Buffalo Chickpeas

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Ingredients:

  • 1 can of Low Sodium Chickpeas
  • 1 cup of Corn
  • 1/3 of a Red Onion
  • 2 cups of Spinach
  • 1 tbsp. of Buffalo Sauce
  • 1/2 tbsp of Canola Oil
  • Hot sauce to taste (optional)

Directions:

  1. Rinse chickpeas and corn (if canned).
  2. Chop onions.
  3. Fry onions in canola oil in pan.
  4. After a few minutes, add chickpeas, corn and spinach.
  5. Cook until spinach it is wilted.
  6. Add buffalo sauce.
  7. Serve.
  8. Add hot sauce to taste (optional).
  9. Eat and enjoy.

Chickpeas and Sweet Potato with Basil and Garlic Tahini Sauce

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Ingredients:

  • 2 Sweet Potatoes
  • 2 cans of  Low Sodium Chickpeas (~3 cups cooked)
  • 2 Tbsp of Tahini
  • 1 Tbsp of Olive Oil
  • 1/3 cup of Unsweetened Soy Milk
  • 4 Cloves of Garlic
  • 1/4 Red Onion
  • 4 cups of Spinach (raw)
  • 40 Cherry Tomatoes
  • Basil

*Serves 4

Directions:

  1. Pre-heat the oven to 450 F.
  2. Cut the sweet potatoes into wedges and bake for 30 minutes. (Flip after 15 minutes)
  3. Mix the tahini, olive oil and soy milk.
  4. Add chopped garlic and basil to the tahini mix.
  5. Cook the chickpeas and spinach on light heat.
  6. Once the sweet potatoes are cooked, chop into bit size pieces and put in serving bowl.
  7. Add the chickpeas and spinach to the serving bowl.
  8. Then add the onion and cherry tomatoes.
  9. Finally top the dish with the tahini sauce.

No-Bake Mini Avocado Key Lime Pies

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Ingredients:

  • 6 Pre-made mini graham cracker pie crusts
  • 2 Avocados
  • 3 Limes (juiced)
  • Lime zest
  • 1/4 cup of Agave
  • 1/4 cup of Shredded coconut

Directions:

  1. Set aside mini pie crusts.
  2. Juice the limes.
  3. Blend avocados, agave and lime juice in a blender.
  4. Grate the limes for lime zest.
  5. Mix avocados, agave, lime juice and lime zest in a mixing bowl.
  6. Put avocado mix into pie crusts.
  7. Top mini tarts with shredded coconut.
  8. Refrigerate for at least 1 hour before serving.