Food Gifts

Spent yesterday in festive and productive activities. Turned on Christmas music and made food gifts. Little baggies and boxes of yummies for neighbors and pals and of course I kept a few for me ;) It was like Santa's Workshop - Southwestern Division. They were all weight loss surgery friendly 'cause that's the way I roll but you'd never know it. Here's what I made...

Sugar Free Bark, SF Peppermint Bark Popcorn

Chocolate Mint Protein Fudge and Cafe Mocha Protein Fudge

Holiday Nuts and Roasted Chickpeas

Roasted Chickpeas are one of my favorite snacks. Perfect on the coffee table at a party or tossed in a baggie to take on an adventure. If you are having a get together seriously make these and watch as they get gobbled up.

Shelly's Roasted Chickpeas

1 (15 oz.) can Chickpeas (aka Garbanzo, Ceci)
1 Tablespoon Basil Flavored Olive Oil
1/2 teaspoon Kosher Salt

Rinse and drain chickpeas. Toss with olive oil and sprinkle with salt. Spread on a cookie sheet.

Bake at 400 for 45-50 minutes. Turning every 15 minutes. Watch them in the last 5 minutes. There's a perfect point when the chickpeas become crunchy and golden nut-like globes of wonderfulness. Warning: these little suckers are ADDICTIVE.


Debbie said...

Thank you!! I just found your blog after purchasing the Max Protein from GNC yesterday. I wanted to see what everyone was saying about it and found you. I am 14 months post gastric reduction thru the Cleveland Clinic and am currently down 80 lbs from a high weight of 256 and a size 24/26. Went shopping yesterday and can fit a 14 now...haven't been that size since college (30 years ago). I see that you're now a size long did it take you?

Michelle "Shelly" said...

Hey Debbie, Congratulations on your -80 and Size 14's. You must feel AWESOME. You made a great purchase with Max Protein. I'm sure by now you've tried it and agree it's super yummy. It saved me.

I am currently wearing size 4 jeans well LOL actually I'm wearing sweats right now because it's 1 AM ;)

It took me 2 years. Here's the blog entry:

I also have had some post-op plastics including a lower body lift at 10 months.

Best wishes in your weight loss. Enjoy your Max.
~Michelle "Shelly"

Nicole T from OH (only1nik) said...

what do you store the chick peas in to avoid them getting soggy? Thanks!

Michelle "Shelly" said...

Hey Nicole, Just an airtight Tupperware but it really starts on the cooking end. The turning every 15 minutes is an attempt to ensure that they cook evenly so few are soggy.

Be sure to cool before putting the lid on the container or if gift giving bagging. They change texture after a few days but rarely will they stay around that long ;)


Jennifer said...

These are awesome! Even my 8 year old likes them. I can see how they could be addictive. Now I'm wishing I had another can of beans. My husband even put them on his salad.

kareninflorida said...

I'm sorry; I'm a little confused. When you say to "turn them every 15 minutes," do you mean to turn the actual pan every 15 minutes? Or do you turn over each individual chickpea? (Oh God, please don't tell me that's what you do, even if you do it) or do you just shake the pan?

Michelle "Shelly" said...

Karen, Yep, turn the actual peas... LOL not indivually or anything ;) just run a spatula over them a couple of times to flip them a bit. 45 second process.


Anonymous said...

yummy yum yum. these rock. although i dont think i left em in long enough. lol owell next time.. hey do the tecniques used to make these work on hominy ..? for corn nuts?
thanks again girly

vicky said...


I roasted chickpeas last night but the results are less than expected. Do they get crunchy through and through? If they need more time, do you think it is cool to bake them more today?


Michelle "Shelly" said...

Vicky, Yes toss them back in the oven... you want cruchy like corn nut or wasabi pea crunchy. The color and the sound of them when you stir them on the tray will change.

Ovens are funny. They can really range 20+ degrees so yeah stick them back in at 400 on a cookie sheet. Check them every 5 minutes or so now.

stephvinnie said...

Well, my oven cooks WAY to hot so I ended up with some black peas. I think I'll lower the heat to 350 next time and maybe cook them a bit longer. There were a few that were edible and the ones that were were YUMMY! I'll be running to the store to buy more beans tomorrow. :)

Bianca said...

indeed to yummie to leave alone...they tasted wonderfull,i made them with mexicanspieces...

Your site is such an inspiration,i'm glad i found it.
Now a days i love coooking with leftovers.

Greetings Bianca...from the Netherlands

jean said...

The chickpeas were exploding and popping in the oven! It's a mess.. I followed the directions, any ideas?! I did have the convection on, maybe that was it..Thank you! Jean

Michelle "Shelly" said...

Jean, That definitely could be it, doesn't happen in my regular (gas conventional) oven. Good to know. Try them in a toaster oven if you have one.

Leisa said...

I made your roasted chickpeas last week and holy catfish andy, those things are AWESOME!!! They smelled so good baking that I couldn't stop myself from popping a couple in my mouth as soon as they finished. And you're so right - they are highly addictive!! I bought another can of chickpeas this week and plan on making another batch. Thanks for this recipe and sooo many others........I've made quite a few and have loved them all! Who says WLS-friendly fare has to be boring ;)