Prep tonight was Simply Yum and I learned a few things. Wanted to go green this week and keep my quest for more legumes moving forward.

Found a recipe for crispy chickpeas. Several called for frying them and I went for baking them and adjusted the spices. So easy and really yummy all on their own. Takes some time to dry them but just marinated in olive oil, a decent amount of freshly crushed pink Himalayan salt and a touch of garlic. Baked for 30 minutes at 400 degrees. I let them cool for just a few minutes then rolled them in a mix of fresh rosemary, basil, cayenne pepper and garlic. Note to self: invest in some really good knifes….any suggestions?

Salad is kale, spinach and some romaine, half cucumber then half English cucumber, red onion, kalamata olives, sweet cherry tomatoes, fresh parsley and cilantro and some fat free feta. Then topped with the crispy chickpeas. 🥗

Then made a dressing with olive oil, red wine vinegar, raw honey, Dijon horseradish mustard and garlic.

Water…always fruit water…this batch…cucumber, ginger, lemon, lime and a couple of slices of orange.

Learned tonight that parsley is a lot more than a garnish. It has high amounts of antioxidants, vitamin A, C and K among other things. I will find more ways to use this lovely herb.

Hope you have a good week and remember to keep you at the top of your to do list this and every week!

#StrongisBeautiful #SweatisSexy #HealthisHappy


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