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Grilled Chicken, Strawberry and Spinach Salad in an Orange Poppy Seed Vinaigrette

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Later this morning, I’ll be chatting with the morning host of Charlotte’s Lite 102.9. (Any Charlotte readers out there??) Lite 102.9 has recently begun featuring my blog on their website, which I think is super cool. And they have the great idea to put together a series of short audio clips about cooking, family, and this blog to air for their online streaming content listeners. I think that’s even cooler. I’m just hoping I don’t get stage fright…or phone fright, I suppose.

My husband says that I ought to practice my non-regional dialect and annunciation ala Will Ferrell Anchorman style. Unique New York. Unique New York. You know you need unique New York. The Human Torch was denied a bank loan. My husband believes that my accent may be a bit too Long Guyland-y for southern listeners. Of course, he’s just poking fun at me, but we do have some definite differences in agreement over how certain words should be pronounced.

In our 16 years together, some of our biggest arguments have revolved around how to pronounce the names Erin or Aaron and Carrie or Kerry. We’ve nearly come to blows over the proper way to say crayon (It’s definitely not ‘cran’). And don’t even get me started on orange. I can acknowledge that there’s an ‘or’ in the beginning of the word, so it could be pronounced like oar-inj, but that’s just not how I say it. And well…I’m just going to go eat my R-enges now.

However you say it, sweet oranges make me think of summer. And it doesn’t get much more summery than this light spinach salad, topped with a tender grilled chicken breast, sweet mandarin oranges and fresh strawberries, dressed in a vibrant orange and poppy seed vinaigrette. It’s bright, fresh, and perfect if you’re watching your waistline for summer!

Grilled Chicken, Strawberry, and Spinach Salad in an Orange Poppy Vinaigrette

Ingredients

  • Juice and zest from 1 navel orange (about 1/3 cup)
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • 1 tablespoon honey
  • 1 1/2 tablespoon poppy seeds
  • Crushed red pepper, to taste
  • Pinch of salt
  • 4 grilled chicken breasts (seasoned with salt and pepper), sliced
  • 8 cups fresh baby spinach leaves (approximately)
  • 8-10 strawberries, sliced
  • 1 cup mandarin orange segments
  • 1 red onion, very thinly sliced

Directions

To prepare the vinaigrette: Combine the orange juice, zest, vinegar, olive oil, honey and poppy seeds until well blended. Season with salt and crushed red pepper, to taste.

To assemble the salad: Toss the spinach leaves in some of the dressing. (Do not overdress.) Arrange a pile of the dressed spinach leaves on each plate. Top with the grilled chicken, red onions, strawberries, and oranges. Drizzle a little extra dressing over the chicken.

Makes 4 meal-sized salads

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Spicy Corn and Bacon Quinoa

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It is scientifically proven that there is a direct relationship between the mirky color of bathwater and the level of fun which was had playing in yard. Ok…I’m making up that ‘research’. But you can always tell that the kids had a fun day when they need a shower immediately following their bath to rinse the dirty bathwater from their bodies. We consider that a successful day around here.

After spending the long winter cooped up inside the house, it is so nice to have the sun shining, the birds chirping, and the green returning to our trees and gardens. Spring time settles me. And the boys have been in their glory releasing all of their little man energy in the backyard…especially since we just finished building their new cedar play set; a joint gift from several family members. I am certain they will get years and years of enjoyment from it, which makes it worth the time it took the build. I have a feeling that my busy little men and I are going to be living outside this summer.

Busy little man #2

Busy little men needs lots of good, healthy food to fuel their active play. Which means I’m always on the lookout for nutrient-rich foods to add to their plates. Quinoa (pronounced ‘KEEN-wah’) is a protein-packed pseudo-grain which is chock full of healthy nutrition. On your dinner plate, it could easily take the place of a rice or pasta side dish with added health benefits. Best yet, quinoa is a low glycemic index and gluten-free food, which makes it desirable for people on specialized diets. Quinoa is truly a superhero of foods!

This quinoa gets a punch of spiciness from fresh jalapeño pepper. Sweet corn kernels and savory bits of bacon add a satisfying texture and flavor to this delicious side dish. If your family is sensitive to spiciness, you can easily reduce (or even eliminate) the jalapeño pepper and still be left with a very delicious and equally nutritious side dish.

