I recently began tracking all of the food I eat in an effort to lose a few more pounds. I have been trying to lose those few pounds for a while now and nothing seemed to be working. The one thing I started doing a while ago, but stopped, was writing down everything I eat everyday. These past few days I have been very strict about documenting everything again and so far it seems to be working. While I have not seen evidence on the scale yet, I am much more mindful about my food choices. I am eating less, but because I'm making healthy choices I still feel satisfied. I've been turning down extra calories that I simply don't need. Having a daily goal each day helps. Right now I am focusing on counting calories since everything else is on the right track. Of course, I can stand for some improvement in other areas, but I believe by eating this way and tracking everything it will all fall into place.
A friend told me about this Veggie Tuna Salad recipe and I made my version of it. Salads do not usually fill me up, but I decided to give this one a try. I figured with the tuna I would have protein and if I added enough veggies that should do the trick. The basic concept is to add a 3 oz. can of tuna (packed in water, not oil), salt and pepper to taste and lots and lots of veggies.
3 oz. can of tuna in water drained
1 cup raw baby spinach
1 carrot, peeled and sliced
10 cherry tomatoes
1/2 cucumber, sliced
1/4 cup broccoli
1 yellow bell pepper
10 black olives
salt and pepper to taste
1.Mix everything together in a mixing bowl.
2.Transfer to a dish and refrigerate for approximately 4 hours, then indulge!
Eating healthy can be fun! This salad allows you to be creative because you can add whichever veggies and seasonings you like. I made this salad the morning I had a doctor's appointment. It was so nice to come home and have a healthy lunch waiting for me. Besides that, it looked so pretty and I considered it a personal and delicious work of art!