This blog is about you! Occasionally people come up to me and say they think about me when they are eating or working out. Thank you for keeping me in your thoughts, but I would rather you are thinking about yourself! I hope to encourage you and provide support as you continue or start on a journey to a healthy lifestyle. The bottom line, however, is your choices are exactly that, yours. If you decide to skip a workout or eat a cookie (or two or three or ten) it has no affect on me. The most important thing I want you to understand is that you have the power to take control of your choices!
That first paragraph sounds a bit like something out of a self help book! Honestly, though, there is a lot to be said about owning your own choices. We all have different goals and reasons for setting them. My rock bottom, if you will, was a number on a scale that was unacceptable to me. Other people may be feeling disappointed that they can no longer fit into some clothes or do the same physical activities they used to be able to perform. Others may have so much stress that they feel overwhelmed and know they need to change something. The point is that everyone has different turning points. Only you know what yours is. I had a recent conversation with a friend who has lost 15 pounds since January 1st. Hooray for her! She decided that this is going to be her year to take care of herself. When a family member commented that she has said that before and this time wouldn’t be any different, she realized how true that was and it helped her strengthen her resolve to make this time a success. The best part is how happy she seems now. It practically radiates off of her!
How well do you know yourself? Are you constantly saying I should eat better or work out more? If so, why aren't you? I love hearing what has gotten people to the point of really changing and how that has affected them. I hope I am encouraging you to make good choices and to be kind to yourself, no matter what. We all have different starting points, but we can all start. It is a lifelong commitment, and it is all about you! You deserve it! Please share what got you started. It might be the encouragement someone else needs!
This week’s recipe is a fun take on chicken nuggets. There is no chicken involved, just chick peas. So I will call them chick nuggets! I made them for dinner and served them with barbecue sauce for dipping and a salad. The next day we made sandwiches out of them. You can add whatever seasoning you want. If you like spice, add some crushed red pepper or chipotle pepper powder. If you like Italian flavors, skip the poultry seasoning and add a favorite Italian blend. I make meatless meatballs from chickpeas, as well, so you could roll these into a ball and serve with spaghetti and sauce. The recipe calls for vital wheat gluten, which I have discussed before. It is the “glue” that holds these together. If you cannot eat gluten, you could try using an egg or flax egg (mix a tablespoon of ground flax with three tablespoons water and let sit 20 minutes). I have not done that before so I would love to hear from anyone who tries how it works. They may be a bit more delicate, so treat them gently!
adapted from The Humane Society
1 16-ounce can chickpeas, rinsed and drained (or substitute any white beans)
1 14-ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes)
1 1/2 teaspoons vital wheat gluten
1/8 cup dried bread crumbs (or gluten free bread crumbs)
1 teaspoon dried parsley
3/4 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
Dipping sauce: barbecue sauce, ketchup, and/or sweet mustard (optional)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Mash the chickpeas (or white beans) with the potatoes well, until there are no whole chunks in the mix. (After starting with a potato masher, you can use your hands.)
Sprinkle vital wheat gluten over the mashed chickpea-potato mixture and combine well.
Add the bread crumbs and seasonings, then mix well. Taste to adjust the seasonings, adding more salt and pepper if needed.
Form the mixture into 1 1/2- to 2-inch patties, about 1/4 to 1/2 inches thick. If the mixture feels dry, add water or oil as needed, 1 tablespoon at a time, just until the patties are easy to form and hold their shape.
Place patties on prepared baking sheet. Bake for 25-30 minutes until golden brown. Carefully flip once, halfway through.