My blog thus far has been 100% focused on eating healthy. Keeping a healthy diet plays a huge role in staying healthy but I’ll be the first to admit that it isn’t the only factor. Staying active is just as important. Notice I didn’t say, “Exercise is just as important.” I don’t know about you but for me the word “exercise” brings back bad memories of 8A.M. gym class…. And getting picked last for dodge ball. Which I was totally okay with. You don’t necessary have to jump on a treadmill to stay physically active. Being active could be as simple as putting aside the television remote to take a 30-minute walk or going for a short hike on the weekend. You have to do whatever works for your lifestyle!
Personally, I really do enjoy going to the gym. I find that it is easiest for me to stay active if I go as soon as I get done with work… before I plop down on my comfy couch. I will admit that I have recently signed up with a personal trainer. I felt that I needed someone who can help keep me accountable while also teaching me how to lift weights without hurting myself. I have been lifting weights Monday, Wednesday, and Friday. I do light cardio on Tuesday and Thursday mainly to stretch out my muscles. It has already been an amazing journey. One outcome of this routine that I didn’t anticipate is how much more I need to eat! I already eat a ton of fruits and veggies but I need to work on getting more lean protein into my diet. This next recipe, Spicy Asian Tuna in Endive Leaves, is the perfect lean snack to help me incorporate some extra lean protein into my diet.
I used tuna packed in water to provide lean protein. The tuna is mixed with a sauce made from tamari, sesame oil and Sriracha to give this dish a delightful nutty yet spicy flavor. I happened to have tamari on hand but you can use soy sauce instead. If you are sensitive to gluten then I would recommend using tamari as this is always gluten free. The cilantro that is mixed into the tuna gives it a wonderful burst of freshness. Finally, I placed the tuna salad in an endive leaf. The endive is very similar to lettuce, but it offers a nuttier, mildly bitter flavor. I chose to use endive rather than lettuce as it is smaller, but you can easily substitute lettuce if you can’t find endives. I have found myself eating this dish after my workouts to refuel. It is absolutely scrumptious!
- 1 TBS of tamari
- ½ TBS of sesame oil
- 1 tsp of sriracha
- ½ tsp of ginger
- 1 can of albacore tuna packed in water
- 1 endive
- 2 TBS chopped green onion
- 1/4 cup chopped red bell pepper
- 1 small handful of cilantro, chopped
To Garnish (optional):
- Purple cabbage
- Sesame seeds
- Finely grate the ginger. The skin may be left on for this step.
- Combine the sesame oil, tamari, Sriracha and grated ginger in a bowl.
- Combine 1 can of tuna, drained, with the chopped vegetables and the tamari mixture.
- Separate the leaves from the endive and rinse. Pat dry.
- Place a scoop of the tuna salad in each endive leaf.
- Garnish with toppings of choice.
Yield: About 8 Endive leaves
Serving Size: 4 stuffed endive leaves
- Calories: 80 cal
- Protein: 8.4 grams
- Fat: 4.1 grams
- Carbs: 5.1 grams
- Fiber: 2.6 grams