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
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. 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

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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
  1. Soak chickpeas in water to cover by 3 inches for 24 hours then drain and rinse well. 
  2. Finely chop carrots, celery, parsley, thyme, garlic and onion
  3. Mash chickpeas in a bowl
  4. Mix in the chopped up ingredients
  5. Add in the maple syrup, tamari, salt and pepper
  6. Roll the ingredients into 1” balls
  7. Put 3 tbsp grapeseed oil in a frying pan on high heat
  8. 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
  1. Preheat oven to 350.
  2. In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  3. Spoon the mixture into lined muffin pans . I used silicone liners for mine. They don't stick like paper liners can.
  4. Bake for 20-25 minutes.
  5. 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.
  6. 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
  1. Preheat oven to 350.
  2. In a food processor , combine all the cupcake ingredients and blend until smooth. You may need to scrape down the sides a few times.
  3. Spoon the mixture into lined muffin pans . I used silicone liners for mine. They don't stick like paper liners can.
  4. Bake for 20-25 minutes.
  5. 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.
  6. 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