Lots of food

Herbed 'Feta', veggies and olives along with some homemade crusty bread was a great for lunch snacking. I also made a big salad and a Green Goddess dressing which I did not photograph. The dressing, 'feta' and the bread will be going in the cookbook.

Speaking of the cookbook. Thanks for all of the testing request emails. Right now, I have around 20 people testing. I feel more comfortable keeping it to people that I "know" at the time being, but that may change in the future. I am saving all of the requests. I got over 100 emails, and it totally overwhelmed me, so keeping it closer to home feels like the right thing to do. I hope you all understand.

Our BBQ went well. I made a batch of my Low Fat Spicy Noodles which were devoured. I almost always have a batch of these in the fridge and I'm sure you all are getting sick of seeing them on this blog!

This was a delicious Black Eye Pea dip, along with some homemade crusty bread.

Summer Black Eyed Pea Spread (it tastes so much better than it looks or sounds!)

-3 cups cooked (and drained) black eyed peas or 1 cup dried black eyed peas, pressure cooked with kombu for 25 minutes

-2 large cloves garlic

-2 t umeboshi vinegar

-3/4- 1 t kosher salt, depending on personal taste

-1/2-1 tsp freshly ground black pepper, depending on personal taste

-1 T fresh thyme (I think the fresh thyme is very important. I haven't made this with dried thyme, but if you do, I'd add a scant 1 tsp.. but please use fresh if you can)

- 4 T extra virgin olive oil

-2-4 T fresh lemon juice depending on taste (2 is around half a lemon, 4 the whole lemon. I used the whole thing.. but start with half and then add more to suit your personal taste)

-1/4 t ground coriander

-Garnish: 1 medium tomato, fresh chives and and drizzle of olive oil and freshly ground pepper.

Method: Mash the peas with a potato masher, add the pressed garlic and the rest of the ingredients. Taste and adjust seasoning. Let cool if the peas are just cooked or chill if canned. Add more lemon juice or salt if needed. I served mine with homemade crusty bread, baby spinach, tomatoes and vidalia onions.

Total crap pic, but this was our spread. My All American Burgers, Marinated Seitan Cutlets, Seitan Turkey Breast, Homemade Chipotle BBQ sauce, Spicy Noodles, Big Salad, Homemade Bread, Store bought buns, a tiny bit of dairy cheese for the meat eaters (everything else was vegan, of course), Black Eyed Pea dip, Spinach, Onions and Tomatoes.

I was going to bake a cake, but we were all pretty full, so I didn't. It was a fun, simple time with friends.

This was my husband's lunch today. Seitan, peppers and onions on an onion bun, with spicy mustard , baby spinach and chipotle sauce.

My lunch. A 60 calorie pita, topped with the tofu feta, homemade marinara and veggies. Delicious and totally guilt free. I have lost a total of 45 lbs in the past year. (I have more to lose still)

I am not doing weight watchers anymore, but I do try to limit the excess fat and calories and the low carb pita bread at 60 calories and the lavash at 100 calories has been a huge help.

My kids wanted french toast this morning, so I created a new recipe for them. I lied and told them it was made with eggs and they believed me. This recipe will be going to my testers as well, as it is made with several secret ingredients.

Super healthy breakfast muffin. Whole grains and sweet potato come together in a tender muffin. Sugar free and great for a quick breakfast. I like to have healthy muffins for the kids to grab in the morning, as well as for myself. I am often out the door by 5:45 am.. and will work straight through until the afternoon, so a portable breakfast is a good thing.