Goals & a healthy snack idea

1) Exercise 5 times - be able to at least do Day 1 of Week 4 of C25K by the end of the week - DONE (I finished week 4!!)
2) Review Matthew 5:1-8 and work on memorizing verses 9 & 10 - DONE
3) Park playdate with friends if they are available DONE
4) Chaperone field trip - DONE
5) Do the Mother/Daugher Devo each night with the girls - Did most nights but not all.
6) Go thru Titus' clothes and return 12M & 18M to my sister and get size 24M/2T - DONE (now to just organize them)
7) Keep up with laundry & ironing so that on Friday it is completely caught up. - DONE
8) Take the kids to storytime at the farm - DONE
9) Drink 64oz of water 3-5 days (I need to work on this again) - Nope, I drank more but not 64oz
10) Continue to limit sugar to just fruit sugar and continue to not eat after 8PM - Nope, I did great except for Saturday night.  We got together with some neighbors and this kind of went out the window for the night but Sunday I got right back on track :)


Weeks goals for 3/25/12
1) Work on Matthew 1-10, I still get a little tripped up on the order
2) Finish work for Bible Study
3) Read 2 Chapters in "The Power of a Positive Mom"
4) Spring clean kitchen
5) Organize 2T clothes for Titus & put them away
6) Keep up with cleaning schedule (I wrote one out a while ago that I've been using)
7) Finish week 5 of C25K
8) Do meal plan
9) Continue to work on water intake
10) Continue with sugar limits & no nighttime snacking

I also wanted to share a great snack idea that I tried today.  These were easy and very tasty. I found the original link thru Pinterest.

Sweet & Salty Roasted chickpeas

• 1 can (14 oz) chickpeas (garbanzo beans), drained
• 2 teaspoons olive oil
• 1 teaspoon cinnamon or your spice(s) of choice (I added a couple dashes of cayenne to add to the spiciness)
• 1 1/2 teaspoons brown sugar
• 1/4 teaspoon salt

1. Place chickpeas on a baking sheet lined with parchment paper or a silpat.
2. Bake at 450 F for 30 minutes. (You didn't miss anything here.  You don't oil or season them until after they are done.  In fact, for an extra healthy treat, try them when they get out of the oven before even adding the oil.  They are enjoyable all on their own.)
3. Transfer chickpeas to a bowl and mix thoroughly with the rest of the ingredients.
4. Enjoy hot, or bring to room temperature and store in an air-tight container.  Like popped corn, the chickpeas are never as good the next day.  However, they are still quite enjoyable 3-4 days after making them.  

I also made Salt & Vinegar chickpeas from another site.  They were also great but some of them did burn so I would suggest using the roasting method in the first recipe for these as well (i.e. don't oil them before roasting).

Salt & Vinegar Roasted Chickpeas

• 2 cups canned chickpeas*
• 3-4 cups white vinegar
• 1 tsp Coarse sea salt
• 2 tsp extra virgin olive oil

Directions: Line a baking sheet with tin foil or parchment paper. Take chickpeas and vinegar and place in a medium sized pot. Add a dash of sea salt. Bring to a boil and then remove from heat. Let sit in pot for 30 minutes. Preheat oven to 425F. Carefully drain chickpeas. Place on lined baking sheet and drizzle with olive oil and sea salt. Massage with fingers until fully coated. Roast for 45 minutes, flipping once half way through. Keep a careful eye on them after 35 minutes of cooking to ensure they don’t burn. The goal here is crispy and golden chickpeas, not black…lol. Enjoy as a high protein snack or as a side to a lunch or dinner.

Enjoy!