We're Back!!

Update on the weekend:

In spite of eating out, odd eating schedules, and a myriad of locations for meals, I was able to stick to it! The only exception: I did succumb to a piece of Addison's birthday cake. The results? Wicked headache and nausea. The culprit? Sugar. It had to be. I was FINE up until about 5 minutes post eating, and was fine again once I had a few bottles of water and a delightfully tasty dinner, whose recipe is posted below. Interesting, huh? Apparently sugar really IS bad for you! (Insert obvious shock and awe)



Tuna and White Bean Salad (a delightful side dish, or surprisingly satisfying main course!)

Ingredients

1 garlic clove
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
1 (15- to 19-oz) can cannellini or other white beans, drained and rinsed
1 (1-lb) seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut crosswise into 1/3-inch-thick slices
1 lb tomatoes (3 medium), cut into 1-inch pieces
1 1/2 cups loosely packed fresh flat-leaf parsley leaves
2 (6-oz) cans tuna packed in oil (preferably olive oil), drained

Preparation

Mince garlic and mash to a paste with a pinch of salt using a large heavy knife. Whisk together garlic paste, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well. Let stand at room temperature 10 minutes.
Gently toss beans, cucumber, tomatoes, and parsley with half of dressing. Transfer to a platter or bowl and arrange tuna on top, breaking up any large pieces with a fork. Drizzle remaining dressing over tuna.

www.epicurious.com