Millet Stuffed Zucchini

hello! I'm back!
Paris was beautiful... sunny, hot, full of roses, smells, people, colors, life... but enough!
this blog is about recipes, so a recipe is what I should give you, non? :)

Millet Stuffed Zucchini




For six servings (a serving is a halved zucchini):
3 big zucchini
60g millet, boiled in salted water
50g cherry tomatoes
1 tbsp olive oil
parmesan cheese, pepper, parsley

Calories: about 80 per serving

Cut in half the zucchini and scoop out most of the white interior.
Combine cooked millet, parsley, pepper, oil and diced tomatoes in a bowl, then place the mixture on the halved zucchinis. Sprinkle with parmesan cheese and cook in the oven (or grill) for about 10 minutes, until the edges of the zucchini start turning brown.
It's that simple! Try try try!

Spicy Roasted Chickpeas

I had never had chickpeas before today. yep, that's true.
You know, I actually don't mind them! :)

Ingredients:
65 g dried chickpeas
70 g cherry tomatoes, halved
parsley, salt, pepper, chili powder

Calories: about 230

Cover the chickpeas with water and let them rest overnight.
The next day, drain the water and pour the chickpeas in boiling water (not salted!). Let them simmer for about one hour.
Line a tin with parchment paper and pour the chickpeas in there, with the cherry tomatoes and the spices, cook in the oven at 170°C for about 20 minutes.
They would need a little olive oil too: feel free to add it if you're not following a strict diet!

Love,
Serena