Tag Archives: healthy

Roasted Chick Peas (aka Garbanzo Beans)!

Standard

Snacking…

My biggest issue…

It’s so difficult not to snack! I get up to practice violin early, but I also get up hungry, but it’s not time for breakfast. Bam. Peanut butter. Middle of school: snack. Lunch. Snack before rowing. THEN I get home….is it dinner yet? If it’s not, then I usually reach for the mixed nuts or wasabi peas…which aren’t bad, but they aren’t great.

So I decided to try something new. Weeeee. New recipes. And so I saw this one that had to do with chick peas. And it was really similar to these snacky little chick peas I had on the way home from San Diego. Problem is, I didn’t like them much. They were in a bag at the airport and probably had been sitting there for a couple weeks or something. They were supposed to be crunchy and devourable. Well, they weren’t. So I decided to make them MY way. And I succeeded in making them devourable. My family and I almost ate the whole batch…and we’re three people…

These little dudes right out of the oven are crunchy, tangy, and warm. They’re healthier than popcorn or mixed nuts (they’re beans…) but even more satisfying.

This recipe is from: SteamyKitchen.com

Yields 2-3 servings, feel free to double or triple the recipe to make a party batch

Ingredients

  • 1 15 oz can of garbanzo beans
  • Olive oil
  • Salt
  • Creole, cumin, red pepper…whatever spices you want

Procedure:

Preheat oven to 400 F.

Drain and wash the chick peas. They have a slimy packaging liquid, so get rid of all that.

Lay out on  a baking sheet lined with a paper towel. Rub them gently between two paper towels to dry, and to get the skin off. Don’t fuss if you can’t get the skins off every single one. Just try to get most of them. Use your fingers if you need to, they come off pretty easily. Make sure all those chick peas are dry.

Remove the paper towels. Sprinkle olive oil on the chick peas and toss as to coat them lightly. Bake in the oven 30-40 minutes until they are crunchy and some are browned. They should NOT be dark brown. They should be slightly more golden that original, but seriously. Don’t wait to take them out of the oven until they’re caramel colored. Only sliiiightly darker.

Once extracted from the oven, sprinkle with salt and seasonings and toss. Let cool slightly, and eat!

IMG_3871    IMG_3872

 

Pumpkin Butter aka The Best Thing Ever

Standard

Screen Shot 2013-09-15 at 7.28.25 PM

I love fall. The morning air is brisk and fresh, you wake up curled in blankets because of the cold air outside, and the leaves are changing into the best colors.

And you start transitioning from summer to winter food. And sorry, but winter food is way better. It’s not that I don’t like BBQ or ice cream or things like that. I do. I love it all. But fall brings a bunch of warm, cozy, ancient recipes back into the kitchen. Osso Buco. Puttanesca. Paprikash. Green chili. Dilled veal. Just to name a few of my family’s favorites.

A lot of specific foods are also more acceptable in fall/winter: sweet potatos, pasta, baked veggies, and…..

Screen Shot 2013-09-15 at 7.28.12 PM

PUMPKIN. The best food ever. You will see me posted lots of pumpkin recipes in the fall; I shall bask in it’s glory and awesomeness while it is still socially acceptable to use it. So if you don’t like pumpkin, I am sorry. Learn to love it. Because it range from being super healthy (like this recipe) or just terrible-artery clogging-awesomeness (pumpkin pie, another thing that is just…ugh. I can’t. I want it. Wahhhhh).

But anyways going on. This recipe is from skinnytaste.com. It was the best decision I made all week. It tastes just like pumpkin pie. I am not kidding. It doesn’t have any weird ingredients in it or whatever; it’s all good stuff going in to produce probably the best type of butter on the face of the planet. It’s super low calorie, and super easy. And you can use it a number of ways! You can: put it on toast, use it as a pie filling, eat a spoonful plain, spread it on a cookie or ice cream or froyo, stir it into oatmeal, eat a jarful plain….For all the pumpkin lovers, give this a go!

Note: I actually halved this recipe from the original. The original recipe makes a whopping 3 3/4 cups. I can’t eat that much pumpkin that quickly without fearing it’ll go to waste. Thus, I decided to avoid the situation.

This all is from skinnytaste.com! You will find an endless supply of recipes for every single part of the day that are healthy and delicious! Gina Homolka, the author of many books and of the website does an awesome job of marrying pure ingredients and favorite foods into healthy recipes. Go check that website out.

Ingredients:

  • 1 15 oz can of pumpkin puree, not pumpkin pie filling!
  • 1 tsp vanilla extract
  • 1/3 cup apple cider or juice
  • 1/2 cup packed brown sugar
  • 1 cinnamon stick
  • 1 tsp pumpkin pie spice (to taste)

Directions:
Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 – 40 minutes or until thickened. Stir frequently. Adjust spices to your taste. Makes a little more than 1 1/2 cups.

