Skip to main content

Chickpeas and Autumn Leaves



Today was my first day ever using dried chickpeas. It wasn't until recently that I actually found out that you could get dried chickpeas - I just always assumed that canned was the only option. I reorganized our family's grocery budget this month, and while doing so, decided to opt for dried beans and chick peas this time around. This saved a couple dollars, and will be slightly healthier, and as an added bonus, it was also a couple pounds lighter to carry into the house. 

I have made hummus more times than I can count, but today was my first time using dried chickpeas. I used split chickpeas, and let them soak all day. Once I got the girls to bed, I boiled the chickpeas with some garlic powder and dried onions. I drained out most of the water, and added lemon juice, and a sprinkle of salt and pepper, then used my immersion blender to blend it all up before putting it in the fridge. I took a taste test, and it was a success. It took a few hours of patiently waiting for the chickpeas to soak, but the actual process of making the hummus wasn't any longer than usual, and tastes great!

I took the girls for a nature walk today, which didn't last too long because the swarms of bugs in the forest was overwhelming and I couldn't deal with swatting them away any longer. When we first got into the paths, my daughter ran to a pile of leaves and starting spinning around and throwing leaves in the air. She really knows how to enjoy the fall season. We came back home and spend the afternoon raking leaves in the front yard. I brought out two rakes, in hopes that my toddler would want to help and burn off some energy. That didn't last long, but while I finished the yard work, my girls played hide and seek together. This consisted of my toddler counting to twenty, then poking her head around the tree to say "Peek-a-boo!" to her little sister. Every couple minutes, one of the two would start wandering off, wanting to play in the garden, or go to the park, so the yard work took about twice as long as it should have, because I had to keep redirecting my children to stay close by.  All in all, we spent a couple hours outside today. It was a beautiful day, the sun was shining, and it felt like autumn in the air. 




A friend of mine dropped off some massive zucchini's this afternoon too, so I have plenty of zucchini's to make zoodles with now - Oodles of Zoodles, if you will... Given the size of these squash, I am have plenty to cook, and lots to add to some baked goods. I am excited to try out a couple new recipes, so stay tuned! I can't mention these giant zucchini's without sharing the photo of the one that looks like a duck. I shared with a few vegan friends, joking that "I don't know how to feel about eating this" which I thought was hilarious, because it's a vegetable... but it looks like a duck. 



On that happy note, I am ready to enjoy my cup of tea while perusing through some zucchini recipes. I am also in need of a good recipe to use my leek in, if anybody has a favorite leek recipe, please share. The kettle is on, my cookbook arsenal is on hand, and I am ready for another crazy, wonderful day tomorrow.

Cheers.



Comments

  1. Love the shots of the girls! Sending you my zucchini and chick pea recipes!

    ReplyDelete

Post a Comment

Popular posts from this blog

Springtime Snow

After a huge dump of snow last weekend, we have been seeing the weather warm up here this week; it’s finally reaching positive temperatures again! The family and I have been taking advantage of this warm weather and getting out in the snow before it all melts away, which will be bitter sweet, because as much as I love the springtime, this much snow melting all at once will mean a big muddy mess in our yard. So for now, we are enjoying the snow that we have, as it is. 




We are fortunate enough to live right next to a park with a hill which means we are walking distance to afternoons of tobogganing. My youngest, who for whatever reason I thought would not enjoy sledding (maybe because for the first three months of winter she hated being in the snow), actually loves sliding down the hill and playing with the kids in the snow. My preschooler also enjoys sledding and I’m sure if it were up to the girls, they would stay there all day. 




This afternoon, our neighbours asked to bring the girls to…

Bursting Berry Blueberry Muffins

I came up with this recipe one morning at breakfast when I was looking for a way to use up some blueberries in the fridge. When I took them out of the oven, I was pleasantly surprised at how amazing they looked and tasted. The blueberries were bursting in the muffins, and the muffins were so juicy and full of flavor when bit into. 




Here is my recipe for Bursting Berry Blueberry Muffins:




Ingredients:
1/4 Cup Vegetable Oil 1 Banana 3/4 Cup Nut Milk 1/4 Cup Maple Syrup 1 1/2 Cup Whole Wheat Flour  1 1/2 tsp Baking Powder 1 Cup Fresh Blueberries
Instructions:
Preheat oven to 350'
In a high speed blender, or mixing bowl, mix together the oil, banana, nut milk, and maple syrup. 
Add the flour and baking powder and mix until just combined. 
Fold in the blueberries.
Pour into miniature muffin tins, and bake for 17 minutes (or approximately 23 minutes for regular sized muffins).
Let cool, and enjoy!




Coconut Cake Cookies

This past weekend, my husband asked me if it was possible to make oatmeal cookies without butter or sugar, so naturally, I accepted the challenge, and came up with these delicious oatmeal coconut cookies. 




These Coconut Cake Cookies are so delicious and didn't even make it through an afternoon at our house. They are a cross between a cookie and a cupcake - without all the added sugar - and because of all the coconut goodness, are even reminiscent of coconut macaroons. 
Here is my recipe for Coconut Cake Cookies:




Ingredients:
1/3 Cup Apple Sauce 1/2 Cup Finely Chopped Dates 1 Tbsp Ground Flax 3 Tbsp Water 1 Tbsp Coconut Oil 3/4 Cup Shredded Coconut 1 Cup Quick Oats 3/4 Cup Whole Wheat Flour 1 1/2 tsp Baking Soda 1/2 Cup Coconut Milk
Instructions:
Preheat oven to 350'
In a small bowl, mix together ground flax and water. Let stand for 5 minutes. 
In a large mixing bowl, mix together apple sauce, dates, coconut oil, and the flax/water mixture. 
Mix in the shredded coconut, coconut m…