Mmmm...

Lunch today was pretty dope. The dietary changes I've been making have resulted in meals that are quicker and easier than (and just as tasty as) most of what I made before!  I'm using more fresh ingredients and making an effort to preserve all their vitaminny goodness by avoiding overcooking them.  That means less time at the stove!

Even more exciting is the fact that the babies are eating it up! (See what I did there? I'm so punny!)

Anyway, here's one that the boys and I really love. Enjoy!

Chickpea & Tuna Croquettes (oh yes I did just go all French on your A!)

• 1/2 small white onion
• 1/2 a jalapeño pepper
• 1 clove garlic
• 1/2 C chickpeas (I used canned this time, but I bet it would be yummy with steamed fresh chickpeas--more on my love affair with those to come!)
• 2 cans of tuna in water 
• 1 tbsp mayo
• 2 tsp olive oil
• 1 egg (or two egg whites)
• pepper, parsley, oregano and salt to taste 
• bread crumbs (I've actually been using a gluten free substitute that looks to be made from chickpeas, and it is boss!) 
• oil/butter spray for frying

Just heat a little oil/butter in a pan and chuck in your chopped onions and jalapeños.  Stir them around until they become translucent, then add the chopped garlic.  Continue to stir until everything begins to caramelize. 

Transfer that shiz to your food processor/blender along with everything else but the bread crumbs and the oil/butter for frying. Pulse it a few times to combine. (I run the processor with just the onions and stuff before adding everything else because I don't like big pieces of onion.)

Separate the mixture into either 6 large balls or 12 small ones, roll them around in the crumbs, then flatten unto patties. Heat on medium just enough oil to lightly coat your pan, then go to town on your croquettes! Let them brown, flip 'em over to brown some more, and stick them in your mouth hole!

Here's what the little baby sized ones look like.

The babies like theirs with ketchup, but I like to make one of the larger ones with a poached/fried egg on top, a drizzle of olive oil, some pepper and a bunch of arugula (way more than what I've got in the picture). I bet it'd be good with some hot sauce, too!