Healthy Tuna Snacks

Every weekend we meet up with our friends. We used to get dinner out but since COVID we’ve had to be more creative. We’ve eaten our share of takeout but also do a good deal of cooking. Sometimes at our place, sometimes at theirs. A few weeks ago we decided to all make appetizers and make that our regular Friday dinner.

I wish I’d taken pictures along the way but instead I’ll list out steps and show the final product. Since that night I’ve made tuna with this method a few times and eaten it with mustard and raw spinach on a low carb wrap.

In early March my doctor warned me in no uncertain terms that I needed to lose weight and lower my cholesterol by June or she was putting me on medication. The main problem is the triglycerides for me. Up until my recent visit, I thought triglycerides were caused only from sugar, not healthy high grain carbs or excess fat on me. All my other numbers went down to almost normal levels, but my triglycerides were really high. It was partially do to the Valentine’s Day Candy, the case of Ice Cubes of which I ate about a dozen before I removed them from my home. But, I learned, that all the carbs I was eating, healthy or not, were adding up. Being a vegetarian it’s hard to find protein that’s not a carb. I was eating a lot of hummus, chick peas, all sorts of beans. And yes I ate sugar too but not a ton of it.

I was scared straight at the doctor’s office and will note I’ve lost 10 pounds since the visit. I’m looking forward to my June redo of the blood work and being able to show here that I can lose weight once I’m threatened with meds.

One compromise I had to make was eating tuna. I’m not a vegan but rarely eat eggs because of the cholesterol. I eat cheese only rarely because I feel bad for the cows and some dairy makes me sneeze. I almost exclusively use non-dairy milks and ice cream. And I don’t eat any fish. So pretty much a vegan but I’m not picky about it. If there’s chicken broth in healthy veggie soup I don’t lose sleep over it.

But reading up on it, it seems that tuna will help my lipid levels and fill me up. So in the short term I’ve added it to my diet so I have some non-carb protein. I eat a lot of tofu too but there’s only so much tofu and Impossible Burgers I can eat in a week. I’ve also given up pizza until I get down to a reasonable weight which is one of the only times I have real cheese. Admittedly I’m cheese fiend when I’m not careful, with a particular weakness for Cracker Barrell Aged Cheddar. Since cheese is high in calories and fat and cholesterol, it’s something I’m avoiding as much as possible for now.

Here’s the easy recipe for my tuna spread.

-1 large can of solid white tuna in water

-1 small avocado

-1 stone ground mustard (use enough to make the tuna creamy. I didn’t measure but maybe 3 tbs. I squirted it into the food processor)

Add tuna and a soft avocado to food processor and blend, adding mustard until you get the creamy texture.

Meanwhile, peel two cucumbers and run a fork down the sides to make grooves. Cut in thick 3/4″ slices. If you have a pastry bag, use that. I prefer to use a plastic sandwich bag with the end cut off. this way I don’t have to clean it. I cut a corner off a sandwich bag and added a frosting tip inside followed by all the tuna. If you don’t have a frosting tip, you can still squeeze the tuna through the bag and it’ll look like little tuna poops, but you know, in a cute way. I added some tomatoes as a garnish.

I’ve been making the tuna, avocado, mustard mash every week, without the fancy piping part, and it’s really been keeping me full. My arteries will thank me I’m sure.

Happy Cooking!

Tracy

Low Carb Pepperoni Mini Pies

One of my favorite standby recipes before I became a low carb eater ( a few weeks ago) was Pepperoni Pie. I made it all the time and often brought it to parties. I’ve been trying to come up with a recipe that will take the place of the old recipe and still be acceptable on this diet. The new creation is delicious, healthy and low carb. Yay!

Ingredients:
carb count
3 eggs 3
2 tbl Heavy Cream 1
1/4 tsp pepper 0
1/4 tsp oregano 0
 3/4 tsp concentrated basil 0 less than 1
 2 tbl Tomato eggplant brushetta 1
1/4 cup water 0
4 tbl flax seed meal 0 net carbs
22 slices of turkey pepperoni 2
8 1/4 slices Muenster cheese 4
11
Only one carb per Pepperoni Mini Pie

Preheat oven to 375 degrees. Generously spray 11 full-sized muffin tins with cooking spray. Set aside.

In a blender (or mixer but I like using a blender) combine all the ingredients except for the cheese and pepperoni. Blend well. Pour into a small bowl. Cut the 8 slices of Muenster Cheese into quarters.  Pour 1 tbl of the liquid into each tin. (my recipe yielded exactly 11 so don’t fill all 12).

Next put one slice of the cheese, then one slice of pepperoni, then cheese, then pepperoni, then top with cheese. Finally, top with another tablespoon of the mixture to cover.

Bake in the oven for about 25 minutes until they are golden brown and bubbling. Let them cool slightly before removing from the tin or they will stick. These can also be served cold.

These are good-sized servings, and at just one carb each you’ll be happy and well fed. Flax seeds have some great health benefits so that’s a plus. Looking at the recipe, it appears to be gluten free as well.

Happy eating!

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Low Carb Custard Bites

I started the Atkins diet On Sunday after a long hiatus in which I gained back some weight.  About 14 years ago I lost 60 lbs on Atkins and kept it off for all but the last few years. I didn’t gain it all back but enough that my clothes are too tight and I feel lousy. I’ve been caught in a carb and sugar spiral lately so a few days ago I said, “I’m DONE!” and went full force into starting the diet again.

I’ve lost 4 pounds since Sunday (this is Thursday) so I’m feeling encouraged.

If you need to know the basics about Atkins, then click HERE. This blog is just to post a new recipe I created which I’ve VERY pleased with.

They’re quick and easy and only about 6 carbs in the whole batch. Each one is only a 1/2 carb.

Preheat oven to 375 degrees. Spray cooking spray into mini muffin tins.

Ingredients:

1/4 tsp nutmeg

1/4 tsp  cinnamon

1 tbl  heavy cream

3 eggs

1 1/2 packets of Splenda

Put the eggs, cream, 1 Splenda packet and cinnamon in a blender and mix it well for a few seconds. Pour this mix into the tins. It makes exactly 12. Fill about 3/4 full. Sprinkle with half packet of Splenda and 1/4 tsp of nutmeg.

Bake for about 10 minutes or until they are puffed up and golden brown and firm.

They are great warm or cold. They don’t have the true glossy custard texture but they are very good.

Next time, I may add coconut extract. If I do I’ll write an update.

Good luck and happy eating!

Tracy

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