SPICED CHICKPEA "NUTS"

INGREDIENTS

• 1 15-ounce can chickpeas, rinsed
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons ground cumin
• 1 teaspoon dried marjoram
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• (most people like them spicier - red pepper flakes or light wasabi, etc.)

DIRECTIONS:

1. Position rack in upper third of oven; preheat to 450°F.
2. Blot chickpeas dry and toss in a bowl with oil, cumin, marjoram, allspice and salt. Spread on a rimmed baking sheet. Bake, stirring once or twice, until browned and crunchy, 25 to 30 minutes. Let cool on the baking sheet for 15 minutes.
3. * most reviews indicated to cook a longer time....and a bit lower temp.... EXPERIMENT with it!

TIPS & NOTES

• Make Ahead Tip: Cover and store at room temperature for up to 2 days.

NUTRITION

Per serving: 103 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 14 g carbohydrates; 0 g added sugars; 4 g protein; 5 g fiber; 303 mg sodium; 2 mg potassium.

from www.eatingwell.com

GUACAMOLE DEVILED EGGS

INGREDIENTS:

– 6 eggs
– 1 avocado
– 1 tablespoon cilantro, chopped (more for garnish)
– 1 teaspoon serrano chili, minced
– 1 teaspoon mustard seeds, finely ground
– 1 tablespoon fresh lemon juice
– 1/4 teaspoon sea salt
– 1/4 olive oil
– New Mexico chili powder (for garnish)

DIRECTIONS:

1. Hard-boil and peel the eggs.
2. Halve the eggs and remove the yolks, placing them in a mixing bowl.
3. Add the cilantro, serrano chili, mustard seeds, lemon juice, salt and olive oil to the yolks, and mix well.
4. Halve the avocado and remove the pit. Mash in a separate mixing bowl.
5. Fold the yolk mixture and mashed avocado together. Be careful not to overmix.
6. Use a spoon or a pastry bag to fill the halved eggs with the avocado-yolk mixture.
7. Top with chili powder and cilantro, and enjoy!

Thanks to - http://tiphero.com/guacamole-deviled-eggs/

JANET'S RED LENTIL GRANOLA

OVEN - 300 degrees

INGREDIENTS:

2 cups water

1 cup red lentils

2/3 cup honey

2 ½ tsp. vanilla extract

2 Tbsp. Canola Oil

2 cups old-fashion (slow cook) Oatmeal (dried, not cooked)

¾ cup Sunflower seeds

¼ cup ground Golden flaxseeds

½ cup slivered almonds (chopped up a bit for smaller size if you'd like)

½ cup unsweetened coconut meat

4 Tbsp. 100% natural almond butter

½ tsp. salt

1 cup dried cranberries 

DIRECTIONS:

1) Simmer lentils in boiling water for 5 minutes or until just tender but still ‘al dente’

2) Drain lentils, spread on tray and allow to cool

3) Preheat oven to 300

4) Combine 1/3 cup honey, ½ tsp. vanilla and canola oil in the saucepan you used to cook the lentils, toss lentils in honey mixture

5) Spread the coated lentils on a baking sheet, bake for 15 minutes, stir and continue baking for 5 minute cycles stirring after each cycle until lentils are honey colored and crunchy

6) Combine oatmeal, sunflower seeds, flaxseeds, almonds, and coconut meat in a medium-sized bowl. Combine peanut butter, salt, 1/3 cup honey and ½ tsp. vanilla in another bowl, mix until blended.  Combine two mixtures until evenly blended

7) Oatmeal mixture into a 9×9 inch baking pan, or cookie sheet with sides, and bake 40 minutes.  Use a spatula and turn your granola every 10 minutes, or so, until browned to your preference

8) Mix in dried cranberries

9) Store in an airtight container. Enjoy with yogurt or almond milk, a sliced banana...

Morning or snacktime YUM!