So, in addition to occasionally posting book news, I may start posting a few recipes I’ve tried and loved, and that have helped me to lose weight. I’ve recently lost about 12 pounds over two months by eating more veggies, less meat (no meat actually, just some seafood). Overall, I feel better, and my blood pressure is down too. Not that it was that high, but it was around 135 and I’d always been under 120. A month after eating this way and I’m back in the 110-115 range.
I love to cook and have been exploring new recipes that are healthier and meat-free. This simple chickpea salad is one of my favorites. It has all the flavor of a tuna salad sandwich and is great in a wrap, or my favorite way to eat it is with tortilla chips. Here’s how I make it.
Chickpea “Tuna” salad
I can or box of chickpeas, drained and rinsed
Juice of half a lemon
2 celery stalks, minced
2 dill pickle spears, minced
1 tsp dill pickle juice from the jar
2 tab mayo (I use egg-free Just Mayo brand)
1/2 tsp Old Bay seasoning (key to the flavors)
1/2 tsp Onion powder (you could use a quarter cup diced fresh but powder is easier on my stomach)
dash of salt and pepper
Mash until a little chunky and everything well combined. You can eat immediately, but the flavors improve after a few hours or overnight.
One other bit of news….if you enjoy the River’s End Ranch series that I write with 4 of my author buddies, you may want to click and bookmark this new site below that has all the books, in order and also has sneak peeks of the first chapters for the new release and upcoming book!