Crispy Ranch Roasted Chickpeas

IMG 6

Nothing satisfies the craving for something salty quite like a crispy snack bursting with flavor. Whether it’s movie time or a quick on the go snack, these crispy ranch roasted chickpeas calm a craving and also offer fiber and protein, helping to curb appetite as well. Start by heating the oven to 400 degrees.  While the oven heats, prep a baking pan with parchment paper and drain/rinse chickpeas. Dry the chickpeas on a few sheets of paper towel, paying special attention to completely dry them. Transfer back into a strainer and toss in olive oil. Using a strainer will allow any extra droplets of oil to be removed, keeping just the right amount on the chickpeas. You can also lightly spray chickpeas with olive oil spray. Add chickpeas to prepared baking sheet and roast for 25-30 minutes, stirring every 5 minutes to evenly roast.

IMG 1 IMG 3

In the meantime, stir together the seasonings. Dried chives, dill, onion powder and garlic offer a ton of herb goodness for flavor surrounding each tiny chickpea. Toss warm chickpeas in seasoning and use to top salads instead of croutons, sprinkle on soup, or munch all by themselves instead of chips or popcorn. Now, turn on your favorite guilty pleasure and enjoy this guilt-free snack!

Print
Crispy Ranch Roasted Chickpeas

5 minutes

30 minutes

35 minutes

Yield: approximately 2.5 cups

Crispy Ranch Roasted Chickpeas

Ingredients

  • 2 15 ounce cans chickpeas
  • 2 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp drives chives
  • 1/2 tsp dried dill weed
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven to 400 degrees and line a small baking sheet with parchment paper. Rinse and drain chickpeas and paper towel to pat dry.
  2. Return chickpeas to strainer. Drizzle with olive oil and toss to coat. Pour chickpeas onto baking sheet and season with sea salt. Place in oven and roast for 25-30 minutes, stirring every five minutes.
  3. While chickpeas roast, stir together onion powder, garlic powder, chives, dill and sea salt in a small mixing bowl.
  4. Remove roasted chickpeas from oven and allow to cool slightly, 2 minutes. Pour chickpeas into bowl with seasoning and gently stir to coat. Enjoy warm or at room temperature.
http://freshandfit.org/crispy-ranch-roasted-chickpeas/

Hearty Spring Salad with Lemon Tahini Dressing

IMG BANNER

I heard on the radio the other day that spring is officially only 60 days away! That got me thinking about seasonal recipes for the upcoming rise in temperature. I always have enjoyed creating grain salads with a plethora of chopped herbs and greens, seeds and fruit. This salad is no different and really is hearty enough to stand on its own as a vegan entree–especially with the rich lemon tahini dressing–but it would be fantastic paired alongside grilled fish, chicken or steak as well. What makes this salad so special is that the ingredients are all finely chopped to create an explosion of flavor in every bite. Pomegranate arils add a juicy burst that compliments the bright herb flavors. I used millet as the grain in this dish for its light and fluffy texture, but quinoa and couscous would be great as well.

IMG 3

IMG 6

Because there are so many flavor components in the salad itself, I kept the dressing simple. If you have used tahini before, you know it doesn’t need a lot of fluff along with it to add devious creamy sesame flavor to any dish. I hope you find this salad as wonderful as I do and enjoy it well into the warmer months when you are craving a healthy and satisfying salad.

IMG 4

Print
Hearty Spring Salad with Lemon Tahini Dressing

Hearty Spring Salad with Lemon Tahini Dressing

Ingredients

  • 4 cups kale, finely chopped
  • 1 cup curly parsley, finely chopped
  • 1/2 cup dry millet
  • 1/2 cup red onion, finely chopped
  • 2 tbsp mint, finely chopped
  • 1/2 cup pomegranate arils
  • 1/4 cup roasted pumpkin seeds
  • Lemon Tahini Dressing
  • 2/3 cup olive oil
  • 1/3 cup tahini paste
  • 2 tbsp fresh lemon juice
  • 1 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. Cook millet according to package directions. Allow millet to cool in refrigerator for 1 hour. Fluff with a fork.
  2. In a small bowl, whisk together lemon juice, tahini, olive oil, sea salt and black pepper.
  3. In a large serving bowl, combine chopped kale, parsley and mint. Add millet, red onion, pomegranate arils and pumpkin seeds. Pour tahini dressing over salad and stir well to coat. Refrigerate until serving.
http://freshandfit.org/hearty-spring-salad-lemon-tahini-dressing/