1 serving (2 tbs) =32 calories

Screen Shot 2013-09-15 at 7.27.55 PM    Screen Shot 2013-09-15 at 7.28.04 PM

Enjoy! Here’s the link to the original recipe

http://www.skinnytaste.com/2010/10/pumpkin-butter.html

Confetti Sweet Potatoes

Standard

IMG_3798

I love sweet potatoes. They are a miracle food I swear to gosh. It’s like having part of dessert in your dinner, when really sweet potatoes are packed with nutrients, especially Vitamin A (which is very good for vision, bones, teeth, and internal tissues )! So what do you do when you want a spin on classic mashed potatoes?

Confetti sweet potatoes. It’s mashed potatoes, but it’s not bad for you at all! While it isn’t advertised as a healthy thing, when you look at the recipe, you can see there isn’t anything that’s super bad for you. Just lots of veggies, spices, and sweet potato all whipped together in an illusion of mashed potatoes. Omnomnomnomnom.

Okay, so I have no idea where this recipe came from. My mom made it a couple of years ago to bring to a party, and she stuck this recipe in her book of foodiness (which is a book of all the recipes she’s ever printed out. I put it together for her for mother’s day like four years ago). I actually modified this recipe so much that it resembles the original only in ingredients used; way different proportions. But whoever came up with this recipe: THANK YOU!

Ingredients:

  • 5 sweet potatoes
  • 1/3 red onion, finely diced
  • 1 1/2 stalks celery, finely diced
  • 1/2 small carrot, finely diced
  • about 1/2 tsp olive oil, more if needed
  • 1 clove garlic, minced
  • 1/2 tbs oregano, chopped
  • 1/4 tsp chipotle powder
  • 1/3 cup goat cheese, crumbled/grated
  • 4 egg whites
  • 2 tbs parsley, minced
  • freshly ground black pepper, to taste

Assembly:

Preheat oven to 375 degrees. Place scrubbed potatoes in oven and bake 40-45 minutes, or until they are super soft to the touch. Set aside to cool. Keep oven at 375.

While the potatoes are cooling, place a pan over medium high heat and sauté the onion, carrot, and celery in olive oil until the onion is slightly browned. Add the oregano and garlic and cook an additional minute. Transfer to a bowl and add the chipotle powder, goat cheese, egg whites, and parsley.

IMG_3795    IMG_3796

The potatoes should be okay to handle. Peel the potatoes (get rid of all them ears and brown spots and shnazz). Chop them in big chunks into the bowl with all the other ingredients. Whip ingredients together until smooth. Season with pepper to taste. Put in an oven-safe bowl (maybe a casserole bowl?) and cook for an additional 10 minutes before serving.

Mean-Green Smoothie

Standard

I think my mind is subconsciously trying to tell me green is my favorite color. I have been eating so many green things.

Pistachio nut butter

Guacamole

Kale

And now this new smoothie I created! I mean I’m sure people blend these fruits all the time, but these proportions I used seemed to work 😉 plus, it’s super huge (liiiike 25-28 ounces?) but low calorie. Which is nice. I like low calorie food not for the fact that I am not eating as much; I like low calorie food because it means I can eat MORE food. For example- would you rather have half a cup of ice cream, or a whole cup of froyo when they taste exactly the same? I have made my point.

ANYWAYS this smoothie is also very high in potassium, protein, and vitamin A. These benefits will keep you properly hydrated, energized, and boosts your immune system.

Ingredients:

  • 1 banana
  • 2/3 cup blueberries
  • 1/2 cup frozen mango
  • 2 cups raw baby spinach
  • 1 cup unsweetened vanilla almond milk
  • ice cubes: optional. I actually forgot about them hahaha. But honestly, it really didn’t need them. It was very creamy, but pretty thin for a smoothie. If you want a thicker, colder smoothie, add about 6 ice cubes.

Procedure: Blend until desired consistency is reached. I did the “mix” version of my blender, the did “liquify” for about 30 seconds.

Enjoy! Nutrition Stats below

Screen Shot 2013-08-25 at 1.32.16 PM   Screen Shot 2013-08-25 at 1.32.34 PM    Screen Shot 2013-08-25 at 1.43.30 PM

Happy Healthy Huge Cookies

Standard

Screen Shot 2013-08-24 at 5.05.38 PM

I’m happy.

Do you want to know why? I’ll tell you.

My mother made guacamole. That’s not what you were expecting, huh. Well it’s true that as I am writing this I am sitting in my kitchen with the bowl she made it in and a spatula, spooning off the leftover guac as a late afternoon snack. Think that’s gross? I don’t care. I love guac almost as much as I love chocolate.

Almost.

