Better than chips (okay most of the time)! Toss chickpeas in olive oil, salt, pepper, chili powder, lime zest, and a squeeze of lime juice. Roast at 400f for 15-20 minutes until nice and golden. Top with a sprinkle of salt, extra zest, and another squeeze of lime!
Whipping up a delicious breakfast that is almost “dessert status” in my book, Almond Milk Oats with Blackberries & Chia. With mornings being so busy, I’ve turned into a coffee-for-breakfast type of person, something I’m trying to change. Here’s a yummy effort to eat breakfast more often, today on Made By Girl!
Happy Thanksgiving, my friends! I’m back with Made By Girl with some edible inspiration. As we approach this delicious holiday, I thought, “Why not try a super healthy dish and drizzle it in cream sauce?” Why not?!
Run on over to Made By Girl for more images and full recipe for Quinoa Stuffed Acorn Squash with Honey Mustard Cream.
The inevitable heat wave that hits with the arrival of Fall. Others around the county are cozying up to October with sweaters and misty mornings / the Central Coast welcomes Autumn with shorts, ice cream cones, and in my case, a summer salad. Here is our dinner during that HOT first week of October. My trick to this dish? Salt-marinating the tomatoes, which draws out water without adding saltiness, and leaves all of that gorgeous tomato flavor.
- 1 1/2 lbs ripe tomatoes, any size or color
- 1/2 cup fresh basil
- 3 cups salad greens
- 3/4 cup ciliegine mozzarella
- 3/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar (or a vinegar of your preference)
- 1 garlic clove, minced
- coarse salt and freshly ground pepper
- Slice tomatoes any way you desire. Add tomatoes and a good pinch of salt into a colander. Toss gently and allow to drain well for 1-15 minutes.
- In a jar, combine oil, vinegar, garlic, and enough salt & pepper to suit your taste. Shake well.
- On a serving platter, assemble greens and tomatoes // top with mozzarella and basil leaves // drizzle with vinaigrette and ENJOY!