I wanted to make the Lean Green Bean’s Frozen Yogurt Bites, but I didn’t have any granola on hand…and I didn’t feel like making any.
took everything out of the cupboard that was almost gone and dumped it into a bowl improvised. I think I did pretty well…but I’ll let you be the judge.
These bites are so easy to make, it’s just silly. Seriously, I can’t even call this a recipe. I’m going to give you two ways to make these, the first what I actually made and the second, what I would have done if I had these items on hand.
The sky is the limit with these, so play around with your ingredients!
Fro-Yo Bites-2 ways:
First Way-What You’ll Need:
- 1 cup Greek Yogurt, I used Strawberry
- 1 small banana chopped
- ~1/4 cup flax-seed meal
- ~1/3 cup chopped cashews
- ~1 cup Heritage O’s (or Cheerios)
- ~1/3 cup cocoa nibs
Second Way-What You’ll Need:
- 1+ cup Vanilla Greek Yogurt.
- 1 small banana, chopped
- ~1 cup puffed/crispy rice cereal
- 1/2 cup pistachios, chopped
- 1/3 cup dried cherries, chopped
- ~1/4 cup cocoa nibs
- Optional: coconut flakes, to taste
What to do-Either Way:
Combine ingredients until everything is well coated. You may need to add another spoonful or two of yogurt, depending on your taste (I did).
Scoop mixture into ice cube tray and place in freezer until mixture hardens. If you don’t have a free ice cube tray, you can also line a pan with wax paper, freeze and cut into bars.
If you’re feeling adventurous, dip frozen bites into melted chocolate. Re-freeze. Definitely do this step with the second variety. Yum!
Makes 14 bites. Store in freezer.
My friends, we are onto another food obsession. Chickpeas. Garbanzos. Whatever you like to call them, they are delicious.
Now, don’t get me wrong, these tasty little beans have always held a special place in my heart. Hummus? I love you. Salads? Not the same without this little extra. Smashed up with fresh herbs and some spices? Instant sandwich. I’m not gonna lie, sometimes I will just eat them plain, too.
But a couple of weeks ago, I decided to try something that has been on my cooking to-do list for a while. And I am so glad I did.
Sadly, I didn’t take any photos…because I was so gosh-darn hungry that I forgot…and because, well, I think everyone knows what a chickpea looks like.
I also may have forgotten to change the temperature on my oven and inadvertantly set off my smoke alarm… the world will never know.
Anyway, this is a super simple and quick recipe that can be adjusted according to your tastes. Per usual, experiment with your flavors! If you don’t like spicy, rosemary and garlic would be great, or how about curry?! Also, these aren’t exact measurements, so adjust accordingly. This is a super easy and delicious snack, especially if you’re having unexpected company or need another finger food!
Roasted Chickpeas: adapted from various recipes
2 (15 oz) Cans Chickpeas
About 2 tbsp. olive oil-I used a chipotle infused oil for a little extra flavor
A few good cranks of black pepper
A good sprinkling of sea salt (we have an awesome hickory smoked black salt that is to die for!)
2 or 3 tsp smoked paprika, obviously.
2 tsp. garlic powder
a good sprinkling of crushed red pepper
a good sprinkling of parsley
And if you’re feeling adventurous, a pinch or two of chili powder
What to do:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Rinse, drain and pat dry chickpeas.
Combine all other ingredients in a large bowl.
Toss in chickpeas until evenly coated.
Transfer to baking sheet and bake for about 25-30 minutes, tossing two or three times while baking.
When finished, chickpeas will be a golden brown and have a crispy outside-the inside will still be a bit soft.
Let cool slightly and enjoy!
Note: If your oven tends to run hot, as mine does, set at 350 and adjust cook time accordingly.