I’m never dieting again. I’m sick of it. (Okay, I’ll probably diet again, never say never) but having lost and gained a bunch over the last ten years, I’m just over it.
None-the-less, I think perhaps my dietary habits are, well, not the greatest. So two weeks ago I announced that for five nights we were going to eat healthy. Not count calories, not follow some weird set of rules and restrictions about carbs or fats or anything like that. And if we were hungry, we would eat more. In fact, I announced, I was going to try to eat healthy for five days. And by healthy, I meant I could have as much good food like lean meats, vegetables, fruits and whole grains as I wanted. If I wanted a slice of havarti and an apple for a snack, I would. But if the food struck me as more empty calories than nutritional, I wouldn’t eat it. And that on Saturday, I could fall face first into a breakfast taco if I so desired.
Poor Bob. “Sounds great!” he said gamely.
I planned five wonderful, healthy meals. Lemongrass shrimp and stir-fried vegetables. Vegetable chili (which is just chili with less meat and more beans and added vegetables.) I made a big batch on Sunday so I could lunch on it, too. One night we had a salad of tuna and chick peas and green beans in a vinaigrette and it was, dare I say, fabulous? We had crock pot chicken cacciatore that was also, dare I say, quite tasty?
Bob said, “Great dinner!” although I suspect that his idea of great doesn’t normally include canned tuna with green beans and chick peas. Still, it tasted a lot better than it sounded.
And the bonus? I felt better! (I suspect that sugar and I don’t get along.)
The truth? I did not go a single day without eating something nutritionally bankrupt. And on Friday I fell into a box of sugar cookies and came groggily awake in the late afternoon, surrounded by crumbs. But since I’m not dieting, you know what? That’s okay.
So I’m not dieting this week, either. And last night we had a skirt steak salad (greens, a little crumbled chevre, red onions marinated in red wine vinegar, a vinaigrette of balsamic vinegar and a gremolatta of parsley, garlic and serrano pepper.) (I made up the recipe. It was good.) And then I had ice cream. I’ll let you know when I manage an entire day.
Tuna Garbanzo Salad
2 quarts water
1 teaspoon salt
2 cups (1 inch) cut green beans (about ½ pound)
¼ cup finely chopped shallots
dash of hot sauce
1 15 oz can of chickpeas, rinsed and drained
1 garlic clove, minced
3 tablespoons light mayo
2 tablespoons sherry or red wine vinegar
1 teaspoon paprika
1 7.8 oz jar of premium tuna (or a can that’s close) packed in oil, drained and flaked
greens (arugula, spinach, iceburg lettuce, whatever floats your boat)
1. Bring water and salt to a boil. Add green beans, cook 4 minutes or until beans are crisp-tender, drain and rinse with cold water. Combine green beans, shallots, chickpeas, dash of hot sauce and garlic in a large bowl.
2. Combine mayo, vinegar and paprika in a small bowl and stir well. Add the mayo mixture to the green bean mixture and toss gently.
3. Arrange a cup of greens on each plate. Put about 1 cup of the bean mixture on top of that. Put about ¼ of the tuna on top of that.