Sunflower Seed Ranch Roasted Chickpeas

Emelise Marie was born 5 1/2 weeks ago, and I am slowly figuring out how to do life with three kids. After months of ignoring all the cooking blog posts in my inbox, I like food again and am starting to find time to putter around in the kitchen, trying to satisfy that seemingly insatiable nursing mother's appetite in healthy ways.

In the first few weeks after Emie's birth, when I was in full recovery mode, Anthony did the grocery shopping. I sent him to the store for some dried beans, and he came home with about $50 worth.
(I should have been more specific as to how much exactly we needed.) As a result, I have been seeking ideas for new ways to use chickpeas. When I ran across a post for BBQ-ranch pizza on the Sweet Roots blog, the thought occurred to me that BBQ ranch roasted chickpeas may be good. So I gave it a try tonight, whipping up a sunflower-seed based sauce instead of the usual tofu-based. I couldn't stop munching them! We did try them on top of pizza, which was yummy, but I think I prefer to eat them straight so that the flavor is undiluted.

1 1/2 cups cooked chickpeas (drained and rinsed, if canned)
1/2 c. raw sunflower seeds
2 Tbsp. barbecue sauce
1 Tbsp. maple syrup
1 Tbsp. olive oil
1 tbsp. apple cider vinegar
3/4 tsp. sea salt
3/4 tsp. onion powder
3/4. tsp. dried parsley
1/2 tsp. dried dill
dash of pepper
3-4 Tbsp. plain non-dairy milk, to thin

1. Preheat the oven to 400. Line a large cookie sheet with parchment paper.
2. In your food processor or blender, blend all of the ingredients except the chickpeas, starting with 3 Tbsp. milk and adding more if necessary to get a smooth, dressing-like consistency.
3. In a medium bowl, add the chickpeas and blended sunflower seed ranch and stir to evenly coat all the beans.
4. Spread the chickpeas out in a single layer on your prepared baking sheet. Bake in the preheated oven for 20 minutes. Flip them around and then bake for 20 mins. more. They are done when golden and a bit caramelized.

This recipe is linked to Allergy-Free Wednesday  Slightly Indulgent Tuesday Allergy-Friendly Friday 
Wellness Weekend.  

Jelly Donut Pancakes

I had been dreaming about chocolate chocolate chip pancakes all night, but of course when I mentioned pancakes in the morning, Sawyer insisted on the white ones.  Bummer for me, until I thought up this yummy idea of putting jam on the inside and powdered sugar on the outside for a healthier take on the donut treat.  Sorry gluten-free folks--I made these with whole wheat flour because I live in gratitude daily that we actually aren't allergic to that, but you could certainly try subbing your favorite GF flour blend.

1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup raw sunflower seeds
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
2 Tbsp. preferred sweetener (I used evaporated cane juice.)
2 Tbsp. coconut oil
1 1/3 cup non-dairy milk
1 tsp. vanilla extract
A few Tbsp. jam of choice
1/3 cup powdered sugar

1.  In your food processor, combine flour, oats, seeds, baking powder, salt, and cinnamon until oats and sunflower seeds are completely ground up.
2. Add the coconut oil and buzz until crumbly. Then add the milk, sweetener, and vanilla and process just until smooth.
3. Heat your pancake griddle or frying pan over medium heat and drop large spoonfuls of batter onto the heated pan. Dollop about a tsp. of jam in the middle of each pancake and then cover up the jam with a bit more batter. Flip when bubbles form around the edges and cook for about 2 mins. more on the other side, until just lightly browned.
4. Let the pancakes cool for a few minutes so as to not melt the sugar. Spread powdered sugar onto a large plate and place pancakes one by one in the sugar, lightly coating each side. Serve warm--no butter or syrup needed!

We decided we were tired of the cold and pretended it was summer all morning. The kids even wore their bathing suits to the grocery store. Heck, I already get enough looks from people as it is with all the ruckus we make going up and down the aisles while struggling through crises of lost gum in hair, towers of bread and beans tumbling from the cart, wails of despair for unrequited cookie cravings, etc.--I figure I might as well give people something to really snigger about!

This recipe is shared on Slightly Indulgent Tuesday and Allergy-Free Wednesday.

