Chocolate Chip Chickpea Cookies

Chocolate Chip Chickpea Cookies

Yes, it sounds weird- chickpeas in a baked good?  If you’ve ever made black bean brownies, you know how tasty and sweet and delicious and awesome flour-less baked goods can be.  While I am not gluten free, this recipe is, so share away with your Paleo diet friends!  These cookies don’t even have to baked, they can be enjoyed completely raw, so mix it into some vanilla ice cream as a decadent dessert or invite your girlfriends over for some rom-coms, cookie dough, and maybe a little wine too!

Chocolate Chip Chickpea Cookies

ingredients:
1 can of chickpeas, drained, rinsed and patted dry
2 tsp vanilla
1/2 c. + 2 tbsp natural peanut butter
1/4 c. honey
1 tsp baking powder
pinch of salt
1/2 cup chocolate chips

Chocolate Chip Chickpea Cookies

directions:
Preheat your oven to 350 F and line a large baking sheet with foil.

Using a food processor, combine all the ingredients, except the chocolate chips, and mix until smooth.  Once smooth, toss in the chocolate chips and combine, either by hand or with a few pulses in the food processor.

Scooped out the cookie dough, forming small balls and place the formed cookie dough on your prepared cookie sheet.  I prefer a flatter cookie, so I used a fork to press the dough balls into a flatter shape.

Bake for 12 minutes.  When you remove the cookies from the oven, cool on the cookie sheet. They need the extra heat to keep baking a little.

These cookies are best  eaten fresh out of the oven or after being heated up slightly.

Chocolate Chip Chickpea Cookies

Spicy Shrimp and Avocado Salad

Spicy Shrimp and Avocado Salad

There’s something about seeing seafood as an ingredient in a recipe that automatically makes me see a recipe as daunting and challenging. Boy could I be more wrong, I completely forgot just how easy shrimp can be- not only does it cook fast, but it completely updates your drab chicken only salads in less than 5 minutes flat. I made this salad as a week night dinner and let me tell you this is one of the quickest recipes I’ve made for the taste level.

Also, miso dressing? Hello, how have I not been making tubs of this to pour over ever mixed green on the planet- so good! The tangy lime juice, coupled with honey and miso paste creates a multidimensional flavor that might have you licking your plate afterward.

Spicy Shrimp and Avocado Salad

ingredients:
1 teaspoon minced garlic
1 pound raw shrimp, tails removed
½ tablespoon butter
½ teaspoon chili powder
¼ teaspoon cayenne
2 small avocados, cubed
1 cucumber
4 cups chopped spinach
chopped peanuts, to top

For the dressing:
1 1-inch piece of fresh peeled ginger
3 tablespoons oil
3 tablespoons lime juice
2 tablespoons honey
1½ tablespoons white miso
½ teaspoon minced garlic
¼ teaspoon salt

Spicy Shrimp and Avocado Salad

Heat the butter in a small skillet over medium high heat. Add the garlic and shrimp; sprinkle with the chili powder and cayenne directly in the pan. Saute for a few minutes on each side until the shrimp are no longer clear and have a nice golden color on the outside.

Cut the avocados in half and cube each side. Peel and dice the cucumber. Chop the spinach into small bite sized pieces. Arrange on a plate with the shrimp.

Puree all the dressing ingredients together in a food processor until smooth. Taste and adjust to your preferences. Pour the dressing over the salad, top with chopped peanuts and serve immediately.

Spicy Shrimp and Avocado Salad

Pesto Pasta Salad with Asparagus & Roasted Tomatoes

Pesto Pasta Salad

Pasta salad is one of the easiest dishes to make, yet I always forget how much I enjoy it. Whether it’s a colorful summer pasta salad, seasoned with oil and vinegar, or a caprese pasta salad, made tasty with pesto, the prep is easy and the results are always impressive. The possibilities are endless and the flavors are limitless. As summer is creeping up on us, I love the abundance of asparagus in the market, especially when it’s on sale! I just couldn’t resist making a roasted asparagus and tomato pasta salad.

Pesto Pasta Salad

ingredients:
8 ounces pasta
1 pound asparagus, trimmed
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup basil pesto
1 cup grape tomatoes, halved
1/3 cup diced mozzarella cubes

Pesto Pasta Salad

directions:
Preheat oven to 450 degrees F. Line a baking sheet with foil.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Place asparagus and halved tomatoes in a single layer onto the prepared baking sheet. Drizzle with olive oil, salt and pepper, to taste; gently toss to combine. Place into oven and roast for 8-12 minutes. Let asparagus cool before cutting into 1-inch pieces.

In a large bowl, combine pasta, asparagus, pesto, tomatoes and mozzarella. Serve with fresh cracked pepper.

Asparagus & Avocado Wrap

Asparagus & Avocado Wrap

As the lenten season comes to an end, I’ve added a multitude of meatless Friday meals to my repertoire.  I’m no stranger to veggie friendly meals, but this recipe is so tasty and filling and can’t help but share it.  The combination of asparagus, avocado, and quinoa keeps you nice and full, while the tangy yogurt and lime juice adds a refreshing element to what could have been a bland wrap. If you’re looking for extra protein, adding garbanzo beans and some feta cheese will kick this wrap up another notch.

Asparagus & Avocado Wrap

ingredients:
5-7 asparagus, depending on size
1/3 ripe Avocado, pitted and peeled
1 tablespoon lime juice
1 garlic clove, minced
1/2 cup cooked quinoa, cold
1 tablespoons plain nonfat yogurt
1 (10 inch) whole wheat tortillas
1 bunch arugula

Asparagus & Avocado Wrap

directions:
In a medium saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, 6-8 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking.

In a small bowl, mash the avocado, lime juice, and garlic into a coarse puree. In another small bowl, stir together the quinoa and yogurt to mix well.

Heat a dry large frying pan over medium heat. One at a time, heat the tortillas in the hot pan until softened, about 20 seconds per side.

Lay the tortilla flat on a clean work surface. Spread the avocado mixture on the tortilla. Top each with the quinoa mixture, asparagus, and arugula.

Fold in both sides and the bottom of each tortilla up over the filling, then roll to close.

Asparagus & Avocado Wrap

Obsessed Much: Easter Edition

Obsessed Much 04.17.14
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With Easter sneaking up on us this Sunday, I’m currently pulling out my hair and obsessing on how to put together a last minute Easter brunch for my mom and I. Even though it slips my mind until the actual day, Easter is one of my favorite holidays– as a Catholic, the holiday itself is meaningful and inspiring, but it’s one of the few holidays where presents aren’t mandatory and the point is to be together as a family. Plus, who doesn’t love a pastel color scheme? Am I right?

These are some of the cutest decorations for an easy Easter brunch.  The napkins and banner are so pastel it’s almost heavenly, plus these adorable egg candles as part of a center piece?  LOVE!  Easter wouldn’t be complete without some crinkle paper in the egg hunting baskets {we don’t want any casualties} and a card or two!

Now that I’ve obsessed over the decor, let’s take a look at the meal. Foodwise, I’m planning on whipping up my favorite brunch item… Eggs Benedict with a side of asparagus and hollandaise.  I’ll also be serving up sparkling apple cider and St. Germaine & champagne cocktails.

What are some of your favorite Easter recipes or decor ideas?