Eric-OG

Responding to DragonflyRider: You can do this. I was in the Army. At first, Peety and I could only walk about 100 yards at at time, but we kept at it. After a few months, we were walking about 3 miles twice daily, and I was losing 5 lbs per week, consistently, until I reached my optimal weight. Now, I've maintained my same weight of 185 lbs, not varying more than 2 lbs up or down any year, for the past six years.

In regard to the request for dog pics, I think I can copy the link to my public photo directory here, which includes a lot of dog pics and some vids:

https://drive.google.com/drive/u/0/folders/0B-b_8dg91RgCN3g2WXNGTG1ueVk

Ok my favorite meal, one described in my book, is this simple recipe for vegan chili, which I've perfected slowly over the past 6 years - just serve with rice:

Eric’s Perfect Plant Based Chili 8 HOURS SOAKING / 20 MINUTES PREP / 9 HOURS IN SLOW COOKER / SERVES 10 After several years of trial and error in my pursuit of perfect oil-free, plant based chili, I believe this is the simplest and most delicious recipe you can make from scratch. I prefer to use a slow cooker for this recipe so that all of the beans come out with perfect consistency. You can use a pressure cooker to cook unsoaked beans in 25-30 minutes versus the longer process I describe below, but experience has shown me that beans come out best using this slow cooker method. 3 cups pinto beans 3 small, 2 medium, or 1 large yellow onions, chopped 3 bell peppers, red, yellow, and green, chopped 8 large green jalapeño peppers, with seeds removed then diced 2 14.5 ounce cans of diced tomatoes or equivalent 1 tbsp chili powder 2 tbsp oregano flakes 1 tbsp cumin powder 1 tbsp garlic powder 3 bay leaves, freshly ground 1 tsp ground black pepper 1 tbsp sea salt Optional for chili: one 11 oz package Beyond Beef Feisty Crumbles, by Beyond Meat Plant Based Protein

1. Soak beans overnight, covered by at least 3 inches of water.
2. Drain and rinse beans well, then cook in a 6 quart slow cooker with 1 tbsp salt covered by 2 inches of water, on high setting for six hours. The beans will cook faster in the slow cooker if you use less beans, or slower if you use a higher ratio of water.
3. Drain beans, mix in other ingredients well, and cook in the slow cooker for an additional 3 hours on the high setting, until beans reach desired firmness.
4. Serve with Mexican rice, garnish with salsa and avocado and serve with tortillas.

This is an awesome, inspiring, and heartwarming story. You should submit this story to mutualrescue.org for consideration for the short films they make. This is the short film they made of me and Peety:

https://youtu.be/47Xk3l_FDhY

Q: I am assuming that your dog lost weight as well. How much has he lost? How long were your walks in the beginning? How long have then become?

A: Peety lost 25 pounds, and dropped from 75 to 50 lbs eating the same foods I ate. His skin conditions also cleared up completely and he because a really handsome, proud dog. I began to feed him what I ate - a high protein vegan diet - after learning that dogs can subsist nicely, and be very healthy, on a balanced vegan diet. Dogs, like pigs, bears, and humans, are omnivores and can all subsist very healthfully on plants.