Yesterday was definitely not a success on many levels. I ended up eating a little bit of something I shouldn’t have on all three counts: macaroni + cheese, definitely a not-vegan, wheat pasta, with some sugar in the mix. Yikes. That’s what happens when I’m not prepared and am making a snack for someone else, I guess. Was the addition of broccoli a redeeming factor? I think yes. That’s my story and I’m sticking to it.
Other than that, I did definitely feel a little bit spacey and woozy. Possibly that’s because I went on a bike ride when I hadn’t eaten anything all day long, but it wasn’t a very long bike ride after all – only about 4 miles one way, and 3 miles when I came back a few hours later. But then it was crazy – after I ate the mac and cheese I felt hugely energized. I ate again – something better for me – a couple of hours later and then ended up walking 4 miles and staying up until 6AM. So I’m not totally sure what the effects of food on me were versus just having interesting conversations or whatnot, because it’s certainly not the only time I’ve eaten that late.
Food Diary, 9/5/12
- 6pm, Bolthouse 100% green smoothie – 90 cal
- 10:30pm, Pirate’s Booty – 65 cal
- 10:30pm, organic mac + cheese w/broccoli – 200 cal
- 12am, potato salad (recipe below) – 460 cal
- 3am, PBJ oat crackers – 470 cal
- Total ~1285 cal
Warm Tuna + Potato Salad
This salad is sort of a way simplified version of a French Niçoise-style salad, but you could jazz it up any number of ways – such as adding capers, olives, or other vegetables or garnishes. Or, you could reserve the tuna oil and whip up a vinaigrette, pouring it over all of the salad components – and you could chill it! Basically, endless variations. But for a quick, easy meal, here’s how I did it – serves 2.
- 6 small red potatoes, diced
- 1 c. frozen green beans
- 6-8 oz. jar of tuna packed in oil
- Cook potatoes in salted water until nearly done – about 8-15 minutes depending on the size of your potato pieces. Add the green beans about a minute or two before you take the potatoes off the heat. Drain potatoes and green beans.
- In the same pan, add the tuna and oil, breaking up the tuna a bit with the back of a fork if necessary. Heat over medium heat and add in potatoes and green beans when the oil is hot. Cook another 5 minutes, or until potatoes are completely cooked. Salt to taste.