I am sorry that I didn't get this posted last night! As you know, today is TRAVEL DAY! My husband and I were getting things prepped and ready so we can leave right after work today, and ALAS, technical difficulties during the upload process!
I wanted to find an alternative #healthysnack to peanuts. Peanuts are a great healthy snack, in moderation. My husband was diagnosed with Diverticulitis last year; he recovered perfectly, but we have been working toward finding some alternative food snacks that are healthy and are good in conjunction with both the diverticula and my PCOS.
I have seen Baked Chickpeas all over Pinterest for a long time. I couldn't fathom how a baked garbanzo bean would be something that I would enjoy. With our trip, I wanted to make a healthy snack that was low in sodium and easy to travel. Finally decided to try this seemingly questionable recipe, asking myself #IsItEdible?
I am so excited. My husband actually really liked it as well. Not only is it PCOS friendly but it is also a good higher fiber snack for a healthy digestive diet. This #kidfriendly #healthysnack is sure to become a #familyfavorite and we can't wait to try different seasoning variations.
Other snacks that we have prepped and will be taking on our trip are apples, bananas, grapes, whole wheat crackers, low-fat cheese, and our "guilty pleasure", low-sodium Gardettos.
We also decided to get a large 24 pack of bottled water to take with us. Not only will we have the water to drink on the road, but we will also be able to pack some into the hotel room with us. This way we can enjoy hydration without paying $2.00+ for the bottled water in the room :-)
What kind of snacks do you like to take on road trips?
Check back later for the first #GidgetHitsTheRoad travel blog/vlogs for our first journey as husband and wife!
Bye for now!
#GidgetApproved - Baked Chickpeas with Ranch Seasoning:
Tools: baking sheet, parchment paper, clean kitchen towel, collander
Ingredients: 1 -15 ozOrganic chicpeas, drained and well rinsed (optional: remove outer skin casings)
Extra Virgin Olive Oil (appx 1 Tbs)
Kosher Salt or Sea salt (optional, about 1 tsp)
Ranch Seasoning: 1/2 tsp ground thyme, 1 tsp garlic powder, 1 tsp dill weed, 1/2 tsp ground black pepper, 1 tsp onion powder (I made my batch without because I was out of this ingredient and it was still phenomenal)
Directions:
Pre-heat oven to 450 degrees. Pour the chickpeas into the strainer over the sink, rinse with cool water until thoroughly rinsed. (At this point you can remove the outer skins but you do not have to). Lay out the chickpeas on a clean kitchen towel, cover, and let "dry" for about 20-25 minutes.
Meanwhile, mix together your "Ranch Seasoning"
Remove chick peas from kitchen towel into a small mixing bowl. Drizzle with 1 Tbs. olive oil and sprinkle with salt (optional).
Cover a baking sheet with parchment paper. Spread out the chickpeas onto the parchment paper into a single layer. Bake at 450 for 25-30 minutes or until crispy.
Remove from oven and immediately sprinkle seasoning over chickpeas to coat while hot. Let cool and serve.
Store at room temperature in an air-tight container.
Original Ranch Seasoning Recipe: https://pulses.org/nap/pulse-tips/roasted-chickpeas-5-ways/
No comments:
Post a Comment