Tag: chickpeas

Cookie Dough Protein Bites

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Cookie dough. One of life’s treasures. What about cookie dough we can feel good about eating? That’s right, no salmonella in these bad boys, just pure protein, natural sweetness, and serious cookie-dough deliciousness. No need for cookies when you’ve got cookie dough protein bites!

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Ingredients:

  • 1 can (approx. 3 cups) cooked chickpeas
  • 5 medjool dates (be sure to remove pits!)
  • 2 heaping tablespoon rolled oats (plain, uncooked)
  • 1 heaping tablespoon hemp seeds
  • 1 tablespoon raw cashews
  • 1.5 tablespoons peanut or almond butter
  • 1 teaspoon honey
  • 1 teaspoon coconut oil
  • 1/2 teaspoon vanilla extract
  • pinch of sea salt
  • 2 tablespoons dark chocolate chips or cacao chips/nibs
  • optional: 1 scoop vanilla protein powder and/or collagen peptides for added protein

Instructions:

Mix everything together in a Vitamix, high quality blender, or food processor. Once mixture blends and forms into dough, roll into balls and refrigerate for at least 30 minutes. Devour and enjoy! We dare you to have just one…it’s impossible.

One Healthy Breakdown: just as yummy as the real deal, but super healthy!

Roasted Chickpeas Two Ways

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Hummus takes a back seat to these crunchy sweet and savory roasted chickpeas. Roasted chickpeas are super easy, tasty, and healthy. Chickpeas are power packed with plant-based protein, fiber, vitamins, and minerals. Whether you like sweet or salty, you’re in luck.

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Sweet Roasted Chickpeas: top with coconut oil, cinnamon, cardamom, and sea salt.

Savory Roasted Chickpeas: top with olive oil, rosemary, thyme, garlic powder, tumeric, sea salt, black pepper, and a tiny bit of cayenne pepper (optional.)

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Simply prep your sweet and/or savory chickpeas and roast in the oven at 400 degrees for about 30 minutes or until golden brown. Let cool and pop ’em as is for a snack (great on the go!) or add roasted chickpeas to a salad for a full (vegan, gluten-free, dairy free, meatless Monday) meal.

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One Healthy Breakdown: pass on the potato chips, opt for roasted chickpeas!

Meatless Monday in a SNAP!

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This one came out of nowhere, but was a huge hit in the flavor department! All you’ll need is a few simple ingredients and 10 minutes time, and your one-pan, warm and tasty, nutritious and delicious dish is served! Did I mention that it happens to be vegetarian, vegan, dairy, soy, and gluten free? Just sayin’…in case you care about that sorta thing. Best of all, it’s ready in a snap!

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Ingredients:

  • 1 cup cooked chickpeas (could also use 1/2 cup cooked quinoa)
  • 1 cup snap peas
  • 1 teaspoon sesame oil (coconut oil would work as well)
  • 1 tablespoon hemp seeds
  • 1 tablespoon coconut aminos (soy-free soy sauce alternative)
  • 1 teaspoon tumeric powder
  • 1 teaspoon curry powder

Directions:

Turn stove on medium and heat pan with sesame oil, chickpeas, and snap peas. After a few minutes, stir and add hemp seeds, coconut aminos, tumeric, and curry powder. Continue to cook until peas and beans begin to brown slightly (or until desired.) Turn off heat and serve…easy as that!

One Healthy Breakdown: Nothin’ but lean, green, plant protEIN!

One Healthy Cookie Dough!

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Repeat after me: RAW COOKIE DOUGH. Now that I have your attention…check this out:

602878_582537878462770_1634861679_nHEALTHY COOKIE DOUGH:

  •  1 cup chickpeas (garbanzo beans)
  • ½ cup organic raw rolled oats
  • 5 pitted dates
  • 2 tablespoons organic peanut butter (or nut butter of choice)
  • 1 tablespoon nuts of choice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons unsweetened shredded coconut
  • 1 tablespoon dark chocolate chips/1 oz. dark chocolate bar broken into pieces/cacao nibs
  • splash of almond milk or water if needed for consistency

Blend all together in a high-powered blender or food processor and begin to devour. Now tell me that doesn’t taste just like the sinfully delicious raw cookie dough?!

One Healthy Breakdown: try upgrading your recipes…and, eat cookie dough by the spoonful!

 

Healthy Crunchy Salad Topper

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I don’t know about you, but I loooove a little crunch in my salad.  I often turn to toasted nuts for a quick healthy crunch, a little protein, and healthy fat.  Here’s my newest crunchy combination:

photo(50)In a toaster-safe tray, combine 1 cup garbanzo beans (chickpeas,) 1/4 cup pine nuts, and 1/4 cup pepitas (pumpkin seeds.)  Sprinkle with sea salt, pepper, garlic powder, and a pinch of rosemary (or spice of choice.)  Toast for about five minutes, until golden brown and crunchy.  Let cool and use as a salad topper or a snack when you have a craving for something salty!  This hits the spot and adds protein, fiber, and antioxidants!

One Healthy Breakdown: who needs potato chips anyway?!