Chickpea & Vegetable Soup
This soup is inexpensive, easy and healthy. Not to mention delicious. You get protein and fiber, plus tons of nutrients. All you need is one pot, my favorite thing about making a soup.  
You will need: 1/2 onion-chopped, two cloves of garlic-diced, 1 celery stalk, 1 large carrot, 1/2 head of cabbage- cored & chopped, 1 15. oz can of diced tomatoes, 1 15 oz. can of chickpeas- drained, 6 cups vegetable broth (you can also use chicken broth), olive oil, 1 bay leaf, salt, pepper, and crushed red pepper
In a medium-large pot, drizzle some olive oil.  Add in the chopped onion, celery, carrots and garlic.  Allow to simmer for a few minutes.  Then, pour in the vegetable broth, tomatoes (in juice), cabbage and chickpeas. 
Season with salt, pepper and crushed red pepper.  Add a bay leaf and allow to simmer for about 20-30 minutes. 
*This recipe is so versatile! You could easily sub chopped spinach for the cabbage and white beans for the chickpeas.  Be creative! :)

Chickpea & Vegetable Soup

This soup is inexpensive, easy and healthy. Not to mention delicious. You get protein and fiber, plus tons of nutrients. All you need is one pot, my favorite thing about making a soup.  

You will need: 1/2 onion-chopped, two cloves of garlic-diced, 1 celery stalk, 1 large carrot, 1/2 head of cabbage- cored & chopped, 1 15. oz can of diced tomatoes, 1 15 oz. can of chickpeas- drained, 6 cups vegetable broth (you can also use chicken broth), olive oil, 1 bay leaf, salt, pepper, and crushed red pepper

In a medium-large pot, drizzle some olive oil.  Add in the chopped onion, celery, carrots and garlic.  Allow to simmer for a few minutes.  Then, pour in the vegetable broth, tomatoes (in juice), cabbage and chickpeas. 

Season with salt, pepper and crushed red pepper.  Add a bay leaf and allow to simmer for about 20-30 minutes. 

*This recipe is so versatile! You could easily sub chopped spinach for the cabbage and white beans for the chickpeas.  Be creative! :)

Homemade Spicy Hummus
I have been reading a bit about foods that naturally raise your metabolism.  I have a slow thyroid and sometimes, I really feel fatigued!  Well, chili peppers are one of those foods that will give you a boost. I used crushed red pepper flakes in this recipe.  It is not too spicy, but you will feel a little heat.  
You will need: 1 can Garbanzo beans(AKA chickpeas) (If you live by Giant Eagle, their Nature’s Basket brand has less sodium then all the others), the juice of 1 lemon, 1 tablespoon olive oil, 1 teaspoon crushed red pepper flakes, 1 tablespoon tahini, dash of salt, 2-3 cloves of garlic, water
Put everything in the food processor or blender.  Pulse.  Add water as needed to thin it out. 

Homemade Spicy Hummus

I have been reading a bit about foods that naturally raise your metabolism.  I have a slow thyroid and sometimes, I really feel fatigued!  Well, chili peppers are one of those foods that will give you a boost. I used crushed red pepper flakes in this recipe.  It is not too spicy, but you will feel a little heat.  

You will need: 1 can Garbanzo beans(AKA chickpeas) (If you live by Giant Eagle, their Nature’s Basket brand has less sodium then all the others), the juice of 1 lemon, 1 tablespoon olive oil, 1 teaspoon crushed red pepper flakes, 1 tablespoon tahini, dash of salt, 2-3 cloves of garlic, water

Put everything in the food processor or blender.  Pulse.  Add water as needed to thin it out. 

Chicken and Chickpea Stew
Ah yes, I am still eating as much protein as possible at all times… Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches.  So, I think this high protein, high fiber thing is working.  Of course, along with gluten free.  When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free.  It was simple to adapt. 
Chop up half of a white onion and two cloves of garlic.  Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute.  Add three cups chicken broth.  (I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat.    Add the chicken to the pot, along with two bay leaves.  Bring to a boil, then allow to simmer for about 15 minutes.  Drain and rinse one can of chickpeas (garbanzo beans, same thing!).  Add to pot.  Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes.  Add salt and pepper to taste.  
I usually don’t love roasted red peppers, but the blend of these flavors was excellent!  The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well. 

Chicken and Chickpea Stew

Ah yes, I am still eating as much protein as possible at all times… Biggest Loser is over and in case you were wondering, I lost 10 pounds and 15 inches.  So, I think this high protein, high fiber thing is working.  Of course, along with gluten free.  When this recipe came in Bob Appetit magazine last month, I thought I could make it gluten free.  It was simple to adapt. 

Chop up half of a white onion and two cloves of garlic.  Saute in a few tablespoon of oil in the bottom of a medium size soup pot. After about a minute, add 1 tablespoon cumin, 1 tablespoon tomato paste and 1/2 teaspoon red pepper flakes. Stir together and allow to cook for one minute.  Add three cups chicken broth.  (I took a short cut here and used cooked chicken that I had from roasting previously.) Chop up about two and a half cups cooked chicken into cubes, mine was a mixture of white and dark meat.    Add the chicken to the pot, along with two bay leaves.  Bring to a boil, then allow to simmer for about 15 minutes.  Drain and rinse one can of chickpeas (garbanzo beans, same thing!).  Add to pot.  Chop up 1/4 cup roasted red peppers and add to pot, as well as the juice of one lemon. Allow to simmer for 5 minutes.  Add salt and pepper to taste.  

I usually don’t love roasted red peppers, but the blend of these flavors was excellent!  The lemon really came through in the broth, but was not overpowering. My husband gave this his seal of approval as well.