One of my goals this year was to cook more meatless meals. Sure, I may have a quarter of a grass-fed cow in my freezer, but I also believe that a largely plant-based diet is better for your health (not to mention the planet).

So when I received a copy of Peas and Thank You: Simple Meatless Meals the Whole Family Will Love, I started tearing through it. The author, mom-of-two Sarah Matheny, was eating Chex Mix and drinking her third Diet Coke of the day when she realized that she had to do better for herself and her kids. She traded her family’s diet of processed and animal foods for whole and organic ingredients and began writing a blog about it.

If (like me) you don’t plan to give up milk, cheese, and eggs anytime soon and don’t spring for organic sugar, you can still make these recipes and use the staples you have.

The Thai Veggie Burgers were good, especially dunked into the Lime Tahini Sauce. Though my kids didn’t try those, they did gobble up the Chewy Energy Bars.

But my favorite recipe so far is the Pumpkin Spice-Roasted Chickpeas, which I put on top of greens with dried cranberries and drizzled with the (crazy yummy) Cinnamon Vinaigrette.

I highly recommend finishing off your meal with the Peanut Butter Cooke Dough Balls, a recipe that garnered Sarah multiple marriage proposals, and with good reason.

If you’d like a chance to win a copy of Peas and Thank You, leave a comment after this post and tell me your favorite meatless meal to make. I’ll select two winners at random, who will receive a copy of the book from the publisher. The contest will be open until Tuesday September 6th at noon ET.

Pumpkin Spice-Roasted Chickpeas
  • 1 14-ounce can of chickpeas, rinsed, drained & patted dry
  • 2 T. maple syrup
  • 1 tsp. canola oil
  • 1 tsp. apple cider vinegar
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ½ tsp. giner
  • 1 tsp. cinnamon
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a large mixing bowl until evenly coated. Spread chickpeas on a cookie sheet sprayed with cooking spray.
  3. Bake for 25 to 30 minutes, stirring chickpeas every 10 minutes to ensure even crisping.
Nutrition Information
Calories: 153 Fat: 2 Saturated fat: 0 Carbohydrates: 29 Sodium: 439 Fiber: 4 Protein: 5 Cholesterol: 0

Disclaimer: The publisher sent me a free copy of Peas and Thank You. This post contains an affiliate link. If you purchase a product through this link, your cost will be the same but I will receive a small commission to help with operating costs of this blog. Thanks for your support!



{Recipe} Very Lemony Homemade Hummus

by Sally on March 9, 2011

When I finally got around to making hummus, I couldn’t believe how simple it was. I’d been spending way too much money on store-bought hummus that wasn’t half as good.

This recipe comes from my friend and fellow dietitian Cheryl Graffagnino. I love it because it has lots of lemon, doesn’t require too many ingredients, and can be made in the blender (or food processor).

Very Lemony Homemade Hummus
  • 2 15-ounce cans chickpeas (drain and reserve the liquid)
  • Juice of 3 lemons
  • 1 teaspoon salt
  • Ground pepper to taste
  • 1 clove chopped garlic (or ½ tsp. jarred minced garlic)
  • 3 tablespoons tahini paste (a paste made from ground sesame seeds usually sold in the “ethnic foods” section of the grocery store)
  • ¼ cup olive oil
  1. Place beans, lemon juice, salt, pepper, garlic, and tahini in blender or food processor.
  2. While you blend it, drizzle in olive oil.
  3. Scrape side and continue to blend, drizzling in reserved liquid from beans until you get the consistency you want.
  4. Store in the refrigerator in an air-tight container.



Pantry Challenge Recipe: Banana Oatmeal Cups

February 10, 2011

The cupboards are getting bare and we’re down to our second-string cereals (Cheerios and Wheat Chex). So it’s time for something that feels like a treat. I make these Banana Oatmeal Cups from GreenLiteBites all the time because I always have the ingredients, the kids love them, and unlike most muffins, they’re not cupcakes in […]

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