Roasted Fajita Spiced Chickpeas

Secret Recipe Club time y’all.

This month’s recipe comes from Nora, the 20-something foodie and writer behind her blog, Natural Noshing.

I loved reading about Nora’s success in discovering what kind of diet works best for her body, which is a gluten-free diet that focuses on whole foods and eliminates processed junk.

I can relate to Nora on this because my stomach issues have completely disappeared since having cut back on gluten in my diet.

Not to say that I don’t enjoy my bread or tortilla chips.

It just makes my stomach do a back flip into next week.

Nora’s extensive recipe index looks to die for. She has a variety of recipes that are gluten-free, grain-free, dairy-free, and/or vegan. The sweet section was speaking to me. However, my brain was telling me not to cave.

I have been in a snacking mood lately, and Nora’s recipe for Roasted Fajita Spiced Chickpeas was calling my name.

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Y’all…this stuff is addicting.

 It’s like Mediterranean food and Mexican food had a baby.

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Crispy little chickpea babies with all the fajita flavor!

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The original recipe calls for olive oil, however, I got crafty and used tahini because I was out of olive oil (gasp!).

Shhhhhh….don’t tell my dad, not having olive oil in the house is an Italian sin.

You need these in your life.

I may or may not have eaten half of the bowl while watching Real Housewives of N.J. 😉

5.0 from 1 reviews
Roasted Fajita Spiced Chickpeas
Author: 
Recipe type: Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
A snack with a kick. Roasted chickpeas get turned up with flavor from smoky cumin, chipotle powder, and spicy cayenne. Gluten-free, vegan.
Ingredients
  • 2 (15 oz) can garbanzo beans, drained and rinsed
  • ½ t. salt
  • ½ t. ground black pepper
  • ½ T. chili powder
  • ¼ t. cumin
  • ⅛ t. cayenne pepper
  • ¼ t. granulated onion
  • ¼ t. granulated garlic
  • 2 T. extra-virgin olive oil (or tahini)
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a medium bowl, combine the spices.
  3. Add the garbanzo beans and tahini and toss to evenly coat.
  4. Spread the garbanzo beans onto the prepared baking sheet and let roast for 40-50 minutes, tossing once or twice during the baking process.
  5. Let cool and enjoy!

 MANGIA!!!

 

 

 

Cashew Honey Granola

It’s Secret Recipe Club time y’all.

My secret blogger for this month was Helen, the wife, mother, all around fantastic lady behind the blog,  Casa Costello .

After sifting through her fabulous recipe index , I finally decided to make Helen’s Walnut and Honey Granola.

One twist…I substituted cashews for the walnuts 🙂

Just because I was feeling it.

Y’all…this stuff is addicting.

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It’s crunchy, cluster-y, packed with juicy bursts of dried cranberries, with just enough sweetness from the honey.

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I have fallen off the snack train lately and this granola does the job.

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For reaal.

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I saw my parents this weekend and sent them home with some and my dad couldn’t stop eating it!

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Not being bossy or anything…but you should make this…maybe today, perhaps?!

5.0 from 2 reviews
Cashew Honey Granola
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10+
 
Crunchy clusters of oats and cashews sweetened with honey for the perfect snack or healthy breakfast.
Ingredients
  • 1 c. rolled oats
  • 1 c. unsalted, raw cashews
  • ½ c. dried cranberries
  • 2 T. coconut sugar
  • 1 t. ground cinnamon
  • 1 T. + 1 t. pure vanilla extract
  • 3 T. honey
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Combine all of the ingredients in a large mixing bowl until evenly coated.
  3. Spread the mixture out evenly onto a baking sheet lined with parchment paper.
  4. Bake for 20 minutes, mixing the granola 3 times during the baking process to prevent burning.
  5. Let cool completely.
  6. Devour!

MANGIA!!!

Blueberry Banana Coconut Blondies

Yo, let me tell you something about home ownership.

Not that I own a home.

But…maintenance absolutely bites the big one.

I witnessed my dad dig a hole to China in our backyard because of plumbing issues.

No worries, this is why God makes companies with people that are experts in this type of stuff.

Not that my dad isn’t an expert.

He has plumbed many a house.

But…I don’t have to listen to how the maintenance crew suffered the after affects of digging a 50 foot line in the yard.

Got nothing but love for ya dad.

I know you’re reading this.

Let’s talk blueberries.

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I was never a fan until I discovered JUMBO blueberries.

