Crispy Chickpeas and Pumpkin Seeds
Recipes / August 29, 2019

Serves 2 1 1/2 cups canned chickpeas, drained 1/2 cup pumpkin or winter squash seeds 1 teaspoon butter, melted 1 teaspoon salt 2 teaspoons any combination of ground spices* Preheat the oven to 400 degrees. Put the chickpeas, pumpkin seeds, better, salt, and spices in a bowl. Mix to coat every chickpea and seed with the spices. Spread the chickpeas and pumpkin seeds on a baking sheet in a single layer. Bake for 20 minutes. Remove the baking sheet from the oven and turn the chickpeas and seeds with a spatula. Put the baking sheet back in the oven until everything is crusty and golden, about 10 more minutes. Let the chickpeas and seeds cool for 10 minutes. Scoop into a bowl and serve. My notes: This is the perfect snack: inexpensive, healthy, and tasty. Also, it’s so easy to make that my 13 year old made them himself. *One suggested spice blend is a half teaspoon each of coriander, turmeric, cumin, and cayenne pepper. We used a Penzeys spice blend. Adapted from Good and Cheap by Leanne Brown

Run Fast, Eat Slow: Superhero Muffins
Recipes / August 23, 2018

Today I am revisiting Run Fast. Eat Slow.┬áto bring you a muffin recipe that I’ve been making over and over again. Superhero Muffins 2 cups almond meal 1 cup old-fashioned rolled oats 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup walnuts (optional) 1/2 cup raisins, chopped dates, or chocolate chips 3 eggs, beaten 1 cup grated zucchini 1 cup grated carrots 6 tablespoons unsalted butter, melted 1/2 cup maple syrup 1 teaspoon vanilla extract Preheat the oven to 350 degrees. Grease or line a 12-cup muffin tin. In a large bowl, combine the almond meal, oats, spices, baking soda, salt, and any optional items. In a separate bowl, mix together the eggs, zucchini, carrots, butter, maple syrup, and vanilla. Add to the dry ingredients, mixing until just combined. The batter will be thick. Spoon the batter into the muffin cups, filling each to the brim. (I use an ice cream scoop to fill the tins.) Bake until the muffins are nicely browned on top and a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes. My notes: These are super versatile. I have used a…

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