Screen Shot 2013-08-24 at 5.06.07 PM

I’m also super thrilled about my newest creation, adapted from http://www.healthfulpursuit.com. It’s a cookie, but not my typical chocolate filled artery clogging cookie recipe. No, no. It’s a healthy cookie. YES. It has been done. I was actually tasting the batter and I was thinking “oh dear I don’t know if these will work out…” but they DID and they are AWESOME. As previously mentioned, I found the recipe for “Runner Repair Cookies” on Leanne Vogel’s healthy food blog, healthful pursuit. I decided to make them because I had almost all of the ingredients needed, and with school starting up soon, I usually get hungry around 10am-ish for a snack. These cookies literally taste like a pumpkin muffin, and I didn’t even use that much pumpkin! It’s the perfect balance of sweetness, with a light cakey texture with chunks of pepitas and cranberries. The protein powder, almond butter and chia seeds also bring a much-desired nutritional aspect to the the table (or rather, to the desk): protein! Then of course, being a coconut lover, I included some flaked coconut on top.

Let’s get to it!

Ingredients-

  • 1/2 banana
  • 2 eggs
  • 6 dates, pitted
  • 1/2 cup nut butter
  • 1/2 protein powder
  • 2 tbs pumpkin puree
  • 1/2 oz pepitas (pumpkin seeds)
  • 1/4 cup cranberries
  • 1/2 tsp vanilla extract
  • 2 tbs ground chia
  • 2 tbs no sugar maple syrup
  • 1/2 tsp baking soda
  • optional: flaked coconut for garnish

Procedure:

Preheat oven to 350 F.

Blend the banana, eggs, and dates in a food processor until dates are thoroughly chopped. Transfer to bowl.

Stir in everything else, except for the optional coconut.

Screen Shot 2013-08-24 at 5.05.19 PM

Line a baking sheet with parchment paper or a silicon baking sheet. Scoop the cookies out onto the baking sheet, probably 6 or 7 per pan. Garnish with coconut. I did these dudes in two rounds because I only had one silicon baking mat and was too lazy to butter another pan. Stick them in the oven for 6-8 minutes, or until a knife inserted in the middle of a cookie comes out with moist crumbs attached. Let cool on pan for a couple minutes, then transfer to wire rack to cool completely.

Enjoy! Nutrition facts are below 🙂

Screen Shot 2013-08-24 at 5.05.56 PM   Screen Shot 2013-08-24 at 4.33.06 PM

 

Here is Leanne’s original recipe for her version of these cookies as seen on her blog-

http://www.healthfulpursuit.com/2011/02/runners-repair-cookies/

Peanut-butter Banana Protein Shake

Standard

IMG_3684

Look at that.  That’s like…more than 25 ounces. It’s HUGE. It’s filling. It’s energizing. And it’s simple. I originally came up with this recipe because I always loved having this “Almond Buzz” protein shake from this place called Embody. It’s a little fitness gourmet shop that has awesome juices, protein shakes, and even some snazzy little food items. However, it’s crazy expensive. Like $7 for a 16 oz shake. And the shake itself is rather thin. Hence, my version that is made at home, similar in calories, and much bigger/more filling!

Ingredients:

  • 1 cup unsweetened vanilla almond milk
  • 1 banana, sliced
  • 1 Tbs better ‘n peanut butter
  • 1 scoop (approx. 28 grams) vanilla soy protein powder
  • 1 cup crushed ice
  • 1/2 tsp instant espresso powder

Combine all in blender. Blend to desired consistency. I usually do the mix option, then the liquify option to make sure all the ice is completely smoothed over. Enjoy!

I calculated the calorie count myself because my little spark recipes tool was giving me some trouble-

Total calories: about 295

Total protein: about 27g

Pistachio Nut Butter

Standard

Screen Shot 2013-08-23 at 9.01.01 PM

 

It’s not easy being green. And unfortunately, pistachios are extremely underrated! Pistachios are lower in fat content than most nuts, but they are still packed with protein! And this pistachio butter I made (inspired by Alyssia from mindovermunch.com) is probably the best butter I’ve ever made. It has that sweet and salty element that I just can’t resist. And, of course, it’s simple and healthy!

Ingredients-

  • 2 cups shelled pistachios, salted if you want the kick ;D
  • 3/4 cup almond milk
  • 1 tsp cinnamon
  • stevia to taste

Procedure:

IMG_3659   IMG_3660

Blend all ingredients in a food processor until smooth and creamy. It’ll take a while and it’ll go through various stages: bits of nuts, ball, then eventually it smooths out. Don’t worry if it takes you like 10 minutes. it’ll get there.

This recipe makes about 1 3/4 cups. Nutrition info is below! 1 serving=1 TBS

Screen Shot 2013-08-23 at 9.14.50 PM