Tag: Chickpeas

Flourless Chocolate Muffins

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Hey there guys! Everyone loves chocolate, and today I’ve got a quick and easy chocolate muffin recipe that is FLOURLESS, REFINED SUGAR FREE and VERY TASTY.

I tried to pack as much protein into these as I could, without using protein powder, because I know sometimes I don’t have access to it and I wanted to make sure that both you and I could make these with minimal ingredients. So I turned to one of my favourite, super versatile ingredients- chickpeas! They’re full of protein and give the density to these muffins that is otherwise missing because of the lack of flour. I promise that you can’t taste them in there at all- much like in my Healthy Edible Cookie Dough. All you get is an amazing, chocolate-y flavour in a cute and fluffy mini muffin.

The other simple ingredients in this tasty snack include cocoa powder, egg, baking powder, peanut butter (yum), vanilla and banana. Everything gets tossed into the blender and combined until a smooth batter forms. I greased up my mini muffin pans with a bit of coconut oil, filled them up, and baked for about 15-20 minutes. So these muffins are not only healthy, but quick and easy to make too!

I love this recipe because it’s soooooo delicious and makes the perfect snack, quick breakfast, or healthy dessert. The chickpeas worked perfectly as a kind of flour substitute- I definitely want to play around with that some more! Don’t be scared away by them though- they give a great texture but have no effect on the taste.

Hope you enjoy this delicious recipe!

Yours Truly,

Olivia:))

Flourless Chocolate Muffins

  • Servings: Makes 18 Mini Muffins
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Ingredients

-3/4 cup canned chickpeas, drained and rinsed

-1 ripe banana

-3 tbsp cocoa powder

-1 tsp vanilla

-1 tsp baking powder

-1 egg

-1 tbsp peanut butter


Directions

1. Preheat your oven to 350 degrees Fahrenheit.

2. Add all of the ingredients to a blender or food processor and combine to form a smooth batter.

3. Grease 18 mini muffin cups with a little bit of coconut oil and fill them 3/4 of the way with batter. Bake the muffins for 15-20 minutes, until a toothpick comes out clean.

4. Remove from the oven and let cool completely before you enjoy.


Creamy Pea and Spinach Soup

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Hey there! I haven’t made a good soup in a while, so this DELICIOUS Creamy Pea and Spinach Soup really hit the spot! Soup is one of those things that might seem complicated or hard to make, but it’s actually super easy. This one in particular is very straightforward!

I cooked up some red onion with some garlic to start, then added in the veggie broth and all of the other ingredients! Ground ginger, some coriander and a bit of red chilli flakes add so much flavour, and of course the peas and spinach give the soup its GORGEOUS green colour. I also added in some chickpeas, which when blended help create a creamy texture.

These simple ingredients are all simmered together for a good twenty minutes, to make sure all the flavours come together. Then everything is dumped into a blender and pureed until super smooth! Look at that; so easy and so delicious.

Soup like this is the best on a cold day. And yes, this soup is also freezer friendly, so you can save some for later! Quick lunch idea for the win! It’s a great way to get your veggies in and is really good for you, as well as being naturally vegan and gluten free.

Enjoy this easy and tasty soup recipe!

Yours Truly,

Olivia:))

Creamy Pea and Spinach Soup

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1/2 a red onion, diced

-2 cloves of garlic, minced

-4 cups of organic veggie broth

-1/2 tsp ground ginger

-1/2 tsp ground coriander

-1/2 tsp red chilli flakes

-1 can of chickpeas. drained and rinsed

-3 cups of packed spinach

-1 1/2 cups frozen green peas

-Salt and pepper to taste


Directions

1. Heat the olive oil over medium heat in a large pot. Add in the onion and cook until translucent, about 6 minutes. Add in the garlic and continue to cook for another 2 minutes.

2. Add the veggie broth to the pot, along with the ginger, coriander, peas, spinach, red chilli flakes, and chickpeas. Stir to combine and season generously with salt and pepper. Bring to a boil, then turn the heat to low and let the soup simmer for 20 minutes.

3. Let the soup cool slightly before adding it to a blender or food processor and blending until smooth and creamy. Taste and season additionally if needed.

