I’m in a funky mood. Real funky. And turned to the one thing I knew would get me out of a slump. Blogging. I figured I would follow up the last post with the recipes of those snacks I had made for myself the other night. They were delicious and I ate ’em all up! Enjoy!
- 1 can of chickpeas, rinsed and drained (I prefer Goya)
- Cumin, Cayenne Pepper, Salt & Pepper, Paprika
Preheat the oven to 400 degrees. In a small bowl, add about one tablespoon of EVOO. Add a dash of salt & pepper and half a teaspoon of the cumin, cayenne and paprika. If you have garlic powder, this too would be great (I don’t have it). Whisk so that it’s all combined. Add the chickpeas and mix until they are all evenly coated. Spread chickpeas evenly on a baking sheet and bake for about 25-30 minutes. Stir once about halfway through. They come out nice and crunchy!
Spinach-Egg-Salsa Muffins (serving size: four muffins)
- 2 farm fresh eggs
- Spinach (I had leftover frozen, that was thawed and ready to be consumed)
- Whole Wheat Tortilla
- Cheddar Cheese
- Cooking Spray
Preheat oven to 400 degrees. Spray the muffin wells with the cooking spray to ensure they don’t stick. Cut the tortilla into quarters and then in half again (you’ll have eight pieces). Lay two pieces of tortilla into a muffin well so that the point is facing upward (the fat ends cover the bottom of the well). Spoon a small dollop of spinach in the well and then a small spoonful of salsa. In a small bowl, whisk together the two eggs and add a pinch of salt & pepper. Evenly distribute the eggs in the wells. Because I didn’t have shredded cheddar cheese, I diced some into small pieces and placed on top. Put into oven and bake 10-12 minutes or until the eggs are cooked through.
I’ve made this recipe a couple of different ways- one with diced mac apple, chicken sausage and cheddar cheese with the eggs and another with some leftover homefries and cheese and eggs. It’s a great, healthy recipe and one can make it even healthier by using only the egg whites. If you come up with your own combination that comes out delicious- let me know!
And now for a recipe for a meal I made tonight– and it’s definitely going in the KEEP file. It’s delicious. It’s vegan. It’s cheap. And it’s healthy.
Southwest Quinoa Burgers (serving size: 8-10 depending on size of burgers)
- 1 cup cooked quinoa (I used leftovers)
- 1 red bell pepper
- 1/2 onion
- 1/2 baked sweet potato
- 3 cloves of garlic
- 1 can of black beans, rinsed and drained
- 2/3 cup breadcrumbs
- Cumin, salt & pepper, cayenne pepper– about 1 teaspoon each, less if you don’t want ’em spicy
In your food processor (yes, I finally got one!), add the black beans, chopped red pepper and onion, mashed potato and the spices. Pulse until they are all combined. Add the breadcrumbs and pulse. Add the quinoa and once again pulse until they are all mixed up. Place into a bowl and refrigerate for at least one hour (this will help shape the burgers).
Preheat the oven to 350 degrees. Spray the baking sheet to ensure the burgers don’t stick. Form the mixture into patties- I made ten patties total. Bake for 35-40 minutes, the outside will start to get kinda crunchy.
I placed mine on a slice of low sodium Ezekiel bread, a slice of cheddar cheese, tomato and some spring mix. It was so… good! I think I’m going to freeze a couple of them so that I have a go-to meal during the week. They are so much healthier than the meatless patties in the store– no preservatives and a lot less sodium.
All this food talk and now I’m hungry. Maybe I’ll enjoy a homemade ice pop while finishing up a few papers…