BBQ Chickpea Pizza

Be mindful of the name here, that’s chickPEA, not chickEN. This one’s a meatless dish, a perfect choice for any of you who do Meatless Mondays. We borrowed this recipe from our friends at eatliverun, a blog that just happens to combine 3 of the things we enjoy doing the most. (Why did we not think of this name, you ask? Your guess is as good as ours. The prospect of the Layman pun was too much, I suppose.)

Things we would do differently:

– Substitute chicken for chickpeas on a day other than Monday
– Go easy on the barbeque sauce, as it easily overpowers the rest of the dish
– Cook the crust beforehand so it gets a little more crispy. The BBQ sauce made it a bit soggy.

That’s about it. This dish was awesome the way it was. We made it on a wheat crust because we were feeling extra healthy, but I’m sure it would taste just as good on a regular one too. If you have to pay extra attention to anything, do so on the carmelized onions. Make sure they’re good and carmel-y.

Today is my day off of running this week, and it’s too hot outside to live. Guess I better go eat!


Just like we anticipated…life has gotten crazy! We’re now working 10-11 hours a day…I’m just working and trying to stay caught up, Jeff is crazy with his new job and coaching cross country. I’m also training for our 5k at the end of September and taking an online graduate class the ENTIRE semester. We crazy…and we know!

We made these when we got back from our amazing summer away. We were quite obsessed with the caprese theme for awhile and have the pictures to prove it! Needless to say we were quite excited when we saw this sandwich. We don’t have a panani press, but improvised with a grill pan and baking stone 🙂 We happened to have most of the ingredients in our fridge but we did sub mozz for feta and used this pesto. These sandwiches were A-MA-ZING! We would definitely make them again…and again!




A little (healthy) dessert

Tonight is the last night before our summer is officially over and we have to report to school…so you’re getting 2 posts 🙂

Before my 4-week cleanse with Rooted Wellbeing, I loved having baked goods around. In my humble opinion, Ghirardelli brownies are the best box of brownies you can make. On average, I used to make them every other week. Even though we have incorporated a lot of foods back into our diet, we have tried to be even more conscious of what we eat. Sugar is one of the things I have tried my hardest NOT to go back to because I know how addicting it is. Needless to say, I have been missing baked good and CHOCOLATE! Lucky for me cookie dough balls have been a huge hit lately on the blogs I read. I decided to try this one because there is no sugar (pure maple syrup is used instead). I also used fresh ground organic peanut butter from Earth Fare (love this store) and Ghirardelli dark chocolate chips (60%). I whipped these up super fast and then put half in the fridge and half in the freezer. These are the perfect little snack anytime you are craving something chocolatey! And Jeff liked them as much as I did 🙂

Hurry! Go make them before you have to go back to school tomorrow! 😉