Friday, April 18, 2014

{Enjoy Life Foods Friday} Plentils Lunchbox Fun #GlutenFree #AllergyFriendly

I love our Enjoy Life Foods Friday posts. Seriously. 
The challenge each month of creating fun foods & recipe ideas with their products that are great for lunch & snacks is something I love to do. 

Enjoy Life is such a staple brand for any food allergy family. No questions - you know that it's going to be top 8 allergen free, gluten free, non-GMO, and contain no artificial junk

The first post we did last year was using Enjoy Life Foods Plentils. They are the "chip with benefits" made from lentils and protein packed. 

The post was so successful, they asked me use them again in this months post! So, welcome to PART II with Plentils

If you remember our first Plentils post, one of my favorite items was using the Dill & Sour Cream Plentils for Walking Tacos & Taco Salad. 

That's what inspired this first simple idea -- that and a childhood memory. Plentils Baked Nacho Bites: Gluten & Top 8 Free.

I remember my mother making oven baked nachos when I was younger and it was one of my favorite treats. Probably what started my chip & salsa obsession.

I laid my chips on a parchment lined baking sheet and topped each with pieces of cooked chicken breast. You could also use taco seasoned ground beef, refried beans, etc. I added non-dairy cheese shreds and baked at 300 degrees just until the shreds got melty.

After I removed them from the oven, I piped guacamole on top of each to create this yummy snack. They'd be great served as an appetizer, as well.

I'm such a salt person... but who doesn't love chocolate? For those cravings, these Salty & Sweet Chocolate Cookie Cups are just the ticket!

You start by making the dough, and mixing in by hand crumbled Enjoy Life Sea Salt Plentils & Enjoy Life Mini Chips. 

If you don't want to bake them in a mini muffin tin, and would prefer a cookie, the only change you need to make is to refrigerate the dough for at least 30 minutes before baking -- with the cups you don't have to do that. 

Just 10-12 minutes in the oven and let them cool in the pan. You'll be curbing your cravings in no time! {Recipe located at the bottom of this post.}

One of the other popular recipes from our last Plentils post was the Chicken on a Stick. My daughter loved that especially. That's what prompted me to try a different kind of "chick"... this time using chickpeas!

Three ingredient items. That's it.
1 can of Garbanzo beans, 1 can of Zucchini with Italian Style Tomato Sauce, and 1 bag of Enjoy Life Margherita Pizza Plentils. 

Pulse the Plentils into a breadcrumb like texture in a food processor. Pour into a mixing bowl. Then in the food processor, pulse your drained garbanzo beans and zucchini in sauce until it reaches a hummus like consistency. Spoon into the mixing bowl and blend into the Plentils to coat. 

Form nuggets, bake, and enjoy! {Recipe located at the bottom of this post.}

Seriously. It's so easy! 
This was one of those items, when I tried them, I loved them but wasn't sure if Little Miss would - since it wasn't a "real chicken nugget". 

I loved them with honey mustard, she preferred ketchup (also referred to in our house as "red gravy", lol). I let her eat them, gorge, then I told her they were meatless and made with beans and zucchini. 

And she still loved them. 
Score one for mom!

How do you Enjoy Plentils?



  1. these chickpea nuggets look like a great option for my vegan daughter. Sadly, I couldn't find the recipe. The post contains most of the information, but at what temperature and for how long do you bake them ? Thanks so much !

  2. Hi Michelle, the recipe is on the page. Sometimes the widget does take a moment to load. Here is the link so you can print directly. Thanks!

  3. These look delicious, definitely want to give them a try this week! Quick question where did you find the Del Monte Zucchini, I looked at 3 stores today and couldn't find it.


Let me know your thoughts!

Related Posts Plugin for WordPress, Blogger...