This snack is seriously addicting. You might want to double the recipe because these little barbecue chickpeas will be gone before you know it. They’re crunchy, savory and, best of all, guilt-free!
After rinsing the chickpeas, you’ll need to let them dry thoroughly before mixing with the spices. This is an important step for achieving a crispy texture. I let them dry on a paper towel for about an hour before moving forward.
This salsa is so much better than anything you’ll buy in a jar. It’s fresh and flavorful, just like what you’d expect from a Mexican restaurant. It’s quick and easy too, so there’s really no reason not to make it.
The jalepeño will make or break this recipe, since it provides the heat. I’ve made salsa that ended up bland and boring, and I’ve also made some that was so hot I could hardly stand it. Eventually I started paying more attention to the pepper I was using. Here are a few tips:
If you like it spicy, look for a jalepeño with little white lines in the skin (like stretch marks). Jalepeños get progressively hotter as they age, and the white marks are a sign of an older pepper.
When you’re at the store, consider buying a couple jalepeños. They’re very inexpensive, and this way you’ll have a backup if one of them turns out to be a dud.
Taste your pepper before adding it to the salsa! That’s the only surefire way to know what you’re getting. Add as much or as little as you prefer.
The seeds are the hottest part of the pepper, so go ahead and add them in if you need more heat.
An important step in the salsa-making process is allowing the flavors to meld together. Let the salsa sit in the fridge for at least one hour before serving. I’ve found it tastes best after sitting overnight (if you can wait that long).
If you’re on the Daniel Fast and need some chips to go with this salsa, you can use the same recipe as my crispy baked tortilla strips. Just cut the tortillas into triangles instead of strips.
Combine all ingredients in a blender or food processor and pulse to desired consistency.
Let salsa stand in the refrigerator for at least one hour before serving.
Notes
*Taste your jalepeño to determine how hot it is. Add more or less than half the pepper depending on your preferences. The seeds can be added for more heat.
You probably wouldn’t guess I’m Italian by looking at me. The blond hair, blue eyes and fair skin come from my German side. The truth is I’m only a quarter paesana, but my maiden name is Musacchio, and my Italian heritage is what was emphasized throughout my childhood.
The most influential element of that heritage was the food. This goes without saying, but Italians know how to cook. If we were visiting relatives on a Sunday, it was likely they’d be serving pasta—usually spaghetti or cavatelli (say: kuh-vah-dells)—with homemade sauce.
Unfortunately, my family’s sauce is not Daniel Fast approved. For starters, it’s flavored with meat (sausage, meatballs or both), and there’s always a little sugar, which is added to cut the acidity. I wondered how I might make a no-sugar-added marinara that wasn’t sour, so I took to the internet. One popular suggestion was to add a grated carrot, but that just didn’t seem authentic. Baking soda was another idea, but that’s not allowed during the Fast, either. Then I found this article, which outlines two keys to a perfectly balanced red sauce:
1. High quality tomatoes, specifically the San Marzano variety
2. Low and slow cooking: Four hours are needed for tomatoes to break down and release their natural sugars.
I thought this would be the perfect job for my Crock-Pot, so I adapted one of my favorite recipes and let it simmer for five hours. The result was a wonderfully mild sauce with no bitterness.
If you like a chunky sauce, you can simply use a spoon to break up the bigger pieces of tomato. I prefer a smooth sauce, so I dump the whole pot into my Vitamix. You could also use an immersion blender or food processor.
Serve over your favorite whole grain pasta and mangia!
This hearty breakfast combines protein-packed quinoa with the tropical flavors of coconut and mango. It’s super creamy and delicious.
Be sure to use regular canned coconut milk — not the light stuff. Don’t worry about fat content because coconuts contain a beneficial fat called lauric acid, which is easily absorbed by the body and immediately converted into energy.
Combine coconut milk and almond milk in a medium saucepan and bring to a boil. Add quinoa and reduce heat to low. Simmer for 12 minutes or until grains have absorbed most of the liquid, stirring occasionally.
Add mango and date caramel, and cook on on low for another 5 minutes.
Notes
Leftovers can be frozen for a quick breakfast another day. I use a Texas size muffin pan for perfect individual portions. Once frozen, transfer to a freezer bag. Reheat in the microwave or on the stove top.
If I asked you to name a sweet, delectable treat, dates probably wouldn’t be the first thing (or the fifteenth) to come to mind. After all, they look like this:
Shriveled and brown, they don’t exactly scream, “Eat me!” But hear me out: While dates may not be the most beautiful fruit, they are one of the sweetest.
You might be surprised to know that Medjool dates (the ones pictured above) are actually a fresh fruit. They’re widely available during the holiday season, and you can find them in the produce section. Medjool dates are bigger, softer and sweeter than the dried variety on the shelf next to the raisins.
In the interest of full disclosure, I should probably mention that one serving (just two dates) contains 30 grams of sugar. That’s as much as a pack of M&Ms. BUT, unlike your favorite vending machine snack, dates have 16 vitamins and minerals, with high levels of potassium and magnesium. They’re also high in fiber, making them an excellent source of energy without the crash.
Date caramel is a must-have for me during the Daniel Fast. It’s delicious as a fruit dip and can also be used in recipes that require a hint of sweetness. Just be sure to remove the pits first. If you forget this step, the result will be inedible. Trust me. I learned the hard way.
Seeds scraped from a 2-inch piece of vanilla bean (optional)
Water
Instructions
In a small saucepan, heat about 2 cups of water to almost boiling. (There should be enough water to cover the dates completely.) Remove pan from heat and add dates, making sure all are submerged. Cover and soak for 20 minutes.
Drain liquid, reserving about 1 cup. Pour dates, 3/4 cup liquid and vanilla seeds into a food processor or high-speed blender and puree until smooth. If the mixture is too thick, add a little more of the liquid.
Store in a sealed container in the fridge for up to 3 weeks.
Notes
If you are using dried dates, you will need to increase the soaking time to at least 40 minutes.
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