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!!!

 

 

 

The Great Food Blogger Cookie Swap: Chocolate Peanut Butter Cookie Bites

Fah, la, la, la, la.

It’s that time of year again where the cookies come out in full force.

Not just for Christmas, but for a great cause that I am super passionate about.

This is my third year participating in the Great Food Blogger Cookie Swap and all of the proceeds go to Cookies for Kids’ Cancer.

This year I wanted to gift my fellow food bloggers with my favorite combo of all time…peanut butter and chocolate.

Enter my Chocolate Peanut Butter Cookie Bites.

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Oh, I threw in a touch of cinnamon for a holiday twist.

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Plus, I hear cinnamon speeds up your metabolism, soooo…we can just assume that we are losing weight as we eat these.

These little peanut butter cookie dough balls get dunked in a vat of chocolate.

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Plus, the cinnamon flavor adds a nice little holiday spice.

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Is there anything else you need to know?

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I’m thinking not.

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🙂

A big shout out to the three lovely lady food bloggers that I received cookies from: Christina at Body Rebooted, Lindsey at Cafe Johnsonia, and Brianna at Flippin’ Delicious. All of your cookies were delicious.

Chocolate Peanut Butter Cookie Bites
Author: 
Recipe type: Cookies
Cuisine: American
Serves: 12
 
No bake peanut butter balls spiced with a touch of cinnamon and dipped in a cocoa powder glaze. Gluten-free, dairy-free, vegan.
Ingredients
  • ½ c. natural peanut butter
  • 2 Tbsp. pure maple syrup, divided
  • 2 Tbsp. coconut flour
  • 1 tsp. ground cinnamon, divided
  • 2 Tbsp. coconut oil
  • 2 Tbsp. cocoa powder
  • ¼ tsp. pure vanilla extract
Instructions
  1. To make the peanut butter balls, combine the peanut butter,1 Tbsp of maple syrup, and ½ tsp. of ground cinnamon until combined.
  2. Stir in the coconut flour until a firm dough forms.
  3. Roll into balls the size of one tablespoon. Place the balls on a large plate and place in the freezer for 20 minutes.
  4. For the chocolate coating, place the coconut oil in a smell bowl and melt in the microwave.
  5. Add in the cocoa powder, remaining 1 Tbsp. of maple syrup, and vanilla until smooth.
  6. Remove the peanut butter balls from the freezer and dip the balls one-by-one into the chocolate coating.
  7. Place the balls back on the plate and place back in the freezer until set.
  8. Devour!

 MANGIA!!!

Sesame King Tahini Review and Giveaway

Let’s talk about one of my all time favorite ingredients to use in the kitchen.

When I was little, I probably would have said that my favorite “ingredient” was pop-tarts or any kind of sugary cereal.

Boy, have I come a long way.

I use this ingredient practically every day.

It’s tahini, otherwise known as sesame seeds that are pulverized to form a creamy, smooth, seed butter.

It’s used a ton in Middle Eastern cooking.

I use it to make hummus, salad dressings, and as a little sauce for my vegetables.

It can also be used to make baba ghanoush and halvah.

So, when I was contacted by Sesame King to sample some of their tahini flavors…I was floooored!

Seasame King Tahini is made from only the purest, natural, sesame seeds.

It’s also gluten-free and Non-GMO!

It’s absolutely delicious on bread, right from the jar, and the perfect addition to your favorite recipe.

I chose to try the Roasted Tahini and Garlic Tahini flavors.

Sesame King also offers flavors such as Light Roast, Honey, Cajun, and Tomato Basil.

Seriously, I wanted to try them all after my experience with the roasted and garlic flavors.

The garlic flavor was perfectly seasoned, not overpowering at all and added the perfect flavor to my garlic hummus, without actually having to add more garlic.

I used the roasted flavor to make my chickpea salad which was absolutely life changing!

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These little delicate chickpeas are paired with zesty red onion

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and tossed in a creamy, tangy, apple cider vinegar/tahini dressing.

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Oh yes.

The best part about all of this?

I’m about to give you the chance to try two jars of any flavor of Sesame King Tahini that you want!

To ENTER this giveaway, you can choose to do one or all of the following (make sure to enter a separate comment for each thing that you do).

1. Comment on which two flavors of Sesame King Tahini you would want to try and what you would use it for.

2. Like Sesame King Tahini on Facebook .

3. Like Mangia on Facebook.

4. Tweet the following: “I just entered to win two jars of @Sesame_King Tahini from @misschelsmangia! Enter now to win!  http://mangiablog.com/2015/07/06/sesame-king-tahini-review-and-giveaway/”

If you can’t wait to enjoy some of this outstanding tahini, head on over and purchase a few jars!

I will announce the winner this Friday, July 10th!

Happy Entering!

This giveaway is now over. Dandi D, you are the winner! I will be contacting your shortly to claim your prize!

MANGIA!!!

Tahini Chickpea Salad
Author: 
Recipe type: Salad, Side
Cuisine: American, Mediterranean
Prep time: 
Total time: 
Serves: 2-3
 
The perfect refreshing salad for summer, chickpeas tossed in a creamy tahini dressing and seasoned with Italian spices, salt, and pepper. Gluten-free, vegan.
Ingredients
  • 2 T. Sesame King Tahini (I used the roasted flavor)
  • 2 t. apple cider vinegar
  • warm water, as needed
  • 1 15 oz. can garbanzo beans, drained and rinsed
  • ½ cup red onion, chopped
  • 1 T. Italian seasoning
  • salt and pepper, to taste
Instructions
  1. In a small mixing bowl, combine the tahini, apple cider vinegar, and just enough water to create a semi-thin dressing. I used about 1-2 teaspoons.
  2. In a large bowl, combine the beans, onion, and seasoning.
  3. Pour the dressing over the bean mixture and toss to coat evenly.
  4. Season with salt and pepper.
  5. Chill in the refrigerator or eat immediately.