Curried Lentil Vegetable Soup

curried-lentil-vegetable-soup-1The wintertime is soup season in my house. From rich chili to creamy stew, I try to make a large batch at least once a week to have on hand for cold days. Something about a big bowl of steamy soup is so comforting, especially the stick-to-your ribs kind that is chock full of veggies. I am a curry enthusiast and have often tried and failed attempting to make my own version. It never came out as delicious as the restaurant curries I have had…until now. I finally found a curry powder that is remarkably close to the curry flavor I’ve come to love from restaurants. Until now, I had used Thai curry paste and always ended up with a very bland flavor. The curry powder for this recipe consists of fenugreek and cardamon which were not present in past curries I have made, and boy does it make a difference. I found this powder at World Market and falls under the Indian curry category.

The lentil and veggies in this recipe are what give it an incredible heartiness and, not to mention, healthiness. Rich in anti-oxidants and potent herbs, this soup is sure to help stave off a cold this season. You can add any of your favorite vegetables– I went with carrots, celery, bell pepper and kale. Each brings a different component to the soup and adds beautiful color. To add even more plant based kick to this recipe, serve it over cauliflower rice.

Let me know what you think of the soup by commenting below!

Print
Curried Lentil Vegetable Soup

10 minutes

35 minutes

45 minutes

Yield: 4

Serving Size: 2 cups

Curried Lentil Vegetable Soup

Ingredients

  • 2 cups dry green lentils
  • 1 can full fat coconut milk
  • 4 cups vegetable broth
  • 1 cup petite diced tomatoes, drained
  • 2 cups kale, ribs removed and chopped
  • 1 cup celery, thinly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/2 cup bell pepper, chopped
  • 2 tbsp Indian curry
  • 2 tsp sea salt
  • Chopped cilantro for garnish
  • Cauliflower rice or traditional rice for serving

Instructions

  1. In a large stick pot or Dutch oven, combine chicken broth and lentil, bring to a boil. Reduce heat and simmer 10 minutes.
  2. Add celery, carrots, bell pepper and tomatoes. Simmer 15 minutes, covered.
  3. Stir in coconut milk, curry powder and sea salt. Simmer 10 minutes uncovered, stirring occasionally
  4. Stir in kale. Serve over cauliflower rice and garnish with cilantro.
http://freshandfit.org/curried-lentil-vegetable-soup/

Spiced Holiday Gin Fizz Cocktail

spiced-holiday-gin-fizz

Nothing kicks the holiday season off better than a homemade craft cocktail to serve your guests or sip on as you decorate the house and listen to Christmas music. I love creating from scratch mixers for cocktails rather than purchasing store bought mixers. It gives so much more control over the quality of ingredients and is a fun way to experiment and put your signature twist on the drinks your guests will imbibe in.

For this holiday inspired gin fizz cocktail, I created a syrup using Demerara sugar with a deep molasses flavor. The syrup is simmered with fresh whole cloves, ginger, and cinnamon to add a spicy background along with sweetness to the cocktail. I used Hendricks gin because of its bright herbal flavor, but you can use your favorite brand or even whiskey would be amazing paired with this spicy syrup. The cranberry and rosemary garnishes are the icing on this holiday cocktail and give a super festive look.

Print
Spiced Holiday Gin Fizz

Spiced Holiday Gin Fizz

Ingredients

  • 2 oz gin
  • 2 oz spiced syrup
  • Club soda
  • Sprig of rosemary
  • Fresh cranberries
  • FOR SPICED SYRUP
  • 1 cup water
  • 1 cup Demerara sugar
  • 6 whole cloves
  • 1 cinnamon stick
  • 1 tbsp fresh grated ginger

Instructions

  1. Combine ingredients for spiced syrup in a saucepan over medium/low heat. Bring to a simmer. Stir and reduce heat. Simmer 15 minutes uncovered.
  2. Strain syrup over a small bowl. Pour syrup into a mason jar and refrigerate 2 hours.
  3. To a cocktail glass, add ice or 1 large ice cube, gin, and spiced syrup. Stir. Top with club soda water and garnish with rosemary and cranberries.
http://freshandfit.org/spiced-holiday-gin-fizz-cocktail/