cookies rather than WIWW

no, you won’t get any WIWW pics today..

why?

 

truth be told, i’ve been sick for a couple of days now..a bad, annoying flu in the middle of my finals..yay.

i look like a mess right now and don’t really care bout my clothes..but I do care about what’s in my tummy!

 

so, instead of getting pics of me, i give you pics of these:

good compensation?:)

to brighten up this  horrible time right now, i decided to create the ultimative get-well-soon cookie! it includes chocolate, nutbutter and  chickpeas..definitely a winner!

based on CCK’s choc.chip blondies, i gave it a try to make up a cookie recipe.

oh my gosh, it turned out just perfect!

due to me being not in the right condition to going out and shop plus not having much at hand right now, this recipe is really easy and does not call for any “special” ingredients at all.

(let’s simply ignore the fact of me having no chocolate at home..my daddy had to bring his little, oh-so-adult girly girl some chocolate! love you, daddy <3)

 

anyways, try it and be amazed!

 

 

PROTEIN CHOCOLATE CHIP COOKIES

yields about 12 cookies, but i would highly recommend to double the recipe! 

 

– 2 c. chickpeas (cooked, rinsed and drained)

– 1 c. riceflour (i used white)

-3/4 -1 c. spelt flour

-1 T nutbutter (peanut-, almond-,…)

-1T oil

-1 T baking powder

-1 T baking soda (natron)

cinnamon

sweetener (depending on your sweet tooth)

– 1 t salt

– some mylk (about 1/4 to 1/3 c.)

choc. chips

*note: this recipe is very flexible. you can easily switch

proportions of the flour and for example just use spelt-flour. more,

you can use either 2 T nutbutter or 2 T oil,

depending on what you have at hand.

maybe you could even sub water for the mylk,

but i haven’t tried myself.

directions:

mash the chickpeas & slowly add all the ingredients except for the chocolate chips. mix everything very well.

then, add your chips and put the cookiedough on a baking sheet, depending on how big you want your cookies. you can even make cookie-balls!

turn on heat to about 200°C and bake for 10 to 15 minutes.

let cool and indulge! 🙂

honestly, i believe these are the best cookies i ever made had.

i promised i’d save some for my family..this is gonna be hard!


yours,
s.
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forget chewy, here comes crunchy!

 

looking for an easy, storable, healthy, protein-rich snack that’s embodying CRUNCHY-ness?

then you should definitely try these:

 

SPICY CRUNCHY-ROASTED CHICKPEAS

 

u need:

  • 2 or more cups pre-cooked chickpeas, drained and rinsed
  • spices of choice (i used basil, chili-powder, curry-powder, black pepper and salt)

 

directions:

  1. rinse and drain your chicks
  2. heat your oven to 220°C 
  3. place the chicks on a bakingsheet and add all the spices you chose, except the salt

 

 

       4.    bake the chicks for about 35 minutes.

           5.    take ’em out and add the salt.

           6.    let the chicks cool and munch on!

 

 

mmmmh. welcome  to crunch-heaven!

your munching,

S.

This Chick’s Protein Ice Cream

Hey there!

 

Well, i’m, once again, floated by tons and tons of work..good that i’ve got some powerfood at hand!

 

some recent eats in pictures..

..asian inspired green beans /w champignons pan..

..leftover green beans /w spicy white beans..

..quickly thrown 2gether protein bars with what i had on hand..

..lovely dish @ asian restaurant, featuring maki..

..leftover veggie-curry..

..indian inspired veggie-chickpea-curry..

 

 

 

..super-yummy protein ice cream..

WAIT.

protein icecream..?!

yes, you’re damn right.

here you go:

This Chick’s Protein Ice Cream

(serves 1 hungry chick)

-1 c. cooked chickpeas

-2 small bananas

– 2 T hemp protein powder (or other)

– 2 T syrup (agave, maple,…)

– 1-2 T cinnamon (or more for freaks like me)

– 1 t vanilla extract

– 2 T chia seeds

– 1 T lemon juice

– 1/4 c. mylk of choice

* optional : add cocoa powder or carob, choc. chips, 2 T nut butter or some berries;

 

directions:

blend everything except the chia until creamy.

pour into airtight container and add the chia.

freeze and enjoy!

 

yours,

s.

