Roasted Chickpeas &Veggies

What a fabulous day!  It was warm, windy and smelled of spring.  Just love it!  I was so happy to have taken the day off and spend some time outside.  My flower garden is now cleaned up and ready for blossoms, I can see a little peek of green already in some areas 😀. Got my 4.3 mile HR zone 3 run in, which was tough.  It was windy and I really had to focus to keep my heart rate near the zone. 

I even checked out Pinterest for a new sewing project…Upcycled an old shirt into an apron.  This is my 2nd sewing project and I couldn’t be happier with it!

So now that I have an apron, I need to cook!  As usual I was thinking something easy peasy and yummy.  I hadn’t had roasted chickpeas in awhile so I thought I would pair it with some veggies and basmati. Boom!  Complete meal right there.  It’s seasoned with a bit of lemon- olive oil & a few spices because that’s what my flavor book said would pair well with all of the veggies I chose.  I have to be honest, I didn’t measure anything but the rice & chickpeas.  I don’t believe in measuring veggies & sometimes spices should just be sprinkled, not measured.

I will be making this for 3 days (1 can of chickpeas feeds me for 3 days).

Roasted Chickpeas & Veggies

1 can rinsed chickpeas (split into 3 servings)

1 Tbl + 1 tsp Extra Virgin Olive Oil

Thyme

Himalayan pink salt

Black pepper

Dried (or fresh) oregano

Dried (or fresh) basil

2 tsp fresh lemon juice

Crushed red pepper

Onion powder

Garlic powder

~5 asparagus spears, cut into 1″ pieces

~1/2 cup broccoli florets

~1/2 cup chopped cauliflower

~1/4 cup chunked red onion

Cooked basmati rice

Preheat your oven to 400°F.

Mix your chickpeas with 1tsp oil, 1tsp lemon juice and sprinkle with spices.  Put them on a pan covered in foil and pop in the oven.  Set timer for 7 minutes.

Add your veggies to the same bowl, add the remaining oil and lemon juice with an extra sprinkle of spices, mix well.

Add your veggies to the pan and toss with the chickpeas.  Set timer for 10 minutes, toss and set for another 7.  

When it’s done, spoon your roasted goodness over a serving of basmati rice.  I’m not going to tell ya how much rice to eat 😉. I pre-cooked some rice so that I’m getting about 1/2 cup per serving.

Enjoy!  You could add other veggies if you like, brussel sprouts would be great, as well as mushrooms.  

Cheers!!

Stress Relieving Kermie Koozie

Happy finally Friday!  It’s been a long week littered with stress and migraines, blech.  Usually workouts are my go-to in order to relieve stress but they have been ineffective this week.  So, what does a knitter do to relieve stress?  She makes a Kermie Koozie for a friend 🙂  The pattern turned out pretty good, though if you’re stranding multiple colors, be sure to keep the tension loose!  I am sure the stress had nothing to do with it, but my koozie is a smidge tight.  The koozie fits wonderfully around a bottle of craft beer, though (tee-hee!).

img_20170210_114343656.jpg

Kermie Koozie
Dimensions: ~6 x 4
Gauge: 10 stitches and 15 rows = 2″ using US 4
Materials: worsted weight yarn, 5 US 4 double pointed needles, stitch marker
Chart: at bottom of page, may opt to knit up to 3 kermies in one pattern.

CO 48 and distribute evenly on 4 needles.
Row 1-5: K2, P2
Row 6-11: Knit
Row 12-30: follow chart.
NOTE:  I completed the chart 3 consecutive times (so I have 3 Kermits).  I placed two stitch markers to mark the end/beginning between chart 1-2 and 2-3.
Row 31-35: Knit (remove stitch markers)
Row 36-39: K2, P2
BO in K2, P2
Optional decrease if you’re going to use it for bottles only and want a snug fit around the neck:
Row 31: K2, K2tog 12x
Row 32: Knit
Row 33: K2, K2tog 8x, (optional K1, K3tog)
Row 34-35: Knit
Proceed to end of pattern.
Weave in ends.

Ahh, stress is better…and how can you not smile when looking at 3 Kermits keeping your beer cool?

I hope you enjoy.  If you make the project, please do not sell.  Make it for yourself or to brighten a friend/family member’s day 🙂

Cheers!

P.S. please let me know if you find an errata so I can correct it on the decrease (I only made a standard).

CHART:

kermit-chart

Winter Citrus Salad

It’s that time of year when we crave some sunshine, warmth and summer.  At least I do.  It’s also a vital time to take in lots of vitamin C to boost our immune system and ward off funk.  I had been pondering just how to do this.  Generally during the winter I don’t crave or desire salads, but prefer something warm and comforting (without putting on extra weight in an ideal world).  I decided to do some googling to see what fruits were in season and lone behold citrus fruits are.  Bonus, I love citrus especially grapefruits and tangerines.  Mmmmm!  

I love a fresh fruity salad in the summer, it always makes me feel light and energetic.  How lovely it would be to have the same effect in winter. Though I haven’t been diagnosed, I do feel “blue” in the winter (SAD).  The days when the sun is loath to shine and the temps hardly tickle the freezing point puts me in a slump and I’d like nothing more than to sit under a huge comforter and knit.  That’s obviously not a realistic choice so I usually fight, compromise or trick myself into staying active & eating healthy with a range of strategies (motivational pics, rewards, yes, rewards, review my Why, etc).  

So here comes the salad and my hopes to pack myself full of healthy goodness and boost my spirits.

Serves 1

Vinaigrette (makes extra):

2 tsp fresh lemon juice

1/2 tsp raw honey

2 tsp extra virgin olive oil

1/4 tsp minced fresh basil

1/8 tsp minced fresh ginger

Dash pink Himalayan salt

Pinch Chile powder

1/2 tsp minced shallot

1 Tbl roasted almonds

1/3 cup rinsed chickpeas

Organic baby spinach

1-2 tangerines

1/2 chopped red and yellow bell pepper

Whisk all of the vinaigrette ingredients together.

Place your spinach, chickpeas and pepper in a bowl.  Toss with a heaping tablespoon of vinaigrette.  Top with slices of tangerine and toasted almonds.

I hope you enjoy this as much as I did.  Was delish with mango-peach sparkling water or a Sauvignon Blanc 😉
Cheers