Hi there and happy Friday! I’m so happy (as always) that the weekend is here!
It’s opening weekend for baseball down here so we plan on catching the GSU baseball game tonight and possibly heading to Savannah tomorrow. It still feels funny going to a baseball game, NOT to watch Dustin play, but I’m learning to love the sport even without number 22 on the mound 
As promised in yesterdays post, I have a delicious snack to share with you. Some call it a “bar snack,” I’ll call it a “game snack” since that’s what’s on the agenda for the weekend.
A few weeks ago, I received a book in the mail that I was certain I didn’t order. Dustin kept assuring me that in fact, I “probably just clicked a button and really did order it.” But I knew I would remember ordering a book like this.
It was the Canyon Ranch Cookbook which is full of many absolutely delicious looking, healthy recipes. Through one simple phone call, I solved the mystery: my mom sent me the book after seeing the chef on the Today Show. Dustin and I now desperately want to visit the health resort out in Tucson, Arizona (there is one in Massachusetts and Miami as well!). But like I said, every recipe in the book looks incredible and thus far I’ve only had time to make three of them. Today, I want to share with you the Crispy Roasted Garbanzo Beans. “A great “nosh.” We serve these as a bar snack,” as the book said.
Crispy Roasted Garbanzo Beans
Makes six 3/4 cup servings.
Ingredients:
- 1 tbsp EVOO
- 1/4 cup grated Parmesan (I used Nutritional Yeast here to make them vegan)
- 2 tsp garlic powder
- 1/2 tsp sea salt
- 1 tbsp onion powder
- 1/4 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp cayenne
- 1/2 tsp ground black pepper
- 2 15-oz cans garbanzo beans (or 1 bag dried garbanzo beans, soaked and cooked)
Directions:
- Preheat the oven to 400F. Lightly spray a baking sheet with canola oil spray.
- Combine EVOO, Parmesan (Nutritional Yeast), garlic powder, salt, onion powder, basil, oregano, cayenne, and pepper in a large bowl.
- Rinse and drain the garbanzo beans well and pat dry. Add the beans to the parmesan mixture and toss together until well coated.
- Spread the beans evenly on the baking sheet and roast for about 45 minutes, stirring every 15 minutes, or until golden brown.
These beans will not only serve your taste buds well but will also help keep you feeling full as the perfect combination of complex carbohydrates and fiber. They are also full of folate, a vitamin especially important for young females. I’m sure I will be sharing many more recipes from this book for you to try and love over the next few months so keep a look out!
I hope you have a wonderful weekend!
Good Health!
Ashley
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