Chickpeas, also known as garbanzo beans, are a staple Middle Eastern, Mediterranean and African cuisine, making them second only to the soybean as the most widely eaten bean in the world. The primary ingredient in hummus, chickpeas are a great source of lean protein and filling fiber: a one cup serving of chickpeas contains 268 calories, 12.5 grams of dietary fiber, 14.5 grams of protein, and 4.2 grams of fat.
Mild in flavor, it’s hard to find someone who doesn’t like a chickpea, unless it’s the mushy texture that turns them off. When roasted, however, they can offer a healthy, low-carb crunch to your favorite meals. If you’ve ever tried to roast them on your own, you are probably painfully that without the right recipe you’ll end up with scorched, bitter bits with a mushy center.
2Armadillos Crispy Chickpeas makes hand-roasted chickpeas that crunch like pretzels and taste like chips. They use nothing artificial, no preservatives, no junk and they offer a variety of delicious flavors like Tomato Basil, Spicy Cayenne, and Cinnamon Toast. Passionate about their chickpeas, 2Armadillos’ relationship manager Candice Cook shared with us her expert secrets to make your own delicious roasted chickpeas at home, plus tons of flavor combinations and unique uses you’ve probably never thought of. (more…)
Garbanzo beans never tasted so good! I love hummus, or just the raw beans in salads, as much as the next person, but my favorite legume is back at it in these fritters. What I love about this meal is that it can take on many different personalities.
If you’re just testing out Meatless Monday, this is a great intro. If you’re looking for an at-home version of falafel or Mediterranean food, top the fritters with tahini, tomatoes, and cucumbers. Greek yogurt works as a great alternative to a cream sauce, except it’s lower in sugar and higher in protein! (more…)
Kids are notorious for it, but there are still plenty of adults who struggle to eat their vegetables. However, the time has come to move on from the idea that vegetables beyond potatoes, carrots and green beans are “yucky,” and expand our palates.
We want to set the record straight for some of the least-loved vegetables (and one fruit) and encourage you to give them a chance. All are packed with nutrients, and are a healthy addition to any diet. We’ll start you down your new vegetable-eating path by providing some recipe suggestions that are so good, you won’t want to pick out the previously-offensive veggies.
Look at this list as your own personal vegetable challenge. Try a new one at least once a week, and you may be surprised which formerly condemned veggies become new favorites!
It’s hard to say if the “little trees” nickname helps or hurts broccoli’s appeal. Regardless, the vegetable is packed with vitamin K, important for blood clotting, and can be enjoyed raw or cooked. Ease your way into eating broccoli by combining it with foods you already like.
Try it mixed into your stir-fry for added flavor, fiber, bulk, and color!
A beet’s color may be the prettiest in mother nature’s palette. This nutrient-rich root veggie is also full of carbohydrates, which means they can be a great way of boosting your energy without a sugar crash later. Beets are chock full of many nutrients including calcium, iron and vitamins A and C.
Have you ever used beans as an oil replacement or meat substitute in vegan cooking? As my diet has evolved from the vegetarian who didn’t eat vegetables to the clean eating personal trainer I am today, I’ve learned that beans are for more than just chili.
Black beans can add moisture to brownies, muffins and pancakes, or make a great burger. Chickpeas can be a great stand-in for chicken in a deli-style salad, or they can take the place of eggs in scrambles and breakfast tacos. (more…)
During winter I make a lot of soup. But it’s hard to find a recipe that has enough protein, fiber, fat and so forth to keep me satisfied for hours after mealtime. Recently I tried a new take on tomato soup—one with lots of chickpeas in it. It’s actually pretty similar to the Best Life Diet’s Chickpea and Tomato Soup, only I add a scoop of pesto and leave out the ginger, cilantro, curry, and lemon.
This is no overindulgence—all of the ingredients are healthy and eaten together they really do provide a filling, tasty meal. But I was pretty surprised to see that the aforementioned recipe packs a 446-calorie punch. This isn’t a crazy amount of calories—as I mentioned, it feels filling enough that I tend to skip my afternoon snack when I eat it for lunch—but it still seems high for vegetable soup. Add on the fact that I sit at a desk for most of the day and you’ll see how a even a healthy soup could potentially lead to unwanted pounds.
So, how can I make sure that this delicious soup fuels more than just my fingers, typing away on the keyboard? Here are 3 ways to burn off the 446 calories in from this bowl of soup: