Sometimes Monday is a bit of a struggle isn't it?
First of all losing that Daylight Savings Time hour of sleep is real. I truly feel like I'm so behind schedule today - notice the late post - and the day seems to be totally flying by.
Second my laptop's hard drive crashed on Friday. They kept it overnight at the Apple store hospital but with no luck on getting anything to work. Sooooo...I've been scraping together what backups I have. Important note to everyone out there - Backup your stuff! Seriously. I know you always feel like you have more important things to do - but when you are faced with the grey screen of death on your computer one morning you will be so happy you did.
Anyways, enough about me...
Let's talk about food.
Today's MM recipe is a "Chickpea Salad" Sandwich. It is crazy delicious, quick to make and incredibly healthy. Unlike its doppelgänger (chicken salad) this chickpea salad has no artery clogging mayo and no animal products that could contain antibiotics and hormones.
Why Chickpeas?
-full of soluble fibre 1 cup = 50% of your recommended intake - so good for digestion and detoxification and keeping cholesterol in check
-packed with folate and iron - amazing for blood and heart health
-a perfect combo of protein and fibre to regulate blood sugar
-rich in unique antioxidants - 1 cup has 85% of your daily value of manganese - a key mineral for the health of all cells in your body (think mitochondria)
-they contain good amounts of copper and zinc - both vital minerals for the health of your skin and your immune system
This recipe is perfect to take for lunch on sprouted grain bread, in a wrap or even wrapped in a nice lettuce leaf - for those of you off carbs prepping for bathing suit season ;-) It tastes even better on day two and I've been know to eat it with a spoon.
A great recipe for when you've just lost an hour and have no time to catch up.
"Sometimes you will never know the value of a moment until becomes a memory."
~Dr. Seuss
Ingredients
1 can chick peas, rinsed and drained
1 large stalk celery, sliced
1/4 cup red onion, chopped
1/4 cup tahini (sesame seed butter)
1 Tbsp apple cider vinegar
1 Tbsp lemon juice
1 Tbsp dijon mustard
1 tsp garlic powder
1/2 tsp paprika
fresh ground pepper and sea salt
Instructions
In a medium mixing bowl, mash the chickpeas with a large fork or potato masher to your desired consistency - you might like mash them up until they are creamy or leave them less mashed with a little more texture.
Stir in the tahini, apple cider vinegar, lemon juice and mustard until well combined. Add in the celery, red onion, garlic powder, paprika and salt and pepper to taste and stir until all ingredients are mixed well.
Scoop it out onto your fav bread, wrap or on even on top of a bed of greens.
You can refrigerate any extra in an air tight container for 2 days.
Enjoy.
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This sounds delish, plan on making it tonite for lunch tomorrow.
ReplyDeleteThank you!