Sugar-Free Pumpkin Caramel

Oh, you mean to tell me that it isn't fall anymore?  Well, while this post is a bit late, and pumpkin is not all over the stores in February, I didn't want to wait another year to share this recipe. My kids don't wait until Halloween to play dress-up, so why wait until autumn-time to enjoy the magic of pumpkin caramel? This makes a great filling for ridiculously simple oatmeal bars, or you can use it as a fruit dip, or just eat it out of the pan like Abiline did.  It is thick, creamy, and sweet, with no butter or sugar. And easy to make, too!



1/2 cup full-fat coconut milk
1/2 cup pumpkin puree
1/2 cup, packed, pitted dates
1/4 tsp. sea salt
1 tsp. vanilla extract

1. Combine all ingredients except vanilla in a small saucepan, bring to a simmer over medium heat, and simmer for about 10 minutes, until the dates are very soft.
2. Add the vanilla extract and transfer the mixture to your food processor or blender. Puree until totally smooth. Enjoy!



Now that I've got you in the mood, I'll take this opportunity to reminisce about our autumn adventures. It doesn't seem that long ago, considering that we just finally threw out our pumpkins last week.   Happy Halloween in February, everyone!

  This post is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Gluten-Free Wednesday, and Wellness Weekend.

Still Alive and Cooking...A Little

So, my "farewell to food" has lasted much longer than anticipated.  Suffice it to say, I have never really gotten over my nausea with this pregnancy.  I do not know how my poor family has survived the many regrettable meals that I have thrown together over the last few months. I do not need to go into detail about the green sludge from Saturday night: I'm not sure who cried more about having to eat it--me or the kids. The good news is that, hopefully, in the next two to three weeks, my baby "bun" will be out of my oven, and food will become good again!

While overall I have been completely uninspired in the kitchen, there have been some rare occasions when I created something worth making again. These gluten-free, sneaky ingredient chocolate chip cookies were a big hit with the Sawyer and Abiline crowd, who, as you can see below, are as cute and nutty as ever.  I even liked these little treats.  It's a funny thing--while most food has been unpalatable, chocolate has kept its appeal for me. Good ol' chocolate: a pal through thick and thin!

 

Beanie Buckwheat Chocolate Chip Cookies (makes about a dozen cookies)

1 1/4 cup buckwheat groats, ground
1 tsp. baking powder
rounded 1/4 tsp. sea salt
2 Tbsp. coconut sugar
1/2 cup pitted medjool dates (about 6)
1 cup white beans (rinsed and drained, if canned)
1 tsp. vanilla extract
1/4 cup coconut oil, melted
1/3-1/2 cup chocolate chips

1. Preheat your oven to 350 and line a baking sheet with parchment paper.
2. Grind your buckwheat groats in your food processor. Measure to make sure you have enough to equal the 1 1/4 cup, then add the baking powder, salt, and coconut sugar, and buzz to mix them all together.
3. Add the dates, beans, vanilla, and coconut oil to the dry ingredients in the food processor and pulse until well incorporated and evenly moistened. Mix in the chocolate chips with a spoon.
4. Form into a dozen balls, place them on the prepared pan, and flatten them slightly with your palms. Bake for 8-10 minutes, until golden on the bottom.

Did I say the kids are nutty? I take it back; Abiline is very serious about her chap-stick. (This one from Grandma was a bit too much like lipstick...)

This recipe is linked to Slightly Indulgent Tuesday, Allergy-Free Wednesday, Whole Foods Wednesday, Gluten-Free Wednesday, and Wellness Weekend.

A Farewell to Food

I think I need to do a quick post here to explain the absence of any new recipes to anyone who reads my blog.  A few weeks ago in church I started to feel that particular nausea that can only mean one thing: Yep, baby number three is on the way.  I have been so sick that my bile rises if I even go near the fridge, so Anthony has taken over almost all kitchen duties.  With my first two pregnancies, my nausea lasted well into the second trimester, so there will be no new recipes anytime soon. Sorry, folks! I'll be in touch when I am closer to having another adorable mouth to feed...

Cheesy Sweet Potato Cauliflower Sauce

This past week has been a time of many quick and easy meals, as we just moved to the Portland area for my husband's new job, and most of my time has been spent looking for a home for us while we stay in temporary housing. I miss my stocked kitchen! But it is amazing what you can do with just a few ingredients. I needed something fast for dinner yesterday before we went to another house viewing, so I roasted some sweet potatoes and cauliflower during nap time and quickly whipped up this sauce. My kids were begging for pasta, so that is what we put it on, but I think it would also be good mixed with quinoa or rice.

