For many, summer is a fun but extremely busy time. It’s a time to get outdoors, work in the yard, go to the beach and most importantly: eat healthy. When the sun is shining, our endless list of summer activities often takes us all around town, making it all-too-easy to pass up the opportunity for a healthy meal or snack and opt for something quick, easy and calorie heavy. This summer, make it a priority to slow down and power your days with healthy meals and snacks. We promise you won’t regret it.
Looking for a meal that you can make from the pantry? Try this Quinoa with Spinach and Chickpeas recipe that’s simple to prepare and oh-so-satisfying…
Makes 6 cups
1 1/2 cups quinoa
1 can organic chickpeas/garbanzo beans, rinsed and drained
1/3 cup chopped yellow onion
1-2 tablespoons olive oil
1 clove of garlic, minced
2 cups organic spinach
pinch of salt
pinch of fresh ground pepper
Cook quinoa according to package instructions.
While the quinoa cooks, heat a medium sauté pan to medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add chopped onion to the pan and saute for 4-5 minutes until onion turns translucent. Add garlic and chickpeas, and continue to cook for 1 minute and then add spinach. Add another tablespoon of olive oil if needed and let spinach cook down, 3-5 minutes. Once cooked, remove from heat and cover.
Once your quinoa is cooked, add cooked spinach and chickpea mixture to the quinoa. Add salt and pepper as needed. Let sit for 3-5 minutes to allow the flavors to mix before serving.
Summer picnics and get-togethers are the perfect opportunity to introduce your friends and family to party snacks like this Guacamole-Chickpea dip that contains nothing but chickpeas and fresh produce. How’s that for healthy?
Servings: 2 cups
1 tablespoon fresh lime juice
1 garlic clove, crushed
1/2 small purple onion, finely chopped
1/2 cup fresh cilantro, chopped
1 whole small avocado, peeled and chopped
1 (15 ounce) can Heinen’s organic chickpeas (garbanzo beans), rinsed and drained
Place the chickpeas in a food processor or blender. Add the lime juice and garlic, and process briefly, until the chickpeas are slightly chopped.
Add the onion, cilantro and avocado, and process again until the mixture is smooth…or chunky if you that is your preference.
Cover and chill before serving. Then enjoy with some Garden of Eatin’ Red Hot Blues tortilla chips!
No party is complete without dessert, right? But many desserts are packed with unnecessary amounts of sugar and processed ingredients that slow us down. Not with these grain-free, and truly irresistible Peanut Butter Bites. Even those that aren’t gluten free will be asking for the recipe…
1/4 cup gluten free granola (Jessica’s is my favorite! Or KIND and Udi’s)
1/3 cup almond or coconut flour
1/2 cup of Heinen’s fresh ground peanut butter (found in produce department)
1/2 cup Garden of Life Grain Free Smooth Vanilla protein powder
dash of cinnamon
1/3 cup raw honey
1/2 tsp Vanilla Extract
Grind granola to make it finer. In large bowl, add in all your dry ingredients.
Then mix in peanut butter, extract, and finally the honey. Mix well and roll into bite size balls. You can then roll bites in any extra protein/cinnamon after you roll. Makes about 18-20 balls.
Add more honey/PB if they end up being too dry to roll. Freeze or keep in refrigerator to maintain freshness.