Tuna Salad Recipe | Fitness & Feta

This weekend was a good one, despite Tim being away for a bachelor party. Here’s a rundown of what I did.

I reunited with PCDC.

Friday night, Erin and I tried a new restaurant in Harvard Square. Park Restaurant & Bar was seriously awesome. I loved it the minute we stepped inside. Our meals were delicious and the wine kept on flowing. I will definitely be going back. Check out how awesome the food looks. I ordered grilled lamb belly over a bed of quinoa, butternut squash, and brussels sprouts. Unreal. I wish I had leftovers.

Saturday morning, after Erin and I chatted over coffee some more, we did a little shopping. The Macy’s close to my apartment is closing, so I decided to take advantage of their sales. I didn’t get much, but I’ve been in the market for new stud earrings, so I was psyched to get a good deal.

Saturday afternoon I caught up on my Y emails, then hit the gym. I did 40 minutes of cardio intervals from BBB on the elliptical, then a timed plank since I knew I didn’t do my best timed plank on Tuesday in class due to time restrictions in general. I’m up to 4:30. Woohoo!

Saturday night, I went to my parents’ house for dinner.

Along with dinner came an abs challenge photo shoot, a clothing giveaway, and a Homeland rerun since they are taking full advantage of the free Showtime weekend apparently.

Sunday was a productive day! I woke up around 8am and cleaned the entire apartment. Then I hit the gym again. I love making it to the gym both weekend days.

After warming up on a bike, I did the above exercises in a circuit format with five minutes of random cardio (jumping jacks, jump rope, front and back kicks, jogging in place, speedbags, burpees, hopping in place… you get the idea) after each of the three sets of controlled resistance moves. Felt so good.

I was actually craving a smoothie after my sweat sesh, so I whipped one up using my new immersion blender. Normally I only crave smoothies in the summer, because I’m too cold to drink them in the winter.

Yum. I also did our weekly grocery shopping. I went a little over the $75 weekly limit that Tim and I like to stick to, but both Chobani yogurts and Clif bars were on sale, 10 for $10 so I stocked up. I also got a little more produce than usual, so next week I’ll have to cut back a bit to even things out.

What else, what else. I felt inspired to make a crock pot dinner, so I put together this pumpkin and apple stew. I’ll post the recipe soon!

I also prepped a tuna salad to have for beginning of the week lunches. I used Dawn’s recipe from when she brought one in for our salad club lunch at work. After that I put all my snack baggies together for the week, and then made homemade salsa. Just cause I felt like it.

I was on a roll, and now I feel ready for the week! Oh, and my Fitness & Feta Facebook page hit 500 fans. So exciting!! If you don’t follow me yet, click over to my page and like it. Please?

Let’s talk Weekly Workouts now. Cause that’s what I do on Mondays.

Weekly Workouts

Last Week’s Workouts
The first week of Best Body Bootcamp went well, and I loved all the control work we did. It seriously makes a difference to slow things down. My arms were definitely still feeling it by the end of the week, even though the moves themselves were basic!

Sunday: 20 minute cardio interval workout + 3 rounds of core strength circuits
Monday: 40 minute cardio interval workout + last week’s Monday morning ab burner
Tuesday: Took Liz’s Kickboxing class, then taught Workout A from BBB in Interval class. We felt the burn!
Wednesday: Off day, except for the bedtime ab ladder
Thursday: Taught Workout C from BBB in Sculpt class + Tabata Thursday later on.
Friday: Off day (was too sore from BBB!), except for 60 seconds of pushups
Saturday: 40 minute cardio interval workout + timed plank

This Week’s Workouts

Sunday: Workout C from BBB (above)
Monday: 40 minutes of cardio interval + Monday morning ab burner
Tuesday: Kickboxing, then teaching the core circuits in my interval class
Wednesday: Off, except for the oblique work before bed
Thursday: Teaching Workout A from BBB + this week’s Tabata Thursday later on
Friday: Off, or cardio intervals, or a class
Saturday: Off, or cardio intervals, or a class

I’m feeling really good lately. Definitely happy to not be consuming as much sugar as I was during the holiday season. Makes such a difference.

Before I go, just a reminder to do today’s Morning Ab Burner if you haven’t already! It takes two minutes, that’s it!

What did you do this weekend? What’s on tap workout wise for the week? Anything else you’d like to share?

Catch you guys later!

How many of you work a corporate office job?

If you just nodded yes to yourself, you must know what it’s like to deal with birthday cakes for co-workers, the office candy jar, and fattening food options in the café. Throw in some stress, sitting hunched over at your computer for eight hours a day, and countless caffeine pick me ups and you’ve got a surefire recipe for weight gain under your belt. I know I have several friends whose groups have “bagel Fridays” or take turns hosting breakfast clubs. Any of you guys have something like this where you work? If so, I’m sure you can sympathize at how hard it can be to “be good” when there are so many delicious food options right in front of you, right?

Well, my friends, I am encouraging you to be bold and start something different.

Something healthy, and gasp… maybe even still fun!

Start a salad club!

I got this idea while reading A Better Bag of Groceries, and I thought to myself, “Um… how brilliant is this.”

Basically, once a week (or once a month, or for a weekly team meeting, etc.) each person in the group brings something (or more than one thing!) that you would find at a salad bar, making sure to focus on having enough protein and enough greens. I told my new supervisor about this idea when we were brainstorming about some health and wellness related activities, and my new group actually did this as a “welcome to the group” for me last week. How awesome is that?!

Obviously, I was super excited.

Everyone brought in some great things!

How cute is that watermelon bowl by the way?

There were also pita pockets, croutons, salmon, chicken, olives, apple slices, shredded carrots, lots of dressings, and more!

One of my favorite parts was Dawn’s tuna salad:

She shared the recipe with us, so I’m going to share it with you guys. It’s just 2 or 3 cans of solid white tuna in water, 1 can of drained cannellini beans, 1/3 chopped cucumber, the zest and juice of two lemons, a splash of white balsamic, about 4 teaspoons of capers, fresh parsley, and sea salt.

I ended up making myself a little tuna pita pocket to have along with my salad and pepperjack cheese slices. So yummy!

I love how everyone’s plate can look different based on which ingredients they choose. That’s the beauty of the “bar!”

Going out to lunch or buying lunch can really add up, so starting a salad club can actually save you a lot of money too.

So! I highly urge you guys to promote wellness at work and encourage your own co-workers to start a salad club. Even if it’s just for one team-building event (start small) to test the waters. You may be surprised at how many people get excited about the idea and would rather participate in something like this over donuts in the break room.