MANGIA!!!

Paleo Coconut Cream Pies

As a child, I had no worries in the world.

I’m pretty sure I had no idea what the word stress meant and that wasn’t an actual reality for me until about 9th grade.

Responsibility usually sets in deep in high school.

Summers were absolutely care-free. My life was filled with pop-tarts, hop-scotch and wall ball games, playing barbies, singing to Wilson Phillips and the Spice Girls, running on the hot pavement without shoes on, slipping slides made of my dad’s old garage tarp, and tons of swimming.

Life was so simple.

The one thing I miss so much about my summers as a child were the ice cream sandwiches that were always available on those hot summer days.

They were usually Blue Bell ice cream sandwiches with a chocolate sandwich cookie and vanilla filling.

But we all know what is going on in the Blue Bell department right now…I’d rather not replicated anything of theirs because I feel like it will jinx my hopes of Blue Bell restocking the ice cream coolers at the store.

Sometimes my sister and I would get crafty and freeze Little Debbie Oatmeal Cream Pies.

It’s amazing what a freezer can do to your favorite sweet treat.

Today we are making a cool summer time treat that is reminiscent of oatmeal cream pies.

But even better…they are coconut cream pies.

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Imagine a chewy coconut cookie sandwiched with a cool, creamy coconut whipped cream filling.

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Oh yes.

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It’s totally adult.

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It totally brings out the kid in you.

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It’s paleo

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and vegan

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and all that other good stuff.

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Seriously, you’d never even know.

Paleo Coconut Cream Pies
Author: 
Recipe type: Cookies, Dessert
Cuisine: America
Prep time: 
Cook time: 
Total time: 
Serves: 16-18
 
A chewy cookie sandwich stuffed with coconut whipped cream, sweetened with pureed dates and chock full of coconut! Gluten-free, paleo, nut-free option, grain-free, vegan.
Ingredients
  • For the cookies:
  • 10 Medjool dates, pitted, soaked in water overnight and drained
  • 1 T. ground flaxseed meal
  • 3 T. water
  • 1 c. coconut cashew butter ( I made mine homemade, you can use your favorite store bought nut/seed butter or for a nut-free option use coconut butter, slightly melted)
  • 2 t. pure vanilla extract
  • 1 t. ground cinnamon
  • ½ t. baking soda
  • ½ t. salt
  • 1 c. unsweetened shredded coconut
  • For the filling:
  • 1 carton of full-fat coconut milk ( I used So Delicious brand), refrigerated overnight
  • 1 t. pure vanilla extract
  • ¼ c. granulated stevia
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Place the dates in a large food processor and process until smooth.
  3. In a small mixing bowl, combine the flaxseed meal and water, let sit for 5 minutes to thicken.
  4. In a large mixing bowl, combine the coconut cashew butter, ⅓ cup of the pureed dates, flaxseed mixture, vanilla, cinnamon, baking soda, and salt. Mix until smooth.
  5. Fold in the coconut.
  6. Drop the cookie batter by heaping tablespoons onto the prepared cookie sheet. Slightly flatten the top of each cookie using your fingers.
  7. Bake for 10-12 minutes or until slightly golden.
  8. Let the cookies cool completely before filling.
  9. For the filling, combine all ingredients in a large mixing bowl until smooth and fluffy.
  10. Place one to two teaspoons of the filling onto one cookie and sandwich with another cookie.
  11. Wrap the sandwiches in plastic wrap, freezer or refrigerate and enjoy!

MANGIA!!!

Peach Pineapple Cobbler

 You know what I love about summer?

Family time.

This weekend I got to spend time with my family that was in town from Az.

My cousin is getting married in October so we were celebrating all weekend with family time at the bay, that consisted of laughing, drinking, and a little bocce ball.

We also got together for a couple shower in celebration for the big day.

It was full of fun and relaxation.

Oh, last week I made this cobbler.

With pineapple and peaches.

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Mmmmmmm summertime.

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This cobbler crust is too die for, plus look at all that bubbly fresh fruit!

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The only sad thing about this is that Bluebell is still shut down, so

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ice cream is pretty much nonexistent in my world right now.

Peach Pineapple Cobbler
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Fresh sweet peaches and tangy pineapple come together in the perfect summer dessert topped with a crisp coconut flour crust. Gluten-free, grain-free, paleo, vegan, nut-free.
Ingredients
  • For the filling:
  • 5 large, ripe, white flesh peaches, cored and diced
  • ¾ c. fresh pineapple, diced
  • ¼ c. date puree (you could also use maple syrup)
  • For the topping:
  • ¼ c. coconut flour
  • ¼ c. arrowroot flour
  • ¼ c. hemp hearts
  • ¼ c. date puree (you could also use maple syrup)
  • 1 c. unsweetened, vanilla coconut milk
  • 1 T. pure vanilla extract
  • 1 t. baking powder
  • ¼ t. salt
Instructions
  1. Preheat the oven to 350 degrees F. Grease an 8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the fruit and date puree.
  3. Place the fruit mixture in the prepared baking dish.
  4. In a large mixing bowl, combine all of the topping ingredients until a thick, even mixture forms.
  5. Spread the topping mixture evenly over the fruit mixture.
  6. Bake for 35-40 minutes, or until the crust is lightly browned and the fruit is bubbling up from under the crust.
  7. Let cool slightly and enjoy with you favorite ice cream!
Notes
To make date puree, place 12 pitted Medjool dates in a small bowl and cover with water. Soak overnight. Place the dates and soaking water in a large food processor and process until smooth.

MANGIA!!!