I love a good snack. Especially a healthy one! This recipe is one I found while peeking through Pinterest, but like most other ones…I changed it up. You can add in whatever spices you want to make this to your liking. Here’s what you’ll need:
1 can of garbanzo/chickpeas
1 tablespoon of olive oil
Whatever spices you like- I did Italian seasoning, basil, and paprika
Preheat your oven to 350 degrees.
Drain and rinse the chickpeas.
In a bigger bowl, put the drained chickpeas and olive oil and mix it up well.
Take a cookie sheep and spray it with non stick spray.
Take your spices and add them to the chickpeas. I added a lot, because I like very flavorful things. But do this to your taste.
Now, put the chickpeas on the cookie sheet. Make sure you spread them all out.
Stick in the oven for about 35 minutes- or however crispy you want them.
Eating them right out of the oven is best. But I store them in the fridge and eat them as a snack throughout the week. Lots of diets use a ton of chickpeas because of their low fat, high fiber content. About ½ a cup of these is approximately 110 calories- pending on what spices and how much oil you put on. So healthy and delish.
One of my FAVORITE snacks is popcorn. I recently read an article about how bad it is for you from the package/from a microwavable bag, so I decided to make my own. It is SO DARN EASY. Here’s what you’ll need:
3 tablespoons of popping corn = 3 cups of popped popcorn so you figure it out!
I just made enough for 3 tablespoons worth so here’s what I used…
First, get out a pan that is large and has a lid.
Coat the bottom with the olive oil. I placed a couple tablespoons then used a paper towel to remove excess and coat the rest. Sprinkle some salt on the oil.
Put in your popping corn and make sure they are well rolled in the oil. I sprinkled a little more salt on this.
Then I set the pan on high and added in about half a tablespoon of butter then take the lid on and shook it all up.
I then left it with the lid on to get hot. They pop rather fast. Watch the pot (if its see-through it’ll be easy). Listen to the pops, when they slow down, shake it up a bit and remove. Don’t take off the lid yet, let it sit for a few minutes. I like burnt popcorn (so, sue me!) so I left mine on for a minute longer- yum.
Put in a bowl and ENJOY! These turned out delicious, and savory. Take out the butter if you want a healthier version. Much more guilt free than the from a bag kind J
Insane healthy kick is still going strong. So after 2 classes of hot yoga this week I needed to keep going on my health kick. A nice vitamin packed lunch was necessary, so I decided to go to Trader Joe’s and make an organic and vegetarian meal! It took all of 30 minutes…SO EASY! Here’s what you’ll need:
2 medium sized zucchinis
1 cup of organic red pasta sauce
¼ cup of shredded cheese
½ cup of diced up mushrooms
Preheat your oven to 350 degrees.
Cut the zucchini horizontally.
Then cut horizontal lines in the zucchini about halfway cut through the whole zucchini. I did about 4 lines per zucchini half.
Then take a spoon (teaspoon worked better for me) and scoop out the insides of the zucchini while still leaving about ¼ on the sides and bottom making the boat shape.
Take a cookie sheet and spray it with nonstick spray (not sure if this is necessary but I did it anyway!). Then line up your zucchini.
Fill the insides with the red pasta sauce about ½- ¾ of the way.
Then line with as many mushrooms as you want.
Then sprinkle some cheese on top and some salt, parsley, and basil- I honestly just sprinkled a little on each one.
Put in the oven and bake for about 25 minutes.
Enjoy hot! These were yummy, easy, and totally veggie!! I added a little bit of Greek yogurt on the side to dip these in and it was such a great combination of flavors. What’s easy about these is you can add in whatever meats or veggies you want. The zucchini doesn’t even taste like a vegetable! It honestly just takes on the flavors you add to it. I cannot wait to eat leftovers tomorrow. Yum.
Oddly enough, I was getting sick of bread and wanted a new carb (who am I?). So, I found a few recipes for pretzels and then created one with what I had in my kitchen. Here’s what you’ll need:
1 cup warm water
1.5 cups white all-purpose flour
1.5 cups whole wheat flour
2 teaspoons active dry yeast
1 teaspoons salt
2 tablespoon brown sugar
1 large egg
First, combine the warm water with the active yeast in a large bowl. Let it sit for about a minute before you mix it. Mix until the yeast dissolves.
Then add in both of the flour mix a little. Then add the salt and brown sugar.
Mix until the dough is not sticky. Cover the bowl and let it sit for about an hour. The dough should double.
When ready, preheat the oven to 450 degrees.
Take pieces of the dough and place on your counter. Use your palms to create a long snake like piece.
Then make a U shape with the dough. Take the two top pieces twist them twice and place on the bottom of the U.
Making the pretzel shape.
Spray a cookie sheet with nonstick spray. And place the pretzels there with about 1 inch between each one.
