Wednesday, October 11, 2017

Anti-Inflammatory Recipe of the Week

In September of 2015, I started Dr. Weil's Anti-Inflammatory Diet after being diagnosed with Stage 4 Endometriosis.  I share a new recipe each week to help those who may need to modify their eating habits to better their health. 
Food is medicine - You are what you eat 


You can find out more about the Anti-Inflammatory Diet by going here

Snacks can be tricky, sometimes.  I mean, I can only do so much fruit and veggies before I want something crunchy, and I'm not talking celery sticks either.  Let's talk Roasted Chickpeas, shall we?  1/3 cup, which is one serving, will give you about 5 grams of fiber and 6 grams of protein.  Dietary fiber is SO important!  And, you need to get it from the foods that you consume, not a chemical cocktail that you add to a drink each day.  The general guideline is 14 grams of fiber per 1,000 calories consumed.

This recipe comes to you from a Ziplock advertisement.   


Here is what I have done and would recommend -
Preheat your oven to 400 degrees. 
 
While your oven is heating up rinse and dry your chickpeas.  I use canned chickpeas and just dump them in a colander and rinse them thoroughly with cool water. 

Add the dried chickpeas to a parchment lined baking sheet, you are going to want them to be on a single layer, so be sure to spread them out.  

Bake at 400 degrees for 20 minutes on the middle rack of your oven.  

I'd check them after 15 minutes and then hang out by the oven for the remaining five minutes to make sure that none burn. 

Take the baking sheet out of the oven and dump the roasted chickpeas into a heat safe bowl (glass or ceramic), **keep that baking sheet handy** add 1/2 tablespoon of olive oil to the roasted chickpeas to coat evenly.  

Now you are going to add your spices!  GO WILD!  I love garlic and onion, but above are a few other flavor options.  

Once you have coated the chickpeas with olive oil and the spices of your choosing, go ahead and put the roasted, oiled and spiced chickpeas back onto the baking sheet and put back into the oven, leaving the door slightly open and turn off the heat.  This will allow the oil and seasoning to set in and make the chickpeas crispy.  

Leave them in there until the oven has cooled off.  Remove from the oven and place your yummy roasted chickpeas into a storage container or bag of your choosing.     

Now, go forth, and eat great food.  Your dietary limitations should not limit you from enjoying great food. 

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