While many of us love to eat for pleasure, it is always important to remember that food is fuel. Everything you put inside your body is converted into energy that is invested in all of your physical activity. Even more, every food you consume is processed through your digestive system and later converted into fat deposits or muscle cells. Eating empty calories with low nutrients will start to take a toll on your strength, physique, and overall health over time– so make your meals count!
In the United States, more and more Americans are opting to order in or eat out instead of preparing their own food at home. In fact, 60 percent of U.S. consumers order delivery or takeout once a week. When you don’t prepare your own food, you not only sacrifice the rewarding experience of crafting you own meals but also the knowledge of the ingredients. What is going into your meals? What is going into your body? The best part about cooking your own recipes is that you know exactly what you are putting in your meal, from the type of oil to the amount of seasoning. You can also always ensure that you use the freshest ingredients, which is integral for reaping the most nutritional benefits from your food.
If you need a quick, powerhouse meal to give you the nutritional energy boost you need before an 18-hole game, you’re going to want to choose super ingredients that pack lots of vitamins and nutrients. This tuna, zucchini, and chickpea salad is the perfect combo for filling up your stomach without filling up all of your time. Tuna is low in fat but high in protein, making it the perfect resource for nourishing lean muscle tissue. Zucchini is low in sodium but high in potassium, helping to lower blood pressure and maintain good blood circulation. Chickpeas are high-protein hubs of fiber, manganese, and folate which help to facilitate digestion and keep you feeling full. Adding nutrient-dense ingredients or superfoods to your recipe will always help take your meal to the next level.
Let’s get started!
Tuna, Zucchini, Chickpea
A refreshing summer salad packed with protein from chickpeas and tuna.
- 2 Medium sized zucchinis
- 1 can Organic chickpeas (rinsed and drained)
- 1 can Tuna in olive oil
- 1 cup Organic celery (chopped)
- 2 tbs. Fresh basil leaves (chiffonade)
- ¼ cup Fresh lemon juice
- ½ cup Olive oil
- 12 Gaeta Olives (for garnish)
- 4 Tuna stuffed cherry peppers (for garnish)
- Salt & Pepper
- Slice the zucchini with a spiral slicer set to thin spaghetti.
- Rinse and drain chickpeas.
- Combine all ingredients in large bowl and dress with olive oil and lemon juice.
- Garnish each plate with three olives and one tuna stuffed cherry pepper.
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