Roasted chickpeas are one of my favorite snacks. There are so many ways to do them. I have put recipes all in one handy posts for you to access. Some are mine, and some are from around the web.
This post is sponsored by Sprouts Farmer’s Market, but opinions are all my own. Thank you for supporting the brands that I love!
I don’t know about you, but I am just so excited that the warm weather is here. I absolutely love salads for many reasons. They are easy, healthy and convenient. Did you know April 23rd is National Picnic Day? Nothing says picnic better than a healthy salad full of fresh ingredients. If you are looking for healthy salad dressing recipes, check out this post.
I was thrilled when Sprouts contacted me because it’s literally my most favorite place to shop EVER. I go there so much that the employees know me and ask how my girls are doing.
One of the best things about blogging is that you get to have some amazing experiences. This past weekend was one for me. I was invited to go to Napa, California for US Dry Pea and Lentil Council. In case you didn’t know, 2016 is the International Year of Pulses. If you don’t know what pulses are, they categorized as beans, dry peas, chickpeas and lentils. We spent the weekend at the Culinary Institute of America (CIA) in Napa learned just how versatile and nutritious these pulses are! I got to make some fabulous recipes that I hope to share with you over the next few weeks. The first recipe I am sharing was my most favorite dish on the whole trip. It was Lentils with Roasted Beets and Lemon. The original recipe was a little more complicated, so I created a simplified version for you.
This dish is healthy, very easy, vegan and gluten free. I hope you love it as much as I did! Before I get to the recipe, I would love to share some of the other things I made while there. If you are following me on Instagram, you may have seen me post some of these pictures already.
I have a new smoothie recipe for you! This is my Strawberry Green Smoothie. I don’t know about you, but I had indulged a lot over the holidays. So after Christmas was over, I decided to quit all sugar, including maple syrup, for a while. It was HARD, but I did it! Once I had been sugar free for 3 days, I started a really good smoothie cleanse. It’s called the 10-Day Green Smoothie Cleanse from JJ Smith. I really didn’t do it to cleanse, but more to re-set my body after eating all the junk. I LOVED it and it renewed my love for green smoothies again! It also inspired me to make this healthy smoothie recipe for you.
I really enjoyed this particular cleanse because it allows you to snack in-between the smoothies. Some of the allowed snacks are nuts, seeds, fruits and veggies. You can also eat hard boiled eggs, but I didn’t because I am vegan. Another great discovery I made, was that water works just as well as almond milk when blending smoothies. I really didn’t even notice a difference! So I am using water from now on.
It’s been freezing here in Dallas. The perfect time to make this 3 Bean Vegetable Soup. This soup is easy to make, and budget friendly too!
I made mine in the Instant Pot, so it only took 30 minutes. Seriously! It’s the best gadget ever. I know not everyone has an instant pot, so I will write directions to make this is in the slow cooker as well.
This recipe is vegan and gluten free. It also freezes well, so feel free to do that. I like to freeze in serving sized containers, so I can just grab one when I need it.
Slow Cooker Gingerbread Oats. Now is the time of year where people stay inside and do more cooking. Especially on those chilly days.
Well I have a new slow cooker recipe for you. Slow Cooker Gingerbread Oatmeal will make your house smell like the holidays.
These slow cooker gingerbread oats are vegan and gluten free. You can make them with either water or milk. I chose water for mine.
This is very budget friendly and makes a lot. Make it up on a Sunday and have breakfast for the entire workweek. My husband takes it to work every morning.