Curried Chickpea Salad

This amazing recipe is courtesy of Wholefoods.com.  I made a few modifications to accomodate our diet and I will share those with you below.  Whole Foods Market is a great resource for recipies, and every recipe we have tried thus far has been wonderful. 

My version of Curried Chickpea Salad:

2 teaspoons apple cider vinegar
2 tablespoons lime juice
1/4 cup olive oil
2 teaspoons curry powder
2 teaspoons maple syrup
1/2 teaspoon salt
1/2 cup seedless raisins
1 teaspoon cumin, toasted
2 (15-ounce) cans cooked chickpeas, rinsed and drained
2/3 cup finely chopped red onion
1/2 cup cilantro and parsley, chopped
8 cups mixed greens

In a large bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add raisins, cumin, chickpeas,  onion, parsley and cilantro and toss to combine. Spoon chickpea salad over salad greens.

Eyla loved the chickpeas in this recipe. 

Oatmeal Pancakes with Triple Berry Topping

I created these pancakes because I wanted to make some with completely whole ingredients.  After a few tries, these are very tasty and Eyla loves them, but I think she loves the topping more! 

Oatmeal Pancakes
1 1/2 cups oats
2 cups water
3 heaping tbsp almond butter
1 tbsp canola oil
3 tbsp apple sauce
1/2 tsp salt

Place all ingredients in blender until well blended.  Cook as you would regular pancakes, on a frying pan, wait until bubbles form and burst then flip.  Then place on a rack in the oven to keep warm while you are making the rest of the batch. 

For the topping I just placed frozen berries (blue berries, raspberries and black berries) in a sauce pan with a couple tbsp of water and brought to a boil. 

I hope enjoy your oatmeal in pancakes this Sunday morning!!

Pancakes