Basil Chickpea Balls

Fall seems to have officially arrived in Colorado – the air is crisp in the morning and remains cooler throughout the days. I love it! I’ve already pulled out my pumpkin decorations and bought my Jack O’ Lantern at Costco.

Fall calls for savory meals, so for lunch the other day, I made a cous-cous dish with the loads of garden tomatoes that are popping up, adding these simple, full of protein basil chickpea balls for some extra heartiness. I altered the recipe from thecrunchychronicles.com, using fresh basil and panko flakes.

Ingredients

2 Tablespoons Flax Seed Meal
6 Tablespoons of water
1/2 cup of Panko flakes
1 can of chickpeas (reserve about a tablespoon of the water they are in)
A handful of fresh, chopped basil
Pinch of Salt
Pepper
1/2 teaspoon of garlic Powder
1/2 teaspoon of oregano
Red Pepper Flakes to taste

  1. Mix your flax seed egg – meal & water – and let sit for 10 minutes (in the fridge)
  2. Get a food processor out and mix your chickpeas & flax egg (once ready) to a smooth paste (some lumps are ok)
  3. Add remaining ingredients (I did this is a bigger bowl)
  4. Roll the balls into small rounds with your hands
  5. Bake at 450 for 20-25 minutes

I sauteed garden peppers, garlic, coconut oil and kale to top my cous cous & paired it all with these delicious treats, adding garden tomatoes as a topper. It was filling and full of plant goodness!

Enjoy!

Sunday Funday Meal Prep: Spicy Thai Stuffed Peppers & Smokey Mushroom & Caramelized Onion Tacos

I recently tweaked my knee in a backcountry ski accident, putting a real damper on my weekend adventure plans. Any skiing, backcountry tours, mountain shenanigans are put on hold – at least for the time being. So, that means I spent the weekend at home, trying to stay off my knee. Trying being the operative word.

Boulder International Film Festival

So, this weekend I managed to do a bit of yard work, listed my rental property back in Conshohocken, went to Longmont to see Frantz (a film that’s part of the Boulder International Film Festival) with my mom & sister, and spent a lot of time hobbling around the kitchen. For Sunday Funday, I decided to make two dishes to prep for the week: Spicy Thai Sweet Potato Stuffed Peppers and Smoky Mushroom & Caramelized Onion Tacos.

 

Sunday Funday

Spicy Thai Sweet Potato Stuffed Peppers

Stuffed Peppers Ingredients
2 peppers, cut in half & de-seeded (I used green)
2 sweet potatoes cubed
1 cup of cooked brown rice

  1. Put cubed sweet potatoes in a bowl with a cup of water. Microwave on high for 5-8 minutes (until sweet potatoes are soft).
  2. Put halved peppers in a oven-safe dish.
  3. Mix rice & sweet potatoes together & pile into pepper halves.

 

Thai Sauce
2 tablespoons of coconut oil
2 garlic gloves
2 green onions, chopped
1/4 cup of water
1 tablespoon apple cider vinegar
3 tablespoons amino acid
1/4 cup of full fat coconut milk
1 tablespoon of corn starch mixed with 2 tablespoons of water
1 tablespoon of red pepper flakes
1 tablespoon of chili paste
1 tablespoon sriracha

  1. Melt coconut oil in a sauce pan. Add garlic and onions. Saute on medium-low for 2 minutes.
  2. Add pepper flakes & chili paste. Saute another 2 minutes.
  3. Add apple cider vinegar, water & amino acids. Stir for 2 minutes.
  4. Add in the coconut milk, sriracha and corn starch mix. Stir well and turn down heat. Let simmer for 2-4 minutes.
  5. Sauce will thicken with time, so continue to stir until it’s almost gravy like. Turn off heat
  6. Pour sauce on top of the peppers.
  7. When ready, heat over to 375 and cook for 20 minutes.

