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Slow Cooker Butter Chickpeas

One of my goals this year is to include more meatless meals into our diets. We eat A LOT of chicken & shrimp! I feel it’s important not to eat the same things at every meal as I tend to get bored of food I eat too often.

I also love the simplicity of my slow cooker. It gives me the ability to put something on and leave it for a few hours while I’m making other meals for our week. I usually make about 3-4 meals a week. 2 meals on Sunday (one double recipe for our weekday lunches and one regular 4-6 serving recipe for Sunday, Monday and Wednesday evening), one on Tuesday & Thursday after work. Since I finish work earlier on those days it’s actually possible to come home and have a meal ready by 6:30. If I don’t pre-make our Monday and Wednesday night meal we end up eating at 8:30-9 and that just feels way too late to eat.

Tyler took me for my first Indian food experience for our 4 year anniversary back in May. He kept talking about his favorite Indian restaurant; Maison India. I was finally brave enough to ask him to go try it out. I absolutely loved the food, the service was amazing and the restaurant had a beautiful ambiance. My favorite was their butter chicken, so sweet and delicious, and their saag paneer. A friend of mine posted a similar recipe recently and it sparked my curiosity. I did some digging around Pinterest and found what I was looking for – the slow cooker version. It’s practical all the same ingredients just cooked over a longer period of time to let the sauce seep into the chickpeas.

As you all know I always tend to modify my recipes. I felt there was a lot of sauce for the only one can of chickpeas so I used 1 x 28 oz. can and 2 x 19 oz. can. I also normally always soak my chickpeas and make them fresh cause canned has so much sodium, but this week I forgot to soak them the night before so I had to use canned this time around. The original recipe also called for tofu but we’re not really tofu eaters so I excluded that from my recipe.

 

Ingredients

  • 2 28 oz. can garbanzo beans, well rinsed and drained
  • 1 tsp. olive oil
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 1 can coconut milk (I used light but you could use regularly)
  • 1 cup tomato puree (I used diced tomatoes and put it through the magic bullet to puree it)
  • 1 tbsp. garam masala
  • 1 tbsp. curry powder
  • 1 tsp. chili powder
  • ½ tsp. ground ginger
  • salt/pepper to taste
  • ⅛ cup cilantro, finely chopped for garnish
  • 1/8 cup Greek yogurt, for garnish

Directions

In a saucepan, heat the olive oil over medium heat and add the onion. Sauté until onion is translucent about 5-7 minutes. Add in the garlic and stir. Whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a pinch salt/pepper. Cook until slightly thickened, about 5-8 minutes. You can cook the sauce longer if needed. Place chickpeas in the base of slow cooker. Pour the sauce on top. Cook on low for 4-5 hours until thickened. Before serving, garnish with cilantro & a touch of Greek yogurt. Can be served with rice and naan.

Note: If you’re cooking soaking your own chickpeas you will need to precook them in a pot for about 45 minutes or increase the cook time in the slow cooker by an hour or until chickpeas are tender.

Please see original link for tofu instructions!

Original Link: http://delishknowledge.com/slow-cooker-butter-chickpeas/

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Gluten Free Protein Pumpkin Bars

Of course, it’s that time of year again and what better way to celebrate fall then some good old apple picking! In the past few weeks, I started going back to school… for the first time in almost 10 years. Learning how to balance my life with work, school, gym, meal prep, my family and my friends has defiantly been a challenge for me.

When my good friend asked me to go apple picking with her and her fiancé I thought it would be a good opportunity to take a pause from my studies and spend some time with my friends and my man. Obviously, at the end of this adventure, we were left with a MASSIVE bag of apples and I couldn’t help but buy myself a huge pumpkin!

There is nothing like fresh pumpkin. Not only is it more nutritionally better for you, it also tastes better than canned. That being said if you don’t have fresh pumpkin on hand you can use canned. I will give macros for this recipe based on using fresh pumpkin.

Don’t be surprised if you see a lot more pumpkin and apple recipes in the next few weeks cause I have a lot of fresh pumpkin and apples that I wouldn’t want to go to waste.

127 Calories, 4 grams fat, 16 grams carbs, 7 grams protein, 8 grams sugar.

Yield: 12 bars

Ingredients

  • 1 cups oat flour (I used quick oats & ground them in a blender/magic bullet)
  • 1 1/2 scoops of Vanilla protein whey isolate
  • 3 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/3 cup brown sugar
  • 1 1/3 cup pumpkin puree
  • 1/2 tsp. vanilla extract
  • 2 tbsp. chopped walnuts or you could use pecans
  • 2 tbsp. semi-sweet chocolate chips, melted and drizzled on top

Directions

Heat oven to 350. Mix all dry ingredients in a small bowl except chocolate chips and nuts. Then mix eggs, pumpkin, and vanilla together until well incorporated. Mix dry ingredients in with wet ingredients, mix well. Grease a 9×9-baking pan and pour in your batter. Place chopped nuts on top of the batter. Place in the oven and let it bake for 23-25 minutes. Let cool then drizzle melted chocolate over squares. Chill for 10 minutes in the fridge then cut into 12 equal bars. Enjoy!