Air Fried Chickpeas

Quarantine has got me like a mad science experiment. I try new recipes on a daily basis like it’s my full-time job. Finding different ways to expand my palate is fun for me. It brings me joy when I create a masterpiece.

One of my favorite meals is snack time. I can eat a meal full of calories with snack food. It’s easy to eat a ton of them, which could wreak havoc to your body if you’re eating junk food.

I found a healthy way in order to combat this habit. Instead of shaming myself for my love of snacks, I felt a sense of peace knowing what I’m putting into my body. When I prepare my food at home, I feel powerful having self-control over eating an entire bag of potato chips. If I end up eating a lot of my own food, I don’t end up eating as many calories. That alone has helped me be able to sustain weight loss for over 8 years. I still allow myself room to eat treat food, but I don’t feel guilty when it’s done in moderation.

Roasted chickpeas are my new #1 favorite salty snack swap. I could eat an entire can of them (although it is not a good idea because it’s a LOT of fiber).

I’ll leave the recipe here so you can have some of these ASAP.

Ingredients:

• 2 (15 oz) cans Garbanzo beans - drained, rinsed, and patted dry

• 3 Tbsp. Extra Virgin Olive Oil

• 4 Tbsp. Flavor God Seasoning (I used Nacho Cheese and Taco Tuesday Seasonings)

Directions:

1. Preheat air fryer to 390 Degrees F.

2. Clean garbanzo beans by getting the clear skin off as many as you can.

3. Mix garbanzo beans, spices, and oil in a mixing bowl.

4. Cook for 25-30 minutes. Stir after 15 minutes. After 30 minutes, cook and stir in 5 minutes intervals. Cook until they become brown and crunchy, but not burnt.

5. Serve with more seasoning and enjoy!

Is your mouth watering yet? I have more recipes for you like this one to help curb your salty snack craving.

Air Fried Zucchini Chips

I have become obsessed with my air fryer. I recently received an instapot as a quarantine gift, which has an air fryer component. I’ve been using it almost every day to add a whole new level to my taste buds. I love how crispy everything gets without the sogginess I sometimes get from oven roasting the same exact food. When it comes to making zucchini chips in the oven, one side of the zucchini cooks properly while half of it burns. The first time I tried zucchini chips in the air fryer, they turned out perfectly. Needless to say, I will never be putting my zucchini chips in the oven ever again. They didn’t even last for an hour before my family ate it all. Now, I get to share the recipe behind the deliciousness so you can get your hands on some straight away.

Ingredients:

• 4 small or 3 medium zucchini, sliced

• 3 Tbsp. Extra Virgin Olive Oil

• 4 Tbsp. Flavor God Seasoning (I used everything, garlic, and taco seasoning)

Directions:

1. Wash your zucchini and pat it dry with a paper towel. Cut the zucchini into thin slices either by hand or with a mandolin.

2. Mix the zucchini, oil, and seasonings in a bowl.

3. Set the instapot to air fry at 350 degrees F. Cook for 40 minutes. Stir at 15 minutes and at 30 minutes. After 30 minutes, stir at 5-minute intervals until the zucchini are at your desired crispiness. When they are done, they will be brown and crunchy, but not burnt.

4. Top with more seasoning and serve while they’re hot!

Is your mouth watering yet? I have more recipes for you like this one to help curb your salty snack craving.

Roasted Veggie Stir Fry with Peanut Sauce

Stir fry is one of my favorite dishes because it is so diverse. You can combine almost any mix of vegetables with noodles and sauce to make it taste delicious. It’s a way to please even the pickiest of eaters because it can be served mixed or buffet style. With easy prep and lots of leftovers, this recipe is a win all around. I love how one stir fry is not ever the same as the last. Check out one of my favorite recipes that I created using ingredients that I have in my pantry to create this one of a kind masterpiece.

For the Veggie Stir Fry:

• 3-4 carrots, sliced thin

• 1/2 white onion, sliced thin

• 1/2 green cabbage, sliced thin

• 1 head broccoli, cut into florets

• 1 can bean sprouts, rinsed well

• Or use 2-3 cups of any vegetables on hand

• 3-4 cloves of garlic, minced

• 3 Tbsp extra virgin olive oil

• 1 package noodles of choice (I'm using glass sweet potato noodles, but any thin noodle will work)

• Sesame seeds (for topping)

For the Peanut Sauce:

• 1/3 cup creamy peanut butter

• 1/4 cup liquid aminos or GF Tamari

• 1/4 cup honey

• 2 Tbsp oyster sauce (omit if GF)

• 1 tsp garlic powder

• 6-8 Tbsp water divided

Directions:

1) Preheat oven to 400 degrees F.

2) Cut all veggies and place them onto a foiled sheet pan.

3) Put olive oil, garlic, salt, and pepper on veggies. Stir to coat everything evenly.

4) Put the tray in the oven for 25 minutes or until they become light brown on the edges. Check at 5-minute intervals after that and stir to ensure the veggies cook evenly.

5) Combine ingredients for the peanut sauce in a separate bowl. Add water at 2 tbsp intervals and stir to reach desired consistency.

