Summer of Health and Fitness Week 4

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From last Wednesday til yesterday, I was on vacation. My family and I went to Galveston for a day and Corpus Christi for 4 days.

Since I couldn’t cook, dieting came down to controlling how much I ate. I drank more Slurpees than I usually did and because of my allergies, I couldn’t just order a salad everywhere I went. (The problem with restaurant salads is that they put stuff there that I might be allergic to, like peanuts, croutons, or stuff I never ate before. #foodallergyproblems.) In spite of not really being in control of what I ate, I still managed to stick to my diet. 

Here’s a tip: If you’re eating out, don’t eat the whole plate. Eat a portion and share the rest or save some for later. 

If there’s anything I learned from my vacation, it’s that if you want to stick to your diet and exercise plan, have courage. Don’t be afraid to eat out! Just be smart about it. At the same time, don’t be anxious when you treat yourself to Slurpees or Italian Ices. When you get back home, you can return to your regular diet/exercise and everything will balance out.

If you’re planning on traveling this summer, make sure your hotel has a good gym. Even the smallest fitness room usually do fine. I worked out for 30 minutes on the elliptical machine 2x during my vacation. The rest of my exercise consisted of a lot of walking, whether it was on the beach or browsing around antique stores. Do a lot of walking on your vacation, but keep the weather in mind. Nothing wrong with doing a long walk inside a museum on a hot day! 

I’m gonna end this blog post with a recipe for my new favorite food: Tuna and guac tacos! This is perfect for anyone who’s gluten-free.

Ingredients:

  • 1 small haas avocado (or 3 if you’re cooking for 4 people)
  • 1 small (4″ diameter) corn tortilla. (I got a store brand.) 
  • 1/2-1 whole yellow onion, diced (Depends on the size of the onion and how many people you’re serving)
  • 2 cloves of garlic, chopped (use 6 if cooking for 4 people) 
  • Lemon/lime juice
  • Salt and pepper (feel free to add your favorite spices here)
  • Starkist tuna in vegetable oil (Pouch, please. You can also use the EVOO version.)

Cooking Instructions

  1. Set a pan over medium/high heat and cook up the Starkist tuna
  2. Scoop the avocado meat once the tuna has been cooking for a few minutes. Add spices as you spread your avocado meat around the pan. Mix it all together.
  3. Add the onions and lime juice.
  4. In a separate pan or in your toaster oven, cook up your corn tortillas for a minute or two. The tortillas should be light and fluffy.
  5. Turn off the heat after cooking your guac/tuna/onion mixture for 10 minutes.
  6. Plate the tortillas and scoop the mixture by the tablespoon into the tortillas.

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