Roasted Chickpeas

This weekend, I roasted chickens to throw in salads this week. I loved this recipe because of the different flavor options it explained. I made the garlic ones and they were delicious in a salad!


Black Bean Lime Dip

I enjoyed the chickpea salad so much from dinner last night that I decided to make a huge batch to make lunch sandwiches out of this week! The only downside is I make the already previously posted homemade classic hummus recipe for lunch every week so I didn’t want to chickpea overload! As a result, I decided to research a black bean dip to eat my veggies with and I thought this one sounded good:

It was a good one that I am glad that I found, but I put in a tad too much ginger I think! Ginger can be very hit or miss for me too, so maybe next time I’ll just use a little bit less ginger. But I liked the citrus spin on a black bean hummus dip!

Easy Classic Hummus Recipe

I bought some large carrots and chickpeas from the store to make a carrot and hummus snack for the week, and found this easy recipe to make.

It was delicious, and a recipe to definitely use again in the future! Probably will double it next time though to make a bigger batch.

Also made a variation on this recipe by grinding up fresh parsley and green onions to make a green hummus:

Energy Bites Recipes 

A friend of mine is teaching a workout class tomorrow for her church and I am helping her run it, and I told her I would make some energy bites as a good fuel post-workout! I found these two recipes that I wanted to try and they were awesome…

Coconut Cashew Chocolate Chip Cookie Dough Bites Recipe:

Peanut Butter Chia Seed Oatmeal Energy Bites Recipe: –> (I used chia seeds instead of flaxseeds here)

Mango Guacamole Stuffed Chicken

Tonight for dinner I decided to try my first stuffed chicken! Wow it was great, can’t wait to make some more stuffed chicken recipes in the future!

I stuffed the chicken with the Mango Guacamole recipe from WGC:

And for the chicken, the first thing I did was butterfly the chicken. Then I rubbed the outsides with salt and pepper. After that, I spooned the guacamole inside the chicken and stuffed it pretty darn full! Then, I cooked the chicken at 400 degrees for 25-30 minutes until the internal chicken temperature was 160 degrees Fahrenheit. Loved the guacamole with the mango a lot and loved it with the chicken.

Fresh Blackberry Compote

Today I made a compote based off of this recipe:

I tripled the recipe, but I kept the sugar and lemon ingredients at the single recipe measurements, so the only thing I tripled was the water and fruit.  However, I boiled mine a whole lot longer than the recipe says because it wouldn’t thicken up (which I’m guessing is because I didn’t add all the sugar) and added about a tablespoon of cornstarch after a while and it thickened up perfectly right away! Can’t wait to use it on pancakes, ice cream, parfaits, etc!


Homemade Pumpkin Purée 

I bought an extra pumpkin for the chili cook-offs I was entered and turned out I only needed one pumpkin. I finally got around to baking my leftover pumpkin and this time instead of dicing it, I decided to roast it and make a homemade purée. However, that was my first time roasting a pumpkin and roasted pumpkin by itself is delicious… I definitely are some of it before I puréed the roasted pumpkin! Here’s the method I followed for roasting and puréeing a pumpkin:

The pumpkin I had was pretty small though, and all it needed was 20 minutes at 400 degrees. That was perfect enough!