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Chickpea Peach Stuffed Zucchini

Before you jump to Chickpea Peach Stuffed Zucchini recipe, you may want to read this short interesting healthy tips about Information on How to Improve Your Mood with Food.

Many of us think that comfort foods are bad for us and that we should stay away from them. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be totally nourishing and it’s good for you to eat them. A number of foods really do raise your mood when you eat them. If you feel a little bit down and you’re in need of a happiness pick me up, try some of these.

It’s not hard to drive away your bad mood when you consume grains. Barley, quinoa, millet, teff, etc are all great for helping you feel happier. These grains can help you feel full for longer also, which is a mood improver. It’s easy to feel a little bit off when you feel hungry! The reason these grains are so great for your mood is that they are not hard for your body to digest and process. These foods are easier to digest than others which helps promote a rise in your blood sugar which in turn kicks up your mood to a happier place.

See, you don’t need to stuff your face with junk food when you want to feel better! Try some of these instead!

We hope you got benefit from reading it, now let’s go back to chickpea peach stuffed zucchini recipe. To make chickpea peach stuffed zucchini you need 15 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to make Chickpea Peach Stuffed Zucchini:
  1. Prepare 2 each Zucchini
  2. Prepare 1 cup Quinoa
  3. Get 1 each Peach
  4. Use 1 each Red Bell Pepper
  5. You need 1 cup Mushrooms
  6. Use 1⁄2 bunch Spinach
  7. Get 1⁄4 cup Carrots
  8. Use 1⁄4 bunch Cilantro
  9. Provide 1 can Chick Peas
  10. Use 1 tbsp Canola Oil
  11. Prepare 3 clove Garlic
  12. Prepare 2 tbsp Honey
  13. Get 1⁄4 cup Almonds
  14. You need 3 tbsp Hot Sauce
  15. Prepare 2 each Lime
Steps to make Chickpea Peach Stuffed Zucchini:
  1. Preheat oven to 400°F
  2. Mix 1 tbsp oil, 2 tbsp hot sauce, 1 lime (juiced) in bowl and mix in can of chick peas
  3. Once chick peas well blended with spices lay flat on cookie sheet and place in oven.
  4. Roast chick peas for 40 min or until crunchy, stirring every 10 min.
  5. Cook quinoa on stove top with 1 lime (juiced) and 1 diced clove of garlic + additional spices to taste.
  6. Dice pepper, peaches, and mushrooms.
  7. Slice zucchini in half lengthwise and scoop out middle. Place on baking sheet and bake at 400°F until golden and slightly soft.
  8. Heat oil, hot sauce and honey in a pan, then add diced vegetables. Saute on low for a few min until heated and small amount of juices form. Add additional spices as needed to taste.
  9. Cover plate with small layer of spinach. Scoop desired amount quinoa on top of spinach. Place zucchini boat on quinoa and fill with desired amount roasted chick peas and lightly sautéd vegetables/peaches. Garnish with shredded carrots, sliced almonds and cilantro.
  10. Enjoy!

Ever since besan chilla entered our lives, we have been enamoured by chickpea flour. The day that actually crispy roasted chickpeas (not fried) can happen in your kitchen! I went for canned because: easy. Zucchini and chickpea curry is one of the last meals I cooked in London. It was summer, so zucchini was banging down the door.

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