spicy chickpea balls

Hey hey! Hope all is going great in your world. We’ve had a nice at home weekend. We got outside when we could bare the heat, hung out with friends, celebrated a wedding and I got some canning done as well (dilly beans and pickled carrots). Pretty great!


And now it’s secret recipe club time again! When I was assigned my secret blog Searching for Spice I went on the hunt for a protein filled snack.  Corina’s recipe index is spectacular and extensive so I had a lot of options to choose from.  You see, when the afternoons come around I definitely feel my energy level plummeting and hunger picking up. Normally I reach for something bready or sweet for instant energy, but I find if I eat something more savory I’m more likely to pair it with some veggies.  Like the mounds of tomatoes we’ve been harvesting.  Daily.


This snack goes great with them.


These chickpea balls, paired with some plain yogurt for dipping are the perfect pick me up. They’re not super spicy (although you could make them spicier by using chillies), which is good for me since I can’t handle much heat. If I had added extra spice in the cooling yogurt would help calm the heat down perfectly.

You could easily make these into patties to stuff inside some pita too. Or as a veggie burger.

Both my husband and toddler were not too excited about them, but hey, that means more for me!  I especially liked them chilled out of the fridge.


Spicy Chickpea Balls

Slightly adapted from here


  • 1 can of chickpeas, rinsed and drained
  • 1 green onion, roughly chopped
  • 2 cloves of garlic, crushed
  • 2 tsp chili powder
  • 1 egg
  • scant 1/2 cup whole wheat flour
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp curry powder
  • pinch of sea salt
  • pinch of black pepper
  • 3-4 tbsp olive oil


  1. Put all the ingredients (except the oil) in a food processor.   Pulse until smooth.
  2. Roll into balls (about 1-2 tbsp each).
  3. Heat the oil in a large skillet over medium heat.  Fry the balls for about 2-3 minutes per side.  I turned each ball about two times.  You want them to look golden and slightly crispy around.

How was your weekend?  What’s been your go to snack lately?



fish tacos with feta slaw

I don’t know why we don’t eat fish tacos more often. Every time we I make them it’s pretty much just deliciousness. Serious deliciousness.  These ones were no different. Fish tacos are so simple and fresh tasting too. Gosh I just love them.  And that cool crunch that normally comes along with fish tacos?  Makes them that much better. Our crunch came in the form of cabbage slaw with the simple but superb addition of feta added in.

This recipe isn’t an exact science. I didn’t measure anything so all amounts are guesstimates. It’s more of a method or guide than recipe. Take what you can, and roll with it for your next taco Tuesday night. Oh and full disclosure… we totally ate them on a Monday, shhhhh. ;)


Fish Tacos with Feta Slaw

serves about 3-4

  • 2 large tilapia
  • 2 tbsp olive oil
  • 1/4 tsp each sea salt, pepper, garlic granules and paprika
  • 1/2 batch of cabbage slaw (from this recipe)
  • 1/2 cup crumbled feta
  • 2 avocados, diced
  • Small tortillas, about 2-3 per person (I used a corn/wheat blend, but you could use corn or flour… whatever you prefer)
  1. Preheat oven to 400 degrees. Place a foil sheet on top of a rimmed baking sheet. Spread 1 tbsp olive oil down. Place tilapia fillets on top of foil. Spread the other tbsp of olive oil on top and sprinkle seasonings on the tilapia (sea salt, pepper, garlic granulates and paprika). Bake for 20-25 minutes or until flaky and white.
  2. Remove and allow to slightly cool, then break into small chunks.
  3. Prepare the cabbage slaw, then stir feta in with it.
  4. Warm tortillas. To serve place fish, slaw and avocado in a tortilla. Eat and eat some more!

Our after dinner/before bed time routine includes the kiddos and I heading outside and watering the garden (the key I’ve found for actually having a successful garden, who knew?).  We have a major squash, tomato and kale explosion going on here!


Do you eat fish tacos often? What is your favorite combo/mix?



honey poppyseed dressing

Time to break the silence!  I guess a little unplanned blogging break was needed I guess, eh?  Glad to be back on here again today!   These summer days, how I love them. I’ve been trying my best to slow down a bit. While the days are busy, when I have a free moment instead of rushing to fill the time with things I “need to do” I’ve been sitting and enjoying the moments more. And I’ve absolutely loved it.  I highly suggest it.


Our garden has been booming. I love harvesting veggies pretty much daily – lots of zucchini and tomatoes right now, but also kale and swiss chard whenever I need it. We’ve been loving fresh garden picked kale and swiss chard salads.  And that even means the hubs!  I roughly chop a generous amount of kale and swiss chard, I’ll grate a carrot and chopped an apple, then toss it with this simple honey poppyseed dressing. It makes a ton and keeps well in the fridge – ours had been in the fridge for a couple weeks now and is still doing great. It’s slightly sweet, which helps cut the bolder flavor of kale.  I love homemade dressings because I know everything that goes into it.  You’ll love it (I hope!) because it tastes delicious.


Honey Poppyseed Dressing

adapted from here


  • 3/4 cup honey
  • 1/3 cup apple cider vinegar
  • 1/8 cup green onion, chopped
  • 3 tsp ground mustard
  • 2 tsp poppy seeds
  • 1/2 tsp sea salt
  • 2/3 cup extra virgin olive oil
  • 1/4 cup water


  1. Add all ingredients into the blender.  Blend until smooth.  Store extra in fridge.

And because I don’t know what kind of post it would be without a kiddo picture, here’s a glimpse at our latest weekend adventure into Portland.


We went in for some stumptown cold brew coffee (yummmmm), ran into a parade that started right where we parked and enjoyed the park’s play ground.  Fun times!

What is your favorite kind of dressing?  Do you make homemade dressing often or do you stick with store bought kinds?