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Thanks to Healthy Aperture
These roasted chickpeas are a great substitute for unhealthy salty snacks. Not only will they keep your sodium and fat intake in check, they also provide protein and fiber.
Tip for the cook: The options are endless when it comes to flavors for roasted chickpeas. Experiment with other seasonings such as cumin, chili powder, smoked paprika, dried basil, or garlic powder.
Yield: 4 servings
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Ingredients
1 (15 oz.) can low-sodium chickpeas (also called garbanzo beans)
2 tsp olive oil
1 tbsp fresh lemon juice (about ½ a medium lemon)
1 tsp lemon zest
1 tsp curry powder
¼ tsp salt
Directions
Preheat your oven to 425 degrees Fahrenheit. Spray a baking sheet lightly with cooking spray or olive oil.
Drain and rinse the chickpeas in a colander. Transfer them to a clean dish towel (or paper towels) spread over the counter top. Set aside to let the chickpeas dry on the towel.
In a medium-sized bowl, stir together the olive oil, lemon juice, lemon zest, curry powder, and salt. Gently stir in the chickpeas until they are all evenly coated with the seasonings.
Spread the chickpeas in a single layer on the prepared baking sheet. Bake for 10 minutes. Remove the pan from the oven and use a spoon or spatula to gently stir the chickpeas. Return to the oven and bake for 10 more minutes, or until browned and slightly crunchy. Best served warm.
Nutrition information for 1 serving (about a ½ cup): Calories 122; Total Fat 2.8 g; Saturated Fat 0.4 g; Trans Fat 0 g; Cholesterol 0 mg; Sodium 266 mg; Carbohydrate 20.5 g; Fiber 7.2 g; Sugars 0.1 g; Protein 6.1 g
Yes......same as me. I was 'goofing' around though (drinking wine) and haven't really done much exercise. I am back on track now (only day 2) but am feeling really motivated.
From Weight Loss Surgery For Dummies CookbookStage: Soft foods and beyond
Preparation time: 10 minutes
Yield: 16 servings (1⁄2 stuffed egg each)
8 large eggs, hard-boiled and peeled
4 tablespoons light mayonnaise
11⁄2 tablespoons chopped fresh tarrragon
1 tablespoon minced shallot
2 teaspoons lemon juice
1⁄8 teaspoon black pepper
1⁄4 teaspoon hot sauce
One 6.5-ounce can crabmeat, drained
1 Cut eggs in half lengthwise. Scoop yolks into a medium bowl and mash with a fork.
2 Mix in mayonnaise, tarragon, shallot, lemon juice, black pepper, and hot sauce. Mix in
crab.
3 Divide the crab mixture into 16 equal portions and spoon into the cavity of each half
egg white.
Tip: To hard-boil eggs, place eggs into a medium-sized pot and cover with water. Place on
the stove and bring to a boil, then turn off the heat and let the eggs sit in the ho****er for
12 to 15 minutes. Refrigerate eggs until you’re ready to use them.
Per serving: Calories 130 (From Fat 70); Fat 8g (Saturated 2g); Cholesterol 240mg; Sodium 220mg; Carbohydrate
2g (Dietary Fiber 0g); Protein 12g; Sugar 1g.
lost my recipe for Chai. Know it has powdered milk, vanilla protien, cardamon, cinnamon, cloves, ginger and splenda; just not sure of the amounts
I would not eat it after 3-4 days.
HW: 276 SW: 275 GW: 155 Height: 5'9'' Surgery date: 2/21/13
I made home turkey chili one week ago....can I still eat it? What is the shelf life in the fridge?
- Geneen Roth
Ingredients
- 2 cups chopped cooked corned beef
- 1 small onion, chopped
- 1 lb radishes, trimmed and quartered
- 2 cloves garlic, minced
- 1/2 cup beef broth
- Salt and pepper, to taste
Instructions
- Heat 1 Tbsp of oil over medium high heat.
- Add the onions and sautée for 3-4 minutes.
- Add the radishes and sautée for 5 minutes.
- Add the garlic and sautée for another 1 minute.
- Add the beef broth, cover loosely, and cook for 5 minutes or until the radishes are tender and the liquid has been absorbed.
- Add the corned beef and season and stir to combine.
- Season with salt and pepper to taste.
Notes
Net Carb Count*: Corned Beef Hash: 16.08 net carbs (for the entire recipe)
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Slow Cooker Chicken Tikka Masala SERVINGS: 10INGREDIENTS
INSTRUCTIONS
***Typically served over brown rice. It is also delicious by itself, depending on the stage of your diet. NUTRITION FACTS (1/10 recipe) Calories: 270 Fat: 8 g Saturated Fat: 2 g Sodium: 151 mg Total Carbohydrates: 12 g Dietary Fiber: 2 g Sugars: 7 g Protein: 45 g From Froedtert Health
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Perhaps this is it:
1 cup peanut butter
1 cup oatmeal (not instant)
1 scoop protein powder (chocolate flavor is good)
5 packets Splenda
In 2 quart bowl, microwave peanut butter only a few seconds to make it soft enough to make mix in the rest of the ingredients. Roll into about two dozen walnut-sized balls. Wrap individually and keep in refrigerator.
ReginaL · 3 replies · 876 views
