RECIPE: Cinnamon Toast Chick Peas

Yum!!

I admit that I had serious doubts about this recipe.  It was posted by a friend of mine who said that it tasted like Cinnamon Toast Crunch.  I immediately called BS, but thought it was worth a try.  I will tell you that it's not perfect, but it's 95% there.  Incredible!!

So if you are looking for something sweet and crunchy, but want to stay healthy.  Here you go!

INGREDIENTS
1 15.5oz. can of Chick Peas
1 tbsp olive oil
1 tbsp honey
Cinnamon to taste

DIRECTIONS
Preheat the oven to 375 degrees F.  Drain & rinse the chickpeas.  Then dry them on a paper towel.  Cover a baking sheet with parchment paper and spread the chick peas out in a single layer.  Bake for 45 min or until crispy.

While the chick peas are still warm, toss them in a bowl with the olive oil, honey, and cinnamon.  Spread them back out on the sheet and bake for an additional 10 minutes or until caramelized.

Enjoy!


After making this recipe, I immediately had comments from friends about what they add for seasonings.  They number of combinations are endless!

It was the next morning that the magic really happened.  If a recipe was able to follow through on a promise to taste like Cinnamon Toast Crunch, I had to take one more step and eat it just like you would the cereal.

And magic it was!!  YUM!!


Enjoy!


DREAM.  BELIEVE.  ACHIEVE.

RECIPE BOOK: Baked Eggs in a Bell [veg, gf]

Today's recipe comes from Everyday Paleo.  The blog post came up on my Blogger reel recently and I automatically knew I had to try it.

INGREDIENTS

2 bell peppers, halved
1/2 small yellow onion, chopped
4-5 cloves garlic, minced
1/3 zucchini, chopped
1/3 sweet potato, chopped
2-3 baby bella mushrooms, chopped
Salt


DIRECTIONS

Preheat the oven to 375.

Half the bell peppers and place them face up on a baking dish.  Bake them for 15 minutes.  When done, drain the condensed water that has pooled in the pepper.

In a small pan, heat the onion until they begin to soften.  Then add the garlic, zucchini, sweet potato, mushrooms, and sprinkle with salt.  Cook until the zucchini just begins to soften.

Half fill the bell pepper halves with the filling mix.  With the remaining room, crack an egg and place in the pepper.  If there is still room, fill with any remaining filling mix or a second egg.

Cover the dish with aluminum foil and bake for 30 minutes or until the egg has set.

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Questions
1.  What is your favorite egg based recipe?

2.  What else might you add to the filling mix?


DREAM.  BELIEVE.  ACHIEVE.