I have been eating poorly lately, and by poorly I don’t mean chugging down sugary sodas or gorging on chocolates. I’ve been eating the same salads and veggie burgers as always, just not in a balanced or regular way which has stalled my weight loss at 167 lbs – roughly 40 lbs since the baby was born 11 weeks ago (assuming 20 lbs alone were lost during the birth process of a 9 lb baby that means only 20 lbs total of true weight has been lost).
I am getting back on the meal plan that I lauded earlier in the blog, and to kick start my efforts I have made my life easier by pre-measuring and pre-making everything possible. From small ziplocs full of cereal (and let me tattle on Kashi by saying their box of cereal was 3 servings short of their estimate) to pre-made Mock Chicken salad and small plastic ware full of grapes. I froze some and kept some in the fridge. Here is the recipe I made up for my Vegan Mock Chicken Salad which made 5 servings.
- 2 cans garbanzo beans drained and washed
- 3 scallions (green onions) chopped
- 10 cherry tomatoes cut in halves
- 1 tbsp Dijon mustard
- 2 tbsp Fat Free Nayonaise or any Vegan Mayo substitute
- 1 tsp dried Dill
- 1/2 tsp powdered garlic
- pinch salt and pepper to taste
I mash the garbanzos, add all other ingredients and then mix – really simple and delicious on a piece of toasted 9 grain, or a top a bed of greens.