Life Hack: Getting “Nuts” for Under $2

No, I’m not missing anything there. I really am talking about getting a protein packed “nuts” for under $2.

Not these, though.

I haven’t been eating raw almonds in some years. They were always a specialty item in my area, and that meant I had to go to the specialty store or order them on Amazon. So, I went to order off of Amazon, because taking two children to a grocery is always such fun, when I learned they were more expensive than they were a few years ago. A LOT more expensive.

But, I ordered them anyway *sigh*

In the meantime, I decided to try a recipe from a long time back. It’s pretty easy, and you know if has to be if I’m going to bother with it.



What you need:

  • 1 bag of dried garbanzo beans (or chick peas – same thing).
  • Cooking spray
  • Garlic Salt to taste
  • Italian Seasoning to taste

Yeah, that’s it.

Here’s how you make these tasty treats:

  • Cook the garbanzo beans according to the instructions on the bag. (Yes, you can use the ones out of the can. They’re a lot more expensive, pretty mushy so they need to bake longer, and have a lot more salt in them. And yes, I tried them. Lazy Time constrained, remember?)
    • Mine had to be brought to a boil and simmered for 2 hours. Overnight soaking is optional, but so not happening in my house.


  • Preheat your oven to 425F
  • Once the beans are cooked, give them a few minutes to cool. No really, or you’ll end up with burned fingers. You just simmered them for two hours.
  • Dry off the garbanzo beans on a clean towel.
  • Spray a backing sheet with the cooking spray
  • Put the garbanzo beans on the tray, spreading them out
  • Spray the beans with cooking spray.
  • Seasons with your garlic salt and Italian seasoning. My husband like a little cayenne pepper added.
  • Cook the garbanzo beans in the 425F oven for 25 minutes. Check it. DON’T SKIP THIS. If they’re golden brown and crispy, take them out. If not, set for 5 minute increments until they are.
    • Not much is worse than setting the timer for 40 minutes, because that’s what it usually takes, only to find your batch blackened. Not that I’m speaking from experience or anything…

Anyway, these are tasty, very portable, and very filling. Just be careful your first few times eating them. They are beans, after all, and beans have certain properties.

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This makes a good size batch of high protein, low fat snacks. I paid $1.79 for my 1lb bag of garbanzo beans that yielded a crap-ton of beans. Probably close to $25 worth of almonds, and they have no fat. I can also eat a lot more almonds than this snack because of the fiber in these. Seriously, fiber.

Don’t say I didn’t warn you about the fiber!


Any tricks or tips you have on healthy eating? Particularly low-carb high-protein? Always looking for tasty, reasonably-priced options!


What, No Salt?

I never thought I liked hard boiled eggs. I though the outside was tasteless and rubbery, and the inside was a gritty yellow mess.

I avoided hard boiled eggs in all of their forms, including deviled. I knew they were a protein-packed snack full of good fats, but the knowledge did not make my taste buds snap into line and like the taste or texture.

Well, the nutritionists are telling us eggs are great right now. I remember as a kid being told they were high in cholesterol and terrible for us. Seems like the consensus on whether or not they’re healthy changes with the decade. My taste buds, however, have been unwavering.

Anyway, my youngest child mostly refuses to eat meat. Yes, she’ll occasionally partake of very expensive steak. Possibly a few bites of hamburger once a full moon, but otherwise, she doesn’t much eat it. After hearing this, the doctor told us to try several other protein sources, among them hard boiled eggs.


So, I looked up how to make hard boiled eggs online. There are a slew of recipes out there, all that promise not to create the nasty sulfur-tasting green ring around the yoke.

I figured, okay, this is literally boiling an egg. How hard can it be.


Yes, I know you’re laughing at me, but after attempting to follow these recipes, I was able to soft boil an egg, but never hard boil one. A word on soft boiled eggs. A two-year-old can make quite a mess with one, and she will not eat it as much as see it as a finger paint.

After several dozen eggs and frustrating attempts, I pulled open my old Better Homes and Garden recipe book. You know the one.

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I received it as a gift probably twenty years ago, maybe more. It has a recipe for hard boiled eggs, and it also discusses the sulfur taste as well as gives a way to avoid it. I followed Better Home’s recipe, and my first batch of eggs turned out perfectly. Yeah, perfect firm exterior and bright yellow middle. No sulfur taste, no discolored yoke.

You will note the perfectly yellow yoke.

I took a bite, but I still wasn’t impressed.

DH then informed me I needed to add salt. It would be a lot better.

I was skeptical, especially as we’ve tried hard to reduce the sodium in our diet. But he insisted hard boiled eggs were eaten with a sprinkle of salt on the exterior.

I sprinkled some salt and took another bite.

It was so much better!  I might even say I like hard boiled eggs.

My daughter, however, was still unimpressed.

On to beans!


How about you? Ever resort to old-school advice on anything? Have any tips or tricks to boiling eggs? Or getting toddlers to eat meat? Getting toddlers to eat or do much of anything you’d like them to do?