My two oldest children have been away at college, and I am SO very happy to have them home again.
I really love seeing them hanging out together. Laughing. Talking. Just being them. I love hearing my son bound down the stairs…I missed that when he’s away. I love having an extra hand in the kitchen and more mouths to feed.
Holidays are all about family. Reuniting and hopefully 🙂 enjoying one another.
I hope you have time to spend with those you love.
In other, less mushy news…for my FODMAP peeps..the Monash University app was released. This was BIG news in the world of FODMAPs…which I have to say is a pretty big part of my world! The FODMAPs app from Monash University provided a lot of new info..including that 1/4 cup of canned chick peas was low FODMAP. I was really happy to hear this. So…in honor of the mighty chick pea…and this GREAT news…I would like to share a yummy recipe that I tweaked ever so slightly from the Food network’s Alton Brown. Here is Alton’s roasted chick pea recipe.
I tweaked Alton’s recipe just a little bit; for one, I used canned chickpeas. FODMAPers: you want to use canned chick peas as they are lower in FODMAPs than the dried variety.
These little roasted chick peas make for a healthy snack on the go, a crispy salad topping or a warm appetizer for your holiday guests. Give ’em a try!
And a big shout out to my Father-in-law Tony for helping make my birch tree tea light candle holders in the first photo! How cute are they??!!
- 1, 14.5 oz can chick peas
- 2 Tablespoons white wine vinegar
- 1 Tablespoon olive oil
- 1 teaspoon Dijon mustard (I used Maille)
- A serious dusting of sea salt
- Preheat oven to 400 degrees.
- Drain and rinse chick peas.
- Toss chick peas with vinegar, olive oil and mustard, mixing thoroughly.
- Put chick peas with marinade on cookie sheet.
- Sprinkle with sea salt.
- Bake for 1 hour, toss about every 10 minutes to ensure even cooking.
- FODMAPers--limit to 1/4 cup!