4. Serve warm.


Hearty Vegetable Chilli

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Hi guys! This is truly one of my favourite recipes ever- it’s so full of flavour and VERY hearty, as the name suggests. It’s healthy, vegan, and so so good. I posted the recipe for this chilli just under two years ago, but WITHOUT A PICTURE. So I thought it was time for you guys to see just how good it is😍

Chilli is honestly one of the easiest things you can make, and also one of the most comforting. When I think of a big bowl of this warm chilli, I think of curling up under a blanket after spending the day outside in the cold. The chilli itself has so much delicious flavour, and it’s PACKED with beans and veggies! The more stuff my chilli has in it, the better, and if you agree you’ll adore this recipe.

It starts the way many other delicious things do- with onion and garlic. They get fried up in some olive oil before the spices get added, and become the base of flavour for the chilli. And let me tell you, that is the most technical part of the recipe right there. After that, it’s pretty much just dumping the rest of the ingredients in, giving it a stir, and letting all those aromatics come together in the pot.

Once the chilli is done- you can tell because the carrots will be soft enough to pierce with a fork- I like to scoop out big bowls of it, and top it with some cilantro and chopped green onion. Some hummus would even be great on there too!

All the veg in there is so good- you’ve got tons of corn and carrots, plus black beans, chickpeas, and red kidney beans. This means there’s so much protein and it will definitely fill you up! Perfect for school lunches👌On a related note, this recipe is freezable and therefore great for meal prepping as well. Literally, any situation you’re in, this chilli is applicable.

Make sure you check this chilli out- it’s one of my favourite recipes for a reason!

Yours Truly,

Olivia:))

Hearty Vegetable Chilli

  • Servings: 4-6
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Ingredients

-1 tbsp olive oil

-1 white onion, diced

-3 cloves of garlic, minced

-1 tbsp ground cumin

-1 tbsp chilli powder

-1/2 tbsp dried oregano

-1/2 tbsp paprika

-1/2 tsp chilli powder

-1 large carrot, chopped

-1 cup frozen corn

-1 can of chickpeas, drained and rinsed

-1 can of black beans, drained and rinsed

-1 can of red kidney beans, drained and rinsed

-1 can of diced or crushed tomatoes

-3 tbsp tomato paste

-Salt and pepper to taste


Directions

1. Heat the olive oil in a large pot over medium heat. Add in the onion and cook for 6-8 minutes, until translucent. Add in the minced garlic and cook for another 2 minutes.

2. Add all of the spices to the pot and cook for 1 more minute, just to brown them up a bit. Next, dump all of the other ingredients into the pot and give everything a good stir.

3. Bring the chilli to a simmer, then turn the heat down to low and cover the pot. Simmer for 25-30 minutes, until the carrots can be pierced with a fork.

4. Season to taste with salt and pepper, remove from the heat and serve warm.


Balsamic Veggie Stuffed Zucchini Boats

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Hey guys! I’m always looking for good meal prep ideas, and these Balsamic Veggie Zucchini Boats check off all of the boxes! They’re healthy, delicious, easy to make and super satisfying.

They’re comprised of perfect little vessels of roasted zucchini stuffed with an amazing mix of sauteed veggies- including onion, garlic, mushrooms, chickpeas, the insides of the zucchini, and some RICED CAULIFLOWER. Told you I’d be back with some great riced cauliflower recipes! All of this veg goes so well together, and the addition of the balsamic is the finishing touch.

The zucchini gets cut into four quarters…

And then the centres are scooped out to make lil “boats”. I just scooped out enough to remove all the seeds and make sure that I could get a good amount of filling in there. After being rubbed with some olive oil and seasoned with salt and pepper, they get placed on a parchment lined baking sheet and roasted until tender- about 15 minutes. The beauty of zucchini is that it doesn’t need very much time at all to cook! Just make sure you take it out right at the 15 minute mark so you’re not left with mush.

While the zucchini is roasting, all of the veg gets cooked together to make a delicious stuffing! I love all of the flavours in here- and the chickpeas and cauliflower rice add a nice heartiness. When you have both of your components all cooked up, the veggie filling is scooped into the zucchini boats, and everything goes back into the oven and broiled for 5 more minutes. This ensures that stuffing gets a little crisp on top- so so good!

These boats make an amazing side dish, appetizer, or lunch! Making a bunch of these at the start of the week for meal prep is also a great idea:) The flavours in here are so tasty, and with the chickpeas in there you get in your fix of protein and fibre. These zucchini boats will definitely shake up your lunch or dinner routine!

Hope you enjoy this recipe!

