Remember when I said my goal was to make all of my meals this week?
Well, thanks to Jenn and What I Ate Wednesday, I am here to show you some of the recipes I’ve made this week! All of this along with lots of fruit, salad, veggies, and yogurt, here’s what I’ve been eating!
Roasted Chick Peas (from Cupcake Project)
- 1 can (14 oz) chickpeas (garbanzo beans), drained
- 2 teaspoons olive oil
- 1 teaspoon cinnamon or your spice(s) of choice
- 1 1/2 teaspoons brown sugar
- 1/4 teaspoon salt
- Place chickpeas on a baking sheet lined with parchment paper.
- Bake at 450 F for 30 minutes. (You didn’t miss anything here. You don’t oil or season them until after they are done. In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil. They are enjoyable all on their own.)
- Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
- Enjoy hot, or bring to room temperature and store in an air-tight container. Like popped corn, the chickpeas are never as good the next day. However, they are still quite enjoyable 3-4 days after making them. (Totally true…they don’t stay crunchy for long!)
Random bowl of brown rice, green bell pepper, and sweet potato.
Apple Cinnamon Baked Oatmeal (from Chocolate Covered Katie)
- 1/2 cup oats (50g)
- 1/4 tsp vanilla extract
- 1/2 tsp cinnamon
- sweetener, such as 1 1/2 T maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
- 3 T unsweetened applesauce (60g)
- 1-2 T chopped apple
- 1/4 cup milk, creamer, juice, or water (I used 60g water)
- heaping 1/16th tsp salt
- Optional: 1T oil or nut butter (if oil, scale the milk back a little)
Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, apple, and liquid. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first if you want your cakes to pop out.
- 1 cup uncooked lentils
- 1 cup uncooked brown rice
- 1/2 tsp garlic powder
- 2 cups uncooked oatmeal
- 1 tsp season salt
- Flour as needed to thinking the patty
Cook lentils and rice in 4 cups water for 45 minutes, simmering over low heat in a covered pan. Allow to cool. Add remaining ingredients and mix well. Shape into patties and cook on griddle or pan (may spray with non-stick spray) over medium heat, until nicely browned (about 6 minutes per side).
Yep, I was unaware just how much that recipe would make. Not only did I freeze a lot of it, but I also have a huge plate worth to use throughout the week. I didn’t make it all into patties (which didn’t stick so well), and kept some of it to sub for ground meat. I LOVED this recipe! Then again, I loved all of the foods I have made lately .
Looks like I’ll be eating a lot of lentil patty in my future…
Have you made anything drool-worthy this week?