Skip to main content

Roasted chickpeas


I perfected my sweet potato pumpkin by eliminating the coconut oil. And you do need the maple syrup! I love coconut oil but in the interest of staying low fat, low cal, I made the crust without coconut oil and it was completely fine. Also, I eliminated the cream cheese but add 1/2 cup of it if you want.

Crust: 8 medjool dates and 1 cup of oat flour. Oat flour is simply rolled oats in the food processor. Put the 1 cup of rolled oats in your food processor and turn on high. Slowly pit and add soft medjool dates one by one to the food processor. The crust will start to get sticky and it will be harder to mix. Press the crust into a small pan. This amount of crust will cover half of a medium pan.
Filling: 1 peeled sweet potato, steamed, 1/2 cup of pumpkin puree and 2 tbsp of maple syrup. Mix by hand and then spread on top of the crust. Sprinkle with cinnamon.
They are so delish. The dates make everything so incredibly sweet!


Today I had a salad for lunch with @fullyrawkristina's orange/pineapple/sweet pepper dressing. You simply blend an orange, a few pieces of pineapple and 1 yellow sweet pepper and you get a delish sweet dressing that you can even drink as juice! I had romaine, mixed greens and pumpkin seeds in my salad.
Roasted chickpeas: sprinkle a jar of chickpeas with a little olive oil, cumin, garlic salt and lemon pepper. Put them in your toaster oven and roast for 45 min at 400 degrees. Add to your salad or eat as a snack.

It's so difficult not to eat more than one sweet potato pumpkin bar!! Feeling great going 80% raw. This morning I got up and did yoga and a 20 min HIIT and it set the tone for the rest of the day...I felt great! My weekends are going to start to be long runs and of course I'll still be lifting weights and doing squats, planks and ahhhhh the dreaded pushups that only slowly seem to get easier. This morning I did tricep pushups during my yoga workout and I did feel stronger.

I'm still not where I want to be weight wise. It's a constant daily struggle and I want to feel confident when I start my yoga certification in June...in NYC!!! I can't wait to move but I'm also very scared.
Love getting so much support from social media communities and of course my family and friends. You've gotta take risks in life, right? Just jump off...people will catch you if you need help.

Comments

Popular posts from this blog

Chewy Energy Bars (no added sugar, vegan, gluten-free)

Energy bars with lot of fiber, minimal sugar and high protein are a great snack. I grab and just go and I feel full for the time that I'm out and about and I need to get things done. I love a few brands of energy bars but I also love making my own-it's easy to choose what ingredients go in them and you can make a bunch and freeze These particular bars are without sugar by default since I ran out of maple syrup. They are still so delish!


Peanut Butter Vanilla Oat Milk Smoothie

I love trying new plant-based milks even though I usually buy West Soy unsweetened soy milk. I go for milks that have the least amount of ingredients and are organic. West Soy unsweetened plain soy milk is organic soybeans and water. Beautiful. If I don't buy milk, I make it myself, either almond or oat milk. Yesterday I bought oat milk and it is DELICIOUS!


How to Make Fluffy Basmati Rice

I'm always and forever trying to make rice like they make at Indian or Persian restaurants. It's so delicious, fluffy and flavorful and I love the texture of basmati rice. So, I was talking to a friend who makes rice alot and he helped me with the recipe. The idea is to sautee the rice first and add ingredients that will give it flavor such as garlic, onion, spices etc. I serve the rice with beans or tofu, either sauteed or in a curry sauce. Rice is just so amazing, it's simple but nutritious and is a great alternative to bread or other grains.