CAN’T stop WON’T stop with these almond flour BREADED chick peas! I made these …
CAN’T stop WON’T stop ✋ with these almond flour BREADED chick peas! I made these a couple weeks ago and last night I prepped a bunch more! Paired with this PUMPKIN CURRY pasta (6 ingredient sauce!) and all the veggies, it made the perfect meatless nourish bowl for lunch. Happy Monday loves!! How was everyone’s weekend?! I felt super recharged this morning even after a productive weekend of work…but I did get some down time in yesterday. Looking forward to a great week this week! Sending lots of love and light to you all today and every day. •
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Deets: arugula, tomatoes, crispy roasted shiitake mushrooms (tossed in a little avocado oil and coconut aminos and roasted on 400 for about 20 mins), olives, avocado, @eatbanza pasta. Sauce: 1/2 cup coconut milk, 1/2 cup almond milk yogurt, 2-3 teaspoons curry powder, 1 teaspoon turmeric (optional), 1/3 cup pumpkin purée, squeeze of lemon and a tablespoon coconut aminos with salt to taste. Add more yogurt if it’s not creamy enough. Chick peas: peel canned chick peas, toss in olive oil, spices and almond flour and roast on 400 for about 15 minutes until crispy. •
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