Savoury Roasted Chickpeas

Savoury Roasted Chickpeas

Ingredients

6 cups Chickpeas (canned, or cooked and drained)
2 tbsp Extra Virgin Olive Oil
2 tbsp Poultry Seasoning
1 tsp Sea Salt
1/2 tsp Black Pepper

Instructions

Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Pat chickpeas dry with a paper towel. Place chickpeas in a mixing bowl and add olive oil, poultry seasoning, sea salt, and black pepper. Mix until chickpeas are evenly coated. Spread the chickpeas across the baking sheet. Bake for 20 minutes, tossing halfway through. Let cool before storing in an airtight container in the fridge.

Notes

Leftovers, They keep well in an airtight container in the fridge for up to 5 days. They will lose their crunchiness with time, so throw them back into the oven before eating if you want to crisp them back up.
Make Them Crispy, Bake for longer if you like them really crispy.

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One Pot Taco Pasta

One Pot Taco Pasta

Ingredients

1 tbsp Extra Virgin Olive Oil
1 lb Extra Lean Ground Beef
4 stalks Green Onion (finely chopped)
2 Garlic (cloves, minced)
1 tsp Cumin (ground)
1 tsp Chili Powder
1/4 tsp Sea Salt
1 Tomato (large, diced)
1/2 cup Frozen Corn (thawed)
1/2 cup Black Beans (cooked, from the can)
1Red Bell Pepper (diced)
2 1/2 cups Organic Chicken Broth
1 cup Organic Salsa
2 cups Brown Rice Pasta Shells (dry,
uncooked)

Instructions

Heat oil in a large skillet with a tight-fitting lid over medium-high heat. Add the beef, and break it up with a wooden spoon or spatula as it cooks. Once it is cooked through and no longer pink, drain any excess drippings. Add onions and garlic to the pan with the beef and cook for 3 to 5 minutes or until onions are translucent. Add cumin, chilli powder, salt, diced tomato, corn, black beans and bell pepper to the pot and stir to incorporate with the meat. Cook the vegetables for 2 to 3 minutes. Stir in the broth, salsa and pasta. Bring everything to a boil, then cover and reduce heat to medium-low. Let simmer for 12 to 15 minutes or until pasta is cooked through and tender. Stir every 3 to 4 minutes as it cooks, to ensure the pasta isn’t sticking to the bottom of the pan. Remove from heat, divide into bowls and serve immediately. Enjoy!

Notes

No Ground Beef, Use ground chicken or turkey instead.
Vegan & Vegetarian, Swap the ground meat out for cooked lentils.
Optional Toppings, Grated cheese, sour cream, avocado, fresh lime, cilantro or extra salsa.
Likes it Spicy, Stir in a chopped jalapeno and a pinch of cayenne with the other vegetables and spices.
No Brown Rice Pasta Shells, Use any other type of pasta or pasta shell instead like whole wheat penne or chickpea fusilli.

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Garlicky Broccoli & Chickpea Pasta

Garlicky Broccoli & Chickpea Pasta

Ingredients

2 cups Broccoli (finely chopped)
1 cup Chickpeas (cooked, patted dry)
1 tbsp Avocado Oil
1/2 tsp Sea Salt (divided)
1 1/2 cups Whole Wheat Penne
3 tbsp Extra Virgin Olive Oil (divided)
2 Garlic (cloves, minced and divided)
1 tbsp Nutritional Yeast
1/4 cup Water
2 tsp Lemon Juice

Instructions

Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper. Place broccoli and chickpeas on the baking sheet. Season with avocado oil and half of the salt. Roast for 20 minutes until broccoli is tender and chickpeas are slightly crispy. Set aside. Meanwhile, cook the pasta according to package directions. In a large skillet over medium heat, add half of the olive oil and half of the garlic. Cook until the garlic is foamy and golden brown, about 3 to 5 minutes. Remove from the heat and immediately add the remaining garlic, salt, olive oil, nutritional yeast and water. Stir to combine. Add the cooked pasta, roasted broccoli and chickpeas to the skillet and stir in the lemon juice. Toss to evenly coat the pasta. If the pasta is too dry, add an additional tablespoon of water or oil at a time until the desired consistency is reached. Season with additional salt, and lemon juice, if needed. Divide between plates and serve immediately. Enjoy!

Notes

Leftovers, Refrigerate in an airtight container for up to three days. Reheat with additional water or oil to prevent pasta from being too dry.
Serving Size, One serving is equal to approximately 2 1/4 cups.
Gluten-Free, Use rice pasta or quinoa pasta instead of whole wheat pasta.
More Flavor, Reserve some of the starchy cooking liquid from the pasta to use instead of plain water.
Additional Toppings, Top with additional nutritional yeast, vegan parmesan cheese,

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Coconut Black Rice Pudding

Coconut Black Rice Pudding

Ingredients

1 cup Black Rice (uncooked)
1 2/3 cups Organic Coconut Milk (from the can)
1/2 cup Water
1/4 tsp Sea Salt
1/2 tsp Vanilla Extract
1 cup Strawberries (sliced)
1 Peach (sliced)
1/3 cup Unsweetened Coconut Flakes

Instructions

Rinse the rice and add it to a large bowl. Cover with water and soak for at least one hour, or overnight. Drain and rinse the soaked rice and add to a medium-sized pot with coconut milk, water and sea salt. Cook over medium heat until it begins to boil, then reduce heat to medium-low. Simmer for about 20 to 25 minutes, stirring frequently. Once it is done cooking, stir in the vanilla and set aside. Divide the rice into bowls and top with sliced fruit and coconut flakes. Enjoy!

Notes

Prep Ahead, Make the rice ahead of time and serve it cold in the morning.
Likes it Sweet, Add maple syrup or honey to taste.
No Time for Soaking, If you are unable to soak the rice ahead of time, the cooking time will increase to about 35 minutes and you will need to add extra water.
Leftovers, Keeps well in the fridge up to 4 to 5 days.

Gwen Cottingham, Registered Holistic Nutritionist & Certified Life Coach Sign up for more nutritional solutions that are simple, fun and sustainable
You can also follow us on various social Platforms
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