Coleslaw can easily tow the line between healthy and unhealthy. It all depends on how you dress it. We all know mayo gives it the full flavor, but also the full fat content. But this blog’s purpose is to find ways around the bad ingredients without sacrificing flavor. Plus, this recipe adds something unique in the form of roasted chickpeas for added protein and crunch.
Ingredients: 1 can of chickpeas, 1 12 oz pack of broccoli (or cabbage) slaw, 1/4 chopped onion, 1 tablespoon of chia seeds, 2 tablespoons of yellow mustards, 2 tablespoons of apple cider vinegar, 1 tablespoon of agave nectar
Directions: Drain and rinse the can of chickpeas. Toss with any desired spices (black pepper, garlic powder, sea salt and nutritional yeast were used here). Bake on 350 for 20 minutes. Broil for 5. They should have a nice crunchy yet moist consistency.
Toss slaw mix with onion and chia seeds. Add wet ingredients and mix thoroughly. You can add the chickpeas before the dressing or on top of you prefer.
You’ll find that the mustard and vinegar provide a great tangy flavor, balanced with the sweetness of the agave. Plus the chia seeds give additional moisture once they gel. Makes a great BBQ side or a vegan meal all on its own.
There’s nothing more satisfying than using every last bit of produce in your refrigerator. Interestingly, the mini sweet peppers were originally purchased for the portobello pizzas, which lead to the stuffed mini peppers, and left the refrigerator with excess bean mixture and quinoa. The circle of meals. While the bean mixture isn’t bad over quinoa, but we have something more creative in mind.
Ingredients: Leftover bean mixture (Lima beans, kidney beans, red onion, tomato paste, balsamic vinegar), quinoa (about 1/2 of a cup was leftover), flax seed
Directions: Soak 1 tablespoon of flax seed in about 2 tablespoons of water and let sit for 10 mins. Combine quinoa, bean mixture and flax once soaked. A little bit of whole wheat flour was thrown in to absorb some moisture.
Make into small balls on cooking sheet. Cheese was added to these, but it’s not required for structure. The flax seed acts well as a binding agent. Bake for only about 10 mins or so. Afterall, there’s no meat that you need to worry about cooking thoroughly.
These came out great and required very little time to prepare. And their taste will convince even the heartiest of meat eaters.
You gotta love a finger food. Quick, easy, and gone in a second. Problem is, most of them are starchy, fat laden and have spent way too much time in someone’s freezer. But these mini stuffed peppers are nutrient rich and pack the protein, even with being veggie based.
Ingredients: Bag of mini sweet peppers, 1 can of kidney beans, half can of Lima beans (combination of any beans will work), 3 tablespoons of tomato paste, quarter of diced red onion, balsamic vinegar, shredded mozzarella cheese (if desired).
Directions: Slice tops off of mini peppers. Bake at 350 for only about 10 mins. Let cool afterward.
In a bowl, mix together all beans, onion, tomato paste, balsamic vinegar, and any seasonings desired (onion powder, garlic powder, red pepper, and salt were used here). Taste the mixture and make sure to balance the amount of vinegar to tomato paste neutralize the sweetness of the tomato paste. Now, this recipe is vegan (it’s good to give your body a break from digesting animal proteins every now and again), but ground beef or chicken will work also.
Pack a bit of the bean mixture into each pepper. Top off with the mozzarella cheese if not keeping vegan.
These are excellent as an appetizer if entertaining healthy guests or can be a meal with rice or quinoa.
We’ve all heard that breakfast is the most important meal of the day. The problem is, it’s also at the most hectic time of the day. Mornings tend to consume us rather than us consuming the necessary nutrients to have a productive day. And worse than that, McDonald’s breakfast makes the allure of the drive-through all the more appealing.
But, breakfast prep is possible! These bars (which we could even call “breakfast brownies” due to their mouth watering moisture) are filled with protein and good carbs from an unlikely source to successfully prepare you for the day.
Ingredients: 1 can chickpeas, rinsed and dried (yes, you read that right), 1/2 cup peanut butter, 2 tablespoons of agave nectar, 1 tablespoon of chia seeds, 2 scoops of protein powder (vegan used here), 1 tablespoon of coconut oil, 3 apples (any kind), 1 tablespoon of cinnamon, pinch of sea salt
Directions: Dice apples. Sauté in pan for about 15 mins or until a bit browned while adding cinnamon. Let cool once completed.
Once cooled, process all ingredients together (chickpeas, peanut butter, agave, etc.). You should have a peanut butter cookie-like batter (but foodborne illness free!). Pour into greased cake pan (recipe caters to 8×8, but a 12×8 is all that we had available). Bake for 30 mins at 350°.
We cut the bars quite large to give a filling portion for the morning. If using as a dessert (which they are also excellent for), you may want to cut to more of a brownie size.
The bars are packed with protein (about 20 g per bar if you cut in 6’s) and are gluten free and vegan. They are sure to keep you full and fueled for your busy day.