Spicy Corn and  Bacon Quinoa

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable or chicken broth
  • 1 cup sweet corn kernels (frozen is fine)
  • 1/4 cup sun-dried tomatoes, diced
  • 1 teaspoon garlic, minced
  • 1 jalapeño pepper, ribs and seeds removed, finely diced
  • 6 slices bacon, cooked and chopped
  • Salt and pepper

Directions

Combine the quinoa, broth, corn, jalapeño, sun-dried tomatoes, and garlic in a saucepan over medium heat. Bring the mixture to a simmer. Stir, then reduce heat and cover. Cook over a very low heat (just like you would cook rice) for 15 minutes. Allow to sit for five additional minutes. Fluff with a fork. Add the bacon and toss to combine. Taste and season with salt and pepper, as desired.

Chicken, Apple, and Peanut Salad

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I’m an emotional eater. It is hands-down my biggest dietary downfall. I know how to lose weight. I know exactly what I need to do. And when things are good, I  can stay focused on my goals and get the job done.

But then there are times when it feels like my head is spinning. Somebody’s digging through the fireplace ashes, somebody else is constructing an elaborate obstacle course of danger and destruction in the living room,  and somebody else is throwing a tantrum because he wanted to wear his Ghostbusters t-shirt for the third day in a row. (My sister says I should just let the kids do what they want so they will be happy. She might be right.) The dishes are piled up. There’s a mound of dirty clothes lying on the kitchen floor, begging to be added to the laundry that is also piling up. The dog’s hair is rolling in tumbleweeds across the living room. And the million tiny Lego pieces, which I just finished picking up so the baby won’t eat them, are scattered all over the living room floor. Again. I don’t even know when it happened. My heart is racing and I’m barking commands like a well-practiced drill sergeant.

Put some clothes on. We don’t cook in the nude (giving new meaning to the term ‘Naked Chef’).

Stop trying to eat the stroller while I’m pushing it.

Books are for reading. Not eating.

The bathroom is not a play place. 

Somehow, the very same things which are my life’s greatest blessings are also the source of my greatest stresses. I often find it difficult to embrace this time in my life when somebody is always crying or whining or complaining or needing something. Whoever said you should live in the moment and be ever present in your life, clearly didn’t have a screaming baby in his arms or small whirling dervishes tearing the world apart around their feet. I don’t want to live in those moments. I just want to get through them. I’m sure they will all seem more magical in retrospect.

My life is beautiful. It’s joyous. It’s filled with amazing blessings. But it overwhelms me sometimes. And when I feel like I’m spinning in everyone else’s needs, with my heart pounding from my inability to keep up, I console myself with food. I can’t take a break or go for a run when the stress builds to explosive levels. Deep breathing doesn’t usually work. A spontaneous dance party sometimes does. But when it doesn’t, I eat. And eat and eat. Until I’m stuffed and refueled enough to pull myself together enough to clean the yogurt off the wall and wash that Ghostbusters t-shirt for the fifth time this week.

Of course, the emotional eating usually just makes me feel worse in the long run. I’m conscious of that fact even as I’m shoveling the food into my mouth, but it doesn’t really matter in the moment. All this goes to say that my head’s been spinning extra fast and extra often lately (these things always seem to come and go in waves) and my progress towards a healthier me has suffered. I was open about my goals and successes when I set about my New Year’s resolutions, so it’s only fair that you know I’m struggling to stay the course right now. I’m remorseful, but not defeated. I have every intention of pulling myself together with some good, healthy, satisfying meals, like this super tasty, protein-rich salad.

This salad came to me in a half-conscious dream, in the middle of the night last week. The baby was in bed with me, sleeping poorly (all four of his top front teeth have come through in the past two weeks). The two of us were in and out of sleep for hours that night. And every time I was stirred, this salad was on my mind. Chicken. Apples. Peanut Vinaigrette. I spent a lot of drowsy time that evening trying to decide whether that flavor combination made sense. I decided it did. We tested it last night. It’s a winner. (The bacon wasn’t in my dream, but it was in my fridge and was screaming to join this salad. A very welcome addition, indeed.)

I know I’m not the only emotional eater out there. What strategies do you use for getting through those stressful moments without overindulging in food?

