Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Good Fortune in Cooking
What am I going to make for dinner?
We often ask ourselves this at the end of the day – maybe with a groan.
Many of us dread this daily obligation, especially when tired, hungry, and short on inspiration.
Yet, in many cultures, cooking symbolizes good fortune – the gift of plenty.
Throughout history, the time-honored tradition of taking raw ingredients and turning them into delicious meals to sustain your family has been regarded as one of the most important tasks of life.
Recipe of the Day: Sun-Dried Tomato and Olive Chickpea Focaccia
Active Preparation Time: 17 minutes
Total Preparation Time: 1 hour 30 minutes
When you have some extra time – say, on a relaxed weekend – indulge your creative side and try your hand at homemade bread.
Let the amazing flavors and aromas be your reward!
This easy focaccia – a traditional flat Italian bread tenderized with olive oil and topped with herbs – is based on nutritious chickpea and/or fava bean flours.
Whip up the dough, let it rise, stud it with garlic, herbs, sun-dried tomatoes, and olives, and you’ve got a flavorful accompaniment for a soup, like tomato barley soup, or salad, like fennel salad with arugula.
Alternatively, set out a platter of this focaccia at a party and watch it disappear!
Makes 12 servings (1 slice each)
1 cup chickpea or fava bean flour (see Notes)
1-1/2 cups whole wheat pastry flour
1 package (2-1/2 teaspoons) instant yeast
1 teaspoon honey or agave nectar
1-1/4 cups lukewarm water
1 teaspoon reserved olive oil from sun-dried tomatoes (see below)
Pinch of kosher salt, optional
Nonstick cooking spray
Half of an 8-ounce jar sun-dried tomatoes in olive oil, drained (oil reserved)
16 Italian olives (like Ligurian, Ponentine, or Lugano; see Notes)
2 medium garlic cloves, finely chopped
1/3 cup sliced fresh basil leaves
Freshly ground black pepper
*Use as many organic ingredients as possible.
1. To make the focaccia dough, combine the chickpea flour, whole wheat pastry flour, yeast, honey, and water in a medium mixing bowl. Add one teaspoon of the olive oil from the jar of sun-dried tomatoes and the pinch of salt, if desired. Using an electric mixer, blend well for 5 minutes to make a soft, sticky dough. Cover the bowl with a towel and place in a warm place for 1 hour to rise.
2. Preheat the oven to 400°F. Spray a large baking sheet with nonstick cooking spray and spread the dough out on it into a thin layer, about 9×13″ large.
3. Press the sun-dried tomatoes and olives into the dough. Sprinkle evenly with the garlic, basil, and black pepper to taste.
4. Bake for 18-20 minutes, until cooked through and golden.
5. Slice into 12 rectangular pieces. Serve warm.
Notes: You can find chickpea or fava bean flour in natural food stores, the gluten-free aisle of large supermarkets, or online. You can also try a garbanzo-fava blend (sometimes known as garfava flour).
If you can’t find Italian olives, substitute kalamata or Spanish olives.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
Variations: Add additional toppings, like plant-based cheese, canned white beans (drained, no salt added), or pine nuts for a hearty appetizer or entree. To make this bread gluten-free, substitute a gluten-free flour blend (like Bob’s Red Mill or King Arthur Flour) for the whole wheat pastry flour, and increase baking time to 25-30 minutes.
Per serving: 131 calories, 3 g total fat (0 g saturated), 69 mg sodium, 21 g total carbohydrates (2 g sugar), 34g fiber, 5 g protein.
If you have any questions, send us an email!
Come join us on our natural weight loss journey! We’d love to have you along!
Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN