This past week in the Boston Globe there was a “tell-all” article about how vegetarians went back to meat eating because the vegetarian diet didn’t work for them. The headline was “Confessions of Ex-Vegetarians!”

Now, before I get into it, let me be clear that I’m all for bio-individuality. Bio-individuality means that we’re all different we all need different food to make us feel our best. There’s no perfect diet that’s right for all people. I work with my clients to find the food and lifestyle that makes them feel most vibrant. I’m certainly not on my high horse when it comes to telling folks that they need to be vegetarians.

However, reading the article set me off on a rant! Within the first paragraph, an ex-vegetarian disclosed that the meat substitutes he was eating were giving him headaches, and that’s why he made the shift back to meat.

Now remember, I’m cool with you eating meat  (well, pasture fed meat anyway) if that’s what your body really needs. But to reach for meat because the totally-processed soy products (that are passed off as meat substitutes) are giving you a headache?! Seriously?

Those soy bolognas, soy chicken substitutes and tofu hot dogs are packed with so many chemicals. They are the lowest form of soy protein there is.

So here’s what I have to say, ’cause even though it’s fun to rant now and then, I think I’ll stop soon.

How about adding in some protein rich whole foods and let go of the processed protein? How about going for a whole foods diet versus a substitutions diet?

That brings me to the recipe I have for you today. If you are concerned with getting protein in your diet (although most Americans get plenty) or if you just want a healthy snack, make this super easy Roasted Chickpea Popcorn.

Roasted Chickpea Popcorn:

This chickpea popcorn is a healthy protein-rich, fiber-rich nibble food. It’s not actually popcorn, it doesn’t pop at all, I just called it that because it has that same size and snack appeal that popcorn has.

This recipe is based on a recipe from Whole Living with a few of my own tweaks.

Roasted Chickpea Popcorn

Notes:

• I made two versions one: Italian spiced and one Indian spiced. I’ve included both versions, but you can really make this recipe with any spice combination you love. The next batch I make will have Herbes De Provence (French herbes). 
• I’ve included amounts, but use your own taste buds as a guide depending on how spicy you like your chickpeas.

Ingredients:

• 3 – 15-ounce can chickpeas, drained and rinsed (I soaked and cooked dried beans but canned will work fine too) 
• 3 tablespoon Extra Virgin Olive Oil

For Indian Spiced Chickpeas

• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground ginger or 1.5 tablespoons freshly grated ginger
• 1/8 teaspoon cayenne
• 1/2 teaspoon sea salt

For Italian Spiced Chickpeas

• 1 tablespoon Italian Seasoning – Premixed Italian Blend or a blend of Basil, Oregano, Rosemary & Thyme.
• 1/2 teaspoon garlic powder or 3 -4 cloves of freshly crushed garlic
• 1/2 teaspoon sea salt

Directions:

• Preheat oven to 450 degrees.
• Spread chickpeas out on 2 rimmed baking sheets (one baking sheet for Indian Spice, one baking sheet for Italian. You can also make them all one spice blend, just increase the amount of spices). 
• Toss chickpeas with oil and spices until coated.
•  Roast, stir chickpeas occasionally, until chickpeas are golden and crunchy,
• about 30 -40 minutes.  Start checking them at 30 minutes.
• Let cool completely.

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Nina Manolson, MA, CHC, certified Health Coach and Psychology of Eating Coach believes that every women deserves to feel good in their own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life!  She’s the founder of NinaManolson.com and NourishedWomanNation.com 

She helps busy women look and feel their best, and helps them feed their kids well in a world that doesn’t.

She’s the author of “Feed Your Kids Well In A World That Doesn’t: an everyday guide to make healthy food happen in your home and beyond”. She’s also the recipient of the prestigious Health Leadership Award from the Institute for Integrative Nutrition.

To get your F.R.E.E. Video Series “What to do now, when everything you’ve done hasn’t worked” by mail and receive her healthy recipes and wellness tips click here.

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Nina Manolson, MA, is the founder of Body-Peace®.She helps women end the war with food and body and finally feel truly at home in their body—as it is.

She is known for her deeply feminist, anti-diet, body-peace® approach. She brings her 30 years of experience as a therapist, Body-Trust® Guide and Psychology of Eating Teacher to helping women create a respectful and trusting relationship with their food and body.

Nina’s Body-Peace® work is all in service of helping people get off the diet roller-coaster, and into a compassionate and powerful way of eating & living which creates a positive long-lasting change in and with their bodies. Her courses, coaching, poems and Body-Peace APP positively change the conversation that women are having with their body.

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