One:

If you have a Shop Rite in your area and you’re a beef eater, they have grass fed, free range beef tenderloin on sale for $4.99/lb all this week!

Two:

Dustin and I went out to dinner with my cousin the other night and as we were near Stewart Airport I noticed a store called Nature’s Pantry (An Alternative Grocery Store, as read on their sign). So: On the way back from dinner we stopped in. They were closing at 8:00PM, so I only had a few minutes to snoop around. It was much like Mother Earth’s Storehouse or a mini Whole Foods! Loved it. Being I only had a few minutes, I picked up some KIND bars and a bag of these Sami’s Bakery rolls from the bread rack:

I didn’t realize it until we got home, but apparently they are made with gluten free flours. There’s a disclaimer on the package about cross-contamination, so I guess it would depend on how sensitive you are to gluten. Other than the possible cross-contamination, I couldn’t believe these were gluten free! They’re not very moist, very dry actually, but they taste like they are made with a gluten flour. They have a lot of “gluten free” products on their web site, I’m going to test some out. You know, keeping my options open and all. I really liked how they tasted and was impressed by their low sodium content. However, the rolls are 225 calories each, but very big and fluffy. I saw on their web site that they make hot dog rolls too, but they’re also 225 calories each. Ouch! Their gluten free millet flax wraps look awesome, I’m going to order some. It’s fun trying out alternative grains and flours!

Three:

I made a batch of chickpeas for the first time over the weekend!! I don’t know why I have been so intimidated by them, but it was very easy and extremely economical. A one pound bag of dry chickpeas is only about $1.69 and yields about 6 or 7 cans worth. Totally awesome! Plus, you can control the sodium content, I didn’t add in any, of course.

My method: I rinsed off the beans, then let them sit in 8 cups cold water for about 9 hours. Then I added another cup of water and cooked them on low-medium for about 4-5 hours partially covered, until they were soft and edible. I squeezed them to test and when it was soft enough, I tasted one. They make a lot of foamy film over the top, skim that off before draining them.

So: Now that I have an abundance of garbanzo beans chilling in the fridge, I have lots of yummy plans for them! The first thing I made: Buffalo chickpea and avocado salad

Bed of spring mix drizzled with 1 teaspoon EVOO, red wine vinegar, and 2 TBSP Bolthouse Farms chunky blue cheese vinaigrette (60 cal)
1 cup cooked chickpeas tossed in Dave’s Famous Gourmet hot sauce
1/2 of an avocado

SOOOO YUMMMY!! I was going to add blue cheese crumbles, but after a weekend of overdoing it with olives (I ate almost a whole pint ), I need to cut down on my sodium this week, but the avocado was the perfect creamy addition. The chickpeas were a little hard to eat in this, they kept rolling off, but I managed!