You are the perfect friend and sister, and will make a beautiful Mrs. Malloy!”
I’ve realized recently, that while it’s pretty easy to come up with healthy and delicious meal ideas, snacks are a whole other animal. I know when I think of “healthy snacks”, my mind goes to an apple, or some carrot sticks. But sometimes those things just don’t cut it. Around 4 pm every day at work, I find myself craving something salty and crunchy, and instead of perusing the many heavily processed and overpriced choices available in our vending machine, I decided to make these little bad boys.
This healthy snack is incredibly easy to make. First you drain a can of chickpeas. Then you bake those in the oven so they start to dry out and get crunchy.
After about 20 minutes you pull them out and toss them in a bit of olive oil and seasoning. I used salt and chili powder because I like mine with a kick. You could do plain old salt if you’re a purist or maybe cinnamon and sugar if you have a sweet tooth. You spread these back on the pan to cook for about 10 more minutes or until they’re crunchy.
Nutritional highlights: Chickpeas are amazingggg for you. They’re a great source of protein, zinc, and folate. They also have a lot of dietary fiber and we all know what that’s good for. This little snack is way lower in fat than anything you can find in that vending machine and provides a lot of nutritional value because it’s all natural. If you’re good at portion control, you can keep the container of these in your desk. If you’re like me and that’s not your forte, split them up into 4 or 5 little baggies for on the go snacks. Enjoy!!!
– One can of chickpeas/garbanzo beans (same thing) rinsed and drained
– 1 teaspoon olive oil
– Seasonings of your choice! (Some ideas: Salt and chili powder; salt, cumin, and cayenne; or a little brown sugar and cinnamon)
1. Preheat oven to 400 degrees
2. Pour chickpeas onto baking sheet (with edges) and bake for 20 minutes, shaking pan halfway through so they don’t burn
3. Take them out and toss with the olive oil and seasoning.
4. Return to the oven and bake for another 10-15 minutes, shaking pan occasionally, until crunchy.
As much as I love making healthy food, I’d be lying if I said that all “healthified” recipes are as good as the original. Tofu is just not the same as chicken, a chocolate chip cookie CANNOT be made without butter, and fat free cheese does not hold a candle to the good full fat stuff (mmmmm, brie). But, this recipe for whole wheat pasta with Turkey meatballs is just as good as traditional spaghetti and meatballs. I would not lie to you.
I let the meatballs simmer in the sauce for about 10 minutes, turning occasionally. At the same time, I boil up some whole wheat pasta (I like rigatoni). Now, did you know that an appropriate “serving size” of pasta is only 1/2 of a cup!!? Now that seems kind of ridiculous. But, I make it a little easier by sauteing some vegetables to mix in with the pasta. That way you eat less pasta but you still feel like you’re eating a full bowl full of deliciousness.Nutritional highlights: Turkey, as long as you get the lean white meat kinds, is a great alternative to ground beef. It is still an incredible source of protein (one 4 oz serving…which is less than most of us will eat…gives you 60% of the protein you need in a day). It also saves a lot of fat and calories without losing much flavor. This yummy italian feast is one of the most complete meals you can find: whole grains, vegetables, meat, dairy, and uh, fruit (tomatoes??). It’s a nutritious way to satisfy your cravings for a hearty bowl o pasta. And it’s SO good.
The weather in New York over the the past few days has been unreal. Layout on the roof, frolic through central park, smile for no reason kind of weather. And when the weather starts to change, I find myself craving fresh, springy food. So tonight, even though I knew I was going to be eating solo, I decided to make a delicious, light and fresh salmon packet.
This recipe is super easy and can be made for just one or for a dinner party of 10. I started by marinading the salmon in a simple white wine, lemon juice, garlic, olive oil, salt and pepper mixture.
I topped the salmon with some fresh thyme sprigs which add a great lemony freshness. Basil would work great in this recipe too if you don’t have thyme. But try to get some thyme…you won’t regret it.
After about 15 minutes of salmon soaking and oven preheating, I assembled my packets. Place the piece of salmon in the center of a piece of foil. Pour over sauce, sprinkle with thyme, and top with 2 thin lemon slices. I threw in some fresh cherry tomatoes because I had them but it would be just as tasty tomato-free.
Roll up the tin-foil so it makes a packet where those delicious wine, lemon, thyme and garlic flavors can mingle while they cook. I cooked it for 15 minutes with the packet closed and 5 open at the end (I like my salmon cooked through completely so subtract a few minutes if you like it more rare). I like to serve them right in the foil packets because it looks rustic and fresh.
Nutritional highlights: You all have probably heard that salmon is one of the best sources of “omega-3 fatty acids”, but why is that so important?? Our bodies don’t produce omega-3’s on their own so we must get them from food. Omega-3’s have been said to reduce risk of heart disease and some cancers, lower triglycerides, and help prevent high blood pressure and strokes. Basically it’s a superfood and you should eat it. Out of a tin foil packet. Because it’s delicious and really easy.