Hybrid Athlete Food Blog
Chickpea and veggie stuffing poppers
Posted by Lacey Byrd on
Chickpea and veggie stuffing poppers
Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
- 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well.
- 1 small yellow onion, peeled and quartered
- 4 cloves of garlic smashed and peels removed
- ½ cup coarsely chopped carrot
- ½ cup coarsely chopped celery
- ½ cup flat leaf parsley
- ¼ cup chopped fresh sage
- 1 tablespoon fresh thyme
- ½ teaspoon red pepper flakes
- 1 tablespoon Tamari
- 1 tablespoon maple syrup
- Kosher salt and freshly ground pepper to taste
- Grapeseed oil for frying
Preparation
- Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well.
- Finely chop carrots, celery, parsley, thyme, garlic and onion
- Mash chickpeas in a bowl
- Mix in the chopped up ingredients
- Add in the maple syrup, tamari, salt and pepper
- Roll the ingredients into 1” balls
- Put 3 tbsp grapeseed oil in a frying pan on high heat
- Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce
Read more
Chickpea and veggie stuffing poppers
Posted by Lacey Byrd on
Chickpea and veggie stuffing poppers
Ready in 30 minutes
Serves 8 people
Per Serving:
Calories: 226
Protein: 10g
Carbohydrates: 33g
Fat: 8g
Ingredients
- 2 cups dried chickpeas, soaked in water to cover by 3 inches for 24 hours then drain and rinse well.
- 1 small yellow onion, peeled and quartered
- 4 cloves of garlic smashed and peels removed
- ½ cup coarsely chopped carrot
- ½ cup coarsely chopped celery
- ½ cup flat leaf parsley
- ¼ cup chopped fresh sage
- 1 tablespoon fresh thyme
- ½ teaspoon red pepper flakes
- 1 tablespoon Tamari
- 1 tablespoon maple syrup
- Kosher salt and freshly ground pepper to taste
- Grapeseed oil for frying
Preparation
- Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well.
- Finely chop carrots, celery, parsley, thyme, garlic and onion
- Mash chickpeas in a bowl
- Mix in the chopped up ingredients
- Add in the maple syrup, tamari, salt and pepper
- Roll the ingredients into 1” balls
- Put 3 tbsp grapeseed oil in a frying pan on high heat
- Drop the stuffing balls into the frying pan and roll in the oil until fully crisp and cooked/
Tips
Best paired with a jalapeno, cranberry dipping sauce
Read more
Pumpkin Pie Muffins
Posted by Lacey Byrd on
Pumpkin Pie Muffins
Ready in 30 minutes
Serves 12 people
Per Serving:
Calories: 75
Protein: .5
Carbohydrates: 14
Fat: 2
Ingredients
For the cupcakes
- 1 can pumpkin or 1 1/2 cups pumpkin puree
- 2 very ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
For the whip topping
- 1 can full fat coconut milk
- 2 T maple syrup
- 1 tsp vanilla beans
Preparation
-
Preheat oven to 350.
-
In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
-
Spoon the mixture into lined muffin pans . I used silicone liners for mine. They don't stick like paper liners can.
-
Bake for 20-25 minutes.
-
Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
-
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!!
Read more
Pumpkin Pie Muffins
Posted by Lacey Byrd on
Pumpkin Pie Muffins
Ready in 30 minutes
Serves 12 people
Per Serving:
Calories: 75
Protein: .5
Carbohydrates: 14
Fat: 2
Ingredients
For the cupcakes
- 1 can pumpkin or 1 1/2 cups pumpkin puree
- 2 very ripe bananas
- 1/2 cup coconut sugar
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
For the whip topping
- 1 can full fat coconut milk
- 2 T maple syrup
- 1 tsp vanilla beans
Preparation
-
Preheat oven to 350.
-
In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
-
Spoon the mixture into lined muffin pans . I used silicone liners for mine. They don't stick like paper liners can.
-
Bake for 20-25 minutes.
-
Let these cool completely before removing from the muffin liners. Since they are soft like pumpkin pie, I highly recommend putting these in the fridge after baking. It should firm them up more.
-
To make the whip topping, open up your can of coconut milk that has been in the fridge overnight. Scoop the fatty white part off and place in a mixing bowl with the vanilla and maple syrup. Use the whipping attachment and whip the coconut into a cream. Scoop a little on top of each muffin. Enjoy!!