Chicken, Apple, and Peanut Salad

Ingredients

  • 8 cups lettuce or mixed greens, chopped
  • 6 slices bacon, cooked and chopped
  • 2 apples, thinly sliced
  • 1/4 cup peanuts, chopped
  • 2-3 chicken breasts, cooked and sliced*

For the peanut vinaigrette:

  • 1/6 cup balsamic vinegar
  • 1/6 cup olive oil
  • 1/6 cup peanut butter
  • 1/6 cup water
  • 1 tablespoon honey
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon red curry powder
*I seasoned my chicken breasts with salt and pepper, then baked in a 350 degrees oven for about 30 minutes. Cooking time will vary depending on the size and thickness of your chicken breasts.

Directions

To prepare the vinaigrette, combine all ingredients in a blender or food processor and pulse until well blended.

To assemble the salad, arrange about 2 cups of lettuce on each plate. Top with the sliced apples, bacon, and chicken breast. Sprinkle with chopped peanuts. Drizzle with the peanut vinaigrette.

Makes about 4 salads

Low Carb Cottage Pie

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Earlier in the week, my husband bemoaned the fact that daylight savings time was approaching and we would be losing an hour of sleep. I’m not sure what world he’s living in, but the time on the clock has little relevance for our children. Lose an hour, gain an hour…doesn’t really matter to me. I’m not in control of how long I sleep anyway. If anything, I look forward to this evening when I can put the kids to bed an hour ‘early’.

Springing forward brings other benefits as well, specifically a bit of daylight past the kids’ bedtime…which translates into not running in the dark. That, combined with the warming temperatures of spring approaching, bodes well for resuming my evening runs. I have to admit, I’ve been sorely off-track with my fitness goals during these past two weeks and the number on the scale has been creeping upwards. Wintery weather and the early sunset has made it hard to get myself out the door for my evening runs. And finally being able to fit into some of my clothes again has made me complacent about my diet. But I’m not done yet (far from it) and it’s time to get back on track, before I undo the results I’ve achieved so far.

So, starting tomorrow (today I’m going to eat ice cream for breakfast, lunch, AND dinner), I’m hopping back on the horse and refocusing on my fitness goals. With the warmer temps and later sunset, I’ve got no excuses for not heading out for my evening runs. And I’m going to refocus on reducing my refined carb intake (a la South Beach diet), since I know it helps me to feel more satisfied, make better food choices, and eat less overall.

With St. Patty’s Day just around the corner, comforting meat-and-potato type meals are on my mind. But potatoes fall firmly into that refined carb category which I’m aiming to avoid. Fortunately, that doesn’t mean you can’t enjoy some comforting Irish cookin’ with just a few substitutions. You may remember a few weeks ago, when I shared a recipe for mashed cauliflower, which makes a wonderful substitution for mashed potatoes…a substitution which would also make the perfect topping for a low-carb, South Beach friendly cottage pie. Using lean ground beef and part-skim cheese helps lighten the meal even more, without sacrificing any flavor. Furthermore, making low-glycemic index choices for the veggie layer keeps this dish nicely in line with my diet plan.

If you’re looking to celebrate St. Patty’s Day without sacrificing your diet goals, this just might be the dish for you! Though, in the interest of full disclosure, you should know that I fully intend to make (and eat) more corned beef and cabbage egg rolls on St. Patty’s Day, with a few dark beers to wash them down. (All food and beer are zero calories on St. Patty’s Day…if you’re Irish, that is. I swear it…a little red-headed leprechaun told me so.)

Looking for a traditional lamb and potatoes Shepherd’s Pie recipe? Click HERE.

Low Carb Cottage Pie

Ingredients

For the beef layer:

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 2 tablespoons flour
  • 1 cup beef broth
  • 2 tablespoons worcestershire sauce
  • 1/4 teaspoon onion powder
  • Salt and pepper
For the veggie layer:
  • 2 cups green beans, steamed and chopped
  • 1 tablespoon olive oil
  • 2 cups mushrooms, sliced
For the mashed cauliflower:
  • 1 head cauliflower, chopped and steamed until tender
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1/4 teaspoon garlic powder
  • Salt
  • 1/2 cup part-skim cheddar, shredded

Directions

Preheat oven to 375 degrees.

For the beef layer: Heat olive oil in a pan over medium heat. Add the ground beef and cook, stirring frequently, until fully cooked. Sprinkle the flour over the meat and stir, allowing it to cook for about a minute. Then, add the beef broth, worcestershire sauce, and onion powder. Bring the mixture to a simmer. Simmer for a few minutes until the liquid thickens into a gravy around the meat. Season with salt and pepper, to taste. Pour the mixture into a baking dish.

