Hello! It has been awhile since I have done any recipe sharing, but I am ready to get back into the game now that Spring has sprung. While I love the warm comfort food of Fall and Winter, fresh and lighter fare is calling my name, especially as my baby bump is getting bigger and much more uncomfortable. Gotta love that pregnancy heartburn and back pain…

I wanted to kick off Spring recipe sharing with an oldie but a goodie–my Mom’s easy but nutritious tuna salad we grew up on. I have a hard time eating tuna salad any other way, and I really can’t handle the pre-made stuff. As the American Heart Association recommends eating 2 servings of fish a week, this is a great, low-mercury way to enjoy it. Although mercury levels can be a concern, if you chose low mercury options as part of a balanced, varied diet, the health benefits outweigh the risks. Light tuna (which is what I use, especially being pregnant) is considered a lower-mercury fish option than albacore white tuna (the deeper water and thus more fattier fish have the highest potential for mercury contamination). And of course, you can think about those heart-healthy, beneficial omega 3’s you are getting. And if you’re incredibly preggers like me, you can be happy to know those omega 3s also are excellent for baby brain development.

I personally cannot stand the taste of tuna canned in oil, so I use canned chunk light tuna in water. Ironically, you do actually get more beneficial omega 3’s from tuna stored in water, because these essential fatty acids mix with the oil and are lost when drained. Water and fat don’t mix, so you actually retain more if you just buy it in water. Interesting, huh?

This tuna salad may not seem to have very exciting ingredients, but I really think in this case, less is more. Enjoy a bowl of this with some whole grain crackers or on whole grain bread for a quick sandwich. Stores great for a couple of days in the fridge, making it such a convenient, high protein snack.

Quick Tuna Salad                                                                                   Serves about 4

Ingredients:
1 12 oz can of tuna, drained
2 ribs celery, chopped
1 small apple, chopped (I used half of a larger honey crisp apple)
1-2 hard-boiled eggs, chopped finely
1 heaping teaspoon sweet pickle relish
1/2 to 1 Tablespoon mayonnaise
Salt and Pepper to taste

Directions:
Combine all ingredients in medium-sized bowl or in a seal-able container. Tuna should be moistened with mayonnaise, but not coated.
Serve immediately or refrigerate sealed for up to 2 days. That’s it!

I hope you enjoy! Before I go, I must share the newest development with Food 4 Success, LLC before I explode (with excitement, not with a baby–yet). April 18th I will be having my first EVER live webinar: Carbohydrate Counting Made Easy! I am no longer bound to sharing credible nutrition information just within the walls of my office, and I’m so excited to have the opportunity to reach out to you all over the world. If you’re not familiar with carbohydrate counting, it is an easy method on tracking portion control for a sustainable way of eating – not dieting. It is perfect for anyone with diabetes (gestational diabetes too) or for anyone who is struggling to lose weight and tired of overly restrictive dieting. This 1 hour webinar includes 15 minutes at the end for Q & A with me for any of your diet concerns. You can easily register here.  And if you can’t make the time (7pm central), I will soon have recorded versions available to watch anytime, anywhere. I hope to see you there and meet you! And if you have a particular topic you want to learn about, please contact me! I’d love your feedback for future webinars (which will be coming soon, stay tuned by checking under ‘Shop Classes’ here at www.food4success.com !)

Until next time!
~Elissa