shawarma roasted chickpeas 

When I have the time and motivation, roasted chickpeas are a snack staple in our house. If you didn’t think you could eat two whole cans of chickpeas by yourself, this snack may prove you wrong.  Lucky for me, I have a toddler who loves them just as much as I do so they’re the perfect thing to share.

The flavor combo is adapted from NYT’s chicken shawarma recipe (which, by the way, is SO good) and I wanted to try it out on these little guys.  And guess what?  It works!

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roasted sweet pepper + summer squash pizza

So we’ll keep this short and sweet.  Certainly pizza is one of the most customizable dishes you can create but I am loving this combo and have made this exact pizza probably three  or four times in the past few weeks.  And the fact that I only have one picture to accompany this post means that we promptly devoured this pizza pretty much as soon as it came out of the oven!

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Black Bean & Sweet Potato Enchiladas with Acorn Squash Sauce

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Right now I am loving this combination of black beans, sweet potatoes and kale in my enchiladas.  They’re filling without being over the top and the thick, silky smooth enchilada sauce makes them feel just a bit decadent.  Or maybe that’s the cheese.  Either way, these taste good and are good for you!

Enchilada sauce is normally red or green, using tomatoes or tomatillos, but I stumbled across this acorn squash recipe and fell in love.  It’s flavor is definitely different than what I’m used to but the change is certainly welcome and another way to sneak veggies into the dish.  Acorn squash is subtly sweet but the recipe calls for jalepenos and apple cider vinegar to round it out.

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Mexican Chocolate Truffles {vegan}

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What can I say?  I’m in love with these little chocolate bites.

The unexpected flavor combination of cinnamon and spice is reminiscent of this avocado mousse I made way back in May.  A trend maybe?  Either way these are quick, easy and a perfect dessert.  Or snack.

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