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Healthy Recipe Week: Simply Life

April 30, 2011 in Food, recipe by traveleatlove | 4 comments

Everyone loves snacks, and for today’s post, I am excited to have Gina posting her version of one of my favorites, crunchy roasted chickpeas. I love making crunchy chickpeas with either curry powder or just garlic powder. Here Gina mixes a few spices, paprika, cumin, and cayenne, for an addictive snack or appetizer.

I love carrying bags of these chickpeas in my work or gym bag for a snack that truly satisfies. I do need to learn to make them from canned chickpeas though; I can never achieve the desired texture from soaked dry beans for some reason.

I am always hungry, and I rarely like store-bought, packaged snacks. What are your favorite homemade snacks?

image

Spiced Roasted Chickpeas
From Food Network

Ingredients:
1 15oz. can of chickpeas: rinsed, drained and patted dry
1 tbs. olive oil
1/2 tsp. smoked paprika
1/2 tsp. ground cumin
Pinch of cayenne pepper
Salt, to taste
Directions:
1. Preheat oven to 400 degrees. Mix all ingredients together in a bowl.
2. Place chickpeas in a baking sheet lined with a baking mat, parchment paper or sprayed with cooking spray.
3. Bake until crispy, 25-35 minutes, shaking the pan to toss chickpeas after about 15 minutes.
4. Remove from oven, serve and enjoy!

crunchy chickpeas

Tags: Guest Blogger, Healthy Recipe Week, recipe, snacks

Healthy Recipe Week: Melissa Nibbles

April 28, 2011 in Food, recipe by traveleatlove | 5 comments

Good afternoon! I hope you have been enjoying Healthy Recipe Week so far. I am, and all of recipes are going to be added to my meal-planning in the very near future. Inspiration from fellow bloggers is certainly helpful when you are in a cooking funk!

Todays post is for Sweet Potato Pasta from Melissa Nibbles, a blog I head to first thing every morning for lots of laughs, candid posts, restaurant reviews, and dating stories. Winking smile

I love sweet potatoes, I love whole wheat pasta, and I love Greek yogurt. All three together in a nutritious, hot, and quick meal seem like the perfect recipe for a day like today.

Most of all I love Melissa’s blog, especially on Three Things Thursday! I wasn’t able to comment today, but I laughed out loud about the piece on Experts, especially blogger running experts. If you haven’t checked it out, go now!

 

Sweet Potato Pasta
Ingredients:
1 box of whole wheat pasta
Extra virgin olive oil
2 sweet potatoes
sea salt
pepper
2 shallots, sliced
1 tbs chopped fresh rosemary
1/4 cup grated Parmesan
1/3 Greek yogurt

Instructions:
Cook pasta according to directions on the box. While the pasta is cooking, heat about a tablespoon of the oil in a large skillet over medium heat. Add the potatoes, 3⁄4 teaspoon sea salt, and 1⁄4 teaspoon pepper and cook, covered, stirring occasionally, for 10 minutes. Add the shallots and rosemary and cook, uncovered, stirring occasionally, until the potatoes are tender, 3 to 5 minutes. When pasta is done cooking, reserve 1/2 cup pasta water, drain the pasta and return to the pot. Toss the pasta with the potato mixture, Parmesan, and reserved water.
sweet potato pasta

Serve with a dollop of the Greek yogurt.

sweet potato pasta

 

Do you have a favorite, healthy pasta dish?

Tags: Food, Guest Blogger, healthy, Healthy Recipe Week, pasta, recipe, sweet potato

Healthy Recipe Week: The Wannabe Chef

April 27, 2011 in Food, recipe by traveleatlove | 4 comments

Happy day two of Healthy Recipe Week! I think there are many of us who strive to get more veggies in our diets. What better way to sneak them in than in one healthy and flavorful dish? Evan, The Wannabe Chef has submitted the below post which is chock full of nutrition but also has some great additions like honey. This is at the top of my to-make list for healthy lunches. For more mouthwatering recipes and to follow Evan’s very cool internship, be sure to check out his blog!

vegged out quinoa

Photo Source

Ingredients(Makes 4 to 6 servings):

  • 1 cup quinoa, rinsed
  • 3 stalks celery, chopped
  • 1 small onion, diced
  • 2 large carrots, chopped
  • 2 tablespoons butter or cooking oil
  • 2 cups water
  • 2 cups fresh or frozen spinach
  • 1/4 cup honey
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon chopped parsley

Start by heating up your butter or oil over medium heat in a large pan.

Chop all of your vegetables and add them into the heated pan. Keep an eye on this and stir for about 10-15 minutes until the onion is translucent and just beginning to caramelize.

While that’s cooking, measure out your quinoa. Rinse and drain it first to remove the saponin.

*If you’re using a rice cooker, add your quinoa and two cups of water in and turn it on to the appropriate setting.

**If you’re using the stove, wait until the vgetables are done coking. Then add the quinoa and water into the same pot and bring it to a boil. Cover the pan and turn off the heat and wait for the quinoa to absorb the water.

Add in your salt, pepper, and parsley right before cooking.

Once the quinoa is fully cooked and the water has been absorbed, add in the honey and spinach and fold them into the mix. Serve hot.

http://www.thewannabechef.net/2011/01/13/vegged-out-quinoa/

Tags: Guest Blogger, healthy recipe, Healthy Recipe Week, quinoa, vegetables, Vegetarian

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