For a couple months now, one of my coworkers and I have been working out every day during lunch. From Billy Blanks Bootcamp to Pilates and ballet workouts, we’ve been very religious about the whole thing, pushing each other when we’re ready to give up, never letting the other quit. Unfortunately, I’m not seeing a darned thing changed on my stupid scale (WHY is this so hard after 30???), but I’m definitely seeing some great results in toning and overall slimming. I love being back in the exercise mode, but this week my buddy and I are taking it easy on the workouts so that we can take care of things that we’ve had to neglect over the past several weeks. Like actually eating lunch, among other things.
Today I thought I’d devote my lunch hour to working on the little surprise I have for you all (it’s coming next month!). Since I knew I’d have the whole hour at my disposal, I decided it would also be a fine day for making something different to eat for lunch. As usual, it’s quick, easy to prepare, and falls under the Look-I’m-Eating-Healthy-During-Regular-Business-Hours category. A slight twist on my Shrimp & Avocado Stuffed Tomatoes, these stuffed avocados pack a big protein & health fat punch that costs about the same as a mini-meal at McDonald’s but is so much better for you. Naturally, if you can find a great deal on avocados ($0.99/each or the killer TJ's deal of 4 for $3.49), your cost goes way down. Serve these on their own or on a bed of lettuce or fresh spinach, and you have the perfect summer work lunch. Prefer creamier tuna with your avocado? Instead of the Italian dressing alone, combine one tablespoon of nonfat plain yogurt with some of the dressing, whisk well, and voila! Creamy, but healthy tuna.
Tuna Stuffed Avocados (serves 1-2; cost per serving: $2.99)
1 large avocado
1 can of chunk light tuna in water
1/2 medium tomato
2 green onions, chopped
2 T Italian dressing
Chop the tomato and green onions and place in a bowl. Drain the tuna and add it to the chopped veggies. Add the Italian dressing and mix together well. Slice the avocado in half, peel, and seed. Place a couple generous spoonfuls of tuna in the hole left by the seed, drizzle with a bit of extra dressing if you like, and enjoy!