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Enter the realm of sweet, little bursting, blueberry happiness.

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Mhhhhhm.

Then, I smashed banged it up with some bananas and layered on some coconut.

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Yep.

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All I taste is heaven.

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🙂

 

Blueberry Banana Coconut Blondies
Author: 
Recipe type: Blondies, Bars
Cuisine: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Flour-less blondies sweetened w/ bananas, stuffed w/ juicy blueberries, and topped w/ coconut. Gluten-free, paleo, vegan, and nut-free.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water, mix and let sit 10 minutes)
  • 2 large, very ripe banana, mashed
  • 1 c. slightly melted coconut butter, plus extra for topping
  • ½ c. granulated stevia
  • 1 t. apple cider vinegar
  • ½ t. pure vanilla extract
  • ½ t. baking soda
  • 1 c. fresh blueberries
  • ½ c. unsweetened, shredded coconut
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the flax egg, mashed banana, coconut butter, stevia, apple cider vinegar, and baking soda until smooth.
  3. Fold in the blueberries.
  4. Pour the batter into the prepared pan.
  5. Bake for 20 minutes, take the pan out, sprinkle the coconut evenly on top of the blondies and bake for an additional 10 minutes, or until the top is lightly golden.
  6. Let cool slightly, cut into even squares and drizzle w/ melted coconut butter.

 

Mini Date Banana Bread Bites

 I’m still a bit saddened over the loss my Dallas Cowboys had on Sunday.

I mean, we are America’s team.

I’m sure you heard or saw your facebook blow up with tweets from angry DC fans the moment those refs made that call.

That one freaking call…cost us the whole damn game.

Okay, rant over.

Always next year.

Let’s talk about more important stuff.

Foooooood.

Last Sunday wasn’t only a football watching day…it was a banana bread making day.

Y’all….

this stuff is sweetened with date puree.

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That’s alllll!

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This we cut it up into little banana bread bites.

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Then we do a little cinnamon vanilla icing on top.

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Ya, these practically melt in your mouth.

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It’s like little bites of disguised health food.

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Those sneaky little dates.

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So magical.

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My brain goes nuts.

Mini Date Banana Bread Bites w/ Cinnamon Vanilla Icing
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Melt in your mouth banana bread bites sweetened w/ nothing but dates. Gluten-free, paleo, nut-free.
Ingredients
  • ¼ c. pitted Medjool dates, soaked in water overnight, and drained
  • 1 large, ripe banana, mashed
  • 2 large eggs
  • 2 T. full-fat coconut milk
  • ¼ c. granulated stevia, optional
  • 1 T. melted coconut oil
  • ¼ c. coconut flour
  • ¼ t. baking soda
  • For the icing:
  • ¼ c. coconut butter, melted
  • ½ t. vanilla bean paste
  • ¼ t. ground cinnamon
Instructions
  1. For the bread, preheat the oven to 350 degrees F. Grease a small square baking dish w/ cooking spray.
  2. In a food processor, process the dates until a thick paste forms.
  3. In a large mixing bowl, combine the date puree, banana, eggs, coconut milk, stevia, and coconut oil until smooth.
  4. Stir in the coconut flour and baking soda.
  5. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the bread cool slightly, cut into small squares.
  7. For the icing, in a small bowl, mix all of the ingredients together until smooth.
  8. Top each square of banana bread with a small amount of icing.
  9. Serve.

MANGIA!!!

Flu Fighting Tips and Cinnamon Swirl Cashew Date Mug Muffin

Is it me, or does everyone have the flu?

I feel as though the entire population of my face book friends has the flu, oh, and if they have kids, they have it too.

What gives?

I guess it’s flu “season.”

I’m not surprised given the bouts of cold weather that decided to show up round these here parts…post Christmas.

The 20-30 degree range is considered arctic temps for Texas.

I haven’t really been sick in the past couple of years.

I’m pretty sure I can’t even remember the last time it was that I had the flu.

I’m more likely to get food poisoning.

I owe my clean bill of health to my diet and exercise…it’s really not a special secret.

How we take care of ourselves truly governs our health.

Here are a few of my tips and tricks to keep the flu at bay 🙂

1. Drink Tea: 1 cup of tea/day keeps the Dr. away is my motto 🙂 Tea is packed with immunity-boosting antioxidants, which helps your cells fight off the germs which are making you sick. My favorite tea is Yogi Ginger Tea, which I have been drinking for years! It helps keep my acid-reflux at bay, aids with digestion, and helps fight off the flu. It’s a triple threat! I drink mine w/ a packet of granulated stevia and a bit of coconut milk.

