Once the chilly days settle in, all I can think to make are warm and cozy meals. (with the occasional smoothie or two!) Warm chili, fresh pumpkin bread right out of the oven (even though the recipe strictly says wait 45 minutes to cool). I know you are just salivating over it right now. Well, I do have some more pumpkin bread coming up and some delicious Thanksgiving recipes for next week too! Thanksgiving has to be one of my favorite times of the year. The comforting smells, the colorful sights, who could not love it right? Well my usually problem during the holidays is narrowing down what I want to make. I have so many great ideas of what I want to try, that I usually run out of time to make all my treats in mind. This year I will try to pack in all the wonderful things I have in store especially during Christmas!
In this warm and comforting recipe several common ingredients come together to create a delicious mismatch in flavors! I just love how contrasting flavors can complement each other so well sort of like complementary colors! I roasted carrots to create a sweet caramelized flavor, and added spicy chickpeas for texture and a slight kick. Poaching eggs gives them a soft pillow like texture and allows you to easily cook the yolk how you like it. This recipe is also packed with protein due to the combo of chickpeas and eggs. Chickpeas are often overlooked since they seem a little uncommon, although I find them to be very addicting! Besides being the main ingredient in the recently popular dip, hummus, chickpeas can be adapted to almost any flavor. I have even combined them with peanut butter on a sandwich or tossed them into smoothies. Vitamin A and beta carotene, which impact eye health, are also stuffed into this recipe thanks to the carrots. This entire recipe only took me about 30 minutes for the prep time, so this would make a perfect weeknight meal prior to Thanksgiving, during all the rush! To make this a full dinner, serve it along side a fresh fall spinach salad topped with apples and pecans.
In this warm and comforting recipe several common ingredients come together to create a delicious mismatch in flavors! I just love how contrasting flavors can complement each other so well sort of like complementary colors! I roasted carrots to create a sweet caramelized flavor, and added spicy chickpeas for texture and a slight kick. Poaching eggs gives them a soft pillow like texture and allows you to easily cook the yolk how you like it. This recipe is also packed with protein due to the combo of chickpeas and eggs. Chickpeas are often overlooked since they seem a little uncommon, although I find them to be very addicting! Besides being the main ingredient in the recently popular dip, hummus, chickpeas can be adapted to almost any flavor. I have even combined them with peanut butter on a sandwich or tossed them into smoothies. Vitamin A and beta carotene, which impact eye health, are also stuffed into this recipe thanks to the carrots. This entire recipe only took me about 30 minutes for the prep time, so this would make a perfect weeknight meal prior to Thanksgiving, during all the rush! To make this a full dinner, serve it along side a fresh fall spinach salad topped with apples and pecans.
Poached Eggs over Caramelized Roast Carrots
Ingredients:
3-4 medium carrots
2 large local or organic brown eggs
1 tsp safflower oil
1/2 cup roasted chickpeas (recipe below)
Cayenne pepper
Smoked Paprika
1/2 tsp cinnamon divided
1 tsp maple syrup
Sea salt to taste
Instructions:
Pre heat oven to 350F degrees.
To prepare the carrots, wash and scrub clean. Next take a vegetable spiraler and cut the carrot into very thin noodle like strings. Place carrots in a roasting tray and coat with 1 tsp oil, 1/4 tsp cinnamon, salt, paprika and about two sprinkles of cayenne (or a pinch). Toss to combine flavors and roast the carrots for about 45 minutes or until soft and sweet.
To prepare the chickpeas combine 3/4 cup cooked chickpeas with 1/4 tsp cinnamon, salt another sprinkle of cayenne, paprika and 1 tbs maple syrup, toss to combine. Roast chickpeas alongside the carrots for about 45 minutes stirring occasionally.
To prepare the poached eggs, fill a skillet about half full of filtered water. Bring to a slow boil, and carefully add eggs. While keeping the skillet at a constant temperature, cook the eggs for about 3-5 minutes. (do not worry if little pieces of the egg get spread apart in the water) Flip the eggs over about mid way through using a utensil with holes in it. The time will depend on how well done you like your eggs (I left my yolks a little runny).
To assemble, add carrot strings to a plate and sprinkle on the roasted chickpeas. To top it off, add the poached egg and a sprinkling of cayenne pepper. Serves one. Enjoy!
*if you do not have a vegetable spiraler then you can just use a potato peeler and shave it into long, thin slices.
*for a vegan option, try roasting cubed extra firm tofu after marinating it in soy sauce and agave.
3-4 medium carrots
2 large local or organic brown eggs
1 tsp safflower oil
1/2 cup roasted chickpeas (recipe below)
Cayenne pepper
Smoked Paprika
1/2 tsp cinnamon divided
1 tsp maple syrup
Sea salt to taste
Instructions:
Pre heat oven to 350F degrees.
To prepare the carrots, wash and scrub clean. Next take a vegetable spiraler and cut the carrot into very thin noodle like strings. Place carrots in a roasting tray and coat with 1 tsp oil, 1/4 tsp cinnamon, salt, paprika and about two sprinkles of cayenne (or a pinch). Toss to combine flavors and roast the carrots for about 45 minutes or until soft and sweet.
To prepare the chickpeas combine 3/4 cup cooked chickpeas with 1/4 tsp cinnamon, salt another sprinkle of cayenne, paprika and 1 tbs maple syrup, toss to combine. Roast chickpeas alongside the carrots for about 45 minutes stirring occasionally.
To prepare the poached eggs, fill a skillet about half full of filtered water. Bring to a slow boil, and carefully add eggs. While keeping the skillet at a constant temperature, cook the eggs for about 3-5 minutes. (do not worry if little pieces of the egg get spread apart in the water) Flip the eggs over about mid way through using a utensil with holes in it. The time will depend on how well done you like your eggs (I left my yolks a little runny).
To assemble, add carrot strings to a plate and sprinkle on the roasted chickpeas. To top it off, add the poached egg and a sprinkling of cayenne pepper. Serves one. Enjoy!
*if you do not have a vegetable spiraler then you can just use a potato peeler and shave it into long, thin slices.
*for a vegan option, try roasting cubed extra firm tofu after marinating it in soy sauce and agave.
