I get pretty excited about food on a regular basis… but today… I am EXTRA excited for my lunch. It might be partly because I had a lapse in judgment yesterday with my lunch choice. Being that I am getting married in 10 days (!!!) I have decided that for the next 10 days I am going to try to cut back as much as possible specifically focusing on my sodium intake. I am not doing this to lose weight, but to ensure that I do not GAIN weight in the next 10 days. Normally I wouldn’t be worried about this at all, but I recently started taking a medication that has two side effects that would make any bride-to-be lose her mind. Those side effects are weight gain and bloating. Ugh… honestly… I would deal with a host of other nasty side effects if I didn’t have to worry about weight gain and bloating 10 days before my wedding.
SO… that being said, yesterday I decided that I was only going to eat a spinach salad sans dressing for lunch. It did not take away my hunger at all. I was hungry before, during, and after eating it. Then I continued to be hungry until I got home and had another lapse in judgment and proceeded to inhale about 2 cups of the delicious chex mix my soon-to-be mother in law made for Christmas. Yet another indication that restrictive dieting doesn’t work.
Once I came back to my senses, post chex mix gorging, I realized that this was not going to work and that I was not giving myself enough credit. Certainly I could find recipes that were low cal, low sodium (relatively speaking anyway), and would hold me over a little bit better than my spinach salad.
This brings me to the gem of a lunch I am eager to eat in about 2 hours. Low fat tuna salad on rosemary flatbreads. YUM! I made the flat breads and tuna salad last night and had it for dinner and it was SO good and satisfying. I made the flatbread from scratch… which was extremely easy. Flatbread is something that I normally would just pick up at the store for convenience. But it is seriously so easy and just requires common ingredients that you probably already have in your pantry. Its also pretty good for you (especially if you make it whole wheat by using 100% white whole wheat flour like I did) The only fat in the dough is some olive oil. I cut back on the salt by about half and I didn’t even miss it! The dough is also very easy to roll out. I didn’t have any problems with it sticking and I didn’t even flour my surface! They bake up in about 8 minutes and have just the right amount of rosemary flavor to compliment the tuna salad.
Did I mention this tuna salad is awesome?! It does not use mayo, but fat-free plain yogurt instead. So delicious and perfect for my “wedding diet.”
Ps… have I mentioned that all I’ve been thinking about the past few days is all the delicious food I am going to make after the wedding when I allow myself back to my all inclusive healthy diet. Ahhh I cant wait!
Dijon Tuna Salad
2 tablespoons plain low-fat yogurt
1 to 2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
Coarse salt and ground pepper (I did not add any salt, and did not miss it!)
1 can (3 ounces) chunk light tuna packed in water
Flatbreads, for serving (optional, but delicious, see recipe below)
Directions In a small bowl, whisk together yogurt, Dijon, and lemon juice; season with salt and pepper.
Place dressing in a resealable plastic bag or airtight container.
You can refrigerate this, up to overnight.
Just before serving, drain tuna, add to salad, and toss with dressing. Include flatbreads, if desired.
Taken from Smitten Kitchen
1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt (I put in less than 1/4 teaspoon and it was fine)
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon (Also did not use this)
Preheat oven to 450°F with a heavy baking sheet on rack in middle.
Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms.
Knead dough gently on a work surface 4 or 5 times. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin). Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes.
Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces. Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.