Protein-packed

So after breaking my collarbone back in February, I am happy to report that my bones have mended and stitched themselves back together. In other words, I am back in one piece again.

But what that really means is that I am back to the gym! Working out is my happy place, and I can never really seem to get as "in the zone" as I feel when I am throwing 125% of my effort into the battleropes or pushing more weight than I ever thought possible on the gym floor. It makes my feel amazing, and I have never felt more alive.

But I have also never really felt this much of my body demanding more of me. "Come on V! If you want to lift that extra 10 pounds, you need more protein." Sure, I know this. "But V, if you want to lift even 5 more pounds, you need more protein." Sure, that might help get me to my goals. "Hey V! Want to know why your muscles are sore and your recovery seems to take forever? You need more protein!!"

Ok, I get it. It really is true that protein provides the amino acids necessary to repair and rebuild muscle tissue, which is damaged during intense workouts. Adequate protein intake helps reverse muscle damage, supports muscle growth, and prepares you for your next workout. 

But I am also trying to shift my diet more towards vegetarian sources of protein, as spring and summer seem to make my body want more plant-based options (fine with me! I love veggies!). And that is exactly why this recipe is one of my favourites for this time of year. These chickpea crackers are crunchy, pack a punch of flavour, and they have a nice hefty serving of protein from the flaxseeds and chickpeas. Mix and match the herbs you use to create endless flavour options, and I have ever tossed in some tempeh "bacon" bits for added crunch (trust me, you need to try making those... all you have to do is crumble the tempeh into a hot skillet and cook for about 7 minutes, until light golden brown, while stirring intermittently. Combine tamari, maple syrup, paprika and garlic powder, then mix with the tempeh. Stir until evenly coated (the tempeh should absorb all of the liquid and seasoning). Then just transfer it back to the skillet and cook for about 7 more minutes, until edges are somewhat crispy!).

All in all, an amazing way to increase your protein intake while providing you with something absolutely delicious that even your meat-eating man won't complain about.

These chickpea crackers are a crunchy, delicious way to increase your fibre (and flavour!) intake.

Zero-Oil Baked Chickpea Crackers:

·         1 cup chickpea flour (also called besan or gram flour)

·         2 tbsp ground flaxseed

·         ¼ cup water (to make flax “egg”)

·         ¼ tsp baking soda (optional, for lightness)

·         ½ tsp salt (adjust to taste)

·         ½ tsp garlic powder (optional)

·         ½ tsp onion powder (optional)

·         ½ tsp dried herbs (thyme, oregano, or rosemary — optional)

·         2 to 4 tbsp water (for dough consistency)

·         Optional: chili flakes, sesame seeds, or black pepper for topping

1)    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper

2)    Make a flax “egg”: in a small bowl, mix 2 tbsp. ground flaxseed with ¼ cup water. Let it sit for 5 to 10 minutes until thickened

3)    In a medium bowl, combine chickpea flour, salt, baking soda, and spices/herbs

4)    Add the flax “egg” to the dry ingredients and stir. Gradually add 2 to 4 tbsp. water until a soft, pliable dough forms (not sticky, not dry)

5)    Place the dough between two sheets of parchment paper. Roll it out to ~⅛-inch (3 mm) thickness. Remove the top parchment, and cut into squares or desired shapes using a knife or pizza cutter

6)    Transfer (with the bottom parchment) to a baking sheet. Bake for 15 to 20 minutes, flipping halfway if you like extra crispness. Crackers are done when golden and firm

7)    Cool completely before storing in an airtight container. They’ll crisp up more as they cool

Variations:

• Cheesy flavor: Add 1 tbsp nutritional yeast.

• Make it bacon: Try adding bacon bits (check above for my recipe for Tempeh Bacon Bits!)

• Spicy twist: Add cumin, cayenne, or chipotle powder.

• Smooth: Try adding ranch dressing seasoning.

• Gluten-free: Naturally GF with chickpea flour!