For the veggies: Wipe out the pan used for the beef. Heat olive oil over medium heat. Add the sliced mushrooms. Cook for 7-10 minutes, until golden and tender. Scatter the mushrooms and the steamed green beans in an even layer over the meat.

For the mashed cauliflower: Using a food processor, blender, or immersion blender, combine the cauliflower, butter, milk, and garlic powder until smooth. Season with salt, to taste. Spread the mashed cauliflower in an even layer over the veggies.

Sprinkle the cheese over the top. Bake for about 25 minutes, until heated through and slightly browned. (Allow for longer cooking time if preparing ahead of time and refrigerating before baking.)

Curried Chicken Salad with Apricots and Cashews

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My husband and I have a tendency to get sucked into tv shows, especially when we jump on the bandwagon a little late and have the benefit of being able to marathon our way through previous seasons.

Long ago, in our young, child-free lives, we found ourselves sucked into The Sopranos. This was way back in the day when people rented movies from places like Blockbuster. Netflix was still in its infancy, Redbox didn’t exist at all, and cable on-demand options were limited. But, there was good ol’ Blockbuster…reliable as long as you managed to snag the video you wanted, before someone else did. My husband and I picked up The Sopranos a few seasons into its run. And we got hooked. We’d stay up way too late, drinking way too much beer, and then find ourselves walking to Blockbuster at 11:30pm (or running if we were minutes before closing) to get the next disc…for just one more episode. It was a rough adjustment once we’d caught up and had to wait week to week for new episodes and months or even years between seasons. But, that excitement of getting caught up in a show is so much fun.

Most recently, Battleship Galactica did it again for us…this time on Netflix streaming, which saved us those midnight runs to the video store. The show hooked us in the same way as The Sopranos, maybe even more so. We never would have predicted that a sci-fi show (not our typical genre) would have had us watching the clock until the time we could put the kiddies to bed so we could fire up another episode. One more, just one more…and then we’ll go to bed, for serious. It was a sad day when we watched that last episode, knowing the show had long since ended its run. I still miss you, Commander Adama.

And now it’s happened again. After hearing about it left and right, we decided to check out Downton Abbey, a relatively new PBS series which follows the lives of an aristocratic family and their house servants. And it’s got us firmly in its elegant grasp. I love this show. We’re a few episodes into the first season and I’m completely entangled in its bizarrely formal world. Suddenly, I find myself making lengthy to-do lists:

  • Acquire an English accent.
  • Hire a lady’s maid. (Google lady’s maid responsibilities.)
  • Begin introducing myself as Lady Amy of Syracuse.
  • Install service bells in all rooms of the house.
  • Use the word “indeed” more often.
  • Begin wearing evening gowns for dinner each evening. (Check amazon.com for vintage evening gowns.)
  • Take more naps and drink more tea.
  • Spend more time trying to figure out who my sons will marry.
  • Purchase a collection of cufflinks for my husband.
  • Build a room to sit in while I wait for the cooks to finish making my daily feast.
  • Hire cooks.

Clearly, I’m going to be very busy. It’s no wonder those ladies need to take so many naps. In the mean time, I’m going to continue wearing my sweatpants, responding to Mommy (or maybe Lady Mommy), and cooking my own meals.

I am crazy about chicken salad. It’s always such an easy, satisfying meal (especially on those nights when you wish you were just sitting around waiting for someone to cook your dinner). When I don’t know what to make for dinner, I make chicken salad. There are so many possible ways to make it and I love them all…just as long as they’re not too mayonnaisey. But mix the chicken with different spices, fruits, nuts, or veggies and it’s hard to go wrong. One of my recent favorites is this curried chicken salad with bits of dried apricots and crunchy cashews. Serve it over a bed of mixed greens or on your favorite bread. Stuffed inside a slightly warmed pita round would be heavenly, indeed.

Curried Chicken Salad

Ingredients

  • 2 large chicken breasts, cooked and chopped or torn into small pieces
  • 1/3 cup dried apricots, chopped
  • 1/3 cup cashews, chopped
  • 1/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1 teaspoon curry powder
  • 1/4 cup celery, finely diced
  • 1/8 cup onion, finely diced
  • 1/2 teaspoon salt
  • Cayenne pepper, to taste

Directions

Combine mayonnaise, mustard, and curry powder. Stir in the chicken, apricots, cashews, celery, onion. Season with salt and cayenne pepper, as desired.

