If you’re like me, and I gather at least a few of you are, then you are obsessed and nearly unstoppable when it comes to nuts. It has taken me years to master the serving size for almonds, peanut butter, walnuts … and I still want more. But these tasty babes are high in calorie and (healthy) fat, which means moderation.
Now, I admit some days I can stop myself from finishing off the jar of peanut butter, and other days, I am the all-or-nothing monster. With that, I present you with my little friend: GARBANZO! Protein packed, versatile, and a smart substitution for almost anything with a crunch when baked the Mind Over Booty way.
Spicy Garbanzo Babes
1 can garbanzo beans, rinsed thoroughly with water and patted dry 1/2 Tbs. extra virgin olive oil 1 tsp. salt 1 tsp. paprika 1/2 tsp. chili powder 1/2 tsp. black pepper 1/4 tsp. garlic powder
Tossing Garbanzo Babes
1. Preheat oven to 325 degrees Fahrenheit.
2. Line a cookie sheet with foil and coat with non-stick spray.
3. Toss garbanzo babes in seasoning, and spread onto cookie sheet in a single layer.
4. Place in oven and give the babes a nudge every 15 minutes for an hour.
5. Remove from oven and let cool. Place in a jar and store for up to 3 days.
If you look at this photo and think yum, then you are right in step with me. I am salivating. Bare (or bear) with me as I wipe the drool from my lips and explain my new adoration for vegan macaroni and cheese or cheez, as it were. For years, practically since the time I first [...]
Over the years I’ve been following a Mediterranean Diet like I live on the Sea! While I don’t eat fish, I do particularly enjoy olives, fresh veggies, feta cheese, home-grown herbs and all of the cooking techniques associated with this diet. When I say diet here, I don’t mean the diet you’ve been on since [...]
Grant Park and I ventured to Greek Town to try something new this weekend. No, it wasn’t a restaurant or some kind of performing arts event… In honor of my 2011 theme - Try It, we braved the cold Chicago winter for a double blind blogger date (say that three times fast). And boy, am I [...]
I’m wishing everyone a lovely weekend. And here’s a thought for breakfast that just so happens to be gluten free and vegan: Ingredients: 3/4 cup corn flour (masa) 1/4 cup corn meal 3/4 cup light vanilla soy milk 1/4 cup pumpkin 3/4 cup water 1 Tbs. raw sugar OR splenda 2 tsp. aluminum-free baking powder [...]
Winter obviously is not the most wonderful time of year, as those living in the Southeast can attest. There is almost nothing worse than a drawn out snow and ice storm, except when your city can’t clean up the mess. Good thing there is but one redeeming quality about our friend Winter, and that, my [...]