Sour Cream and Onion Roasted Chickpeas

chickpeasThere are certain foods I am certain my child would live on for all of eternity if I let her.  Sour Cream and Onion Potato chips is one of them.  We have her grandmother to thank for that.  I am not opposed to a little junk food in moderation.  But I am opposed to junk that’s marketed as food. So I came up with a decent substitute that requires only 5 ingredients. They may not be chips, but they surely are delicious.

What You’ll Need

1 can chickpeas

1 TSP olive oil

1 TBSP sour cream

a sprinkle of onion powder

a dash of Italian spices

Drain, rinse and dry your can of chickpeas.  Pour them into a bowl and mix in all the other ingredients.  Put them in a preheated 400 degree oven for 30 minutes, stirring halfway.  Let cool and enjoy!

Quinoa Granola Bars

I have a confession.  I don’t know how to cook appropriate portions.  When I cook a pasta dinner for four, it usually turns into a pasta dinner for forty.  It’s the same thing with weekly batches of quinoa and lentils.  Here I am at the end of another week and I have a surplus of both.  I’ve already made lentil loaves, quinoa burgers, eaten them as sides.  What to do with all that leftover quinoa?  Turn it into granola bars, of course!

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My Favorite Snack

Avacado

Avocado = Amazing.  Seriously.  They promote heart health, have anti inflammatory benefits, and provide lots of key vitamins like B6, K, C, and E.

My current favorite way to eat them is as a dip for pretzels.  This would also be tasty spread on toast of your choice.  I mash an avocado, add 2 tablespoons nutritional yeast, a bit of crushed red pepper, and a few drops of lime juice.

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