Hitting a wall

In spite of the fact I have already dropped 5-6 pounds, I am discouraged. I want a main course, and all we have are sides. The first loaf of “healthy” bread I made was not particularly enjoyable. I am pretty sure I could bake another thousand or so and add on to the garage with them.

This life change has been accompanied by two other new activities. I started deep breathing and meditation in the morning when I get up. I used to do that, but the habit slipped away, probably after the first week. I’ve also committed to a yoga class. So far, I have been able to focus during meditation on things like the image of a tree (breathe in - tree grows, sends out roots and branches, wildlife settles on it; breathe out - leaves change colors and fall off, everything gets gray and only at the roots is there life). But I feel certain that images of food will force their way in. I had a 3-hour daydream about pizza - so we are having vegan pizza tonight.

Love my sandwiches, so I had this for lunch. Not bad and something I could have again. It’s from the Minimalist Baker, a site I am coming to appreciate.

“No-Tuna” Salad Sandwich
FOR THE SALAD:

• 1 (15-ounce) can chickpeas, rinsed and drained

• 3 tablespoons tahini

• 1 teaspoon Dijon or spicy brown mustard

• 1 tablespoon maple syrup or agave nectar

• ¼ cup diced red onion

• ¼ cup diced celery

• ¼ cup diced pickle

• 1 teaspoon capers, drained and loosely chopped

• Healthy pinch each sea salt and black pepper

• 1 tablespoon roasted unsalted sunflower seeds (optional)

FOR SERVING:

• 8 slices whole-wheat bread

• Dijon or spicy brown mustard 

• Romaine lettuce

• Tomato, sliced

• Red onion, sliced

Instructions:

1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).

4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.