Tuna Salad Salad!

It has been a glorious weekend. YES, I think winter is over. Warm weather and sunny skies. Fertilizing the lawn. Farmer’s Market on Saturday morn. Spring cleaning the garage. And sitting on the back deck in SHORTS catching a few rays while getting caught up on nutrition happenings.

I have learned:

1. Inflammation in the body leads to a host of problems down the road including Alzheimer’s’ Disease, plaque build-up in the joints and cancer cell initiation. Yuck. But there are great foods that reduce inflammation – all nuts, colorful fruits and veggies (of course), olive oil, oatmeal and other whole grains, fatty fish like tuna and salmon, sweet potatoes, lentils and legumes, and dark chocolate (thank you research).

2. It may be as long as two years before the newly designed Nutrition Facts label will be on all food products. It takes a while for something like this to happen on such a big scale. But the great news is that there are changes coming to the food labels. I think the best is that ADDED SUGARS will now have to be listed separately. More info. at www.fda.gov.

3.  High fructose corn syrup (HFCS), white and brown sugars, honey and agave nectar are metabolized the same way in the body, have the same calories, and cause similar blood glucose spikes, even though you hear/read (in the media) that HFCS is a food villain.

4.  Tough going for certain fish these days – the supply is getting exhausted. There is a great Seafood Watch website at www.seafoodwatch.org to help you make an informed decision about your fish purchases – you can also download a free Seafood Watch app for your smartphones and tablets.

Speaking of fish… here is my quickie meal that requires no cooking and is perfect for a day that is best spent outdoors and not in the kitchen.

1. Toss 1 drained can of albacore tuna with sliced celery, relish and olive oil mayonnaise to make tuna salad.

2. Make a tossed salad in two individual salad bowls, using your preferred vegetables. Lightly toss with oil and vinegar dressing.

3. Top each salad with half of the tuna salad. Sprinkle with pecans. ENJOY!!

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