Morning! Before I get to What I Ate Wednesday (WIAW), I have news to share. I officially signed up for my first 5k! I’ll be running the Total Image 5k in Manchester in a week and a half on Cinco de Mayo. I’m hoping food good weather and not too many hills! I also hope I registered early enough and get a race t-shirt as a memento .
Now for my second WIAW. For those of you who don’t know, Jen over at Peas and Crayons hosts WIAW every week – check out her blog for more information on it!
Banana Bread Overnight Oats (recipe here) – Clearly, I have still not caught on to how to make them look pretty. I promise they were very tasty though!
Cinnamon Crunch Chickpeas – I got the recipe from Gina at Running to the Kitchen. They were very good and I’m sharing the recipe at the bottom of the post so that you can enjoy them too .
Luke and I went out for a little anniversary lunch at Republic Cafe (since we aren’t really celebrating our anniversary until this weekend). We shared a Grilled Zucchini Panini with roasted red peppers, hummus and tahini dressing along with a side salad as well as the Lamb Merguez Sausage Flat Bread topped with sweet peppers, roasted red peppers, onions and feta. Both were delicious!
For dinner, I had leftover Sweet Potato Chili (recipe coming soon!) and a side of roasted brussels sprouts.
I made a Strawberry Pineapple Crisp for Luke for our anniversary, so I had some of that on top of ice cream for dessert. I’ll be sharing this recipe soon – it’s too good to keep to myself!
And that’s WIAW!
Backtracking to these guys…
When I saw the recipe for them on Gina’s blog the other day, I couldn’t wait to try them! She likened them to Cinnamon Toast Crunch Cereal and I used to love that cereal as a kid. I added a little maple syrup to bring out the flavor and they turned out very tasty and addicting!
You may end up eating them all in one sitting…don’t say I didn’t warn you!
First, preheat your oven to 425. Mix together the cinnamon and sugar in a small bowl and set aside.
Then drain and dry your chickpeas (with a few paper towels). Put the chickpeas in a large bowl and toss them with the tahini and maple syrup to coat.
Add the sugar mixture and stir until the chickpeas are well coated.
Transfer them to a greased baking sheet and bake at 425 for 15-20 minutes, stirring every few minutes to ensure they don’t burn (Be careful – a few of mine burned a little!).
Cinnamon Crunch Chickpeas
Adapted (slightly) from Running to the Kitchen
- 1 15 oz can of garbanzo beans
- 1 tbsp tahini
- 1 tsp maple syrup
- 2 tbsp sugar
- 1 tbsp cinnamon
- Preheat your oven to 425.
- Mix together the cinnamon and sugar in a small bowl and set aside.
- Drain the chickpeas and dry them with paper towels (as best you can).
- Put the chickpeas in a large bowl and toss them with the tahini and maple syrup, until well coated.
- Add the sugar mixture to the chickpeas and stir until they are well coated.
- Transfer the chickpeas onto a greased baking sheet and bake at 425 for 15-20 minutes, stirring every 5 minutes to prevent burning.
*Note – if you don’t have tahini, you can probably use maple syrup instead and omit the tahini.