*This is part of a series I am doing to be healthier. I am calling it the mock lap band surgery. I do not want to get lap band surgery, but I thought it would be interesting to eat as though I have had it. The main focus is to eat more protein, vegetables, and fruits and to stop eating the cheese and crackers that go so well with my wine. I am not a nutritional expert, but I do think it is fun to try new things. If I set out to start some diet eating the same things every day (especially nutritional shakes and such) I know I would be bored and very likely unsuccessful.*
Last week, before I set out on my healthy eating game, I went to a five-year wedding anniversary celebration. The food was on the counter – hamburgers, hot dogs, kielbasa, and the usual condiments. What was notably missing were the buns.
“Where are the buns?” a few of us asked before we remembered that the host is gluten intolerant. Even if we had brought out own buns, she would not want them in her home.
Interesting – a cookout without buns!
I took a burger and put it on a large lettuce leaf with red onion, tomato, and avocado. It was delicious. I also ate a hot dog and kielbasa without the lettuce. Yes, I over ate – but remember this was before I decided to make a change.
The best discovery was putting goat cheese on the lettuce and eating it like a soft taco. Wow – that was scrumptious. It inspired today’s new meal.
I started with dry garbanzo beans (aka chick peas). 1 oz = 100 calories.
I boiled them and they plumped up quite nicely. In fact they now weighed approximately 3 ounces. This is why we should always weigh ourselves before we have our cup of water.
Then I let them sit in the same way I would for dry kidney beans. I think next time I might cook them a little longer because they were not quite soft, but they had an interesting crunch. Of course I tried them before doing anything else with them. Half the adventure is sampling everything in its basic form. No, I did not try to eat the rock solid dry bean – I value my teeth!
I put them in the little food processor I bought with gift money when my first child was born. Back then I was determined to not buy baby food, I could puree my own beans and fruits. See, I really did feed my kids healthy food when I had control over what went in their mouths.
I love my little food processor because it always reminds me of how wonderful it was to become a mother.
I added 1 tsp tahini (serving size is 2 tsp, but it has 200 calories so I went with less), 1 clove of garlic and a sprig of parsley just because I couldn’t resist bringing in something from my yet to be in the ground herb garden. Then I gave it a whirl.
I found the most beautiful leaves of Romaine lettuce and filled it with the spread. It was delicious. The beans were still a little crunchy, not like the hummus I get in my favorite Middle Eastern restaurant, but I think it was better that way because I had to chew which tricked my brain into thinking it was eating something more substantial.
I made a mental note that the beans had 6 grams of protein and the tahini (1/2 serving) was 3 so I had 9 grams of protein. Then I wondered how many grams I am supposed to eat during the day.
It probably doesn’t matter much, I like the way I am getting my protein much better than the horrible tasting powder stuff that the younger humans want for their workouts. That stuff really ruins a good smoothie.
Garbanzo beans (like quinoa) are definitely going to return in a different form in this series. Keep tuned, I know not what I will try tomorrow.