Tipps in the Kitch

Turmeric Roasted Chickpeas

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………Turmeric Roasted Chickpeas……….

New Fave Snack ALERT!

Crispy and delicious little nuggets, I tell ya.





You know those Sundays where you want to lounge around and do absolutely nothing productive all day? Well, I love those kinda days.  I’m always goin’ goin’ goin’, and a gal needs to chill sometimes.  It’s good for the soul.

These flavor loaded chickpeas came about on one of those days.  I got the itch to make something but hadn’t been to the store yet, so I went to the pantry and two cans of chickpeas were straight up staring at me, so that was that.  They are so easy to make, high in protein & fiber, and are the perfect grab-N- go kinda snack.  I’ve also been adding them to salads, breakfast bowls, and soups. Alessandro actually requested I make these again next week, so I’ll take that as a win! 

Turmeric Roasted Chickpeas

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Turmeric Roasted Chickpeas

Turmeric Roasted Chickpeas

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 8 1x
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Ingredients

  • 2– 15 oz cans Chickpeas, drained, rinsed and pat dry
  • 1/4 c olive oil
  • 1 tsp garlic salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1/2 tsp turmeric
  • 3/4 tsp curry powder
  • 1/4 tsp red pepper flakes
  • Chopped Parsley and Cilantro, as garnish

Instructions

  1. Preheat oven to 425 degrees.
  2. Toss chickpeas with oil and spices, and spread evenly onto 15 x 10 baking sheet.
  3. Bake for 40 minutes, stirring every 10, until brown and crisp.
  4. Toss with parsley and cilantro before serving.
  5. Store in an airtight container in the fridge for up to 3 days, or freeze up to 2 months.

Notes

Make sure to pat dry before tossing with oil. This will help them become extra crispy!

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Cranberry Pistachio Date Bars

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These Cranberry Pistachio Date Bars are incredibly simple and fast, and the absolute perfect {grab N go} kinda snack!

Healthy and delicious snacks are always a good idea to keep around the house, especially when your schedule is as jam packed as mine has been lately. I’m sure you all feel my pain.. the 4th quarter craziness is in full effect, I tell ya.  I’ve found that if I don’t have something convenient to grab in the mornings, I wind up one of two ways:

  1. Unpleasantly HANGRY when mid-morning rolls around, OR
  2. I eat something much less nutritious, aka an extra large sticky bun that someone so (un)kindly brought to work.

These bars only take 5-10 minutes to prepare with very minimal clean up, and you’ve got breakfast/energy bars to power you through the week!

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Cranberry Pistachio Date Bars

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Ingredients

  • 3/4 cup roasted and salted pistachios
  • 3/4 cup roasted and salted cashews
  • 1 cup dried cranberries
  • 1/3 cup almond butter
  • 10 medjool dates, pitted
  • 3 T maple syrup
  • 1/2 tsp vanilla

Instructions

  1. Line 8 x 8 baking pan with parchment paper.
  2. Add nuts to blender, and blend for 1 minute until the nuts have crumbled.
  3. Add remaining ingredients, and blend for another minute or so, until a sticky mixture has formed.
  4. Using your hands, distribute evenly onto parchment paper in pan to create a square.
  5. Place in fridge for 45 minutes- 1 hour (or freeze for 15-20 minutes)
  6. Cut into bars & Enjoy!

Notes

These bars will keep well in the fridge for up to 5 days. Enjoy!

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Avocado Toast with Burst Tomatoes and Pesto

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Avocado Toast is one of the greatest things that’s ever existed.  Not only is it crazy simple and convenient, but it’s always always always satisfying.  Avocado’s are loaded with healthy fats, potassium, fiber, antioxidants, and have been shown to lower cholesterol….All the more reason to indulge in avocado toast whenever/wherever possible.

The glory of avocado toast is you don’t really need to follow a “recipe”…just mash it up with a little salt, pepper, red pepper flakes, and perhaps a squeeze of fresh lime, spread it on the toast and call it a day.

I’ve recently fallen in love with burst tomatoes.  SO much flavor with such minimal effort.  Simply toss the tomatoes with olive oil and either roast them in the oven or saute in a pan on the stove until they burst and become all juicy and amazing and stuff.

I prepped the Kale and Basil Pesto ahead of time and stored it in a mason jar in the fridge for the week.  Prepping a few key items ahead of time truly makes life so much easier.  Since I already had the pesto in the fridge, this avo toast no joke only took about 7 minutes total, and i’m happily munching on it as we speak.

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Avocado Toast with Burst Tomatoes and Pesto

  • Yield: 1 1x
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Ingredients

  • 1 English Muffin, or toasted bread of your choice
  • 1 T olive oil
  • 1/2 Avocado, diced
  • 2 T Kale Basil Pesto, or store bought pesto
  • 1/2 c cherry tomatoes
  • salt, pepper, and red pepper flakes
  • Squeeze of fresh lemon, optional
  • Poached or Fried Egg, optional

Instructions

  1. In a small bowl, combine avocado, salt, pepper, red pepper flakes, and a squeeze of lemon; smash to a creamy consistency
  2. Heat oil in a small saute pan. When oil is hot, add tomatoes and cook, stirring occasionally, until tomatoes burst.
  3. Spread a generous layer of pesto on each toasted bread, followed by mashed avocado and burst tomatoes.
  4. Option to add poached or fried egg over the top.
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Almond Coconut Cacao Protein Balls

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Eating healthy is usually a combination between choosing to eat healthy & what’s available to you. Of course there are times (many times) you will choose the Parmesan Truffle fries over the Quinoa & Kale salad, but there are other times you want a healthier alternative.

I’ve found that if I keep healthy snacks around, I’m much less likely to turn to the candy or goldfish whenever snack time rolls around. And those that know me, know that I am a *truuuueee* candy lover.

These Almond Coconut & Cacao protein balls are the perfect grab & go kinda snack. You literally just blend it all up, roll into balls, and refrigerate. They will be good for the week, so you are all set and ready to roll!

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Almond Coconut Cacao Protein Balls

Almond Coconut Cacao Protein Balls

  • Author: Tipps In the Kitch
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 20 protein balls 1x
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Ingredients

  • 1 c almonds
  • 1 c coconut flakes
  • 1/3 c almond butter
  • 2 T raw cacao powder
  • 1 T coconut butter
  • 1 T coconut oil
  • 3 T agave nectar or honey
  • 6 medjool dates, pits removed

Instructions

  1. Add coconut and almonds to blender, and blend for 1-2 minutes.
  2. Add almond butter, coconut butter & oil, agave nectar, and cacao to mixture; blend slowly.
  3. Add in dates one at a time, and continue to blend until mixture becomes sticky.
  4. Roll into balls and place onto parchment paper. Refrigerate for an hour or two and dig in!
  5. Store in an airtight container and enjoy throughout the week.
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