It is always a bonus when I can sneak vegetables in like this, but I am proud to say that in our home that is becoming less necessary. Sawyer is eating more and more vegetables without me sneaking them in. The other week at the grocery store he picked up a cucumber and put it in the cart, declaring "Here, Mommy, we need this: I am trying new foods." And try it he did--and liked it! There is always hope, fellow moms of picky eaters, that they will come around.

1 large sweet potato, diced
1/2 large head cauliflower, chopped into small florets
2 Tbsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme

1 can white beans, rinsed and drained (about 1 1/2 cup)
2 Tbsp. extra-virgin olive oil
2 Tbsp. nutritional yeast
1/3 cup Daiya mozzarella vegan cheese (or you could sub my homemade vegan cream cheese)
1/4-1/2 cup plain, non-dairy milk (enough to thin to your desired consistency)
additional salt and pepper, to taste

1. Preheat your oven to 400 degrees F and add diced sweet potatoes and cauliflower to a large glass baking pan.  Add oil, salt, pepper, and thyme, and stir to coat the veggies evenly.  Bake for 40-50 minutes, until the vegetables are very tender (cauliflower will be a bit browned), stirring half-way through.
2. Let the vegetables cool, and then add them to your food processor or blender along with the beans, additional olive oil, nutritional yeast, "cheese," and 1/4 cup non-dairy milk.  Add additional milk as necessary while blending the sauce in order to get a smooth consistency. Taste and add salt and pepper as desired. (I probably added another 1/2 tsp. salt and 1/4 tsp. pepper.) Serve over your favorite grain or pasta.

This recipe is linked to My Meatless Mondays, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Wednesdays, Freaky Friday, Fit and Fabulous Friday, Frugal Days, Sustainable Ways, and Wellness Weekend.

Here are a few of our adventures over the past two weeks. We made a trip to the Getty Museum before we left California, where the kids seemed to enjoy the tram much more than the Klimt drawings.
 

Sawyer and Abiline dealt with the move quite well. They were just excited that they could have all kinds of rambunctious fun in our empty house as we packed things up.

On our way to Oregon, we stayed overnight in Redding, CA and got to ride on one of these fancy bikes. Redding is not known for its thrills to most people, but now--thanks to this magical half hour ride in which Anthony pretended to crash us into every wall on the hotel property--it's one of our kids' favorite vacation spots.

Flourless Chocolate Pumpkin Seed Cookies

So many flourless baking creations use almond flour, so I set out to try to use a seed as the base instead. These cookies are so simple and delicious and make a nutritious, but still indulgent, snack. I have baked these a few times recently on days when nap time is almost over and I need a snack pronto before I have hangry kids roaring out of bed.  Chocolate cookies just have such a nice way of getting eaten without complaint.

 

1 cup raw pumpkin seeds (I have also used sunflower seeds with yummy results.)
1/4 cup coconut milk (I've used both light and regular.)
1/4 cup coconut sugar
1/8 tsp. sea salt
1/4 cup allergy-friendly chocolate chips

1. Preheat the oven to 350 degrees F, line a cookie sheet with parchment paper, and spread the seeds out in an even layer on the prepared pan. Roast for 8 minutes, then stir them around and bake for 7-9 minutes more. Watch them closely so that they brown without burning.
2. While the seeds roast, in small saucepan heat the coconut milk, coconut sugar, salt, and chocolate chips until the chocolate is melted and the mixture is smooth.
3. Let the coconut-chocolate mixture and the seeds cool for a few minutes just to avoid danger of totally burning yourself. Then add all of the ingredients to your food processor and blend until you have a thick, uniform paste. There will be a few little bits of seeds--no problem.
4. Form the dough into about 10 cookie dough balls. Dampen the tines of a fork and make a cross-hatch pattern on each cookie. Bake in the preheated oven for 8 minutes. Cool for 5 minutes and then remove them from the pan and cool completely on a wire rack.



This recipe is linked to Allergy-Friendly Friday, Slightly Indulgent Tuesdays, Allergy-Free Wednesdays, Whole Foods Wednesday,  Gluten-Free Wednesdays, Tastetastic Thursday, Happy Lil' Loves Are Baking, Fit and Fabulous Friday and Wellness Weekend.