Changing my lifestyle hasn't been as hard as I thought it was going to be. I don't know if it was because I was so ready to get healthy but I do firmly believe a part of it was when Ben and I allowed ourselves a "fat Tuesday" day. We have done the Fat Tuesday day once before and it really allowed us to get into the mindset that we are shifting gears and enjoying that last really "bad for you" meal. I am not a strict to the book girl, all-or-nothing in my eating habits. If I am really craving something sweet, I will grab a little mini reese cup. The goal is to not go overboard, but snacks are definitely my challenge.
Right now I am having a much harder time than I ever remember having in the past. With temperatures topping out in the negatives, I am always looking for ways to warm up but most of my snacks are cold. Most of the "go to" snacks I love are yogurt with granola (cold), cheese stick with apples (cold), carrots (cold), protein shake (cold)! Ugh!! I want something as an option that is NOT chilled!!
By luck I stumbled across this chili lime roasted chickpea recipe. I happened to have everything in my pantry to try it out and see. Now, I can not handle spice, at all so I was a little nervous but it turned out to be fantastic!! There was no heat but a little kick, if that makes sense. I added some extra lime because I really love the taste of limes but it is definitely a keeper as a really good snack option- especially a good snack option if I am on the go with the kiddos.
Chili Lime Roasted Chickpeas
1 can chickpeas, drained, rinsed and towel dried
1 Tbsp. olive oil
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. lime juice (I ended up using 1 1/2 tsp.)
Preheat oven to 400. Line a baking sheet with tinfoil and spread out chickpeas. Drizzle with olive oil and roll chickpeas around to coat. Bake 35-40 minutes. Transfer to a bowl and add remaining ingredients. Toss to coat and transfer to an air tight container.
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