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Collegiette Eats: Healthy Tuna Salad

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Sick of eating cereal and ramen for lunch and dinner? Want to spend less money eating out and finally start cooking for yourself? Put down that frozen pizza, because HC’s Health Editor, Sammie Levin, is here to share her daily eats so you can get ideas for healthy, satisfying meals that are easy enough for any time-strapped collegiette to make. After you read Collegiette Eats, your taste buds, wallet and waistline will thank you.

Breakfast

For breakfast yesterday, I made oatmeal with chopped dates, apples, cinnamon and almond butter. My baked apple the other day inspired me to heat up the apple chunks before adding them to the oatmeal. I put the chunks in a bowl with water and microwaved them for about two to three minutes to make them warm and soft, giving them that baked apple texture. The apple tasted so good with the date and almond butter combo. Definitely going to repeat this sometime soon.

Lunch

For lunch, I made tuna pitas. Instead of using mayo to make tuna salad, I used Greek yogurt for a lower-fat, higher-protein alternative. It gives the tuna salad a slightly tangy taste and a creamy texture. I mixed one can of tuna with ¼ cup plain Greek yogurt, chopped celery, chopped green onion, 1 tablespoon mustard, 1 teaspoon lemon juice and salt and pepper to taste. I cut open two mini whole-wheat pitas and filled them with tomato slices and the tuna salad mixture.

Every time I eat tuna I end up questioning my decision later because of the aftertaste. That taste really sticks with you. I’m convinced that it’s immune to toothpaste and mouthwash. Like a bad hangover, the only real cure is to wait it out.    

Dinner  

For dinner, I made a salad with roasted beets, chicken and feta cheese. I used a recipe that my mom gave me. It was super easy to make, and the flavor combination was prime.

Ingredients

Directions

  1. Trim beet roots and stems but do not cut into beet. Wipe off dirt, but do not wash the beet as moisture will cause beet to steam.
  2. Put beets onto tinfoil, drizzle with olive oil and loosely wrap into a tent-like package.
  3. Bake in oven at 375 degrees for about 60 minutes (until fork-tender).
  4. Once the beets have cooked for about 40 minutes, put the chicken tenders on some foil or a baking sheet and put in oven for 20-25 minutes. The beets and the chicken tenders should be done about the same time.
  5. Once beets have cooled, remove skin, quarter and place on arugula.
  6. Add feta crumbles, the baked chicken tenders and a little balsamic.

More exciting than my eats yesterday is the fact that I am leaving to go to THAILAND today for a vacation with my family. I can’t wait. I’ll be blogging my eats from over there, so if you want to see some Thai food or are looking for tips on how to stay healthy while traveling, keep checking back next week! 

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Sammie Levin

U Mich

Sammie is a student at the University of Michigan where she is pursuing a BBA. A foodie since birth, she enjoys cooking, eating, smelling, looking at, photographing, reading about, and playing with any and all types of food. Her idolization of culinary delights is complemented by her active spirit- she enjoys running, swimming, barre classes, and even spontaneous bursts of interpretative dance if the mood strikes her. She has completed two triathlons and a half-marathon and plans to tackle more races in the future. She also dreams of traveling the globe, saving the world, and marrying James and/or Dave Franco.