I secretly look forward to nights when Bill is around so that I can use ingredients he doesn’t like Plus it makes it even better when that dish will turn into not only something I can have for lunch but also a favorite recipe. Tonight was no exception.

Tuna, one of Bill’s most hated foods (but one of my favorites), was clearly on the menu. It then became a fly-by-night recipe, where you just started adding ingredients to see if something will work. Though it might not be for everyone, this was certainly a dish for me.

Ingredients

• 1 can tuna
• 1 can chickpeas
• 1 cucumber
• 1/4 cup Fage yogurt (or any Greek yogurt will do)
• 1 teaspoon oregano
• 1 teaspoon capers
• 1 teaspoon garlic salt
• a pinch of seasoning salt (for fun, really)
• 1/2 lemon, juice only

Directions

• Mix tuna, chickpeas and cucumbers in a bowl.
• Add yogurt and stir.
• While stirring, squeeze in the lemon juice and capers.
• Add spices.
• Stir for a while.
• Let set in the refrigerator for 15-20 minutes

The last note is optional, but I think it helped thicken up the whole mix. I served mine on a bed of spinach leaves with a side of Kashi crackers.

I made myself a winner with this one last night. I needed something quick to make for lunch today, and nothing looked appetizing. I saw some tuna and chickpeas (which, my friends have noted, is the most-used-food-item on my blog – I’m proud of that!) and tried thinking of some tuna salad recipes.

Since the Cleaner Life Month, I’ve been sort of down on some of the packaged items I used to use (like fat free mayo). I had some 0% Fage in the ‘fridge, so I decided to give “making my own mayo” a try.

I added spices as needed and continually tasted throughout the process. I kept coming up with that “Fage” taste. I’m not a fan of the way plain yogurt tastes, so I was really worried about how this was going to be at lunch.

The good news? This was great! Over night, the flavors merged together, and by lunch it tasted exactly like the ingredients I used! Great flavor!

The Recipe (makes two servings)

• 1 can tuna
• 2 tbsp. Fage
• 1 can chickpeas
• 1 celery stalk
• oregano
• salt, pepper
• garlic
• parsley
• garlic salt (just a dash – this was key!)

Mix it all up and serve on a bed of lettuce. Top with pine nuts, if desired.

I also had a side of Kashi Honey Sesame Crackers on the side. I ended up using some of the tuna salad as a spread for the crackers. Very good!

I also ate an apple, which I did not photograph.

Gosh, I have been insatiable lately. After lunch, I chugged down 32 ounces of water hoping it would keep me full – but I still feel hungry (and I’ve felt that way all morning!). I think it’s a combination of my eating over the weekend + my body’s cycle.

Does your body ever get “out of whack”?

I’m taking some initial steps to improving my health throughout the work day. For starters, I have never eaten a packed lunch outside of my office. The only time I “get out” for lunch is if there is a meeting of some sort. I decided to change that today by bringing my laptop to work with me and taking an actual short break for lunch.

I found a top secret picnic table with few people around, so it’s nice and quiet. The only problem is that it’s windy, and my hair is already ridiculously curly today. I should look great when I go back inside.

On today’s lunch menu was a dish I whipped up last night before bed.

Zucchini, Spinach and Caper Pasta

I added a can of tuna on the side for some extra protein. I loved this dish because I ate it cold, and it was nice and refreshing for summer.

Some tuna on the side:

And I’m drinking from my trusty Klean Kanteen, which I love oh so much.

Bookmaking
I finished my bookmaking project this weekend and thought I’d show off a few pictures. I’m happy with how this turned out.

You can read more about the process here.

Do you eat lunch outside? in your office? Where’s your location?

I have an article to work on for work, and I’m thinking about finishing it up out here. I should work outside more often!

Several of you have asked for Bill’s Tofu Marsala recipe, and I am not one to disappoint. Below is our quick gchat conversation that’s been copied and pasted. Woo! I thought I’d get this out of the way before I show you my DELICIOUS LUNCH!

me:  can you send the recipe you used last night

Bill:  http://www.cooks.com/rec/view/0,1726,159172-248196,00.html

it is this with the following changes

add 1 scalion

cut butter and flour in half

me:  ok

Bill:  1 cup broth

1/2 marsala

me:  is that everything?

Bill:  yup

and i didnt cook it as long

i just let it reduce

There you have it!

Tuna, White Bean and Leek Salad

I’m not sure what’s been going on with me this spring, but I’ve had tuna salad on the brain. I keep trying new variations to see what I like. This one might be the winner.

Raise your hand if you love leeks!

Ingredients:

• 2 cans tuna
• 1 can white beans
• 1/4 cup leeks
• salt and pepper to taste
• 1/2 lemon (juice)
• fat free mayo (a couple tablespoons)

I decided to have mine in wrap form with some leftover salad.

I definitely put too much vinegar in this salad, but it’s still edible.

Gosh, all this deliciousness, and I’m still hungry. For afternoon snacks I have string cheese, an apple and yogurt. I may be digging in early.

How do you feel about bolded words in blog entries? I think I went bold crazy for a minute so I decided to give it a rest. I realized I was bolding words just for the sake of it! Is this something that annoys you? Truth!