Serves about 4

In other news, this little man has started taking his first, wobbly steps. I think I’m going to have my hands full for a while. Might be just the time to make a big batch of this easy, delicious chicken salad!

Spinach, Bacon, and Mushroom Salad in a Warm Bacon Shallot Vinaigrette

I haven’t talked a lot about my diet recently, but rest assured, I am still on the path of success. As of this morning, I have lost 16 pounds, give or take a pound depending on the day. I am continuing to follow the guidelines of the South Beach diet, but not without some leeway for splurging. In fact, I spent most of Valentine’s week living on a diet of chocolate, wine, and cheddar goldfish, which in an odd twist of fate, resulted in a quick 2-pound weight loss. I think sometimes we just need to mix things up and splurge a little to remind our bodies that there is indeed no famine and there is no reason to hold onto that excess weight. Somehow it’s never really as simple as calories in vs. calories out, is it?

Clearly I’m not following any hard and fast ‘rules’ as get myself in shape, but what I like about the overall South Beach diet approach is that by mostly avoiding refined carbs, I rarely feel the perpetual, intense hunger and cravings that I often feel when I’m not limiting refined carbs. I can eat a two-egg omelet in the morning and feel satisfied for hours or I can eat a bowl of rice flake cereal, be starving 30 minutes later and then spend the rest of the morning playing the hunger games (not those hunger games, silly). I chose the omelet. It just makes the weight loss process so much easier and a lot less painful. In fact, once you get the hang of it, the South Beach ‘diet’ doesn’t really feel like a diet at all. It just feels like healthy eating.

I don’t believe that refined carbs are evil, nor do I blame their excess as the root of weight gain or applaud their absence as the grand solution to weight loss. But what I do know is that refined carbs cause a rapid blood sugar spike and subsequent crash, which gives you that starving feeling soon after eating, which then causes you to eat more, which causes you to gain weight. It’s a vicious cycle of cravings. And even if you can manage to resist those cravings, you’re still left with that uncomfortable hunger which makes trying to lose weight so darn frustrating. So, for me, reducing my refined carb intake just makes the whole weight loss thing a lot easier.

And there’s still plenty of room for indulgences within the framework of a reduced carb diet plan, like this spinach salad which is topped with a slightly runny egg and drizzled in a bacon vinaigrette. I first ran across the idea for this salad on the Christian Science Monitor website, which regularly features my blog in their food section, Stir It Up. I’ve always been a fan of spinach and bacon salads, but the egg on this one really sealed the deal for me. I just love finding eggs in surprising places, like atop a pile of fries, a burger, or a salad! Not to let any of delicious bacon-y flavor escape this dish, I incorporated the bacon drippings into my vinaigrette. I couldn’t decide whether that was a genius or revolting idea as I was doing it. I firmly settled on utterly genius with my first bite.

This salad isn’t totally ‘legal’ on South Beach, since bacon doesn’t technically count as a ‘lean’ protein. And certainly mixing the bacon drippings into the dressing is not a recommended South Beach strategy. But it’s close enough (and definitely worth the splurge). This salad packs a ton of protein and lots of good healthy nutrition which will keep you feeling nicely satisfied for hours. Just go easy on the dressing and you can feel pretty good about this meal.

Spinach, Bacon, and Mushroom Salad in a Warm Bacon Shallot Vinaigrette

(Inspired by Beyond the Peel’s Wilted Spinach Salad with Bacon and a Poached Egg)

Ingredients

For the vinaigrette:

  • 1/8 cup olive oil
  • 1/8 cup warm bacon drippings (reserved from cooking bacon)
  • 1/4 cup balsamic vinegar
  • 1 tablespoon shallot, finely diced
  • 1 teaspoon dijon mustard
  • Pinch of salt and pepper

For the salad:

  • 8 slices bacon (use applewood smoked bacon, if available)
  • 2 cups baby bella (cremini) mushrooms, sliced
  • 1/2 tablespoon butter
  • 8 cups baby spinach
  • 4 eggs

Directions

Cook the bacon according to package directions. Reserve the bacon drippings for the vinaigrette. Once cool, crumble or chop the bacon into small pieces.

To prepare the vinaigrette: Whisk together the warm bacon drippings with the olive oil, balsamic vinegar, shallot, mustard, salt and pepper until blended. The vinaigrette will get firm when cooled (from the bacon drippings). Microwave for a few seconds to warm and loosen the dressing.

