It's hard to believe we've been in TN for almost 10 months. We've just about made it through all the season. I have to admit that it was quite beautiful to experience the fall leaves for more than a day that we might have seen in Charleston. The winter was a rough initiation but I made it. I'm pretty sure I made every attempt not to leave the house, but the snow pretty much helped with that. It seems that the seasons have changed once again overnight. Literally, in one day, the leaves on the tree next to our house have gone from barren to full of green. Bushes and trees are flowering everywhere. There's something so refreshing about spring. While all the seasons are beautiful, spring represents new life. What a perfect time for Lana to arrive!
Honey Cinnamon Roasted Chickpeas If you need a protein, fiber packed snack, Honey Cinnamon Roasted Chickpeas is an easy one to satisfy a sweet tooth as well! I like to soak my chickpeas overnight in warm water with a bit of whey prior to cooking them. This helps break down the phytic acid. This is a very forgiving recipe and you can change it up adding your favorite seasoning. If you like spicy, try adding some chili powder. Ingredients 2 cups of soaked and cooked chickpeas or grab a can of garbanzo beans 2 tablespoon coconut oil, melted 1 tablespoon honey 1/2 teaspoon cinnamon 1/4 teaspoon sea salt Instructions Preheat oven to 375°F. Drain and rinse the chickpeas in a colander. Mix honey, cinnamon, melted coconut oil, cinnamon and salt. Toss chickpeas in the mixture. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 30 minutes or up to 15 minutes longer if you want them crispy.
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