Stuffed Peppers

Smoky Mushroom & Caramelized Onion Tacos

Ingredients
10 button mushrooms, sliced
1 1/2 cup of spinach
1 onion, sliced into slivers
2 cloves of garlic
1 tablespoon of coconut oil
6 tortilla wrappers or corn tortilla (You can also use lettuce to cut the carbs)
1/2 cup of cilantro for garnish

Marinade Ingredients
1/4 cup of water
3 tablespoons of liquid smoke
1 teaspoon of garlic powder
1 teaspoon of paprika
2 cloves of garlic, minced

  1. Combine all marinade ingredients in a plastic bag. Add the sliced mushrooms into the bag. Set in the fridge for 15 minutes.
  2. Melt the coconut oil in a pan. Add the two cloves of garlic and onions. Cover with a lid for 6-10 minutes, stirring every few, so they brown, not burn.
  3.  Once the onions are browned, add the mushrooms, with the marinade, to the saute pan. Saute mixture for another few minutes.
  4. Add spinach to mixture and turn off heat, stirring until the mixture is covered with the marinade.
  5. Scoop the mixture into the tortillas.
  6. Wrap them up and put into a baking dish & top with cilantro. When ready to eat, heat over to 350 and cook for 15 minute.

Smoky Mushroom Tacos

 

 

Sunday Funday: Plant-Based Game Day Snacks

Happy Sunday Funday!

It’s Day 7 of the #forward21 challenge, a 21-day commitment to goals, commitments and putting your health first.

With the play-offs in full swing, we have spent our weekend between heading out to the slopes and watching football. It’s been the perfect mix of fun and indulgence. But, just because you’re going to be turning the game on, doesn’t mean you have to gorge on fatty, greasy foods or stuff yourself with fried dishes.

Here are 3 awesome game-day treats that are delicious & 100% more healthy than the traditional bar food you may be used to snacking on. Enjoy!

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Sweet Potato Chips

2 Medium sized Potatoes
1-2 Tablespoons of olive oil
Salt & Pepper

Slice the potatoes thin (as thin as you can) and put them in a bowl. Toss them with the olive oil, salt & pepper and lay out on a cookie sheet with parchment paper (if you don’t have parchment paper, spray the cookie sheet lightly with oil). Bake at 375 for 20 minutes, flip and bake 10-15 minutes more, or until crispy.

 

Artichoke & Spinach Dip

2 cans of Artichoke hearts drained & chopped finely
2 cups fresh spinach, chopped finely
2 tablespoons vegannaise (Vegan mayonnaise) 1/4 cup of soy milk (I’ve also used almond)
1/2 cup of tomatoes (I used a can of diced tomatoes)
1/4 cup of cheese (you can use Dayia or mozzarella or Parmesan)
Salt & Pepper

Mix all ingredients, except tomatoes, in a bowl, making sure the spinach & artichoke hearts are covered. Top the dish with tomatoes. Bake at 375 for 20 minutes. Serve with veggies or crackers.

Baked Buffalo Cauliflower with ‘Ranch’

1 head of cauliflower chopped into florets
1/2 cup of whole wheat flower
1 cup soy milk (or almond)
1 teaspoon of garlic powder, onion powder, and chili powder
Buffalo sauce of choice (I used Franks)

Mix the flour, spices and milk until thick as batter. Coat the cauliflower in the batter, covering thoroughly. Put cauliflower on a cookie sheet layered with parchment paper (if you don’t have parchment paper, spray the sheet with oil, so it doesn’t stick). Bake for 15-20 minutes at 375. Take out and turn pieces, so they get brown and crispy on all sides. Bake another 5-10 minutes. Take out and put in a bowl, pouring buffalo sauce all over so they get coated. Return to the oven and bake another 15 minutes.

Ranch dip: 2 tablespoons veganaise, 1 tablespoon of apple cider vinegar, 1 tablespoon dill – mix and serve alongside the cauliflower

Happy Sunday Funday!!! What will you be whipping up? Share your tasty treats!