Linds,
Well, as you know, we are officially moved. We still have a lot of settling in to do, but we have a couch and dining room table so I am pretty much set. Trying to write papers for my master's program was not fun balancing the laptop on my knees while I sat on the floor. We have started decorating but there seem to be a lot more ideas in the works than actual paintings on the walls. Pictures will be submitted as progress is made.
Speaking of pictures.... I forgot to take any for this recipe. Oops. So use your imagination.
This is a fantastic meal to make on really hot days because you don't have to turn on the oven or stove. I had it after a short run. (I am still not back to where I was in April. Not even close. The furthest I have been able to go is 3 miles so far. Today was 2 miles.)
So nutrition highlights: high protein, whole grains, antioxidants, omega 3 fatty acids
I'll be honest I didn't know much about peach nutrition so I had to do a little research. Obviously I have to mention their fiber content as I am a fiber pusher. (3grams) They are a good source of vitamins C and A. Also a Texas research project found that stone fruits have phytonutrients that fight obesity, inflammation, and diabetes.
Eat a peach. Fight fat.
Excited like I am?
Summer Time Tuna Tacos
Servings: 6 tacos
Ingredients
1 large can solid white albacore tuna, drained
1 large peach, diced
1/2 medium white onion, diced
Juice of 1/2 lime
Chopped cilantro
Salt and pepper to taste
Cayenne pepper to taste
Shredded red cabbage
6 whole grain corn tortillas
Plain yogurt
Steps
1. Mix the tuna, peach, onion, juice and seasonings together. Optional, refrigerate for 30 minutes.
2. Warm up the tortillas in the microwave (or in a skeet with a little olive oil if you need a little fat in your day).
3. Spoon the tuna into tortillas, top with cabbage, cilantro, and yogurt.
That's it. Crazy easy. Crazy delicious.
--Kit
