Monthly Archives: August 2017

Chickpea Scramble by Plant Based Jane

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In case you haven’t noticed, I LURVE chickpeas!  They are such a nutritionally versatile legume.

Chickpeas are anti-inflammatory and contain an abundance of non-heme iron—the safest form of iron. They are packed with nutrients, antioxidants, phytochemicals, and phytates. Chickpeas contain five times more the antioxidant content when sprouted.

Eat your legumes!

Jane of Plant Based Jane featured a Chickpea Scramble recipe that I knew I had to give a try.  I am very grateful to have connected with this inspiring bright sassy soul.  Jane is a delightful ray of sunshine. Her love of life and passion shine through every post.

There are many tofu scramble recipes to choose from.  However, in this house tofu is not well received because our bodies not only don’t agree with it, it’s to similar to the texture of eggs and it makes me gag. Therefore, replacing the tofu with chickpeas was brilliant!

Jane’s recipe features mushrooms and tomatoes.  Those are two ingredients that only two out of the four of us will eat.  Yeah, I know it sounds crazy that some of us do not like mushrooms and tomatoes.  Rather than making two different meals, those ingredients were left on the side.  Not only is the flavor just right, this recipe can be customized to your liking.

I made our scramble with diced zucchini, spinach, black beans and roasted potatoes.  Sprinkle nutritional yeast to add some zing! The additional ingredients vary depending on what is in the refrigerator.  This meal has been breakfast and dinner.  As a result of this recipe topping the charts in this house, the kids will take a tortilla and make a burrito for their school lunches!

Click on the link below and go visit Jane.  Not only does Jane offer some incredibly delicious meals to eat, you will be entertained by her wittiness.

Ingredients:  You can add all or just what you like :)

Chickpeas drained and rinsed
Black beans drained and rinsed
Sliced mushrooms
Spinach
Roasted potatoes
Sliced tomatoes
Diced zucchini
Turmeric
Chili powder
Onion powder
Nutritional yeast
Salt & pepper to taste

Click here for recipe 

 

 

Nutrition source: Nutrition Facts

Easy Chickpea Salad

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I have been squeezing lemons and limes on my salads lately for a quick and easy dressing on these warm summer days.  Lemons and limes not only bring out flavor, they provide some benefits to the body.  They are and excellent source of Vitamin C, potassium, fiber, are an antioxidant, and help aid in digestion.  All the more reason to squeeze freshness into your food.

This is a salad that I whipped up with some basic ingredients I have stocked in the kitchen.  If you follow me on Instagram, you know I am a huge fan of chickpeas.  Another incredible nutrition powerhouse that can go in just about any meal, just about :)  A few favorite things about this flavorful salad is that is was not only easy to make, but so refreshing to eat on a warm day. Also, oil free is a bonus!

Ingredients:

2 cans rinsed and drained chickpeas
2 garlic cloves, diced (I used a couple large ones)
1 small red onion, diced
the juice of 4 limes (freshly squeezed, no store container stuff)
1 jalapeño, diced and seeded to your level of heat
1/3 cup chopped cilantro
1 avocado, chopped
desired amount of arugula or preferred greens

Directions:

Using a medium size bowl, add all ingredients (except avocado) and mix well.  Eat right away or chill in the refrigerator for a few hours (my preferred method).  When you are ready to eat, add the avocado and greens. I made it with arugula and dandelion greens and it was delicious.