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!!

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