You might have read it on my FB page, but Jess and I are doing our own round of The Game On! Diet. We’ve only got 174 days until we get married! And that means we’ve only got 174 days to shed some more weight to look even more dazzling in our outfits. Plus, we made the deal extra sweet. The total number of points we could get combined is 6800. If we score at least 6650 points combined, we’re getting an iPad! AND if we get 6775 points combined, we’re getting a speaker system for it. We’re totally gonna win this thing!
It’s only day two, but I already feel the benefits of eating smaller meals five times a day. I have more control. Weight Watchers always keeps me on track with points, but I’d been finding myself eating all of much lunch food and most of my snacks in one sitting rather than stretching it out throughout the work day. With this plan, I am drinking 3 liters of water each day, exercising at least 20 minutes every day, not snacking at ALL every day, and even working on some new and old habits. Like last time, I decided that my old habit to break would be playing games on my phone once I lay down to go to sleep. No more of that! And my new habit this time is to straighten up the apartment or pack boxes (since we’re moving to a new place next month) for at least 20 minutes a day. I’m even starting to prepare more of my meals in the evenings to save on time in the mornings.
Last night, I cooked a fancy schmancy dinner in less than 20 minutes: Grilled Balsamic Marinated Tri-Tip Steak (balsamic dressing and steak in a bag in the fridge for 2 days which I grilled on a cast iron grill pan), Roasted Asparagus (sprayed with canola spray and sprinkled with salt and pepper), and Baked Red Potatoes (which I cooked in the microwave on the baked potato setting). It was perfect and within the constraints of the plan! After relaxing for a bit, Jess mentioned that she still had one more meal left to eat for the day and she was in the mood for my Chinese Noodle Soup with Chicken. So we made that together! Instead of rice noodles, we used soba noodles which are made with buckwheat, salt and water. They are actually really good! We also put in chicken, carrots, scallions and rabini. I didn’t get any last night since I had already eaten all my meals, but I have some today for one of my meals and I’m looking forward to it!
I also hardboiled a dozen eggs for meals and made us each some Spicy Tuna Veggie Salad. And that is the recipe I’ll be sharing with you today. It’s inspired by a recipe that I saw in the Game On! Diet book, but I changed so many things in it that I feel comfortable calling it my own recipe. It’s a new twist on tuna salad without the pickle relish and mayo. Instead, this is chocked full of veggies and the dressing is made from two different mustards and some olive oil. It’s full of flavor and it fills me up! I like to eat it over a bed of romaine lettuce, but you can also eat it without anything else or with some wheat crackers. And if you want to change up the veggies that are in it, you can do that too. That’s how I came up with my combination! Jess’ was a little different than mine (I left the onions out of hers and put more dijon and less spicy mustard).
Spicy Tuna Veggie Salad (inspired by Bill’s Spicy Tuna Salad from The Game On! Diet book)
PointsPlus Per Serving: 7 (since all the veggies are fresh, I don’t count the extra 2 PP that the WW Recipe Builder would add on for them)
- 1/2 cup diced carrots
- 1/2 small tomato, diced
- 1/4 cup diced onion
- 1 medium sweet red pepper, diced
- 1 can water-packed tuna, regular or white, 5 PP
- 1/4 cup kidney beans, 1 PP (or a different bean of your choice)
- 1 tbsp dijon mustard
- 1 tbsp spicy mustard
- 1 tsp minced garlic
- 1 tsp olive oil, 1 PP
1. Put all the ingredients into a mixing bowl and stir with a spoon. Serve it whenever you’re hungry! It should keep in the fridge for up to one week.