Ok, it’s November and inevitably, I let myself get so carried away with other things that I’ve neglected this, my blog. Work has taken over my life and turned me into a blob.
I don’t feel like going out.
I don’t feel like shopping (omg, if you know me, you know I love shopping).
I don’t feel like cooking (om-double-g, if you know me, you know that this is my all-time passion).
I don’t feel like blogging.
I don’t feel like working out.
I don’t feel like… anything.
I feel tired.
I feel like a vegetable, let alone wanting to be one.
Luckily, my brain seems to still function somewhat when I’m vegetating. And, an idea came one day while I was being a lazy bum. It was time to change this blog. Time to refocus and turn it into the thing I wanted from the start. I really want to tell you what kind of food I love to make (which I have been) and how it has really played an important part of my daily workouts (which I have not been). Given that I’m getting my body ready for a vacation, this is perfect timing. I rushed home today in the afternoon from a coffee social to make lunch for Chris and I… something lean, clean, but still tasty.
Tuna Salad
Serves 2
2 cans of light, water packed tuna
2 tbsp liquid from tuna
¼ red onion, finely diced
¼ cup fresh dill, finely chopped
1 tsp caraway seeds, lightly pounded in with a mortar and pestle
3 tbsp extra virgin olive oil
Salt
Pepper
Spinach leaves to taste
2 whole wheat pitas
Toss the onion, dill, caraway seeds together in a bowl and season to taste with salt and pepper.
Drain the tuna and reserve the required amount of liquid.
Add the tuna, liquid and oil to the bowl. Flake up the tuna and then mix everything gently until coated. Taste and season again if needed.
Set each pita on a plate and layer with spinach leaves. Divide the tuna evenly between the two pitas and serve.
“Did you drain this?” My husband inquired. I think sometimes he might still prefer the standard mayo-laced blend.
“Yup, but I left some in.” I replied, because what I love most about my tuna salads (because this isn’t the only one I make) is that I don’t use mayonnaise. I prefer not to.
Ironically, I have a vat of the fat-free stuff in my fridge that I rarely use unless if we’re having burgers. There it sits though whilst I pilfer my stock of good oils and drizzle them with gladness over my food.
This thought makes me smile.
Warning though, oils are still fats so watch your measurements. This recipe could probably use 1 less measurement of oil, but I love my tuna salads moist enough to go down easy; the third measurement is sort of a bonus for flavour. There’s nothing worse than having it taste like sawdust, which canned tuna usually does. With some help though, canned tuna can be transformed into something bright and glistening.
So, I’m back. I’m even back into the full swing of working out. Work is getting under control and I’m returning to normal. The unfortunate part is that I hurt myself recently. I felt good exercising the last couple of days, overdid it and strained my back. It’s sore and not cooperating. I brazenly started my morning with the 10 Minute Trainer yoga workout. It was a grunt workout (meaning, lots of grunting from back spasms between vinyasas). By noon though, I decided that I wasn’t going to leave today with just a yoga workout.
Yeah, I was still feeling good.
I threw in the 10 Minute Trainer 2 upper body workout and ended the day off feeling accomplished, biceps popping, face grinning.
