Friday October 6, 2006

I know making tuna salad is real basic but as most of you know, I’m not that great of a cook. I made a great tuna salad tonight that came out awesome, in my opinion. It’s pretty gastric-bypass friendly too.

Here’s what I did:

Boiled three large eggs and used my egg chopper to slice them two ways

Chopped eight sweet gherkins (Splenda sweetened) into relish

Dumped in six ounces of albacore tuna

Put in two tablespoons of Kraft’s Tuna Salad Maker dressing.

Obviously I mixed all this up really good. It comes out to 6, quarter-cup servings that are good to eat on its own with a few sunflower seed kernels mixed in or on low-carb wheat toast.

Each quarter-cup serving has (without the sunflower seeds): 74 calories, 3 fat grams, 2 carbohydrates and 9 grams of protein.

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I also was craving something sweet tonight so for the first time I made my friend Todd’s peanut butter bariatric cookies. You stir up 1 cup of low sugar peanut butter (I use Smuckers all natural); 1 1/3 cups splenda, one egg and a teaspoon of vanilla extract. You make balls the size of a walnut or so (whole walnuts, it took me a while to get that!) and then press them GENTLY with a fork. Bake them for 10-12 minutes on 350 degrees. They are still cookies but they aren’t TERRIBLE if you’re dying for something sweet. If I’m doing this right, that recipe makes 17 cookies, which is 103 calories, 8 fat grams, 3 carbs and 4 grams of protein.

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