Hi all, and happy Friday!
Here I am, on day 5 of my 30 day health reboot. I’ll write a bigger post with more detail about how it’s going, but I will tell you that I feel GREAT. I went on a crazy carb bender last weekend before starting this thing, and was feeling so sick after that that I couldn’t wait to start this “reboot”. Now, 5 days later, my body feels light, clean and refreshed. Yes, I’ve had a couple of tired days (on day 2 I almost fell asleep at work), but I know that’s just my body readjusting to the lack of quick energy through sugar.
Overall, I haven’t had any cravings or had any really negative experiences such as irritability yet. We’ll see how this weekend goes though, as I’ll be away at a conference and we all know that sticking to a strict eating plan is much more difficult on the road than at home. My plan is to just bring along a bunch of snacks that I know are in-plan, so that I won’t be left starving or searching for food last minute. Almonds and apples, it is!
Now, on to today’s recipe. I had the day off on Wednesday, so I was able to get a little more creative with my lunch than what I usually bring to work. I had a few veggies on hand and some tuna, so I originally planned on making a big tuna salad. What I came up with instead though, was much more satisfying!
Let me preclude the recipe by saying that a good tuna melt is probably one of my all time favorite foods. But as an ultimate comfort food, with buttery bread, mayo, and gooey melted cheese, it’s just not something I can justify having every day. In fact, I can’t remember the last time I had one. This healthy version that I created can’t totally live up to the real thing, but when does a “healthy” version of something ever really end up as good as it’s fat-filled, calorie laden counterpart?
Nevertheless, it was absolutely delicious, and I can guarantee that physically, I felt 100% better after eating this than I would have after eating a traditional tuna melt. I also want to add that it is mayo-free, as mayo tends to give me a killer stomach ache. I almost always mix my tuna salad as it is listed below — I’m still amazed at how many ways I find to use plain greek yogurt!
Healthy “Tuna Melt” Stuffed Pepper
(gluten-free, grain free, mayo-free)
For theTuna Salad:
1 can tuna fish
2-3 Tbs Plain 2% greek yogurt
1 Stalk celery, finely chopped
1 tsp stone ground mustard (I use Organicville Organic Stone Ground Mustard)
Salt and Pepper to Taste
1 large red bell pepper, cut in half
1 slice sharp cheddar cheese
Mix the ingredients for tuna salad, adding salt and pepper to taste. I kept my avocado in chunks, but if you are dairy free and prefer to make this without yogurt, you could always mash up the avocado instead and use it to mix the tuna (I might use a whole avocado in that case). Scoop half of the mixture into each half of bell pepper; place 1/2 slice of cheese on each half. Place under broiler for a few min (watching carefully) or in toaster oven for about 5 minutes, until cheese melts and stuffing is warm.
Again, you can easily make this dairy free by using just the avocado instead of yogurt, and by also eliminating the cheese. I’ll definitely be making this more often, as it was a very easy, delicious and filling lunch, while still being incredibly healthy.
Readers: What are some of your favorite comfort foods? Do you have any healthier versions of them that you make?