Tonight for dinner I made tuna salad…without tuna…or mayo.
How, you might ask, did I make such meal?
With vegetables and seasoning.
I’m trying to incorporate as many veggies into my diet as I can, so I’m always on the lookout for new recipes. One of the most interesting I’ve seen so far is “Better than Tuna” from this book. First, I whipped out my food processor. Then I discovered my food processor was broken, so I whipped out a knife and cutting board. I finely chopped three big carrots, two celery stalks, a quarter of an onion, half a red pepper, and a tomato. I drained the tomato and threw all the veggies in a bowl.
For the seasoning I mixed in one-half teaspoon Celtic sea salt, one Tablespoon parsley, one-half teaspoon kelp, and three Tablespoons of Vegenaise.
Looking at the concoction, I wasn’t sure what to think. It looked pretty appetizing, but there was only one way to find out for sure. I served the “tuna” in a toasted whole wheat hamburger bun. I also set out a platter of blue corn tortillas with hummus (I cut the tortillas into “chips” and baked them in the oven first). To drink? Fresh vegetable juice.
Numma, numma, numma. It was delicious. I highly recommend it (hopefully your food processor is working though because all that chopping was labor intensive). I’m so excited for lunch tomorrow to eat the leftovers.
I’m hanging out with my parents when my dad sees me frantically rubbing my thumbs against the palms of my hands.
“Are you nervous?” he asks.
“Yeah,” I say.
He wants to know why. How to explain?
My parents have been visiting the past few days. I haven’t seen them in over six months. It’s the longest period of time we’ve ever been apart (even when I lived in Europe after college I saw them at least every four months). The past few days have been one big party. We’ve eaten red meat and fried foods. We’ve had Grasshoppers (ice cream and alcohol) and cookies. I think I munched on a vegetable in there somewhere – yes, I steamed spinach one night – but other than that, I can’t say I’ve been practicing “mindful eating” since Saturday. And my home yoga regime? Completely cut off once my parents arrived (although my mom saw my mat, which was rolled out on the floor, and she practiced sun salutations).
“I’m not sure what to blog about for Wasa this week,” I finally say to my dad.
“Well, let’s think,” he says.
“I’m supposed to blog about yoga and mindful eating, but I’m not inspired given my eating habits and lack of yoga practice,” I explain.
My dad is silent for awhile. “You could talk about how yoga is important for old people like me,” he finally says. “As people age, they are at an increased risk of falling. So write in your blog that yoga is important for balance and to do yoga with a Wasa cracker.”
“Uh, okay. Thanks,” I say.
“Just trying to help,” he says.
My mom chimes in too. “Oh, I know,” she says. “Blog about the fact that we bought a juicer.”
It’s true. My parents read the Wasa blog and were inspired to buy a juicer.
“Last week we made peach juice with vodka,” my mom says. “It was delicious!” She pauses. “Am I missing the point?”
Well, I do wish they would make vegetable juice instead, but maybe I’m the one who is missing the point. As I drop them off at the airport, I know what I’m going to blog about: A Time to Feast. This week we’ve hit up good restaurants and had fun cooking in too. We played cards and watched baseball and talked, all over scones for breakfast and steaks for dinner. It was a reunion. A celebration. A time to enjoy life. Not that we couldn’t have done that over Brussels sprouts and brown rice, but eating well most of the time makes it easier to allow the exceptions. Not to mention, those “exceptions” are much appreciated.
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1 package (4 ounces) mixed baby salad greens
1 cup fresh dates, chopped
1 tablespoon oats
1 cup toasted walnuts, coarsely chopped
3 tablespoons canola oil
1 tablespoon red wine vinegar
Salt to taste
Freshly ground black pepper to taste
6 pieces Wasa Multi Grain Crispbread
Coat dates by rolling in oats to prevent sticking together. Set aside.
Place mixed greens in a salad bowl. Add walnuts, dates, canola oil, red wine vinegar, salt and pepper.
Toss greens and serve as salad with crumbled Wasa Crispbread pieces or spoon onto individual whole crispbreads.
Prep time: 15 minutes
Nutritional Value Per Serving
||3% of daily value