, oregano, and chili powder. Pour over chickpeas. Stir till all coated.
3. Pour out on a baking sheet. Bake at 425 degrees for 15 minutes. Then stir and return to the oven for 10 more minutes. If they aren't crispy enough for your liking at this point put them back in for another 5 minutes or so.
4. Cool on pan and enjoy!

Banana Muffins

I adapted this recipe from the muffin recipe out of my Better Homes and Gardens cookbook.

Ingredients:

• 1 1/4 c. flour
• 1/2 c. wheat germ
• 1/3 c. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/8 tsp. cloves
• 1 beaten egg
• 1/2 c. milk or rice milk
• 3/4 c. mashed ripe banana (if you have a little more than 3/4c. that's ok too)
• 2 Tb. vegetable oil
• 2 Tb. applesauce

Directions:

1. Grease your muffin tin or put paper liners in. Set aside. Preheat oven to 400 degrees.
2. In a medium bowl combine all the dry ingredients (flour to cloves).
3. In a smaller bowl combine all the wet ingredients (egg to applesauce)
4. Pour the wet ingredients into the dry ingredients and mix until just moistened--batter should be lumpy.
5. Spoon batter into muffin tin, filling about 2/3 the way full. Bake for 15-20 minutes.

Carrot Coconut Muffins

This recipe is adapted from a fabulous recipe I found in my Taste of Home magazine, originally called Morning Muffins. I was really excited to come across this recipe because at the hospital where I delivered my baby they had some awesome bran muffins that had carrots and coconut in them. I could not get enough of them and was seriously craving some after I came home. This recipe is a close second to those hospital bran muffins.

Ingredients:

• 1/4 c. butter,softened OR mashed white beans
• 1/2 c. partially packed brown sugar
• 2 eggs
• 1 c. sour cream or plain yogurt
• 1 c. shredded carrots (about 2 large carrots)
• 1/2 c. flaked coconut
• 1/2 c. raisins 
• 1 c. whole wheat flour
• 1/2 c. wheat germ
• 1 tsp. baking soda
• 1 tsp. cinnamon

Directions:

1. Beat together the butter and brown sugar in a mixing bowl. 
2. Add eggs and sour cream; beat well.
3. Add the carrots, coconut, and raisins. 
4. In a separate bowl, mix the flour, wheat germ, baking soda, and cinnamon together. Add to the wet mixture just until moistened.
5. Fill greased or paper-lined muffin cups 3/4ths full. 
6. Bake at 375 degrees for 15-20 minutes or until a toothpick comes out clean.
7. Cool for 5 minutes before removing from pan to a wire rack. Makes 1 dozen.

Baked Cauliflower Poppers

(Picture from Delighted Momma)

This recipe was sent in by Katie M. She says she is completely sold on the idea that any veggie would be improved with roasting. She also says she especially loves this dish because would make a great side dish but is also a super yummy finger food/snack. She found this recipe over at Delighted Momma.

Ingredients:

• 2 heads of cauliflower
• 1/4 cup of olive oil
• 1 1/2 teaspoon of salt
• 1 teaspoon of pepper

Directions:

1. Preheat oven to 400 degrees
2. Wash and clean the cauliflower. Cut off and discard the stem. Cut the cauliflower up into small pieces.
3. In a large bowl, combine the olive oil, salt and pepper. Add the cauliflower pieces and thoroughly coat each piece.
4. Place cauliflower pieces onto a baking sheet lined with parchment paper. Bake for one hour and turn 3 times during cooking until each piece has a nice brown coloring. The browner they are the better.
5. Remove from oven and enjoy!

Ants on a Log

SO...I've been having a lot of dinner flops lately. Trying new veggie recipes that taste so-so instead of so-amazing-I've-got-to-put-it-on-my-blog. This means I need more of you to send me your tried and true amazing recipes! (wink, wink, nudge, nudge)

In the meantime, I've been coming up with some more yummy green smoothie mixes (which will be forthcoming) and today's blog post is on my latest go-to snack. I'm pretty sure I've had it almost everyday for the past week. Crunchy, nutty, sweet....hits the spot for me every time.

Ingredients:

• celery stocks
• raisins
• creamy peanut butter

Directions:

Wash celery sticks and cut to desired length. Spread peanut butter in the valley of the stalk. Put the raisins on the PB.

Blueberry Green Smoothie

Ingredients:

• About 14 oz of liquid---1/2 orange juice, 1/2 water
• 1 banana
• 5-6 frozen strawberries
• 1 c. frozen blueberries
• 1 1/2 handfuls of spinach
• 1/2 c. oatmeal

Directions:

Add liquid first, then all the other ingredients. Blend.

Pineapple Carrot Green Smoothie

Ingredients:

• About 12 oz of liquid--1/2 apple juice, 1/2 water
• 1 carrot, peeled and cut into 3 or 4 small chunks
• Leaves from 3 stalks of kale
• 1 handful of spinach
• 4 large spoonfuls of pineapple chunks (could use fresh pineapple as well)
• About 8 frozen strawberries
• 2-4 Tb milled flax seed

Directions:

Put liquid in first, then add other ingredients. Blend.

Spinach Strawberry Salad Smoothie

If you like spinach strawberry salad then I'm pretty sure you'll like this.

I have found that if I make this (or any smoothie) in the morning and put the extra in a cup, then it's an easy, cool snack to grab when you get the munchies during the day; AND you feel good about it because you are eating your fruits and veggies. You could also freeze extra smoothie into popsicles.

Ingredients:

• About 12 oz of liquid---1/2 apple juice, 1/2 water
• 2 heaping spoonfuls (big spoon, not a little spoon) of plain yogurt
• leaves from 1 large stalk of kale
• 1 1/2 handfuls of spinach
• About 10 frozen strawberries
• 2-4 Tb milled flax seed
• 2-4 Tb walnut chunks
  

Directions:

Put liquid in first, then add all the rest of the ingredients. Blend.