Guest Post: Lynn, The Actors Diet

Hello Bran Appetit readers!

This is Lynn from The Actors Diet (  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.


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.


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!


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



The Actors Diet


  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.

  3. Pingback: Lynn – Libra «

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