Oven Roasted Spicy Chickpeas

Standard

This recipe is a great, healthy snack. Chickpeas, or Garbanzo beans, are a fantastic source of protein. Those of you with dairy (whey), or soy allergies, or anyone wanting an alternative to animal based protein may want to consider pea protein. It contains a well balanced profile of all the essential amino acids, particularly; arginine, lysine, and phenylalanine.

Chickpeas can be made into hummus, added to salads, mixed with vegetables or purchased as a protein powder and mixed into smoothies. The two brands I use for shakes are Now Sports or Truenutrition. These mix well and are less gritty than most. Pea protein digests well and leaves you without the ‘bloated‘ feeling that some lactose or gluten based proteins may cause. If you are looking for a fat free, cholesterol free, gluten free or vegan freindly substitute, this may be for you. IMG_20141014_102719_309

For this recipe I used (1) 29 oz can of chickpeas, rinsed, drained and gently patted dry                                                                         2Tbs olive oil                                                                                      1tsp ground cumin                                                                             1tsp chili powder                                                                                  1/2tsp ancho powder (or substitute cayenne)                             1/2tsp sea salt

IMG_20141014_105807_919

Heat oven to 400F and place rack in the middle. put chickpeas in mixing bowl and gently toss with all remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a cookie sheet and bake until crisp, about 40 minutes, depending on desired crispness. Serve warm or at room temperature.

IMG_20141014_110009_345

Experiment with different variations. My next batch will be Ginger/Wasabi. From there I think I’ll try brown sugar and mustard, smoked paprika and chipotle….ah the joys of a large spice variety.

In fitness, Bob

Good food

Standard

IMG_20140710_083331_603 (1) I started my morning off with 2 farm fresh eggs, (not store bought), 4 ozs. white chicken, 2 Tbsp. green chiles, smoked paprika, cumin, coriander, salt and pepper. I also had a pink grapefruit and a protein shake. This is not my daily a.m. meal however.

I was reading a post from fellow blogger Kelly Toups about living close to Whole Foods and thought I would share a similar story. Living in the “Cowtown” of Columbus, Ohio, I am fortunate to be able to drive ten minutes to the country. Fresh produce, fruit, eggs and other offerings are an easy find for me.

IMG_20140925_092024_015 My wife and I enjoy going to farmers markets, and scouting out bargains. Last weekend we scored on seconds, (blemished), of Honey Crisp apples, sweet corn, cabbage, and tomatoes. The apples don’t last the way I go through them but we can, vacuum pack and freeze, or dry whatever we possibly can. IMG_20140925_092907_855 It is interesting and sad to hear negative comments about blemished food that is perfectly good, nutritious and marked down significantly. Some people are turned off to think corn may have a worm or fruit might be bruised. I don’t know about you, but I carry a couple of my own battle scars. We however have no problem enjoying the bounty that fall has to offer. I came upon a miss-sized mushroom order once at a produce outlet and my wife and I learned how to can mushrooms. Not only did we save a bunch of money but we learned something.

I hope you have an opportunity to visit a road side stand or farmers market and pick up your own choices of fresh food. The flavor is accentuated when you become more involved in the process and accomplishment of designing your meal around your purchase.

In fitness, Bob

Sweet Potato Hash Browns and Eggs; Spiced and Smoked

Standard

IMG_20140710_083331_603 (1)This is a quick, simple and easy recipe to make. The sweet and smoky flavors mingle well together. Using sweet potato and coconut oil, add to the health benefits.

You will need 1 medium sweet potato, shredded (about 2 cups)    2 fresh eggs (You may substitute egg whites or low cholesterol egg substitute)    1 Tbs virgin coconut oil     Smoked paprika    Chipotle flakes or powder (optional if you like heat)   Sea salt (sprinkle sparingly to your preference)

Wash sweet potato, trim ends and pat dry, then shred. (I leave the skin on)  Heat oil in 9″ skillet over a medium low heat. Spread sweet potato across bottom of pan. When edges begin to brown, (about 5 minutes), turn hash browns.   Start your eggs in a separate pan. The hash browns and eggs should finish at about the same time.

Sprinkle the smoked paprika, chipotle and a dash of salt across the top, serve , and enjoy!

The smoked paprika has no heat or spice, yet lends a beautiful smoky flavor. The only spicy heat comes from the chipotle. This also adds to the smokiness.

I am a chili head and have to be cautious when making this. I like the burn!

In fitness, Bob