Monday is here and I just started Prep Week for Beachbody’s Transform20. I’m sure most of you have heard of Shaun T, and if you haven’t – do a quick search. He has the most exhilarating workout programs (Insanity!) and is such a motivator. The new Transform20 program only calls for 20 minutes of your day, perfect if you’re the type of person who loses interests after a half hour of hearing a trainer yell instructions and moves. Plus you can lose up to 20lbs in just 6 weeks! If that’s not convincing enough to give it a try, I’m not sure what is.
(Check out the program here if I’ve sparked your interest. We start in a week!)
I’m not in my best shape. My eating may be OK and I have lost 5lbs in the past 3 weeks, but I’m not IN shape. We’re in the middle of having our home gym area remodeled and so I can’t use any of my go-to equipment. So every pound I’ve lost lately has been due to eating clean and cutting down on snacks and sweets. This week is especially an exception because while I will be doing quick prep workouts, I also will need to focus on remaining on my clean-eats path!
Starting the week off right with this salad.This particular salad is packed with plenty of vegetables and protein! I don’t like fish myself, but I love a good can of tuna with some light mayonnaise. Add it into a salad and you’ve got even more of my attention. But I feel as though I see a lack of tuna recipes on the internet. I guess maybe there are only so many ways that you can incorporate it into a meal other than just the by using it in staple recipes.
It’s awfully colorful too, and I know that can be appealing to some. I like pretty food. It’s more photogenic and it also meal-preps wonderfully which should always be the exception. We don’t necessarily have the time to prepare our foods daily and in order to stay on track, you’re guaranteed to succeed with your personal goals if you’re preprepared.
- ½ cup whole wheat pasta
- 1 can of tuna, drained
- 2 cups Romaine lettuce
- 1 stick of celery, diced
- 1 can of tuna, drained
- 8 cherry tomatoes, quartered
- ½ red onion, chopped
- ¼ cup sweet corn
- ¼ cup cucumber, peeled and diced
- 2 Tbsp reduced fat mayonnaise
- 2 tsp white wine vinegar
- 1 Tbsp water
- pinch of salt and pepper
- Cook pasta accordingly and drain. Set aside.
- Using a small bowl, add all dressing ingredients; whisk well. Set aside.
- Divide ingredients between 2 plates, lettuce and pasta first followed by vegetables. Lastly add tuna and drizzle dressing onto.