This recipe uses chickpea flour to make a vegan version of a veggie omelette. Chickpea flour is a star ingredient in the plant-based world. You can also use it for vegan fritatas, and quiches. It's great for vegan baking or as a thickener in vegan cooking. It's a fiber and protein rich, gluten-free, flour. I've used mushrooms, spinach and red onion in this recipe, but you can certainly add any of your favorite vegetables like bell peppers, tomatoes, asparagus or kale. Serve it with your favorite hot sauce or salsa. 

Prep time: ​15 minutes + 15 minutes to cook each omelet
Serves: ​4 (four 8" omelets)

Ingredients
2 cups chickpea flour
1 tsp aluminum free baking powder
½ tsp groud black pepper
½ tsp sea salt
¼ tsp turmeric
½ tsp garlic powder
​1 ½ cup of water
2 Tbsp lemon juice
2 cups, white mushrooms, thinly sliced (or use your favorite mushroom)
2 cups (firmly packed) spinach leaves, medium slivers
¼ cup red onion, finely sliced
1-2 tsp avocado oil

Instructions
​1. Combine chickpea flour, baking powder, pepper, salt, turmeric and garlic powder in a bowl. Gently mix with a whisk. Set aside.
2. Place the prepared vegetables in another bowl and mix.
3. Begin to heat a wide or 9" non-stick pan. I begin on low for about 10 minutes. For the omelet to cook evenly, the non-stick pan needs to heat up gradually. After 10 minutes on low, slightly increase the heat for about 3-5 minutes.
​4. Add the water and lemon juice to the chickpea flour and condiments blend. Mix thoroughly. The batter should be a medium thickness - not too thick and not too watery. It should be able to pour slowly into the pan.
5. Add vegetables to the batter and mix in well.
6. By now your pan should be ready. Right before pouring the batter, add a ¼ teaspoon of oil to the pan and use a piece of paper towel to spread on the pan.
7. Fill a one cup measure of the veggie batter and pour into the middle of the pan. It will spread out on its own, but you can help it along gently with the bottom of the cup if need be.
8. Cook the omelette for about 8-10 minutes on the first side. The batter should almost completely dry out. During this time the veggies are cooking.
9. When the omelette has dried out on the first side, flip the omelet and cook on the second side for about 5 minutes.
10. Fold your quarter the omelette. Serve with your favorite hot sauce or salsa.

 Copyright © 2019 Green Beat Life, LLC. All rights reserved.

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Back to school, back to work, back to...well, maybe just back to YOU and your self-care routine. Today launches the Hump Day Smoothie Series on my blog. Each Wednesday as we usher in autumn, I’ll bring you a smoothie to energize your week, and make it easy to reset and recharge. 
 
This Blackberry Green Smoothie might as well be called Brains and Beauty! Blackberries offer much needed ‘brain food’ for the work week (and always) and you’ll get your glow on with this powerhouse blend of fiber, antioxidants, rich in C and K, and a bit of probiotic. 

Prep time: 10 minutes
Serves: 1 - 2  (yields 12 oz of smoothie)

Ingredients
3 fresh figs or 1-2 dried figs
1 tsp hemp seeds
​¾ cup non-dairy milk, plain & unsweetened
¼ cup non-dairy yogurt, plain & unsweetened
1 cup spinach
¾ cup frozen blackberries 

Optional: Use fresh unfrozen blackberries and add ¼ cup crushed iced to bring up the cold. Add your favorite plant protein.

Instructions
1. Place ingredients in a high-speed blender and mix until smooth. (For most high-speed blenders, it is recommended to add the frozen items last.)

Copyright © 2018 Green Beat Life, LLC. All rights reserved.

Would you like support on your wellness path?
Click here to schedule an initial Discovery Call or email info@greenbeatlife.com