First off, the chicken/fish recipe:

This came about one evening when my bf and I were both tired and no one wanted to make lunch or dinner for the week ahead. I am not a fan of fish but we had a bunch of tilapia fillets partially defrosted on the counter. I took a filet and placed it in a large square of tin foil, I started adding all kinds of ingredients and sealed it all up together in the tinfoil. We baked the foil packets at 350 degrees F for about 20 minutes. We let them sit in the packets until we were ready to eat them for lunch and dinner the next day. I did something a little different to each packet so it was a surprise when we opened the packet each day. We liked it so much that we tried the same thing with chicken breasts and found the results were just as wonderful. A general recipe is below:

1 Chicken Breast or fish fillet (tilapia or salmon have worked well for us)

6 large green olives (you can use the kinds stuffed with feta, garlic or jalapeno for a little kick)

2 1/4 inch think slices of lemon

2 tbsp garbanzo beans

1 clove garlic, chopped

1 pinch sea salt

1 dash pepper

Optional additions: sprig fresh rosemary, sprinkling of paprika

Take a square of tinfoil that looks big enough to wrap around the chicken or fish, about 1 square foot. Place the two lemon slices in the center of the foil and top with the fillet or breast. Sprinkle the salt and pepper on top. Cover the breast or fillet with the garlic, beans and olives. Pull two ends of the foil up and fold together. Curl in the sides in a similar fashion so the contents are sealed inside. Repeat for as many packets you would like to make. Place in preheated oven at 350F for 20 minutes. Open the packets and enjoy hot or take the packet to work the next day, empty the contents into a microwave safe dish and heat up.

Calories: 342, Fat: 13.4, Fiber: 4.5, Protein: 40.5, Carbs:17

This is so so tasty, easy to make and easy to transport. It also is a great way to control portion size. You also have the freedom to add or not add anything you like to adjust to your flavor interests.

The Hummus recipe is from the Blossoming Lotus vegan cookbook, although I do not use the vegan soy sauce that they recommend. The Blossoming Lotus is a vegan restaurant that used to be in Kapa'a, Kauai but closed that location in 2009. There is another location in Portland, Oregon although I have never been to that one. I have had the pleasure of dining at the Kauai restaurant and was wholly impressed by the flavors and textures they offered. If anyone has the opportunity to visit this restaurant, I very highly recommend it, even if you are a devout carnivore. I can't help but post a few pictures of the meals we had when we were there last, in 2008.

Coconut Sake and Chilled Coconut Milk

Vegan Enchiladas

Vegan Spanakopita

Roasted Red Pepper Hummus:

1 large roasted red pepper (1 cup)

3 cups garbanzo beans canned or cooked and drained.

3 tbsp soy sauce

1/4 cup lemon juice, fresh squeezed

1 tbsp olive oil

3/4 cup tahini, roasted, creamy variety

2 tsp cumin

1 1/2 tsp minced garlic

3/4 tsp salt or to taste

3/4 tsp pepper or to taste

1/2 tsp cayenne pepper

Place all ingredients in a blender and blend until consistent. This should make 4 cups. You can serve it with falafel, pita chips, or toasted pita triangles. I like to top the hummus with big green olives.

For a half cup serving (you do not want to eat much more than a cup in a day, it is, after all, a bunch of beans and garlic and your tummy might not agree with a large amount of it):

Calories:263, Fat: 13g, Fiber: 7.6g, Protein: 9g, Carbs: 9g

If you eat with a few olives, this makes a fantastic 300 calorie meal to act as one of the five daily meals if you are following my diet plan.

That is all I have for today. I have 51 days to lose 13 pounds. Still on a schedule of a quarter pound a day and holding steady!