Hawaiian BBQ Chickpea Bowls

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Garrett and I are going on our first vacation together tomorrow.

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Well, kind of.

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It’s our first reallllllll vacation that’s just the two of us. No family, no friends, just two young lovebirds out on an adventure, left to our own devices to make it in a strange city………… Just the two of us, all alone…….

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I’ve left Garr in charge of logistics. Plane, rental car, hotel. Fingers crossed we make it alive, are driving something safer than a Tonka truck and aren’t staying in the outhouse of a unabomber. Oh, I’ve also put him in charge of dining and explorations. He’s just so much better at the internet than I am and can google things at lightning speed. Plus, I need my phone battery to take food pix so.

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Also, only one argument so far because I want to check a bag so I can take my hot rollers.

 

Time: 1 hour (prep + cooking) | Serves: 4-6 bowls

 

Ingredients:

  • 1 pineapple, peeled + cubed
  • 4 tbsp. of honey
  • 2 tbsp. of apple cider vinegar
  • 2 tsp. of liquid smoke
  • 1 6 oz. can of tomato paste
  • 1 tbsp. of garlic powder
  • 1 tsp. of cayenne
  • 1 tsp. of crushed red pepper
  • 1 cup of water
  • 1 can of chickpeas, rinsed + drained
  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 jalapeno, diced
  • 1 avocado, cubed
  • S+P, to taste
  • 1 tbsp. of olive oil
  • Brown rice for serving
  • Cilantro, for serving

How to:

  • Preheat oven to 425
  • In a food processor, combine 1 cup of pineapple + honey + vinegar + liquid smoke + tomato paste + garlic powder + cayenne + crushed red pepper + S+P + water, pulse until smooth
  • Transfer to a small pot + warm over medium heat
  • Meanwhile, arrange chickpeas on a lined baking sheet
  • Drizzle with olive oil + S+P, roast for 20-25 minutes, stirring once
  • Once cooked, dump chickpeas into BBQ sauce pot + turn off heat
  •  To serve, put some rice in a bowl + top with some pineapple + onion + peppers + avocado + BBQ chickpeas + cilantro
  • Create catapult with spoon + launch contents at sweetie

 

BBQ sauce idea from here!

http://ifoodreal.com/hawaiian-bbq-sauce/#_a5y_p=5521070

 

 

 

BBQ Brussels Sprouts Pizza

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I got stuck in an elevator.

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I had an entirely different post planned, but then I got STUCK. IN. AN. ELEVATOR.

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I don’t just mean that the doors got jammed for a second. I mean, I got in the elevator, the doors shut, & the metal death trap shudders & DROPS to the next floor. K, time to talk to Jesus. “Lord Jesus this is not the way I want to go please get me out of this.” *Shudders & Drops to the NEXT floor* “No, Jesus, you don’t understand I AM NOT FINISHED HERE YET!!!”

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The doors finally open & I’m free. I fall to the concrete floor & kiss it. (I do not do this). I do, however, throw a hissy fit to my coworkers. Come to find out that the shudder & loud bang it made each time it dropped – that was the death trap catching itself. FROM CATAPULTING ME TO MY DOOM.

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Suffice it to say that I’ll be taking the stairs everywhere I go & will have the most toned behind you’ve ever seen.

 

Time: 40 minutes (prep + cooking) | Serves: 2 pizzas

Ingredients:

  • 2 pizza crusts (Trader Joe’s Organic crust used here)
  • 1 lb. of brussels sprouts, peeled + trimmed + cut in quarters
  • 1 red onion, diced
  • 1-2 cups of BBQ sauce (use my homemade here)
  • 1-2 cups of mozzarella cheese, shredded
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Parmesan cheese, for serving

How to:

  • Preheat oven to 425 degrees
  • Heat olive oil in a skillet over medium heat
  • Add onion + S+P, cook for 1-2 minutes
  • Add brussels sprouts + S+P, cook for 5-6 minutes or until they start to brown
  • Spread BBQ sauce on each pizza crust
  • Add brussels sprouts mix + S+P
  • Top with cheese
  • Bake for 14-15 minutes or until cheese is melted + golden brown
  • Serve hot with parmesan cheese
  • Fashion leftover slices as earrings

BBQ Chickpea Nachos

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K that was the least entertaining awards show I’ve ever witnessed.

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Y’all know I live for this crap. I showered real quick, put on my frumpiest jammies & poured a cup of hot tea. Only to turn the television on to a total yawnfest.

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I didn’t watch Olive Kitteridge and I’m perpetually unimpressed by Jon Stewart so this really wasn’t my year anyways. But I wanted SOMETHING. No one even said anything controversial. They threw out Donald Trump’s name each time there was a lull in laughter – veeeeery original.

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I did, however, appreciate Amy Schumer keeping it too real & thanking her makeup artist for her smoky eye. You just can’t do that ish yourself.

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& Jon Hamm is an adorable doll baby that I wouldn’t mind keeping in my pocket.

 

Time: 1 hour (prep + cooking) | Serves: 2

Ingredients:

  • 2 cups of ketchup
  • 1 cup of mustard
  • 1 cup of water
  • 1 tbsp. of worcestershire
  • 1 tbsp. of tabasco
  • 1 tbsp. of apple cider vinegar
  • 5 tbsp. of brown sugar
  • 1 tbsp. of onion salt
  • 1 tbsp. of garlic salt
  • 1 tbsp. of garlic, minced
  • 1 can of chickpeas, rinsed + drained
  • Tortilla chips
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 can of black beans, rinsed + drained
  • 1 jalapeno, diced
  • 1 cup of spicy cheese, shredded

How to:

  • Preheat oven to 400 degrees
  • Combine all ingredients through garlic + bring to a boil
  • Reduce heat + simmer for 20 minutes
  • Add chickpeas to BBQ sauce + coat well
  • Arrange chickpeas in a single layer on a lined baking sheet
  • Bake for 25 minutes, stirring once in the middle
  • When done, arrange chips + onion + red pepper + jalapeno + black beans + chickpeas + cheese + the rest of the BBQ sauce on a lined baking sheet
  • Bake for 10 minutes or until cheese is melted
  • Unbutton your pants + buckle up