Guest Post: Lynn, The Actors Diet

Hello Bran Appetit readers!

This is Lynn from The Actors Diet (www.theactorsdiet.com).  Our blog shows two actresses (one is also a nutritional health counselor) navigating the superficial world of Hollywood with health and positive body image in mind.

My husband is a vegetarian, so I’m constantly trying to make meals high in protein without having to resort to soy.  Once every week or so, I boil a bag of dried beans with some kombu and skim the foam off the top to prevent gas.

foam

Then I put the beans in leftover glass jars, freeze them, and defrost the night before I plan to use them.   Or, I’ll just nuke them in the glass container, without the lid.

beans

One of my favorite recipes for leftover chickpeas is mock-tuna.  This can be made vegan by using Vegenaise, but I like how the greek yogurt adds even more protein.

•    1 ½ cups chick peas
•    2 TB greek yogurt (I use non fat)
•    1 tsp sweet pickle relish
•    Squirt of yellow mustard
•    Salt and Pepper to taste
•    1 sheet Nori seaweed, torn into pieces (optional, for a more fishy taste)

In a bowl, combine all ingredients  except the seaweed and mash with a fork or potato masher (you can also use a food processor) until beans break down, but are still chunky.  Tear up the Nori seaweed and fold it in.   Serve with crackers, on crusty bread, or over a salad!

mocktuna

Thanks to Brandi for featuring us on her wonderful site!  Hope you’ll stop by and visit ours sometime soon.

———-

Lynn

The Actors Diet

3 comments

  1. I’m always looking for new ways to use beans as protein to save money. I’ll have to give this a try.

  2. awesome mock tuna! i prefer getting protein from nonsoy sources as well.
    -muffy

  3. Pingback: Lynn – Libra «

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