To prepare the mushrooms: Heat the butter in a pan over medium heat. Add the mushrooms and cook for about 7-10 minutes, stirring frequently, until tender and slightly golden. Season with a pinch of salt and pepper.

To assemble the salads: Place about 2 cups of baby spinach on each plate. Scatter the bacon and mushrooms over the spinach. Just before serving, fry an egg to your preferred doneness (I prefer over-medium…well-cooked white, runny yolk.) Place the fried egg over the salad. Drizzle with a bit of the vinaigrette.

Makes 4 Salads

Diet Update: 16 pounds down and staying the course…only 6 pounds away from my first major goal!

Roasted Chili-Garlic Chickpeas

My baby has entered the period of development I refer to as the crash-helmet phase. This is the period of time where I’m inclined to swaddle my children in bubble wrap and coat everything else in cotton balls. Would that be so weird? He’s learned how to stand now, but his balance is poor and he forgets that he needs to hold on for support. He often gets so excited by his new skill that he throws his hands wildly outward in a grand gesture of success, which usually results in propelling his little body backwards. Oh, and he climbs. Things which were never meant to be climbed. Like his older brothers or the dog. That rarely ends well.

His sweet little head is already peppered with pale yellow bruises. Seriously, do you think people would laugh if I wrapped him in bubble wrap? He’s just too stinkin’ cute to be bruised. What if I just turned down the heat and dressed him all day in his puffy winter coat? It won’t be long before he’s chasing his brothers around the house. Everything always seems to happen so fast from this point.

Good thing I’ve gotten back to my running lately, since I’m going to need strong legs to keep up with all of the active little men in my life. You may assume that running is part of my New Year’s weight loss plan, but it’s actually quite the opposite. I don’t run to lose weight (though I certainly hope it will help). Running makes me feel capable and confident. I yearn to be leaner and swifter, so I can glide through my runs with more grace than the current charging-rhino thing I’ve got going on. I’ve got my eye on running the Disney half-marathon someday. Becoming a better runner is one of the driving forces behind my desire to lose the weight. Lose weight, run better…double win!

If you’ve been following this blog over the past month, you know that I’ve been following the South Beach diet in order to shed some of the extra weight I’ve been carrying around since having my third little love. I’ve been at it for a month now, with only a few little ‘cheats’ and I’ve already lost 12 pounds. The diet basically comes down to eliminating refined carbs and focusing on lean proteins, fresh produce, and whole grains. It’s clean eating, which is an idea I can stand behind! Eliminating refined, sugary foods keeps your blood sugar levels stable, which in turn drastically cuts down on the insatiable cravings for naughty things. That works for me.

But though my hunger and cravings are kept at bay on this diet, I still have that afternoon urge to snack like I haven’t eaten in years. It’s more of a comfort mechanism than a hunger thing, usually corresponding with the time of the day when all three boys are tired, cranky, and stir-crazy…the ‘magic hour’ which falls sometime between lunch and dinner and usually fools me into thinking I’m ravenous. So, I need to keep my house free of my most tempting snacks (I’m talkin’ about you, Cheez-its) and well-stocked with more nutritious, but equally satisfying options, like these roasted chickpeas. I can pop a hundred of these little babies and still feel good about the way I’m satisfying my snackiness with loads of nutritious protein and fiber! The hardest part is trying not to eat the whole batch!

Roasted Chili-Garlic Chickpeas

Ingredients

  • 2 (15.5-ounce) cans chickpeas (garbanzo beans)
  • 1.5 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder

Directions

Preheat oven to 400 degrees. Drain the cans of chickpeas, then rinse and pat dry with a paper towel. Arrange the chickpeas in a single layer on a baking sheet. Drizzle with the olive oil and seasonings, then shake the pan to evenly coat all chickpeas. Place the baking sheet on the middle oven rack and bake for 25-40 minutes, until as crispy as desired. (25 minutes should produce a crisp exterior with a more tender center. 40 minutes will produce a crunchier result.)

Enjoy warm or at room temperature. Makes a great addition to salads too!

Leftover roasted chickpeas sprinkled over mixed green salad with broiled salmon

Diet Day: 31   Weight Loss: 12   Motivation: Rejuvenated! Hit a plateau, but the scale seems to be moving again!

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