Oh yeah, this feels good.
First time getting back into the kitchen and honestly, it feels better than it did before I was pregnant. Maybe because I appreciate that time more now than I did when it was convenient.
In the beginning when I was trying to figure motherhood all out, I found that quick snacks were a must. For me, at least. At the same time, trying to get away from processed foods and back to my clean (pre-pregnancy) eating. I still wanted a little sweetness, but not to much, so I decided to sweeten up the two cans of chickpeas for some quick energy.
A little bit of salty and sweet, this recipe is really easy and fun for snacking, adding to a cheese plate or tossing in a salad.
I’m really excited to be back and already have some fun things planned for you! Not only am I back to blogging, but I’m back to work on the ebook and hopefully will have it out within the next few months. As for blogging, I still aim to post 2-3x a week.
However, if I get thrown off a bit, it’s because of this little guy. I mean, how can you resist this smile. He’s amazing. If you want to obssess over him a bit more, head on over the With Style and Grace Baby. You’ll surely get your fix.
Caramelized Sesame Chickpeas, Gluten-free
(adapted from Whole Living)
- 2 15oz can chickpeas, drained and rinsed
- 1/4 cup honey
- 3 teaspoons extra virgin olive oil
- 1/4 teaspoon salt + pinch of pepper
- 1/4 cup sesame seeds
Preheat oven to 400 degrees.
Place chickpeas on baking sheet and roast for about 35 minutes, or until dry.
In a medium bowl, mix together honey, oil, salt + pepper. Add chickpeas and toss to coat.
Spread coated chickpeas on the baking sheet, sprinkle sesame seeds and roast for 15-20 minutes or until caramelized – stirring occasionally.
Remove and let cool before enjoying.
If stored in an airtight container, they will last about 1 week. I kept mine in the fridge.
January 20 2013