Checking in and two recipes

Accountability partners!

How is it going?!  So far, so good for me and I hope you're finding success in your hard work, as well.  I'm down in poundage and up in spirits!

My number one weapon in this endeavor is my ultimate accountability partner and support system, my loving husband.  He listens to me rail on about the next recipe I want to try, how many grams of lettuce I've eaten in twenty-four hours, and how much I'm loving feeling so empowered in these last few weeks.  He's the best.

I know, puke. But God blessed me; what can I say?

Two cool things I'm trying today (the school system where I usually volunteer has spring break this week and I'm just about done with my homework...hence: free time): Roasted Chipotle Chickpeas and Kidney Bean Relish

Roasted Chipotle Chickpeas

1 cup of dry chickpeas
eyeball a few drops of EVOO
A few dashes of Mrs. Dash Southwestern Chipotle seasoning

Soak the chickpeas in water over night, covering the dry beans with at least two inches of water.  By morning, they will expand quite a bit.

Cook the chickpeas in a saucepan for at least 20 minutes at a boil (I'm an estimator when it comes to cooking).  Stir them and know that they're done when you try one and it tastes edible and not too crunchy/chalky. Drain.

Stir in a few drops of EVOO, enough to get them "wet," and throw in enough Mrs. Dash to make sure each chickpea has some on it.  I like spice, so I was generous.

Spread it out on a cookie tin and broil it in the oven (or toaster oven, as I did) for about twenty minutes.  You want them to be crunchy, as these are your salty-craving squasher! And they are good for you! Yay, legumes!

Nutrition info (calculated on MyFitnessPal):
4 servings of about 1/6 cup (ha, obscure enough?) each (19 g, .68 oz)

62 calories per serving
Fat: 1.9 g
Sodium: 5 mg
Potassium: 157.5 mg
Carbs: 10.5 g
Fiber: 3 g
Sugars: 2 g
Protein: 3.5 g

Kidney Bean Relish

1 cup dry kidney beans
3 stalks of celery
1/4 white onion
1 cup frozen corn
1/2 cup apple cider vinegar
spices to taste

(A lot of this is repeat. Pete and Repeat get in a boat, Pete falls out...)

Soak the kidney beans in water over night, covering the dry beans with at least two inches of water.  By morning, they will expand quite a bit.

Cook the kidney beans in a saucepan for at least 20 minutes at a boil (I'm an estimator when it comes to cooking).  Stir them and know that they're done when you try one and it tastes edible and not too crunchy/chalky. Drain.

Cook the corn as directed on the package.  In the meantime, dice up the celery and onion into little pieces.  Picture putting this relish on your salad, chicken, or rice (maybe?) and picture what size of veggies you would want to scoop up with your fork.  That's how small they should be (again, I'm an estimator, married to an engineer).

Pour all ingredients (beans and corn at room temperature) into a bowl, mixing the apple cider vinegar and spice (to taste) in with the lot.  If you have a container with a top or you want to put this mixture in a zipper bag, do so, because this is a great, healthy alternative to dressing on your salad that should last all week.  I think it would also be good as an alternative to chili on a sausage or hot dog in the summer.  I also think this could be tasty with some sauerkraut mixed in.

It's a clean, refreshing, crunchy addition to the day!

Nutrition info (calculated on MyFitnessPal):
10 servings, 63 g each

38 calories per serving
Fat: 0 g
Sodium: 11.7 mg
Potassium: 132.1 mg
Carbs: 7.6 g
Fiber: 1.1 g
Sugars: 0.7 g
Protein: 1.9 g