Never, ever trust weather.com. They lie! The forecast was for upper 50s and cloudy this morning with 0% chance of rain. So, that meant biking for breakfast! There was maybe a touch of mist while riding there, but the temps felt pretty good at 58. We arrived to our destination and it started to rain while we were sitting inside! D’oh!
I did enjoy my bagel, though!
John had coffee cake, which you can see in the background. They make awesome coffee cake at North Country Cafe.
It stopped raining mostly, so we headed home. Then the mist began again and then rain. It was a dreary and icky ride home! I went slower because of splash back from my tires, slower braking times and then the car/truck blow back (yuck).
Hey, at least we got 12 miles in, right? After a morning of work, I made up a quick lunch. I sauteed some broccoli in coconut oil and added in ground turkey, 1/2 cup of white rice and some orange ginger sauce (LaChoy).
This came out to be a pretty tasty lunch!
I loved how the sun came out in the afternoon. It was supposed to be cloudy all day, but then we already know how accurate the weather forecast was today 🙄
John presented me with my afternoon latte:
I had some cookie nibbles today as well. John made up chocolate cookies for his poker game, so we taste tested the deformed ones. Yum! John is quite the baker.
I made up a thrown together dinner tonight that actually tasted quite good. I had a few cans of things in the pantry that I wanted to use, so I came up with Cheesy Chickpeas! I know it sounds weird, but it came out really tasty.
- 1 tablespoon of oil (I used macadamia)
- 1 clove of finely minced garlic
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon of salt
- black pepper to taste
- 2 tablespoons of tomato paste
- 2 tablespoons of diced green chilies
- One 15 oz can of chickpeas, drained and rinsed
- 1/2 cup of water
- 2 oz of shredded cheese (I used cheddar).
In a medium saucepan, heat the oil. Then add in the cumin seeds and cook until they sizzle (just a couple minutes). Add in the garlic, chickpeas, tomato paste, green chilies, salt and pepper. Cook this mixture for about 5 minutes over medium heat. I might add as an aside that just stopping the recipe here is actually really tasty.
Add in the half cup of water and bring to a simmer for several minutes. Slowly stir in the cheese so that it has a chance to melt. Don’t go using any fat free cheese here; you want it to melt. When the cheese is melted, serve and enjoy!
I loved this. I was kind of like a southwestern-ish style chickpea. I had mine with some mango on the side.
The whole batch is about 955 calories, so divide as you wish. I ate about half as this was my entree for dinner.
Tomorrow is more new lifting moves and I am excited! I get to do one of my very favorite moves – the stiff-legged deadlift!
Question: What is your favorite way to eat chickpeas?