Chickpea of the Sea!!

Hello Everyone! 

I hope you are all doing well :) 

Well. . . Two weeks till race day and I have to admit that I am a little bit intimidated. Yikes! I guess that's normal but I was really hoping not to be! Training this time around has been hard, like really hard, and for this marathon I am unfortunately just hoping to finish, never mind set a pb! Boo :( I just might have taken on a bit more than I can chew (you are right it is rare that I would ever admit to that); running the full marathon ten months after having baby #3 (and no, he is not sleeping through the night) Boo again :(

BUT

I am stubborn (like pushing a solid wood dresser up a flight of stairs by myself because I don't want to wait till Paul gets home kind of stubborn) and I will not back down!! So I am praying to the running Gods to carry me through. . . . I will let you know how that goes (I'm not holding my breath) but in the mean time. . . lets have a sandwich!

Today we are eating Chickpea Salad Sandwiches- I know- so yummy right? If you are not as excited as I am right now just scroll down to the pics and take a look at just how great this looks!! Seriously.

I love this recipe because it really isn't a recipe in the traditional sense; it's very flexible with what ever you have in the fridge and it makes a great tasting, healthy lunch, dinner, snack- whatever!

It's based on the traditional salad style sandwich fillings aka: tuna, salmon, ham- whatever but this one is compassionately chickpea based ;)- Yum!

I could eat this everyday- I'm not even joking.

Here is the recipe!

Chickpea Salad Sandwich (Vegan, Gluten-free)

Makes approximately 2 1/2 cups of sandwich filling or enough for 3 sandwiches or wraps

Ingredients: 

1 can chickpeas rinsed and drained
1/4 cup finely chopped red onion
1/4 cup finely chopped red pepper
1/4 cup finely chopped cucumber and/or celery
1 dill pickle diced or 2 tsp pickle relish
2 tsp lemon juice
2 tsp capers
1 tbsp horseradish
1 tbsp Dijon grainy mustard
1 tbsp Veganaise 
1 tsp old bay seasoning
Salt and pepper to taste

Whole Grain Bread and Spinach or lettuce of choice for sandwich

Combine everything except bread and lettuce (duh??)  in a bowl and mash with an old fashioned potato masher and elbow grease - leaving as chunky or smooth as desired! Place between bread, on a slice of toast or in a wrap and add whatever fixin's you like! Manger!!

This recipe is totally adaptable- don't have red pepper- leave it out. Don't like cucumbers- no worries! Some great options are finely chopped radishes (Daikon is a great radish choice), carrots, green onion, hell, go crazy- what about artichoke hearts or water chestnuts- your fridge is your oyster people!! 

Let me know what you all think!

Eat good and be happy :)

Chocolate Cupcakes!! Vegan & Gluten-free (Amazing)!

Oh my goodness- it has been a while since I posted but you know things start to get away from you and build up and bang! you are constantly trying to catch up!! Aaarrgghhhh!

Before I get to the chocolate I have to share quickly an experience I think everyone should have once in their life- if not multiple times! I went for a 14 mile run yesterday, it was 18 degrees but cloudy so it wasn't too hot and around the ten mile mark I got caught in a complete downpour- and I mean pouring rain- it was really something, I got soaked right down to my undies! I actually had to wring out my clothes when I got home! It's strange because I have been running for a few years now and I can't remember it ever happening to me before (and I run rain or shine), and it was so exhilarating! It was amazing, I can't believe how fresh everything smelled and felt. The landscape was bursting with life and the air was so clean! People driving by must have thought I had completely flew the coop 'cause I had the biggest grin on my face (for about 20 minutes- and than I started to feel a bit of a chill.) But those 20 minutes were totally worth it! Now, I am not saying the next time there is a thunderstorm grab your runners and hit the puddles but. . . don't let a couple of clouds deter you from getting out there- you might just get to experience something real, something that will make you feel alive in a world we are so used to driving through!

Just some thoughts. . .

Anyway :)


On to the reason for this post- Love :)


I have fallen in love!
He is dark, smooth, rich. . . . and covered in frosting!

He is the Vegan Chocolate Cupcake and what makes him so amazing is that he is gluten-free and doesn't taste like a sponge soaked in tar!! This recipe is from Minimalist Baker and I have made it a few times now and it always turns out amazing! Here is the link.

This recipe is so simple especially since every time I make it I sub out the beet puree, which, don't get me wrong, would be amazing but I just don't have that kind of time. Instead I use applesauce and the cupcakes come out so fluffy- it's crazy!! I also usually sub out the almond flour (cause it's just too darn expensive and I can't seem to grind my own almonds super fine at home) with another 1/4 cup of oat flour and 1/4 cup of sorghum or all purpose flour blend. I am so glad I came across this recipe! Thank you Minimalist Baker!!

Here they are before frosting!

I do have to apologize as my photographic skills leave much to be desired!

I did not use the frosting recipe that is with the cupcake recipe- I've used a basic buttercream recipe that I make vegan but today I have tried a new recipe (trying to be on the healthier side of frosting, if that's possible) and I'm super excited because it only has two ingredients and it doesn't use any super processed fats like vegan butter or shortening. It is 2-ingredient Chocolate Fudge Frosting and the recipe is from the Oh She Glows website.

I had to add around 2 more tablespoons of liquid to the frosting to be able to whip it nicely and it turned out amazing!! It tastes really good, not too sweet but a rich chocolate flavour :) Must Try!!

Here they are all pretty in frosting!

If you have a gluten intolerance or are just staying away from it than give these recipes a try. You will not be able to tell it is a gluten free cupcake never mind vegan to boot! Yay!!

I just love it when things turn out!

Next up- my chickpea of the sea salad- perfect in a wrap or sandwich! Pair it with a bowl of steaming hot dairy free tomato soup and lunch is served- approved by my 5-year old son too :)

Have a great week all!!