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2. Spice is Nice: especially Cinnamon. Cinnamon is not only my favorite spice, but it helps with aching muscles and congestion. Because it is slightly spicy, it works wonders for a stuffy nose. Other great spices are tumeric, cloves, and ginger. Stir any of these into your oatmeal, sprinkle a dash onto your morning coffee, or stir into a cup of tea.

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3. Exercise: I mean, who would have thought…fitness is a flu-fighting remedy! I workout every single day. Now, if I worked my body to exhaustion every single day, I would probably make myself sick. However, I have a method. I usually run about 3-4 days/week and alternate with weight training and pilates, which I do on my “active rest” days. I joined the Tone It Up Community last year and loooooove their workouts. The Tone It Up girls, Karena & Katrina are absolutely amazing role models and have developed a community where women can feel comfortable sharing their struggles with body image, while workout out together. I usually do a variety of routines from their dvd’s or website, alternating strength training and HIIT workouts. I also just got the opportunity to try Class Pass and cannot wait…I love to try new fitness studios that offer something outside of my normal routine.

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4. Eat Clean: I know…pretty simple, right. Eating a variety of healthy foods gives your body the energy it needs to fight off illness. Now, when I say “eat clean,” I don’t mean depriving yourself of any and all sweets, but making healthy choices. I have no idea when the last time was that I had soda, or ate something out of a package with ingredients that I can’t pronounce. Basically, I eliminated all processed foods from my diet, and I cannot tell you how much better I feel. Salty snacks & packaged foods always made me feel bloated. I would eat 1 package of kale chips for lunch and would feel energy drained by 3 o’clock. Now, I eat fresh fruits and vegetables, lean protein, and incorporate my own recipes for paleo breads and snacks into my diet. Baking and cooking my own foods allows me to really get the proper balance of carbs, fat, protein, and sugar that I need to fuel my day. While my blog is predominantly paleo, I am not on a strict paleo diet. I have to have beans, and I would practically die without Greek yogurt in my life. Nobody is perfect. There is not one way to eat, it’s all about what is best for you! For some amazing superfood recipes to keep you in top flu fighting shape, check out Aloha!  Their recipes are not only good for you, but their photos are gorgeous! Check em’ out! Aloha also offers an amazing superfood green powder that you can add to any smoothie or recipe.

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Below is the perfect flu fighting recipe with a combination of super foods to keep you healthy and energized.

Creamy cashew butter

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does a little smash bang with protein powder & date puree.

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Then, the whole thing gets a swirl of cinnamon.

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Top it with coconut butter and you are good to go!

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Oh, and this is a single serving mug muffin.

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Oh, oh, and the best part…it takes less than 3 minutes to make.

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Mhhhhhm.

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It also looks like a giant cinnamon roll.

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Flu-fighting foods for the win! 🙂

Cinnamon Swirl Cashew Date Mug Muffin
Author: 
Recipe type: Breakfast, Snack, Muffin
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A fluffy muffin made w/ creamy cashew butter, sweetened with dates, and swirled with cinnamon for a heart-warming breakfast treat that you can feel good about. Gluten-free, paleo, refined sugar-free.
Ingredients
  • ¼ c. Medjool dates, pitted, soaked in water overnight
  • 2 T. cashew butter
  • 1 large egg
  • ½ t. pure vanilla extract
  • 1.5 T. unsweetened, vanilla protein powder (I used hemp seed protein)
  • ½ t. baking powder
  • ¼ t. ground cinnamon
  • melted coconut butter, for topping, optional
Instructions
  1. Grease a coffee mug with cooking spray.
  2. Drain the dates and place them in a food processor.
  3. Puree the dates until a thick, smooth paste forms.
  4. In a small mixing bowl, combine the cashew butter, 2 tablespoons of the date puree, egg, and vanilla until smooth.
  5. Stir in the protein powder and baking powder.
  6. Pour the batter into the coffee mug.
  7. Place the ground cinnamon on top of the batter and use a fork or toothpick to make a "swirl" pattern throughout the batter.
  8. Microwave for 2-3 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
  9. Let the muffin cool slightly, turn out of the coffee mug using a knife, and drizzle with coconut butter.

MANGIA!!!