This easy to make snack is crunchy, healthy and delicious!
2 cans chickpeas (garbanzo beans)
Pre-heat oven to 400 degrees. Drain, rinse and throughly dry chickpeas. Lightly coat chickpeas in oil and sprinkle with salt. Roast on a baking sheet for about 40 minutes, shaking pan every 10 minutes.
Toss with your favorite seasoning. *Here are some ideas.
After a long day at work, home alone and not one inch of me wanting to shop or order take out resulted in this dish. Which I can say was easy, delicious and pretty, so naturally I fell in love and now make it all the time.
The best part of this dish is that it can be different every time. Keeping a box of pasta in your pantry at all times is a must for this reason! Then add in any veggies or protein you have for a quick satisfying bite.
What you need: (For this version)
Box of your favorite pasta (gluten free or regular both work)
1/4 cup of milk
2 Italian sausages
1/2 red onion
Micro greens (topper)
Salt, pepper, chili powder and chili flakes
What to do:
Bring a large pot of water to boil
Drizzle a lil bit of olive oil and cook pasta for about 6 minutes (if gluten free) to al dente
In another saucepan:
Drizzle olive oil and start to heat slivered red onions – on med-high
Add in chopped up sausage after onions start to brown a lil
Turn down heat to medium
Then add in chopped shitakes
Sprinkle salt and chili powder to liking (not too much cause you can always add more)
Mix til everything looks about cooked and turn to low heat
Throw in micro greens
Time to combine:
Drain pasta and let it sit while all the mixings cook
Add pasta back into the pot and add milk
After the milk starts to boil and your pasta starts to get coated add in your toppings and mix til you get a good balance of everything in one bite
Serve with fresh herbs sprinkled on top and a pinch of cheese
Fall is here and with the recent cool nights there’s nothing more comforting than cozying up at home with a bowl of homemade soup.
For the last week, I’ve been on a cauliflower kick. I almost always have a head of this healthy vegetable on hand, however, I usually roast it or make “fake” mashed potatoes by puréeing it with garlic and a little butter. Today I decided to make soup – well, a chowder in fact. This super simple recipe only requires a few ingredients yet it packs a punch with flavor and the best part – it’s healthy.
4 pieces of applewood smoked bacon
2 tablespoons butter, unsalted
2 cloves garlic, minced
2 carrots, peeled and diced
2 stalks celery, diced
1 small white onion, diced
1 bay leaf
1 head of cauliflower
4 tablespoons flour
1 cup milk
4 cups of chicken broth
Salt and pepper, to taste
Fresh parsley, roughly chopped
Cook bacon over medium-high heat, until browned and crispy. Set aside on a paper towel lined plate.
Melt butter in stockpot over medium heat. Add garlic, carrots, celery, and onion. Cook until tender – about 4-5 minutes. Add cauliflower and bay leaf and cook, stirring occasionally, until tender – about 4-5 minutes. Gradually add flour and stir until browned – about 1 minute. Gradually add in milk, then broth and continue to whisk constantly until thickened. Bring to a boil and then lower heat and simmer until cauliflower is tender, about 12-15 minutes.
Serve immediately and garnish chowder with bacon pieces and parsley.