I cannot believe another 12 weeks has passed. Someone must have hit the fast forward button because there is absolutely no way another three months has passed since I started my Kayla Itsines journey. I started week 12 with an outdoor workout.
I carried all 30 pounds of weight down my apartment steps and got to movin’. I was even joined by a tiny mouse during my go. I love the freedom of working out in the open air. There’s no limitations, no ceilings, no people crashing weights on the ground, no searching for just the perfect little corner for your stuff where you won’t bother anyone and they won’t bother you. None of it. Just you, some weights, and the open air. I’m looking forward to our move in a couple weeks (we’re moving to an old farm house on an acre of land) because it means more space for more of these outdoor workouts. And no fear of me waking up the neighbors when I do my burpee box jumps on to the front steps.
After an awesome morning workout, I needed a protein kick in the afternoon so I settled on one of my old staples: Roasted Chickpeas. I had made these bad boys a couple of times before and they were a hit, so when I found a massive gallon of chickpeas my boyfriend and I had bought at Costco (for a rousing $2.99), I knew I should probably make a batch since I didn’t want to move that bad boy along with all our other boxes.
- 1 Can of Chickpeas, rinsed and dried
- 1 Tbsp of olive oil
- Any spice you want (I went with cumin, chili powder, paprika, salt and pepper, but cinnamon and a little sugar is another favorite)
Preheat the oven to 400. Take rinsed and dried chickpeas and place in a bowl. Add olive oil and spices and mix to coat. Once chickpeas are coated, line flat on a baking sheet. Put in the oven for 40-50 minutes shaking the pan halfway through to ensure even baking. And voila! A perfect, healthy, protein-filled snack.
I love these bad boys and can snack on them for hours. Let me know your favorite spice combinations.