6) Cook noodles according to directions on the bag. Once done, place the noodles in ice, cold water to prevent the noodles from sticking together.

7) Once the veggies are done, combine noodles with veggies in a wok pan or large skillet for 5 minutes or until everything is cooked through.

8) Add the desired amount of sauce and enjoy. Top with sesame seeds. Feel free to add Tofu, egg, or cooked lean animal protein for an extra calorie boost for a fantastic post-workout meal. I added cooked shrimp in the picture below.

Want to learn how to cook this for your family, but have never chopped a vegetable properly before? I’ll teach you in my all-new virtual online cooking classes. From start to finish, you will have the tools to create meals that will please you and your loved ones.

Bean and Quinoa Burgers

This stay-at-home order has got me doing a pantry makeover. Over the last year or so, I’ve collected tons of dry ingredients, canned goods, and spices that have been sitting there unused. All that was unnecessary spending that could have been used more productively.

I had a huge craving for burgers, but not for meat. Lately, my body has been wanting more vegetables. I’ve been using this time to get more connected to my health and be more consistent about it. I would have spurts where I would eat super healthy for a week and then eat like shit the next. It was messing with my psyche by not staying on track. I started feeling bloated and was getting sick more often. Eating less meat has helped me maintain a healthier balance in my diet. Plus, I’m saving tons of money by not going out to eat. A lot of the ingredients are inexpensive while getting a ton of leftovers out of it.

Enjoy this family-pleasing burger with a side of sweet potato fries, sauteed spinach, and a homemade honey mustard sauce. The perfect well-rounded dish.

Ingredients:

• 1 29 oz cans beans of choice (or equivalently 3 15 oz cans), drained and well-rinsed ** Can use any other type of bean here as well like black beans or cannellini beans. I used pinto beans in this recipe.

• 2 cups cooked quinoa

• 1 red pepper, diced

• 1/2 white onion, diced

• 1 1/2 cup gluten-free panko breadcrumbs

• 2 large eggs

• 4 cloves garlic, minced

• 2 Tbsp all-purpose gluten-free flour (I used almond flour)

• 2 Tbsp Trader Joe's Everything but the Bagel Seasoning

• 1 tsp dried mustard powder

• Heaping ½ tsp dried basil

• Heaping 1 tsp oregano

• ½ tsp paprika

• ½ tsp black pepper

• ½ tsp kosher salt

• 2-4 Tbsp Extra Virgin Olive Oil for sauteing

For the Vegetables:

• 2-3 medium-sized sweet potatoes, peeled, and cut into fries

• 1 10 oz bag fresh spinach

• 3 Tbsp extra virgin olive oil, divided

• Salt, and pepper to taste

For the Mustard Sauce (optional):

• 1/4 cup veganaise (or regular mayo)

• 1-2 Tbsp dijon mustard 

• 1 Tbsp honey

• 1 Tsp garlic powder

• 1/2 tsp dried parsley

• Salt and pepper to taste

Directions:

1) Preheat oven to 400 degrees F.

2) Dice onions and peppers. Add half the olive oil, salt, and pepper to a foiled sheet pan. Roast them for 15-20 minutes until cooked through.

3) Cook quinoa by adding 1 cup of dry quinoa to 2 cups boiling water. Clean the quinoa to remove the bitter, gritty taste by rinsing them with water before adding them to the pot. Lower the heat and cook for 10-15 minutes. Fluff with a fork and set aside.

4) Place beans in a food processor and pulse several times until roughly chopped -- Add a bit of water to help the beans blend thoroughly. Try not to puree them all, leave a few pieces if you can.

5) In a large bowl place chopped beans, quinoa, diced peppers, diced onions, panko and stir to combine. Add eggs, flour, and remaining ingredients --> garlic, basil, oregano, paprika, pepper, and salt. Stir to combine.

6) Using your hands, divide the mixture into 12-15 equal parts and place on a prepared baking sheet with parchment paper. Form each part into a ball, then press gently to form a patty.

7) Gently cover and place the entire baking sheet in the refrigerator and let chill for 1 hour.

8) Preheat oven to 400 degrees F. Cut the sweet potatoes into fries. It is recommended to cut them 1/4 inch thick for crispier fries.

9) Put the sweet potatoes on a foiled sheet pan. Use half of the olive oil, salt, and pepper to season them. Place in the oven for 25-30 minutes, stirring halfway through.

10) Use the rest of the olive oil, salt, and pepper to saute the spinach in a separate pan for 5 minutes or until spinach is fully wilted.

11) After one hour, heat oil in a nonstick skillet (enough oil to coat the bottom of the pan) and in batches, saute burgers for about 6-8 minutes per side or until golden and crispy. Serve with the mustard and enjoy! Note: Burgers store well in the refrigerator in a sealed container for several days, or in the freezer for several months (if they make it that long). Reheat in the microwave or in a saute pan.

Does this recipe want to make you jump inside the computer screen and gobble up this dish? I can teach you how to cook this meal from the comfort of your own home. It will be sure to please even the pickiest of eaters because of its burger-like texture. You’ll barely realize you’re eating a ton of vegetables while enjoying the taste of the food. Find out more information below.

