Processed with VSCO with f2 presetI’m “traveling” right now and one of the surest ways for me to feel “at home” is to eat the things my stomach agrees with. I’m 30 so I’m pretty much at the point where I have figured out my bodies internal temperaments and I understand what keeps me lean, not bloated, and nourished. Luckily, getting lost in translation with a Slovak foreign-to-me-entirely-language, doesn’t mean food looks different – and(!) there are grocery stores here in the Czech Republic too! Who woulda thunk? 😉

I receive a lot of recipe emails because well, I love throwing my favorite things together in a new form so I’ve signed up for too many websites to send me recipes to try. And occasionally one looks so good that I have to try it and then the recipe will usually stick in my brain forever once I try it (rare. bad memory) . Hence, I love finding a reason to try new things in the kitchen. #happyplace #braincookbook

@HealthGuide sent me a recipe for Chickpea Roasted Sweet Potato and it was love at first read and sight. It became my next recipe mission.

The next time I went grocery shopping down the street (10 minute chilly walk) I picked up a few of my staples…given: I cannot tell what is organic or the most “honest”/transparent brand of food, (whatevs!…gotta pick my battles right now, and being fed at a decent level is acceptable by me for now) as well as picked up the ingredients for this super yummy recipe, aforementioned.

I was intrigued because it had roasted chickpeas – I looove anything the least bit crunchy (or burnt) and smushy like a bean. Yum! I eat sweet potatoes all week long. And can’t resist the punch a good hummus can bring. It might seem like theres a lot of “smush” going on with the potato and chickpeas but add in the soy (or almond) milk to the hummus with the minced garlic and onions, and this one gets it in the bag, literally.

Long story short, I made the recipe and it was bomb.com. Everything including the lemon pepper chicken breast that I stove top baked and the side salad I prepped took one hour. And here I am now posting the recipe to share because it. was. that. good. Trust.

Try it if you don’t believe me:

https://www.healthiguide.com/recipe/chickpea-roasted-sweet-potato/

 

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