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By Larry

*Mazel Tov to Jeff and Paul!! Your commitment ceremony was absolutely beautiful. I'm so glad I was able to share the day with you and your families.

*Happiest of Birthdays to Tim S., Mark P. and Bill L.!!!

*It's salad time!! However, it's so easy to pile extra fat and calories onto that healthy salad. Here are a few tips to keep those summertime delights as healthy as possible:
Cobb Salad: Only put 1 tablespoon of bacon and 1 tablespoon of small avocado chunks on the salad--much less than restaurants typically add. Use only 1 tablespoon of blue-cheese dressing and skip the crumbles. Or, even better, dip your fork tongs into a small bowl of the dressing before each bite instead of actually dressing the salad. That way, you get a taste of the blue cheese each time. These tips will save you about 450 calories!!
More suggestions:
1) At the salad bar, make the OK sign with your index finger and thumb. That circle is about 1 tablespoon of toppings (nuts, salad dressing, cheese, etc.), which is plenty.
2) Use salsa with a little extra virgin olive oil instead of a high-calorie dressing.
3) Add grilled vegetables to your salad.
4) Instead of a dressing, add a three-bean salad to your greens. The beans will provide the sweetness and oil of a dressing plus fiber.
5) Use straight balsamic vinegar instead of a vinaigrette because it is much lower in oil and calories.

Tuna Salad

Yield: 4 servings (Serving Size: 1 fillet and 1/4 of salad)

*4 (6-ounce) ahi or yellowfin tuna steaks, about 1" thick
*3 teaspoons extra virgin olive oil, divided
*1/2 plus 1/8 teaspoon salt, divided
*1/2 teaspoon coarsely ground black pepper
*3 tablespoons lime juice
*4 teaspoons honey
*1 teaspoon dark sesame oil
*1/2 teaspoon minced peeled fresh ginger
*6 cups mixed salad greens
*1 1/2 cups sugar snap peas, trimmed
*1/2 cup thinly sliced scallions
*1 teaspoon sesame seeds, toasted

1) Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.
2) For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger and remaining 1/8 teaspoon salt in a bowl; whisk.
3) Heat a large skillet over medium-high heat. Add tuna; cook 3 minutes. Turn and cook 2 minutes more. Slice into 1/2" thick pieces.
4) Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna. Add even amounts of snap peas, scallions and sesame seeds. Drizzle evenly with dressing.

Nutrition Information:
Calories per serving: 360
Carbohydrate: 16 grams
Protein: 43 grams
Fat: 13 grams
Fiber: 4 grams

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