Spinach and Artichoke Dip Stuffed Mushrooms

Recently, I have decided to eat less meat in my diet because of my gut health. As a result of Clean, Burn, Shape, I noticed how much less inflammation I experienced. I want to keep the momentum going, especially with my big trip to Mexico right around the corner. When I detox, I release all of the inflammatory foods such as gluten, dairy, and processed sugars. It gives me an opportunity to be creative in the kitchen. I explore new ways to eat all the time as I heal my gut. I find my body releasing a lot of mental stress as well while I release the physical stress from certain foods. I take the time to slow down and recover, which is important for living a healthy lifestyle. I started cooking regularly and it has sparked a world of imagination.

One of my favorite dips is spinach artichoke dip. However, it is full of mayonnaise with soybean oil and processed Parmesan cheese. It is seemingly healthy with the spinach in there. Some recipes also use mozzarella cheese, sour cream, or cream cheese to create a stomach monstrosity. As Redefining All Diets, I found a healthier way to create my favorite dish from home using a cashew base for cheese, nutritional yeast for the flavor, and vegeneise to cut a portion of the unhealthy fat. I added an extra veggie kick by stuffing it into a mushroom. This also gives it more protein to make this a well-rounded dish. You won’t even miss the meat with how filling this is. Find my recipe below:

Ingredients:

• 8-10 Portobello mushroom caps

• 1 lb cooked meat of choice (optional)

• ** 1 cup cashews

• 1/3 cup nutritional yeast

• ½ cup almond milk or vegetable broth

• 2-3 Tbsp. Extra Virgin Olive Oil, divided

• ½ cup veganaise (or you can use regular mayo here)

• 1 lemon, squeezed

• 1 Tbsp. arrowroot starch

• ½ cup vegan Parmesan cheese (find the recipe here)

• 1 cup dairy-free mozzarella cheese ** see below for homemade recipe or can buy from stores like Trader Joe’s and Whole Foods

• 4 cloves of garlic

• ½ teaspoon sea salt

• ½ teaspoon ground black pepper

• 1 can artichoke hearts, chopped

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• ** 1 8 oz bag of frozen spinach or buy a large bag of fresh spinach

• Fresh Parsley, crushed red pepper, and balsamic glaze (for topping)

For the Dairy-Free Mozzarella Cheese

Credits to: https://gourmandelle.com/how-to-make-stretchy-vegan-mozzarella-cheese/

• ** 1 cup (~150g) raw cashews, soaked overnight

• 1 cup (~500ml) hot water or vegetable broth

• 7 Tbsp. tapioca starch

• 4 Tbsps nutritional yeast

• 1 tsp sea salt

• 1 Tbsp. lemon juice

Directions:

** If you don’t have a high-powered blender or a food processor, soak the cashews in 1 cup of water overnight, so they are ready to blend.

** If you decide to use frozen spinach, thaw according to directions on the package. Make sure it’s completely dry before adding to the rest of your vegetables.

1.       Preheat the oven to 400 degrees F. Clean and prep your mushroom caps by washing them lightly with a paper towel patted with water and scraping the inside with a spoon. Set aside.

2.       Chop your veggies. On medium heat, add a tablespoon of olive oil to a pan. Place the onions into your pan and sauté for 5 minutes. Add the peppers and sauté for another 5 minutes. Add the artichokes and spinach. Sauté until the spinach is wilted and your veggies are nice and soft. Add the mozzarella cheese and your cooked meal.  Stir until the cheese is melted.

3.       Blend all of the ingredients for the cashew mozzarella until it looks like a light paste. Place the mixture in a small pot on medium heat. Stir consistently until it starts to form into a sticky ball texture. Set aside.

4.       Place cashews, nutritional yeast, almond milk or veggie broth, veganaise, lemon, arrowroot starch, parmesan cheese, garlic, salt, and pepper into the blender. Blend until smooth and creamy. Set aside.  

5.       Add the sauce mixture and mozzarella cheese to your veggie mixture. Stir to mix through.

6.       On one baking sheet, use the remaining olive oil to gently oil the mushrooms. Using your hands, make sure the entire mushroom is covered lightly with olive oil. Use more olive oil if you run out. Season with salt and pepper.

7.       In a 9x9 casserole dish, place your spinach artichoke dip. Top with parsley and extra mozzarella cheese if desired.

7.       Put the mushrooms on the top rack (or top oven) and place the casserole dish on the bottom oven (or bottom rack). Bake for 15-20 minutes. Take the mushrooms out of the oven, flip, and cook for another 15-20 minutes until most of the juices have been cooked out of the mushroom. They will shrink during cooking.

8.       Remove the dip and mushrooms from the oven. With the mushrooms facing cap side up, scoop enough dip to fill each mushroom. Use any leftover filling for dipping with tortilla chips.

9.        Cook for 15-20 minutes until the tops with the filling are browned.

10.      Top with parsley, balsamic glaze, and crushed peppers. Enjoy!