Veggies and Chickpeas

I have to apologize that I have not posted anything in awhile. School and work have been taking up so much of my time! Hopefully I will get more time to experiment with new recipes this weekend! I hope everyone has a healthy, happy weekend! Don't forget to pack your fridge for the week to come with loads of nutritious foods for the week's meals and snacks! Set a goal you want to achieve this week (ex: eat 2 more servings of vegetables, do at least 2 days of strength training, etc.). 

"Don't quit. Suffer now and live the rest of your life as a champion."

-Muhammad Ali

Sauteed Veggies and Chickpeas

Serves: 1

Ingredients:

• 2 teaspoons of olive oil
• 1 zucchini, slightly peeled and sliced
• 1/3 cup chickpeas
• few slices of onions
• 1 garlic clove
• 1 artichoke heart
• 1 teaspoon of freshly ground pepper
• Pinch of salt

Directions:

1. Heat oil in sauté pan.
2. Sauté zucchini and onion for 3 minutes, add garlic, and sauté for another minute.
3. Add remaining ingredients for about 3 minutes, until the veggies are at your liking (I like mine more brown and mushy, but some like a more crisp zucchini).
4. Enjoy

Roasted Chickpeas and Veggies

Serves: 1

Ingredients:

• 2 cups of any veggies you have around (broccoli, sweet potatoes, onions, zucchini), sliced.
• 1 garlic clove, either halved or minced
•  1/2 cup of chickpeas
• 1 Tablespoon of oil
• Pinch of pepper and salt 

Directions:

1. Preheat oven to 350 degrees.
2. On a baking sheet, add veggies, garlic, and chickpeas.
3. Drizzle the olive oil on mixture and mix so they all get a touch of olive oil.
4. Sprinkle the pepper and salt.
5. Roast for 1 hour, until veggies are soft.
6. Enjoy!