“Let your heart guide you. It whispers, so listen carefully.”
-Littlefoot’s mother, Land Before Time
After our 6 mile run on Monday, I showered and put on my bathing suit. (Bathing suit in November!) I set up my yoga mat outside and did yoga stretches for 30 minutes. The warm Louisiana weather felt magnificent against my skin that hasn’t seen much sunlight lately. I meditated, did more stretches, read a magazine, and finished a novel. In that one day, I completed two of the goals I had for this Thanksgiving break. One was to read a novel and the second was to meditate. It was my favorite kind of day. Warm…sunny…a book…outdoors…yoga. Hopefully, my other goals for this break will be as easy to accomplish. I will have to take Littlefoot’s mother’s advice and let my heart guide me…listen…meditate…listen…
As the afternoon approached, I went inside to begin dinner preparations. I want to share this recipe I tried from the November/December issue of Fitness Magazine. The hubs was skeptical when I served it that evening, but after eating it he let me know that I could make it anytime. Delicious!
- 1 15-ounce can chickpeas, rinsed and drained
- 3 tablespoons olive oil (I used extra-virgin)
- 1 teaspoon hot sauce (I used 1 tablespoon)
- Pinch paprika
- ¼ teaspoon salt (I used Tony’s cajun seasoning)
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon finely chopped flat-leaf parsley (I used fresh cilantro)
1. Preheat oven to 450° . Toss the chickpeas with the olive oil, hot sauce, paprika, sal and pepper. Spread in an even layer on a baking sheet and roast until browned, 30 to 40 minutes. Let cool on the sheet, about 5 minutes.
We ate this as a side dish, but it would be a tasty snack. The extra hot sauce added a spicy kick that the hubs loved.