Ginny Williams's video: chickpea fritatas summer salad pasta and lots of veggies garden tour WHAT I EAT IN A DAY

mini chickpea fritatas, healthy summer salad, pasta and lots of veggies, + garden tour! (WHAT I EAT IN A DAY) ♡ MINI CHICKPEA FRITATAS RECIPE (VEGAN, GLUTEN FREE) ♡ (MAKES 14) 2 cups chickpea flour 1/4 cup nutritional yeast 1 tsp baking powder 1 tsp sea salt 1/2 tsp black pepper 3 cups of assorted chopped veggies (ideas: broccoli, corn, bell pepper, zucchini, spinach, etc.) 1/2 cup chopped green onions Combine the flour, nutritional yeast, baking powder, sea salt, and black pepper. Add 2 & 1/2 cups of water, whisk, then set aside. Cook veggies (not onions) for about 7-8 minutes until they get slightly brown. Then add green onions and cook for 2 more minutes. Line a muffin tin with liners (spray sticks so bad!) Add a heaping tablespoon of the veggies into each muffin tin (this makes 14 so you will have 2 more little cups to bake after your first tray is filled up). Then pour in the chickpea mixture using a 1/4 cup measuring cup, filling it to the top. Bake at 400°F for 35-40 minutes. Let them cool in muffin tin for an additional 10 more minutes then they are ready to eat. I love these with ketchup or sriracha! (For leftovers over the next few days, I will remove the paper liner then pop the fritatas it in the toaster oven for 5 minutes to warm up and its perfect.) ♡ PICKLED RED ONIONS RECIPE VIDEO: https://youtu.be/zmLjSX6xrbQ ♡ MUSIC ♡ Now or Never - ELFL Gimmie All Summer - Arc De Soleil Waves of Green - Harvey Alexi 368 - Jobii Making Me Feel Alright (instrumental) - Caro Be & Levitate We Fall Apart - Maiwan