Fantastic Recipes from Fantastic People for Fantastic People

Sizzlin’ Summer Slimdown is almost over, and we have some amazing recipes to share from 4 amazing clients who are Making It Happen with their nutrition, and shared these healthy and tasty recipes with us.

Try it, you’ll like it!

Roasted Chick Peas

Kris in Epsom says this recipe is her ‘go to’ when she needs something quick.

• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 dash crushed red pepper
• 1 (15 ounce) can chickpeas, rinsed and drained

Preheat oven to 350 degrees.

Combine the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat or use a Ziploc bag. Spread into a single layer on a baking sheet.

Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

Be creative with the spices. If you don’t like it hot try a curry mix, or go a bit European with a coriander blend. Why not try them with only sea salt and pepper?

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It’s So Easy, Its Like Cheating – bean recipe

Liz in Concord has this as a super easy dish.

• ½ cup kidney beans
• 1 teaspoon of balsamic vinegar
• 1/2 cup of cottage cheese

Mix it all together. This is really good- and easy 😉

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Anna’s Addicting Chickpea Salad

Anna said this recipe is addicting, hence the name, she wasn’t kidding. It is that good. She took that picture of her lunch when she sent me this recipe. Now doesn’t that picture look yummy?

• 2 cups cooked chick peas
• 1/2 c. diced celery
• 1/4 c. diced onion
• 1 c. diced carrot
• 1/2 c. diced red pepper
• 1 T. vegenaise (mayonnaise)
• 1/2 c.cilantro
• 1/2 c. toasted sunflowers
• 1 T Ume Plum Vinegar
• 1 teaspoon cumin
• A pinch of sea salt
• 1 clove mashed garlic
• Pepper to taste

Mash the chickpea with a fork, add the rest of the ingredients and mix well. Salad taste best next day.

(For a different taste you can add mustard, use curry powder, or add 1/4 cup of raisins.)

Easy Ratatouille (with a beany bootcamp twist)

Veronica in Epsom made up this dish when S3 kicked in Habit 4. Great way to tackle veggies and replacing grains with beans all in one!

• 1 sliced summer squash
• 2 sliced zucchini
• 1 cubed small eggplant
• 1 diced medium onion
• 1 28 ounce can of diced tomatoes (READ LABEL!)
• (If you use all the juice it will be more watery so I poured a little out)
• 1 can black beans rinsed
• 2 sliced garlic cloves
• 2 sprigs fresh thyme
• salt/pepper to taste

Heat over to 375. Put everything in a dutch oven, cook covered for 30 minutes. Stir & cook uncovered for 15 minutes more. Delicious!

Keep those recipes coming. I love making new dishes. Adding new recipes keeps nutritional habits easier to incorporate. From the look of Anna’s lunch, foods can be yummy to eat, great to look at, and fantastic for you.

Coach Nancy