Cooking Meditation

I really love to cook. It is like meditation for me. One of my favorite things to do is to tweak recipes so that they serve my fitness and nutritional goals. When my eating is “on” or “clean” my rule of thumb is that 1/2 my plate is from veggies, 3/4 is from protein and the rest is from healthy fats – avocado, coconut oil, olives, olive oil, etc. I made this little ‘meal’ yesterday morning and it took me about 15 minutes to prepare it. It was a perfect on the go meal and was very filling and satisfying. And it was fun to eat because I got to use ┬ámy hands. Yes, I am a savage.

Zucchini Tuna Boats
Ingredients:
1 medium zucchini
1 can tuna in olive oil (I use the one from Trader Joe’s) If you cannot find a tuna in just pure olive oil with nothing else get the tuna in water then add 2 tsp. olive oil to the tuna after draining.
1 tablespoon olive tapenade (again Trader Joe’s) or 6 -8 pitted, chopped kalamata olivesphoto copy
1 tsp. capers
1/2 tsp. fresh thyme leaves (or 1/4 tsp. dried)
Fresh lemon juice 1 – 2 tsp.

Method:
Cut zucchini in half lengthwise. Using a spoon, scrape out the seeds and ‘meat’ of zucchini so you are left with the ‘shell’ of the zucchini. You can use the seeds and meat and add to the tuna salad (I do) but the seeds will add some water. If you are really feeling sassy, take the zucchini guts, place them in a collander and add a few dashes of salt, mix and let drain in sink for about 20 – 30 minutes. Press out additional liquid.

In a bowl (that’s big enough to mix, mix, mix – don’t short yourself photoon a roomy bowl), combine the tuna, olive tapenade, capers, thyme and zucchini meat. Squeeze some fresh lemon juice into the mix – it’s like adding sunshine! Mix thoroughly. When you are done, mix a little more just for fun. You can add salt and pepper to taste but I find the olives and capers add plenty of salt.

When ready to eat, spoon the tuna mixture into the zucchini shells, or ‘boats’. Serve immediately.

If you won’t be eating until later, keep your zucchini boats and tuna salad separate so the tuna won’t get your zucchini soggy. That’s no fun.

Happy cooking!

Share |
Kelly Bojan

About Kelly Bojan

Kelly has been involved in the fitness industry for over 15 years. An interest in teaching classes in the 90's became a passion for all aspects of the industry. In addition to being an A.C.E. certified personal trainer and Power Pilates instructor, Kelly has managed several small chain and privately owned clubs. In the past eight years, she was the fitness and program director at a privately owned club. Kelly is the Assistant Program Director at Evolutions helping to generate ideas, quarterly challenges, assist with staff communication and auditing classes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>