Eat a peach. Fight fat.

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

Tuna and Couscous Zucchini Boats

Dear Sister,

This has been a weird week. I’ve been craving vegetables and fruit, so I’ve been cooking vegetarian. I’ve had fish a few times, but basically give me beans, squash, onions, and grains. I’ve also been traveling the globe with my meals. Indian, Mexican, Italian… with lots of fusion, of course.

I had to laugh at myself, because my week night dinners- which I aim for taking 30 min or less to prep- are not your typical meals. Last night I made sole sautéed in browned butter and capers, pasta with a homemade kale pesto, and roasted kabocha squash. It only took 1 hour from start to finish. That’s a normal meal in the Linds household! Being a culinary nerd is interesting and usually strange.

I didn't take the time to arrange my pear slices 

or make this pretty since I was ravenous!

These zucchini boats I made are a combination of several recipes I looked at online, but I really used my personal tastes to make them. I’ve been craving zucchini boats specifically for a while, and I finally remembered to actually buy zucchini at the grocery.

Couscous  Tuna Zucchini Boats

¼ c couscous

1/3 c water or chicken broth

1 can tuna

1 carrot, small dice

2 green onion, thin slice

1 roma tomato, small dice

2 T olive oil mayo

2 t honey mustard

2 t lemon juice

2 t dry parsley

½ t chipotle powder

¼ t garlic powder

¼ t onion powder

salt and pepper

2 small-medium zucchini

¼ c cheddar cheese

Bring water to a boil and add couscous. Stir, turn off heat, and cover. Let sit 5 min.

Drain tuna and break up chunks. Stir everything together except zucchini and cheddar cheese.

Cut off ends of zucchini; then scoop out insides, leaving ¼” shell. Spray outside of zucchini with pan spray or olive oil and sprinkle with salt. Flip over and fill with tuna mixture. Mound it up inside, packing lightly. Place on baking sheet and sprinkle with cheese. Bake 350 30 min.

Notes:

*You could use quinoa in place of couscous. I basically used couscous because it has a shorter cook time.

*I buy canned Starkist solid white albacore tuna in water.