In preparation for the summer I decided to go on a little diet. Joe has been doing the Slow Carb Diet for about three months and has lost 15 pounds, though he really didn’t have that much to lose. They were the final “omg why won’t you get off me” pounds in the end.
The gist of the diet, for me, is no sugar and lots of meat, beans, and vegetables. OH AND A CHEAT DAY. I did pretty good my first week; I’ve been keeping a food journal and writing down meal inspiration as I find them. The cheat day allows you to still have your favorite sugary foods, but teaches you patience in having them. Patience is also something I’ve been working on lately, so two birds here.
This weekend I was really craving my mom’s macaroni salad and decided to “recreate” it using ingredients I could use and I have to say, I am very impressed with myself. The foods I carried over were tuna, hard cooked eggs, dill, and celery salt; I took out the macaroni noodles and mayonnaise and added in beans, onion, and olive oil. Look at me being healthy!
What I am most impressed with is that this feel like a familiar and comforting food to me, and it my problem with most new recipes. I expect this to be my lunch this week and am very much looking forward to it!
Slow Carb Summer Bean Salad
- 1 can tri-blend beans mine has black, dark red kidney, and pinto. drained and rinsed
- 1 can tuna drained
- 2-3 hard cooked eggs chopped
- 4 tbsp diced red onion
- olive oil
- dried dill weed
- celery salt
- Combine beans, tuna, eggs, and onion. Drizzle with olive oil; mix to combine. Add a few shakes of the dill and celery salt; mix well. Add more olive oil and seasoning until it’s as moist and flavorful as you would like. Serve room temperature (when made) or chilled.