Nine days in the Pacific Northwest. Nine days away from Chicago. Nine days of no work. Nine days of time to relax, unwind, and hit the reset button. Now that's not to say that Erik and I didn't stay busy; we were in a constant state of motion - always doing something, driving to a new site, cooking a meal, going on a hike. Ultimately, what I needed was simply a week away. A week with no responsibilities, no expectations, no agendas.
I wouldn't even know where to begin in talking about the past week, which is why I am saving that for a later post, or two, or five. That being said, the week far exceeded every expectation. While most of the time in Seattle and Portland was jammed packed, I had a few hours last night to sit out on my aunt and uncle's deck with a blanket, cup of coffee and some snacks (I forced myself to resist the urge to take a nap - I knew that landing in Chicago at 5:10am this morning would be rough.). Every so often, whether on vacation or at home in Chicago, I try to unplug (turning off my iPhone, no music, no TV) and allow myself to do something in peace and quiet. Read. Write. Meditate. Listen to the wind move through the branches outside my window. Talking about hitting the reset button!
Fun (obvious) fact about Tommy: I like food.
So it can safely be assumed that when I am sitting at my desk writing, or relaxing in my winged-back chair reading a book, I like to have food nearby to snack on. If I am being truthful, what I crave is something along the lines of Cool Ranch Doritos or Double-Stuf Oreos. Let's be real - all the unhealthy food tastes the best, or at least is the hardest to resist. In a valiant attempt to be healthy, I buy fruit, vegetables, and yogurt to snack on. I stay clear of the processed stuff. Recently however, I mixed it up a little by tossing chickpeas with seasoning and threw them in the oven. Hello healthy snack!
Do you give into snack food temptations? Or have you found healthy alternatives to munch on? Let me know in the comments below.
| Roasted Chickpeas with Garam Masala |
1 15-ounce cans chickpeas
1 tablespoons olive oil
1/2 teaspoon salt
2 to 4 teaspoons garam masala
- Heat the oven to 400°F. Place an oven rack in the middle of the oven.
- Rinse and drain the chickpeas.
- Dry with a clean dish towel or paper towels.
- Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on the baking sheet.
- Roast the chickpeas in the oven for 20 to 30 minutes, stirring every 10 minutes.
- Toss the chickpeas with the garam masala and serve while the chickpeas are still warm and crispy.