I’m always looking for healthier snacks for my kids and these were so good. They’re easy to make and can be made in a variety of flavors. They’re one of my daughter’s favorite snacks!
This version takes just like Cinnamon Toast Crunch cereal – a hint of maple followed up with the warmth of cinnamon. They’re crunchy and a great alternative to snacking on chips or pretzels.
I’m excited to share this new recipe with all of you! Today I’m going vegan for the day as part of a group of bloggers participating in #Veganuary. A vegan recipe is something that is made with no animal products – which includes meat/fish, dairy, and eggs.
I was a little out of my comfort zone as I do a lot of my cooking and baking with meat, dairy and eggs … but getting outside of your comfort zone every once in a while is good. I recently completed a food sensitivity test, which confirmed that I have issues with dairy. It also revealed that I may have a high sensitivity to lentils, which made it a slightly more difficult to decide on a recipe. Everything that I wanted to try had lentils, so instead of having an upset stomach, I decided to go with a recipe that made with chickpeas. I am so happy I decided to give this chickpea salad recipe a try. It was amazing! I had to go to a couple of grocery stores to find plain non-dairy yogurt. The one I frequent only had fruit and vanilla flavored ones.
I loved the crunch the celery and apples gave it. The dressing was tangy and creamy. The sweetness from the cranberries was just perfect. I served it on whole wheat pita, but you could easily swap it out for bread or just on a bed of lettuce.
I’m looking forward to seeing all the other recipes being shared today! Check them out below.
My friend Dawn shared a picture of this salad on her Facebook page and it looked so good, I knew I had to make it! I’m so glad I did because it was delicious and helped me use some of the veggies I had in our fridge. It was fresh and refreshing and I loved the feta that was sprinkled throughout. It came together really quickly and made a great side dish for grilled chicken and then I had it for lunch the next day!
It’s time for another Secret Recipe Club reveal! This month, my assignment was The Pajama Chef. Sarah is all about healthy, delicious recipes with a side of indulgence…right up my alley too! Though lately it’s been more indulgence. Sarah lives in Nashville with her husband Ben and their super adorable kitties. She has a great post about Four Things that will give you a little more insight into who Sarah is. I had a list of 5 recipes to make and narrowed it down to this recipe for Spicy Bacon Chickpea Burgers. They were a great change to a traditional burger and I was able to use up some leftover bacon (I know – how has leftover bacon!??!) and 2 cans of chickpeas in the pantry, along with some other staples I always have on hand. They were definitely a different type of burger and I really liked the flavor. I whipped up some a spicy mayo/ketchup dip and ate it with iceberg lettuce and sliced yellow tomatoes. I think next time I make them, I’ll serve them with a tzatziki sauce. The other recipes I was considering were: Southwest Veggie & Taco Rice Casserole, Pumpkin Cinnamon Swirl Bread, Maple Pecan Pear Scones and Ginger Banana Waffles. They’re all going on my list to make this fall!
Kung Pao chicken is probably the one dish I order most often from our local Chinese restaurant. I kept seeing this recipe on Pinterest and finally had to try it and I’m so glad I did! It was really good and super spicy. I used a bottled Kung Pao sauce, but next time I want to make my own sauce.
What’s the one dish that’s your go-to for take out Chinese? My husband always orders the boneless spare ribs!
Chickpeas marinade :
2 Tbsp reduced sodium soy sauce
2 Tbsp rice wine vinegar
1 lime, juiced and zested
1 Tbsp honey
1 Tbsp coconut oil, melted
1 Tbsp cornstarch
14.5 oz can chickpeas, drained and rinsed
2 Tbsp coconut oil
1 cup Kung Pao sauce (bottled or homemade)
3 cloves garlic, minced
1 inch knob ginger, grated
1/2 tsp crushed red pepper flakes
1 small bunch green onions, thinly sliced
Steamed brown rice
In a medium bowl, combine the marinade for the chickpeas. Add the drained and rinsed chickpeas in the marinade, cover and let allow to marinade for at least 30 minutes up to 1 hour.
In a large saute pan, melt the 2 tablespoons of coconut oil over medium heat. Add the marinade chickpeas, Kung Pao sauce, garlic, ginger, and crushed red peppers flakes. Cook for 6-8 minutes until the chickpeas become slightly brown and starts to caramelize. Remove from heat and allow to cool slightly, the sauce will thicken up during this time.
In a bowl, place the steamed rice, top with the chickpeas and garnish with chopped cashews and sliced green onions.
Source: She Knows