Healthy Twists

The upside of being a football widow (ok I’m not married but you get the idea)? I can do all the blogging (and watching trashy TV and ok, cleaning) that I want to with my “free” days. So far today I’ve ran 3 miles (one week of “official” 10k training in the bag), gone to the grocery store, filled up my gas tank, visited my grandma (she held my hand today, which was huge!), read blogs, cooked, done dishes, and now I’m blogging. Still on the agenda for today is laundry (UGH) more cleaning, cooking meatloaf for my favorite college student, and prepping for the week ahead. Oh and maybe some more writing.

Friends, I’m TIRED.

I’m trying not to complain too much (and since Mitch doesn’t read my blog he can’t chime in otherwise) but I am finding myself really tired and drained these days. I’ve gone to bed before 10 PM the last two nights, which is unlike me, especially on a weekend. I’m going to try to keep up the trend (of hitting the sack early) because I don’t want my fatigue to turn into a legit illness. I’m not allowed to get sick until after my 10k (which is November 7).

Sooo, enough whining, more food-ing! I wanted to share a simple recipe for a tuna wrap. It’s nothing earth-shattering, but I wanted to show how you don’t need cheese or butter to make a crispy, warm sandwich.

“Hold the Melt” Curried Tuna Wrap

Ingredients:

• 1 can tuna (note: if you eat a lot of tuna, chunk white is a better choice than albacore. Less mercury)
• 1-2 tablespoons nonfat Greek yogurt (can sub mayo but we don’t have any)
• 1/4 teaspoon (or to taste) curry powder
• 1/8 teaspoon black pepper
• 2 slices tomato
• 1/2 cup raw spinach (a healthy handful)
• nonstick cooking spray
• 1 whole wheat tortilla

Directions:

1. Mix the first 4 ingredients in a small bowl
2. Pile the tuna in the middle of your tortilla. I usually eat a few big forkfuls (um, quality control?) and the smoosh the rest down.
3. Heat nonstick pan over medium-high heat; spray pan with cooking spray
4. Place the sliced tomato and spinach on top of the tuna. Carefully wrap up tortilla as tightly as possible.
5. Place wrap, seam-side down, on the pan. Let it cook for about 3 minutes.
6. Using a spatula, carefully flip over wrap. If need be, secure wrap with a couple toothpicks.
7. Cook for 2-3 more minutes then remove to cutting board
8. Let the wrap cool a few minutes, then slice in half. Cutting it in half makes it easier to eat, I think.

Step 5 in action:

Step 6 in action (see the toothpicks?)

The spinach wilts a bit from the heat, making the sandwich easier to hold and eat. And if some of the tuna falls out during flipping…congrats! You’re doing it right.

The finished and sliced product:

And there you have a low fat, healthy “grilled burrito” for about 270 calories and maybe 10 minutes of your time. No oil required! Of course, you could do this with just about any sandwich filling, but I love the taste of curry powder with tuna. And I think adding tomato and spinach is key but it would be great too with roasted red pepper, onion, avocado…etc etc etc.

I love simple, healthy recipes using fresh ingredients but sometimes I feel silly posting a “duh” recipe. Does anyone else feel that way? I’m going to try to ease up on that mentality though, because I think there is some value in sharing easy, cheap, and healthy food ideas. I guess if people don’t like it, I’ll stop, but blogging is all about trail and error, right?

Ok…laundry time….riiiight. Have a great Sunday everyone, whatever’s left of it where you are

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