I spent the morning working on my Charleston blog post. I have hundreds of photos to go through, and I know I won’t finish until tomorrow. Instead of leaving the blog post-less today, I wanted to share my delicious lunch. I haven’t done a lot of recipe dedicated posts in a while, but now that Spring is here, I’ll start doing more! I love to cook and bake during the warmer months. My recipes are always simple and quick.
First things first.
I’ve mentioned my frustrations with weight during race training. So many of you guys reached out to let me know that all of my struggles are common and eventually my body will go back to normal. You’d think that running long distance, short distance, doing yoga, going on long walks, circuit training, and healthy eating would help me maintain my weight, but I’ve managed to put on seven pounds. I understand that the number on the scale means nothing, but my clothes are tighter and I’m much thicker. I eat clean and practice moderation, but sometimes the body does what it wants to do. I feel so much stronger, and I’m proud of how far I have come, but I’d be lying if I said it didn’t bother me now and then. I have to remind myself of where I was and where I am now. I don’t want to choose being “skinny” over being a “strong” runner. I won’t let myself get to that point, and I think being open with you all is helpful. No one is perfect. I will continue to run distances, crush my circuit workouts, and I’ll let the body do what it wants.
I’ve been trying to time my carbs. I eat my carbs before my workouts and recover with high protein meals/snacks throughout the day. One of my friends, who is a nutritionist, recommended this method, and I’ve been trying it out. I have a fun circuit class I’m attending later tonight, so I’ll have my carbs before that, but for lunch, I had a delicious low carb + high protein meal!
My brother taught me how to make a light and delicious tuna salad a couple of years ago, and I have been hooked ever since. I use this recipe to make a chicken salad as well. I like to eat my tuna on top of veggies, in lettuce wraps, or with crackers. Today, I had my tuna salad in a crunchy lettuce wrap.
Ingredients: 4 cans light tuna in water, 3 tablespoons sweet relish, 3 tablespoons red bell pepper, 3 tablespoons green bell pepper, 2 tablespoons chopped red onion, 3 tablespoons red grapes, 3 tablespoons 2% cottage cheese, 4 tablespoons light mayonnaise, sea salt, black pepper, onion powder, garlic powder.
Toppings: iceberg lettuce wraps, avocado, roma tomatoes, radishes, cucumber.
Add all of the ingredients to a large mixing bowl and combine. Gradually add in the seasonings! I added a little sprinkle of each and tried it until it met my tastebuds needs.
Refrigerate tuna salad for fifteen minutes, or freeze for eight. It’s better when it’s cold!
Slice avocados, cucumber, radishes, and tomatoes.
Add 1/2 cup of the tuna salad into a lettuce wrap. Top with avocados, cucumber, tomatoes, and radishes! I even added a little yellow mustard.
Nutrition for 1/2 Cup Tuna Salad (5 1/2 servings)
107 Calories, 7g Carbs, 4g Fat, 13g Protein, 3g Sugar, 2g Fiber
*Does not include toppings*
I had to include another fun snack idea for the tuna salad! I had some extra cucumbers and radishes, so I sliced them and topped them with the tuna salad! They were so crunchy and delicious.
This would be a great post workout or late night snack!
Questions for you!
- What is your favorite high protein snack?
- Do you like tuna salad or chicken salad better?