Canned beans are a college girls secret weapon to eating healthy. Okay, admittedly, sometimes they can be loaded with sodium and MSG, but as long as you rinse them thoroughly in a strainer, they are one of the healthiest cheap, quick foods out there. Chickpeas in particular are famous for being high in fiber and protein, two very necessary nutrients, as well as iron and phosphorus. They are well known for their use in hummus and falafel, but have a multitude of other uses that are just as delicious and easy.

Making burgers out of beans certainly isn’t new. However, I’m proud that these chickpea burgers have minimal ingredients for the college girl. Plus, once they are made and cooked, they can be kept in the fridge for a quick snack – cut in half and rolled up in a tortilla with some tzatziki sauce, cut in pieces and tossed over a salad. And, well, they’re delicious and vegetarian, so really, it’s a win-win situation.

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Super Bowl detox is now in effect. I won’t tempt you with my cheesecake bar recipe or my cheeseburger pie casserole this week. But one of our lovely commenters last week had a great idea: all day stew! This week we’ll look at a veggie-based stew that you can savor slowly and that will keep you full all day (sans chocolate).

Featured ingredients:

Acorn squash: This little bugger is loaded with Omega 3 fatty acids, Vitamin A, and Vitamin C. Many studies suggest is also has anti-cancer properties, not to mention its rich texture and savory flavor make it seem way too tasty to be healthy.

Chickpeas: Sure, they taste amazing ground up as hummus, but chickpeas don’t have to be pulverized to be appreciated. They are loaded with protein and fiber while being low-fat.

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College life isn’t kind to the carnivore. Meat is often expensive and time-consuming to cook, not to mention extremely perishable, and the Mystery Meat served in the caf won’t exactly sate a craving for prime rib. So what’s a girl gotta do for some quick, cheap, protein? Short of settling for cold cuts, which could possibly shorten your life and are very high in sodium, why not take a page out of the vegetarian handbook and opt for filling, delicious chickpeas?

This Week’s Ingredient: Chickpeas

Chickpeas, or garbanzo beans, are often very low in price and are great to have in the pantry as they keep very well. They have a wonderfully nutty, smooth flavor and are the primary ingredient in hummus. (Editor’s Note: Mmmmmmm hummus.) In addition to being a great source of fiber (which keeps you fuller for longer), chickpeas are high in molybdenum, a mineral necessary for the production of the enzyme sulfite oxidase, which breaks down sulfites–preservatives found in deli meats. Oh yeah, and they’re a lean source of protein, with 15 grams per cup.

Easy meals:

1. Toss over a salad for extra protein and flavor.
2. Roast for 35 mins at 350 degrees in a pan with diced eggplant, curry powder, tumeric, and pepper for a spicy, hearty, low-calorie side dish.
3. Mix with black- and kidney beans, basil, olive oil, and feta cheese for a light three-bean salad.

The Recipe: Chana Saag

Did you know that eating spicy food in the summer helps you stay cool? By doing so, your body starts to sweat and cool down, without actually raising your internal body temperature. No wonder hot-n-humid India has such a spicy cuisine! Try this easy version of a vegetarian favorite, chana saag, which is named for the two primary ingredients, chickpeas and spinach. Read More »

Do you loooove breakfast, so much so that you often eat it again for lunch, and dinner? You could pull off the thrice-daily cereal routine -and yes, I’ve been a culprit – but as great as three servings of Frosted Flakes tastes, I’ve got a dish for you that is as wholesome as a hot breakfast, delicious as a quick lunch, and hearty as a home-cooked dinner. It’s easy, it’s quick, and it’s ethnic to boot.

It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself!  Read More »