Food // Chickpea PB & Banana Cookies



PicMonkey Collage

It’s been a chickpea kinda day around here.  Chickpeas, aka garbanzo beans, are so versatile, and today I tried out a brand new way to prepare them: in cookies!  A friend of mine shared this post with me, and I was eager to give them a try.  These cookies are gluten-free/grain-free/dairy-free.  My recipe is an adaptation of the original, and I have prepared three variations: one with chocolate, one with jam, and one with fresh raspberries.  They are all delicious —  creamy, satisfying, and not too sweet.

Chickpea PB & Banana Cookies

1 – 19 fl oz can chickpeas, drained

2 small ripe bananas

1/4 c. honey

1/2 c. natural peanut butter

1 egg

2 tbsp oil

1/2 tsp vanilla

1 tsp baking powder

1/4 tsp salt

for the variations: chocolate chips (I used Enjoy Life chocolate chunks – dairy & soy free), jam (I used strawberry), berries (I used fresh raspberries)

…In food processor or blender, puree chickpeas, banana, honey, peanut butter, egg, oil, vanilla, baking powder and salt.  I used my Vita-Mix, and the dough was the consistency of hummus.

…Drop by spoonful onto a parchment- or silpat-lined baking sheet.  Top with chocolate, a dab of jam, or a fresh raspberry.

…Bake at 350 for about 13 minutes.  Cool slightly & enjoy!  Makes about 3 dozen cookies.


Eat Your Greens

Even though I’ve worked as a chef, and I do love to cook, I still tend to be lazy about it.  In general, I try to eat as clean & healthy as possible, but in reality that can take a little time & effort.  I love my greens, especially kale.  Every week, I get an organics delivery from Front Door Organics.  What I love most about their service is that all summer & fall, I can get a variety of fruits and veggies that were all grown in Ontario.  For the past few weeks, I’ve been getting kale, spinach, beets (with tops), green beans & broccoli.  Rather than cook something every day, I’ve come up with a ‘system’ that has been working really well with my penchant for lazy-cooking.  Basically, I steam all the greens at one time, so they’re in the fridge, ready to eat at anytime: with eggs in an omelette, rolled into a burrito with tofu & vegan cheese, as a topping on black bean tacos, added to veggie broth for a quick soup (with tofu + other veggies)…The possibilities are endless!


steamed beet greens, kale, spinach & green beans…sitting next to some delicious tahini sauce & hummus in my fridge


Warm Potato Salad

I haven’t really cooked for myself since moving into my new place, so I couldn’t resist posting tonight’s dinner – a warm potato salad, with lots of greens & farm fresh ‘treasure’ eggs.  Proudly made with all Ontario organic veggies — even the garlic!  Recipe outline after the photos (I say outline, because if you know the way I cook, I don’t really follow recipes…if I do, there is usually some tweaking involved)…  Yum!

Freshly tossed & ready to plate!

Don’t forget the Sriracha!

Warm Potato Salad

1lb new potatoes – boiled

3 golden beets – roasted or boiled (in this case I boiled them with the potatoes, in an effort to save time)

a bunch of kale & the beet greens, chopped & steamed

1-2 cloves garlic, minced

1-2 handfuls chopped cilantro

hard boiled eggs

you could also add some chickpeas


2T lemon juice

2T red wine vinegar

3T olive oil

1T grainy dijon mustard (regular dijon will do)

a generous dollop of Sriracha (or Tabasco)

s+p to taste

…Mix dressing in a large bowl, toss in the warm potatoes, beets, most of the greens, cilantro & garlic.  Top with eggs (and sriracha if you need it like I do).  A little avocado would be nice too!  Save your extra steamed greens for a nice healthy omelette the next morning (maybe with a little sauteed mushrooms?).

Oh, and check out this basil…smells amazing!!

Ontario organic basil

Veggie Love

When it comes to food, I like to keep things simple, but with lots of flavour.  Over the past year, my eating habits have changed, such that I’ve become almost-vegan.  I say almost, because I still eat farm fresh eggs…and the occasional bit of dairy when I treat myself to some chocolate.  With my upcoming move, I haven’t been taking the time to cook elaborate meals.  When my father came to visit a few weeks ago, I took advantage of the fact that I had someone else to cook for, and made a few of my favourites.  Here is my recipe for a very simple Ratatouille.  I am quite happy that it was made exclusively with local organic veggies — even the parsley was picked from my slightly-pathetic herb garden.  I served it for dinner with quinoa, and the next morning I used some of the leftovers in an omelette.  I was able to stretch it to yet another dinner for two, this time served with arugula and avocado.  I don’t have any photos of the fully-plated meal, but here is how it looked in the pot – fresh & delicious!

Simple ratatouille, ready to enjoy!


1 red onion

1-2 cloves garlic, minced

1 red pepper


1 zucchini

1 summer squash

1 large eggplant

1-2 tomatoes

1-2 handfuls of fresh parsley and/or cilantro, chopped

salt & pepper

Large dice all the veggies (about 1cm square), but keep them separate.  Start by heating some grapeseed oil in a large pot (I love using my Le Creuset pot for meals like this).  Add the onion, red pepper and garlic.  Saute over medium-ish heat (you don’t want to brown/burn the veggies).  After a few minutes, add the mushrooms.  Allow the mushrooms to cook down a bit, then add the zucchini and summer squash.  A few minutes later, add the eggplant.  Give everything a good stir & continue to cook, stirring occasionally.  You want the veggies to soften, but not get too mushy.  Once everything is almost done, add the tomatoes and chopped parsley/cilantro.  Season with salt and pepper.