Sprinkle sea salt on the pretzels and let them sit/rise for another 15 minutes.
Finally, beat the egg and brush the tops of the pretzels with the egg wash.
Place in the oven at 450 for 15-20 minutes.
When done, let them cool for a couple minutes then enjoy! These were delicious dipped with a salsa and with a little cheese. Yummy, great alternative to some bread or another carb!
Our amazing friend, Sam, who is also in our grad program – we stick together- sent us this delicious recipe! It’s a MUST try- healthy and tasty. Here’s her recipe!
” 2 packages frozen, shelled Edamame
1 clove garlic
1/2 tsp ground cumin
1/2 tsp salt
2 tbs olive oil
5 tbs lemon juice
1/4 cup Greek yogurt
1. Roast your garlic- Preheat oven to 375 degrees. Cut off the top 1/3 of the clove and place in garlic roaster. If you don’t have a roaster you can use a sheet of foil. Drizzle whole clove with 1 tbs olive oil. Cover with roaster top/ a sheet of foil. Cook for 40 mins. Uncover and cook for another 15 mins or until golden brown. Let clove cool then remove the individual cloves.
2. While garlic is cooking- Bring 4 cups of water to a boil. Add frozen edamame. Boil for 5 mins. Drain.
2. Combine edamame, garlic head, cumin, salt, remaining olive oil, lemon juice, greek yogurt, and 3 tbs water in food processor and blend until you have a smooth mixture. I used a blender and it worked just as well.
I LOVE LOVE LOVE humus…it’s one of my top 5 favorite dips. It’s healthy and delicious, great with crackers, veggies, it’s just so versatile. With my new Ninja- I totally had the tools to make this amazing dip and I DID. It turned out good! It was VERY fluffy, so if you enjoy fluffy humus- this is your recipe. If you like more dense humus, you can just add in more chick peas and it will dense up to your liking. Here’s what you’ll need:
1.5 can of chick peas (leave about 1/3 cup of the water from these)
2 cloves of garlic
4 teaspoons of olive oil
1 tablespoon of salt
1 tablespoon of pepper
1 tablespoon of paprika
1 tablespoon of parsley
Strain the cans of chick peas, saving the 1/3 cup of water.
Place these in your food processor. Peel the garlic and crush then place this in the food processor.
Chop until the chick peas are finely cup up- not smooth yet.
Add in the olive oil, salt, pepper, paprika, and parsley. Mix more. Taste and add more salt and pepper to your liking. Keep mixing until it’s the consistency you like.
Add in the lemon and mix more.
This recipe is versatile! You can add the other half of the can of chick peas to dense it up. Add in more lemon if you like that or more garlic. Spice it up with Tabasco! Go WILD. It was so ultra easy to make and I will absolutely be making this again- I’m so happy there are leftovers!
Mmmm. I love deviled eggs. I wanted to get down a reliable recipe for deviled eggs that I can use in the future, and experiment with different additions to the eggs. This time I topped the eggs with bacon, but that is totally optional. Chives or jalapeños would also make a great topping. This recipe is very easy… the only part that was tough for me was mixing in the mayonnaise (but that is because I really do not like mayo… except in deviled eggs!). I think this is more of a texture issue for me than anything else. ANYWAY! Here it goes. This recipe makes 18-22 deviled eggs (1/2 egg each) but you can easily just add or take away from the recipe to make what you need.
Deviled Eggs with Bacon:
– 9 eggs
– 1/3 cup mayo
– 1 tbs. dijon mustard
– 1/8 tsp. white wine or rice vinegar (plus 1tbs. more for cooking)
– paprika, for dusting
– 2-3 strips bacon
– salt and pepper, to taste.
1. Gently place the uncooked eggs in a pot filled with water. You want the water about 1 inch above the eggs. Add 1 tbs. vinegar to the water, it can help make peeling the eggs easier. Heat on medium-high until the water just begins to boil. Turn off the gas/heat and allow the eggs to remain in the hot water for about 12 minutes.
2. While the eggs are cooking in the hot water, you can go ahead and fry your bacon slices to the desired crispiness. Chop into small pieces and put aside.
3. Once the 12 minutes has passed, submerge the eggs in ice water and allow to fully cool. You can now peel the eggs and cut in half. Place the cooked yolks in a small mixing bowl.
4. In the small bowl with the cooked yolks, add the mayo, mustard, 1/8 tsp. vinegar, and a dash of salt and pepper. Mix well, being sure to mash up the egg yolks so there are no lumps. You can also use a food processor for this stage but I did not want to clean that so I just mixed in a bowl. If you have relish (I don’t) that would be a great addition to the mix.
5. Fill each egg half with a spoonful of the yolk mixture. Top each egg with a few pieces of chopped bacon. Sprinkle with paprika.
Enjoy. ❤ Olivia