I’m on a no grain low carb menu for a few weeks – need to lose the muffin from the cupcake binge I went on…
I notice that I actually had to put some thought into changing what I reach for during meal times – it’s just reprograming as my snack and meal making is so automatic.
No grains, ok -but low carb means cutting some veggies and fruits off the list. I didn’t want to eat big hunks of meat all the time so I made a list of protein foods and veggies that I can incorporate into my daily snacks and meals…I wanted to make the list for 3 reasons – show all the possibilities so I don’t feel deprived, reassure myself I will not starve and make sure I have the ingredients I need. Also, knowing what is not on the list will prevent me from inadvertantly bringing home the “do not eat” list foods.
The lastest snack light / meal munchie…Tonnato
Tonnato is a sauce of Italian origin made from canned tuna that is traditionally served with veal. I’m skipping the baby cow and enjoying it with cucumber slices, cherry tomatoes and celery sticks.
Tonnato
(based on a recipe from Food and Wine, August 2003)
2 Tb extra virgin olive oil
2 Tb Italian flat leaf parsley
1 – 3 ounce can of tuna packed in olive oil
1/4 cup mayonnaise
1 tsp capers, drained
1 Tb lemon juice (more or less to taste)
2 anchovy fillets
1 clove garlic
1/8 tsp fresh ground black pepper
Put all ingredients into a blender and blend until smooth.
ENJOY!
