Colorful Food

It helps to make food colorful. This is a goal I try to have for most meals. Color is a good indicator of the nutritional content of fruits and vegetables. Color also makes the food visually appealing. For instance, yesterday I made stuffed tomatoes with a very slimmed down tuna salad (no mayo--I use yogurt instead). Actually I have never been a lover of mayonnaise, so this recipe was a no-brainer for me.

Many colorful foods are full of antioxidants, iron, nutrients, and other healthy things. For more detail on the benefits of colorful food, click here.

Recipe for updated tuna salad

1 large can tuna (approx. 12 ounces)
2-4 Tbsp fat free plain yogurt
1 Tbsp mustard
1 Tbsp lemon juice
1-2 tsp thyme
2 celery stalks, diced
1 hard boiled egg, diced or mashed
salt & pepper, to taste

Combine all ingredients, adding enough yogurt to reach desired consistency. Quantities will vary depending on your own personal preference for a creamier or dryer version. And if you want to add more veggies that's fine. I usually add a diced carrot too.

I served the stuffed tomato with some sliced red cabbage. In addition to great eye appeal, the red cabbage satisfies my urge to crunch and is also very filling. I find it much more filling than most lettuces, which have a lot less body. Another tip: I now try to have a leafy vegetable with most lunches and dinners.