So while I am not an overly religious person in the sense of belonging to any specific church, I can definitely get behind the idea of lent. So for this go round I decided I wanted to give up not one, but TWO things.
See, I don't eat a ton of meat in the first place so for me to just give that up would be cheating. I decided to make a drastic choice. Working out every single day wouldn't work with my school schedule. To give up cussing completely is just insanity and would never work (though I don't find myself dropping the F bomb nearly as much as I used to). That left me with just one option, and it is a truly terrifying one. Booze. Yes booze. Including wine, an extra little yum yum in my coffee in the form of Bailey's, martinis, all booze. What's that? No, I don't know what I was thinking either. I may as well make the best of it though! So there's my plan. Maybe posting it here will keep me accountable.
The good thing for you lovely readers is that this means I will be posting some veg friendly recipes. Well vegeterian friendly anyway, I will be slaughtering a LOT of veggies so I cannot promise to be friendly to them.
Please help me out here, what are some of your favorite vegeterian or vegan recipes?
Showing posts with label vegan. Show all posts
Showing posts with label vegan. Show all posts
Wednesday, February 22, 2012
Saturday, October 1, 2011
Roasted chickpeas
Holy smokes I am alive! I know I haven't updated this in forever. It's actually been so long that I almost couldn't remember how. Where I have been and what I have been doing is nothing exciting, nor anything extremely positive or even worth talking about. Let's just pretend I was on a fabulous trip to somewhere magical. K? Moving on!
I am not getting any younger, or any thinner for that matter. So, in an effort to change my indulgent ways I am making a serious effort to eat better and move more. This recipe reflects that. Roasted chickpeas, an incredibly healthy, budget and waist friendly, snack. Really easy and really simple. I've got to get back into this slowly you know?
Ingredients are:
2 T olive oil
1 can of garbanzo beans (chickpeas)
Salt to taste
Cayenne to taste
Curry powder to taste
1. Preheat oven to 450 degrees
2. Rinse and pat the beans dry
3. Toss in a bowl with olive oil, salt, cayenne, and curry powder
4. Place it all in a baking pan or sheet
5. Roast for 25-35 minutes, until the beans/peas are crunchy and brown but not burned
Here is my journey:
Lining up my ingredients. I completely forgot about the curry powder until later.
Preheat the oven to 450.
Rinse the pretty little beans/peas.
Pat dry with a paper towel. PAT DRY. Not man handle and squash like I almost did. Sometimes I don't know my own strength.
Toss them into a bowl with the olive oil, some cayenne, salt and this is when the curry powder should have gone in.
A perfectionist I am not, which is made obvious by the crooked and sloppy cut parchment paper on the bottom of the pan. Really I don't think it is even necessary to use but you know, I am a rebel and all that so....
Done.
What is this fat little enchilada licking his lips for? You'll see in a minute.
These may not be the prettiest things you have ever seen but they are indeed delicious. Crispy, spicy, salty, and some still had a little softness in the middle. Yum.
This is the object of Remo's infatuation. I was giving him some "carrot noodles", which is basically the carrot skin after peeling. I am whipping up a huge pan of roasted veggies to eat through out the rest of the weekend.
Happy eating everyone! I have really missed doing this and hope to be back on a regular basis!
I am not getting any younger, or any thinner for that matter. So, in an effort to change my indulgent ways I am making a serious effort to eat better and move more. This recipe reflects that. Roasted chickpeas, an incredibly healthy, budget and waist friendly, snack. Really easy and really simple. I've got to get back into this slowly you know?
Ingredients are:
2 T olive oil
1 can of garbanzo beans (chickpeas)
Salt to taste
Cayenne to taste
Curry powder to taste
1. Preheat oven to 450 degrees
2. Rinse and pat the beans dry
3. Toss in a bowl with olive oil, salt, cayenne, and curry powder
4. Place it all in a baking pan or sheet
5. Roast for 25-35 minutes, until the beans/peas are crunchy and brown but not burned
Here is my journey:
Lining up my ingredients. I completely forgot about the curry powder until later.
Preheat the oven to 450. 
Rinse the pretty little beans/peas. 
Pat dry with a paper towel. PAT DRY. Not man handle and squash like I almost did. Sometimes I don't know my own strength. 
Toss them into a bowl with the olive oil, some cayenne, salt and this is when the curry powder should have gone in. 
A perfectionist I am not, which is made obvious by the crooked and sloppy cut parchment paper on the bottom of the pan. Really I don't think it is even necessary to use but you know, I am a rebel and all that so....This is also where I remembered the danged curry powder. So I just sprinkled some on and tossed these around a bit.
Put them in the oven and bake, but keep a close eye on them towards the end. They will burn quickly.
Done. 
What is this fat little enchilada licking his lips for? You'll see in a minute. 
These may not be the prettiest things you have ever seen but they are indeed delicious. Crispy, spicy, salty, and some still had a little softness in the middle. Yum. 
This is the object of Remo's infatuation. I was giving him some "carrot noodles", which is basically the carrot skin after peeling. I am whipping up a huge pan of roasted veggies to eat through out the rest of the weekend. 
Happy eating everyone! I have really missed doing this and hope to be back on a regular basis!If you want some other healthy ideas and tips, check out this blog:
This woman is serious about her health and fitness. Would I ever be able to be that committed? Yeah, committed to the nuthouse if I even tried. Either way I am hooked on her and can't stop reading.
Have a great weekend!
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