For some of the members it seemed too confining, but I'm loving it. Seafood is free, legumes are free, chicken breast, and turkey breast are free, eggs, too. I love being able to have a "cheap" snack and it seems like the just kick in the pants I needed to move me on my way to my goal.
It's fun to explore the possibilities, especially when out at a restaurant. I had the most amazing scallop dish at the Prime Steakhouse in Redmond: grilled scallops over polenta, kale and a balsamic reduction.
At the meeting some members were discussing a bean salad they purchased at Trader Joe's called Balela. Apparently it's yummy and low in points because of the beans and vegetables. Then someone posted this recipe on Facebook. I haven't had the Trader Joe's version, but this was very good, even if my family didn't like it (I didn't offer very hard - more for me later).
Middle Eastern Chickpea and Black Bean Salad
- FOR THE DRESSING:
- 1 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1/4 cup chopped basil
- 2 tablespoons chopped parsley
- 1 teaspoon honey
- FOR THE SALAD:
- 1 - 15 oz can garbanzo beans (chickpeas), rinsed and drained
- 1 - 15 oz can black beans, rinsed and drained
- 1/2 cup diced red onion
- 1 pint grape tomatoes (or mini heirloom!), halved
- In a medium bowl, whisk together all dressing ingredients: garlic, lemon juice, olive oil, basil, parsley, and honey. Taste and adjust seasonings as necessary.
- In a separate large bowl, toss chickpeas, black beans, red onion, and tomatoes together. Pour dressing over and gently toss to combine. Refrigerate 30 minutes before serving to allow flavors to soak in. Sprinkle feta and avocado on top if desired.