Ginger Sesame Roasted Chickpeas

Maria Tadic,RD, is a Stone Soup blogger and author of beanafoodie.com

Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ginger Sesame Roasted Chickpeas
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Recipe Notes

1.  Lightly coat cookie sheet with olive oil. Place rinsed beans on cookie sheet in oven.  turn oven to 425 and set timer for 6 minutes.

2.  While oven is warming up and beans are drying in oven,  combine all other ingredients in medium size bowl.

3.   Transfer beans to mixture in bowl and coat evenly.  Spread onto cookie sheet, and place in oven for 30 minutes.  Check and toss every 5-10 minutes.  Chickpeas are done when golden brown and crunchy.

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Grilled Salmon with Apricot Orange Sauce and Country Carrots

Adapted from Deanna Minich’s book Chakra Foods for Optimum Health

Grilled Salmon with Apricot Orange Sauce and Baby Carrots
Print Recipe
Servings
4
Servings
4
Grilled Salmon with Apricot Orange Sauce and Baby Carrots
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!
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Thai Chicken and Tofu Stir Fry

Thai Chicken and Tofu Stir Fry
Print Recipe
Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Thai Chicken and Tofu Stir Fry
Print Recipe
Servings Prep Time
2 45 minutes
Servings Prep Time
2 45 minutes
Ingredients
Servings:
Instructions
  1. Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews. Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste. Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.
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