Protein – Bars

happy friday! 🙂

yeah, i promised you i’d come up with a recipe of a high-protein-version of my “college-bars”.

duh, i tried it!

i thought about how i could increase the protein in these yummy treats, and guess where it took me:

CHICKPEAS!

yes, chickpeas can be used for many different kinds of food.

number 1 use is, of course, “hummus”.

BUT chickpeas are very patient & can also be added to sweet stuff, such as granola-bars.

fact is, the original version of college-bars already contained some amount of protein, thanks to the Amaranth.

i absolutely LOVE amaranth, especially popped, for its high nutritional value & the protein it contains.

(if you are not interested in nutritional facts, scroll down & go straight to the recipe! )

here’s some interesting stuff about Amaranth:

– high in protein (15-18%)

– contains respectable amounts of lysine and methionine, two essential amino acids that are not frequently found in grains. 

– high in fiber

– contains calcium, iron, potassium, phosphorus, and vitamins A and C.

– fiber content of amaranth is three times that of wheat

– its iron content, five times more than wheat

– it contains two times more calcium than milk.

– Using amaranth in combination with wheat, corn or brown rice results in a complete protein as high in food value as fish, red meat or poultry.

– also contains tocotrienols (a form of vitamin E) which have cholesterol-lowering activity in humans. Cooked amaranth is 90% digestible and because of this ease of digestion, it has traditionally been given to those recovering from an illness or ending a fasting period.

– consists of 6-10% oil, which is found mostly within the germ. The oil is predominantly unsaturated and is high in linoleic acid, which is important in human nutrition.

– have a unique quality in that the nutrients are concentrated in a natural “nutrient ring” that surrounds the center, which is the starch section.

(source: http://chetday.com/amaranth.html)

now let’s take a look at chickpeas:

– helpful source of zincfolate and protein.

– also very high in dietary fiber and hence a healthy source of carbohydrates for persons with insulin sensitivity or diabetes.

– low in fat and most of this is polyunsaturated.

– One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein.

– also provide dietary phosphorus (49–53 mg/100 g), with some sources citing the garbanzo’s content as about the same as yogurt and close to milk

– According to the International Crops Research Institute for the Semi-Arid Tropics chickpea seeds contain on average:

  • 23% protein
  • 64% total carbohydrates (47% starch, 6% soluble sugar)
  • 5% fat
  • 6% crude fiber
  • 2% unknown

– There is also a high reported mineral content:

  • phosphorus (340 mg/100 g)
  • calcium
  • magnesium (140 mg/100 g)
  • iron (7 mg/100 g)
  • zinc (3 mg/100 g)

Recent studies have also shown that they can assist in lowering of cholesterol in the bloodstream.

(this information is from wikipedia)

i think i created a very balanced & tasty bar, for i used the chickpeas both mashed & in original form.

here’s the recipe:

– 1 c. spelt flakes

– 2 c. oats mix (sunflower seeds, raisins, oats)

– 1. amaranth pops

– 1/3 c. flax seed, ground

– 1 c. chickpeas, cooked

–> as always, toast these ingredients on a baking sheet in your stove until golden brown;

combine and mash (i did this with a hand held blender):

– 1 1/2 banana

– 1 c. chickpeas

– 3/4 c. rice syrup

– 1/4 cup pure orange juice, or more if desired

– 1 1/2 t salt

– 2 t carob powder

– 2 T cinnamon

– 3 t ginger powder

* optional: 2-4 t instant coffee powder

–> mash all the ingredients above until a homogeny liquidish paste & set aside;

prepare:

– 2 c. dried dates

– 2 c. raisins

– 1/2 banana, roughly chopped

now, take your (hopefully) golden ingredients out of the stove & in a bowl, combine with the liquidish paste & the fruit;

toss well, to make sure everything is covered with the chickpea-rice syrup-banana-paste;

layer everything on a baking sheet and, with another baking sheet to help, press everything until flat. make sure to not leave any air between the sticky stuff!

–> turn on heat to about 180 – 200 °C & bake for about 15-25 min., depending on woh crunchy you want your protein – bars.

when finished, let cool down for about 10-30 min., then carefully cut into bars!

oh, you can also wrap them up and give them as a present!

OR, another opportunity, use them for the “WAKE ME UP – CUP”: