This is one of my favorite recipes for lunch! It’s easy to put together, healthy, and tastes delicious! I’ve been a vegetarian for 15 years now. I used to love tuna salad sandwiches. This Chickpea Salad tastes a lot like tuna and makes a healthy replacement or alternative to tuna.

For a vegan version you could leave out the hard boiled eggs and simply reduce the amount of {vegan} mayonnaise a little. This recipe is also gluten free!

Chickpea Salad {Mock Tuna}

• 1 (15 oz.) can of chickpeas, rinsed and drained
• 2 hard boiled eggs, peeled and mashed
• 1/ 3 – 1/2 cup mayonnaise {or to taste}
• 1 tbsp. sweet relish
• salt and pepper to taste

1. Mash the chickpeas. I like to do this in my food processor – just process chickpeas into small bits, but don’t puree! Otherwise, use a fork to mash the chickpeas into small pieces.

2. Add remaining ingredients and mix until combined.

3. Serve on your favorite sliced bread or with crackers. Enjoy!

A few days ago when my nine year old asked if we could have cream of wheat for breakfast, I decided it was the perfect time to try out the samples of Linwoods Superfood: Flaxseed,  Almonds, Brazil Nuts, Walnuts, & Q10 I’d received in the mail.

We topped the cream of wheat with organic cane syrup, soy milk and the Linwoods Superfood: Flaxseed, Almonds, Brazil Nuts, Walnuts, and Q10 mixture.

I loved the nutty flavor and loved even more knowing that I was eating a breakfast that was not only super delicious by super healthy!

• Flaxseeds and Walnuts are loaded with Omega 3 Fatty Acids.
• Cream of Wheat is a fabulous source of iron.
• Co-Q10 is an amazing antioxidant.
• It’s an excellent source of selenium and magnesium plus other vitamins and minerals that we need.
• This product, and all Linwoods Superfoods are gluten free and have no added sugar which means all of my kids can enjoy them!

But more than that, did my nine year old like it and even ask for seconds?

Yes, we loved the Flaxseeds, Almonds, Brazil Nuts, Walnuts, and Q-10. The next morning I decided to serve Quinoa Flakes with Linwoods Shelled Hemp Seeds.

I opened the bag of Hemp Seeds and sniffed. You know, to see if it smelled any good and to get an idea of what I could expect as far as taste went. I think the Hemp seeds smell like pistachio nuts which are one of my favorites! Now I was excited!

I made the Quinoa Flakes {an excellent source of protein} and served it with strawberries, coconut milk, organic cane syrup, and Linwoods Hemp Seeds. My girls loved it! They all asked for seconds and my nine year old even said this was now one of her favorite breakfasts. I told my husband we had found a new staple.

Quinoa Flakes with Linwoods Shelled Hemp Seeds, Strawberries, and Coconut Milk

• 1 1/3 cup quinoa flakes
• 4 cups water
• 4 – 8 tbsp. Linwoods Shelled Hemp Seeds
• 1 cup sliced strawberries
• Hey Shuga! Organic Cane Syrup
• Coconut Milk {or your favorite}

Bring water to a boil. Add quinoa flakes to boiling water. Remove from heat and cover. Allow to sit for three or four minutes until mixture has thickened and water has been absorbed. Divide quinoa flakes into four bowls. Top each bowl of quinoa flakes with 1 – 2 tbsp. Linwoods Hemp Seeds, 1/4 cup sliced strawberries. Add Cane Syrup and Coconut Milk to taste.

Linwoods Superfoods have a number of other delicious and healthy products, too. Why not try them out? I believe you will love them!

What’s your favorite healthy breakfast? Kid approved?

{Intentional Homemaking}

One of my favorite ways to nurture my family is by baking fresh homemade bread. This recipe was delicious and super easy! A definite recipe keeper.

I made this loaf {pictured above} with white spelt flour. This really is a “no-fail” bread recipe. There is no kneading involved, so you really can’t go wrong!

I found this recipe on the King Arthur Flour website.

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
• 1 tablespoon instant (rapid rise) yeast
• 1 cup milk
• 1/4 cup water
• 2 tablespoons vegetable oil or olive oil
• cornmeal, to sprinkle in pan

1. Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.

3. Pour the hot liquid over the dry ingredients in the mixing bowl.

4. Beat at high speed for 1 minute. The dough will be very soft.

5. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.

6. Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7. Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold.I like to rise my bread inside the oven with the oven light on.

8. Preheat the oven to 400°F.

9. Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190°F.

10. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Yield: 1 loaf.

Shared with: The Better Mom, Thriving Thursday, Graceful Intentions, What’s Cooking Ruthie, Weekend Potluck, Sundae Scoop Link Party, and What’s Cooking Wednesday.

Join me each Sunday for Intentional Homemaking. How are you nurturing your family this week?

If you don’t have a blog, I’d still love to hear how you are blessing your home and family this week. Share with me in the comments below!

I invite you to link to your blog post below.

• Please link directly to your Intentional Homemaking blog post.
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