by Heather | Nov 19, 2018 | gluten free, protein, recipe, thanksgiving, vegan
Sriracha Roasted Garbanzos
Ingredients:
• 14 oz. can chickpeas, (BPA-free) (drained, rinsed, and dried)
• 1 Tbsp. sriracha
• ½ Tbsp. coconut oil
• ½ Tbsp. organic honey
• ¼ tsp. sea salt
• ½ Tbsp. sesame seeds
Directions:
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper.
3. In a small bowl, whisk the sriracha, coconut oil, honey, and sea salt together. Pour in the chickpeas and toss to coat the entire mixture.
4. Sprinkle with sesame seeds and toss again.
5. Spread the chickpeas out evenly on the baking sheet (no overlapping chickpeas!).
6. Roast in the oven for about 15-20 minutes, stirring every 5 minutes. Roast until lightly golden and crispy. Allow to cool.
7. Enjoy!
by Heather | Nov 18, 2017 | cooking, holiday, recipe, thanksgiving, vegan, vegetarian
Perfect Mashed Sweet Potatoes
Ingredients:
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 tablespoon salted grassfed butter or coconut oil (for vegan option)
• 1/4 to 1/3 cup whole milk or unsweetened almond milk (for vegan option)
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• pinch nutmeg
Directions:
Put the sweet potatoes in a large pot and add just enough cold water to cover them.
Bring to a boil and cook until fork-tender, about 15 minutes. Drain and return to the potatoes to the pot on the stovetop with the burner turned off. The residual heat from the pot will help any excess water burn off.
Add the remaining ingredients, using only 1/4 cup liquid to start and adding more if needed, and mash until smooth and well-combined. Serve immediately.
(Credit: http://www.andiemitchell.com/perfect-mashed-sweet-potatoes/)
by Heather | Nov 22, 2016 | cooking, gluten free, recipies, thanksgiving, vegetarian
Green Beans with Lemon and Thyme
Ingredients:
1 Tbsp. olive oil
2½ lbs. green beans, trimmed (about 10 cups)
2 cloves garlic, finely chopped
½ tsp. sea salt
¼ cup water
1 tsp. finely chopped lemon peel
3 Tbsp. fresh lemon juice
¼ cup chopped fresh thyme
Preparation:
- Heat oil in large skillet over medium-high heat.
- Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
- Add water; cook, covered, for 2 minutes.
- Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
- Add lemon peel, lemon juice, and thyme. Serve immediately.
by Heather | Nov 21, 2016 | baking, gluten free, holiday, recipies, thanksgiving
Fudgy Pumpkin Blondies
INGREDIENTS:
– 1 cup rolled oats
– 14 oz can chickpeas, drained & rinsed
– 10 Medjool dates, pitted
– 15 oz can (1 3/4 cups) pumpkin puree
– 1/4 cup coconut oil (melted)
– 1 tablespoon pumpkin pie spice
– 1 teaspoon baking powder, aluminum-free
– 1/2 teaspoon salt
– 1/2 cup Enjoy life vegan chocolate chips or chunks
– cooking spray
INSTRUCTIONS:
– Preheat oven to 350 degrees F. Line 8 x 8 square baking dish with unbleached parchment paper and spray with cooking spray.
– Add oats to a powerful blender or food processor and process until finely ground.
– Add remaining ingredients, except chocolate chips, and process until smooth. Add chocolate chips and stir to mix.
– Pour batter into baking dish, level with spatula and bake for 25 minutes. Remove from the oven and let blondies cool for 10 minutes. Transfer to a cooling rack and let cool completely before slicing. Drizzle with chocolate drizzle if you wish. Cut into 16 squares.
(Storage Instructions: Refrigerate in an airtight container for up to 7 days or freeze for up to 3 months.) [Credit: iFOODreal.com]
Yours in good health,
Heather
Health Coach & AFAA Certified Personal Trainer
FitEffex@gmail.com
(508) 523-6143
by Heather | Nov 18, 2016 | cooking, gluten free, grains, holiday, recipies, thanksgiving, vegan, vegetarian
Quinoa Stuffing
Ingredients:
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 8 medium celery stalks, chopped (about 4 cups)
- 2 medium green apples, with peel (about 2 cups)
- 4 cups low-sodium organic vegetable broth
- 2 cups dry quinoa, rinsed
- 1 tsp. sea salt
- 1 tsp. ground cumin
- ½ tsp. ground black pepper
- ½ cup dried cranberries
- ½ cup chopped fresh cilantro
- ½ cup pine nuts
Preparation:
Heat oil in medium saucepan over medium-high heat.
Add onion and garlic; cook, stirring occasionally, for 2 minutes, or until fragrant.
Add celery and apple; cook, stirring frequently, for 8 to 10 minutes, or until tender.
Add broth, quinoa, salt, cumin, and pepper. Bring to a boil. Reduce heat to medium-low; cook, covered, for 15 minutes, or until most of liquid is absorbed. Remove from heat.
Add cranberries. Cover and let stand for 5 minutes.
Add cilantro and pine nuts; fluff with fork and serve. Recipe from epicurious.com
