To Spinach-Coconut Chickpea Fritters

I’ve been wanting to make fritters for some time and when I came across these fritters I knew I just had to try them – it was just a matter of when. I thought I would make myself a nice Friday night meal centered around these fritters and they sure didn’t let me down. Best part is I have plenty left to eat throughout the coming week for times when I need a quick meal.

Already had them today for lunch and they warmed up nicely so don’t fret the leftovers…you will want to have them all to yourself! (It made 11 cakes – all dependent on how big you make your fritters). Best yet they are perfect for all you herbivores because these little cakes are vegan!

This was also the first time I used coconut milk – yay! And since I have incorporated the coconut milk into two other dishes which I will be posting about soon! I didn’t want any of the can to go to waste (:


1 can cannellini beans, drained, rinsed & mashed
1 can chickpeas, drained, rinsed & half-mashed
1 9oz. package frozen spinach (or was it 10oz….shoot can’t remember – one of the small boxes though)
3/4 cup nutritional yeast
1/4 cup Panko bread crumbs + another 1/2 cup for coating
1 tsp agave syrup
2 Tbsp coconut milk (I used Lite)
1/4 tsp salt


Preheat oven to 375F

Add the cannelloni beans to a big bowl and mash them up, add the chick peas and half mash those. Then mix in the nutritional yeast, coconut milk, salt, pepper and agave syrup . Mix until all the ingredients are incorporated

Fold in the spinach and 1/4 cup Panko crumbs.

Roll a small ball of the bean mixture in the extra 1/2 cup of Panko crumbs. Place on baking sheet

Bake for 10 minutes, flip and then bake for another 10 minutes.

They will be delicate when done, so handle with some care.

Serve warm or chill in fridge. Chilled fritters will firm up quite nicely and taste amazing too! I put a little salsa on mine for a little bit of a spice kick and they were fantastic.



To Peanut Butter Green Monster

I know I know, back to back peanut butter recipes, but like I said once I start eating it I can’t stop and thus include it in pretty much everything I make.

FoodGawker Search of “peanut butter” brings up almost 3,000 results, so there exist plenty of ways of incorporating peanut butter into all of my meals.

After my run this morning I was craving a Green Monster – they are just soooo darn good. Naturally I used a peanut butter recipe for today’s and I must say I think it was my favorite Green Monster thus far.

Recipe from A Full Measure of Happiness


1/2 C soy milk

1/2 C water + ice cubes (3)

1 T ground flaxseed

1 T peanut butter (natural, creamy)

1 T carob powder

1 T chia seeds

2 handfuls fresh spinach

1 ripe banana, sliced


Throw into your blender and blend away. It makes between 2 and 2 1/2 cups of smoothie so I used my single serve blender – mixed everything but the spinach, poured half out, added half the spinach, blended poured into a glass and then did the other half batch. My single serve blender is a lot easier to clean then the big blender and doesn’t sound like a rocket launching off…and it’s cuter (:




Flourless Peanut Butter Chocolate Chip Cookies

Chocolate and peanut butter once again prove to be the best combo with these bites of heaven. Peanut butter is just so addictive – its like my crack ingredient for baking. Once I start using it in recipes it seems that I am only drawn to recipes with peanut butter. Pair it with chocolate and well its like I’ve been transported into another world.

With Valentine’s Day coming up next week I wanted to make my indoor soccer team that Im captain of some treats since we play on Monday nights, but one of the girls can’t have gluten. These cookies solved that problem. I wanted to try them out before making them for her to make sure they are delicious and they definitely passed the test.


Now instead of my go to of rice krispies for a gluten free treat, I think I will be resorting to these. If you have any great gluten recipes send them my way!

I took this recipe from Chocolate and Carrots – one of my new favorite blogs be sure to check it out!


1 cup natural creamy peanut butter

1/2 cup natural cane sugar

2 large egg whites

1/2 tsp. baking soda

1 cup semi-sweet chocolate chips (I used mini since that’s what I had on hand)


Preheat the oven to 325°

Stir together the first 4 ingredients.

Stir in the chocolate chips.

Drop the dough by the tablespoons, 2″ apart on a parchment paper lined baking sheet

Bake for 12-14 minutes.

Let cool on sheet about 2 minutes before transferring to a wire rack

Makes about 2 dozen cookies

To “Island Soyaki” Chicken Skewers

This past week was way busier than usual for me, but I knew that I wanted to still have something delicious to eat for dinner even if I didn’t have time to make it so Sunday I prepared chicken skewers. They were ridiculously good and lasted me all through the week – so served their purpose.

I could have just marinated the chicken and grilled it, but wanted to have fun so I made skewers. Besides I have been in summer withdrawals with the cold so thought this could be my escape into Island time.


Marinade of Choice (Trader Joe’s Island Soyaki)

2 chicken breasts, cubed

2 colorful peppers, cut into chunks (Yellow & Orange)

1 pineapple, cubed



Marinade chicken for 30 min. to an hour – the longer you marinade the more flavor the chicken will have. Using a grill or a George Foreman (remember its 30 degrees out and I am in college – grills aren’t the easiest to come by),  grill your chicken just until it is cooked. Take off grill, put chicken, pineapple and peppers onto the skewers (alternating in your order of preference) and then place back on the grill. This way your peppers and your pineapple get a bit of the grill effect too and your chicken finishes getting cooked.

It’s as easy as that and you will be left with meals to last you the week. It is great on top of broccoli and green beans (I did this many times), in a whole wheat wrap, or if you have time to cook brown rice I am guessing that would be delicious too.