Yours Truly,

Olivia:))

Balsamic Veggie Stuffed Zucchini Boats

  • Servings: 2-4
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Ingredients

-1 large zucchini -1/2 tbsp + 2 tsp olive oil

-2 white mushrooms, diced

-2 tbsp diced red onion

-1 clove of garlic, minced

-2/3 cup riced cauliflower

-1 tsp balsamic vinegar

-1/3 cup canned chickpeas, drained and rinsed

-1/2 tsp dried oregano

-Salt and pepper to taste


Directions

1. Preheat your oven to 400 degrees Fahrenheit.

2. Cut off the top and bottom of the zucchini, then cut it in half lengthwise. Cut the halves in half width wise, leaving you with four even pieces of zucchini.

3. Scoop out the centres of the zucchini, removing the seeds but not too much of the flesh, and creating a vessel that can be stuffed. Set the insides of the zucchini aside.

4. Place the zucchini boats on a parchment lined baking sheet, and rub each one with about a 1/2 tsp of olive oil. Sprinkle them with salt and pepper, then place them in the oven for 15 minutes.

5. Heat up the remaining olive oil in a pan over medium heat. Add in the onion, garlic, cauliflower, mushrooms, chickpeas, and the insides of the zucchini. Sautee for about 5 minutes, until the onion is translucent. Add the balsamic into the pan and continue to cook for 2 more minutes. Remove the pan from the heat and set aside.

6. Once the zucchini boats are done roasting, remove them from the oven and scoop a 1/4 of the sauteed veggie filling into each boat. Place the pan back into the oven and broil the stuffed zucchini for 5 minutes.

7. Remove the pan from the oven and serve warm.


Cauliflower Rice Salad

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Hey guys! Today I have a very nice, bright and fresh salad for you that is the perfect base for any protein! It’s full of veggies and has an AMAZING parsley and cilantro dressing that’s whipped up in the blender. The cauliflower base of the salad is created in the blender as well… and let me tell you, I’m loving it!

If sweet potatoes in the microwave isn’t life changing enough, let me introduce you to riced cauliflower! I had half a cauliflower in the fridge waiting to be used up, and I thought I’d do a little something different with it. So I cut it into chunks and tossed it in the blender- yes the blender- and was left with some perfect cauliflower “rice” that makes an amazing base to this salad! I’m really excited to do even more cool stuff with this rice substitute in the future- I stored my extra cauli rice in the freezer for later use. So yes, expect a storm of cauliflower rice recipes coming your way soon:))

In addition to those little grains of cauliflower, this salad has a bunch of other fresh veggies, including cucumber, tomato, chickpeas, and red onion! Definitely getting some nice Mediterranean vibes from this recipe. That red onion adds some extra flavour- onions rock, just so you know. And those chickpeas add a bit of protein so that the whole thing is more filling. This salad is definitely great by itself, but if you’re looking for a more substantial meal you can DEFINITELY top it with a delicious protein of your choice. Some proteins that would be great with this salad are:

  • Chicken breast
  • Steak
  • Boiled eggs
  • Canned tuna
  • More beans

Whipping up a big batch of this and preparing some proteins is a great meal-prep option, and also makes for a great quick and easy school lunch!

Let’s talk about the dressing- it’s pretty darn good. Even though it’s really simple, the bright herb flavours really shine through! I used lots of cilantro and parsley, and brought in some lemon juice for that acid. With some olive oil and the addition of garlic and some salt and pepper, the dressing comes together beautifully! Trust me, this is a container of green gold right here.

So so good! This dressing coats all of the salad ingredients and amps up the flavour of all of the veggies.

This recipe is definitely a quick and easy winner- perfect for a quick lunch or dinner, super fresh and healthy, and VERY TASTY. Enjoy!

Yours Truly,

Olivia:))

Cauliflower Rice Salad

  • Servings: 2-4
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To Make the Cauliflower Rice: Add cauliflower florets to a blender or food processor, and blend until evenly chopped and rice-like in texture. Alternatively, you can grate the cauliflower!

Ingredients

For the Salad

-1 1/3 cups riced cauliflower

-1 cup canned chickpeas, drained and rinsed

-1 tomato, diced

-1/4 of a cucumber, diced

-1/4 of a red onion, diced

For the Dressing

-1/4 cup packed parsley

-1/4 cup packed cilantro

-1/4 cup olive oil

-Juice of 1/2 a lemon

-Salt and pepper to taste


Directions

1. Combine all of the dressing ingredients in a blender and set aside.

2. Mix together the salad ingredients in a large bowl, add in the dressing, and toss everything to combine.

3. Serve with a protein of choice.