Feeding Your Family From The Farmers Market: Eating On The Go

The Thanksgiving leftovers are likely gone by now, and holiday parties and other plans are probably on your calendar.

It’s a busy time of year, full of family, friends and food.

Michelle Dunaway met up with Grace Derocha, a registered dietitian with Blue Cross Blue Shield of Michigan, to come up with some healthy tips when you’re eating on the go.

Roasted Chickpeas


•        Cooking spray

•        Two 15 ounce cans of chickpeas, drained and rinsed

•        1-2 tablespoon extra virgin olive oil

•        1-2 teaspoons sea salt

•        1 teaspoon black pepper

•        1-2 teaspoons garlic powder (optional)

•        1-2 teaspoon cayenne pepper (optional)


1.       Position oven rack in the center and preheat oven to 400 degrees F.

2.       Spray baking sheet with cooking spray to avoid sticking.

3.       Drain, rinse and dry chickpeas thoroughly

4.       Mix oil and seasonings together.

5.       Toss chickpeas in oil mixture.

6.       Spread evenly in one layer on baking sheet.

7.       Bake for 30-50 minutes until browned without burning.

8.       Cool for 30 minutes and chickpeas will continue to crunch. Enjoy!

Banana Chocolate Peanut Butter Protein Bites


•        ½ cup creamy peanut butter organic

•        1 very ripe banana

•        ½ cup pitted dates

•        ¾ cup uncooked oats

•        ¼ cup ground flax seed or flax meal

•        ½ teaspoon vanilla

•        ¼ teaspoon sea salt

•        ¼ cup dark or milk chocolate chips


1.       Combine all of the ingredients except the chocolate chips in a food processor and process until it forms a paste, add more oats if the mixture is too soft.

2.       Stir in the chips.

3.       Using about a tablespoon of the mixture at a time, roll into balls.

4.       Store in the refrigerator until ready to eat. Enjoy!

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