Life in the time of a pandemic virus is really something isn’t it? I’ve used the word “weird” more in the past two weeks then I have in ten years because it is the most accurate descriptor I can come up with. It’s weird that my life is suddenly so different in some ways and yet still the same in others.
Like so many others I am working from home but I have been doing that steadily for more than a year and more often than not for the last two, three or maybe even four years. I spend most of my time with my husband which is not unusual because he is my best friend and the person I typically spend the majority of my time with. I cook most of our meals so not being able to go our for dinner isn’t even that unusual.
The biggest change is that we are not able to physically get together with our best friends not only because we are practicing social distancing but because there is an international border between us which is now closed. It’s weird that it was only a few weeks ago (although it feels like months) that we were able to easily cross the border from Canada into the U.S and have dinner with them at their home. Now they might as well live thousands of miles away.
Thankfully in 1990 Tim Berners-Lee invented the Word Wide Web (a.k.a. the internet) and we are still able to see and talk to them in real-time using video and web conferencing which is what we did just the other day and managed to spend two hours with them talking and laughing just like we always do.
These are stressful times and my emotions have been vacillating between “the sky is falling” to “this too shall pass” and “we are all in this together” which seems almost natural when we are required to change especially without much notice.
Despite these sudden changes one thing has remained constant: my diet and no matter what happens that is not going to change. Especially at a time like this when our already over taxed healthcare system is now being pushed beyond its very limits. If ever there is a time to for each of us to take action and control of our own personal health it is right now.
Making sure your diet is made up of food like this salad most of the time is a great place to start. Make the change. Now.
Serves: 2
Author: Cassie Elliott
Prep time: 10 minutes
Cooking time: 5 minutes
Tuna Salad:
- One 6-ounce can flaked white tuna in water
- 1 large stalk celery, chopped (reserve half for salad below)
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon fresh lemon juice
- pinch of pink Himalayan sea salt
- pinch of ground black pepper
- dash of Frank’s Red Hot sauce (optional)
Add all ingredients to bowl and mix well.
Salad:
- 5 cups green or red leaf lettuce
- 1/2 red apple (Ambrosia, Pink Lady, etc.), thinly sliced
- 1 medium tomato cut into 8 wedges
- 2 stalks green onion, chopped
- remaining celery
- 2 radishes, thinly sliced
- 1/4 cup raw pecans
- 1/2 tablespoon butter
- pinch of pink Himalayan sea salt
- Wash and dry lettuce. Tear into bite size pieces and add to large bowl.
- Heat butter in small skillet over medium heat. Add pecans and salt. Stir often and toast until lightly browned. Remove from heat and roughly chop.
- Add all remaining ingredients to lettuce.
- Add dressing (below) and toss.
- Plate and serve with half of tuna mixture on top of salad.
- Garnish with a squeeze of fresh lemon juice.
Creamy Lemon Dressing:
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon resh lemon juice
- Pinch of salt
- Add all ingredients to a small bowl and whisk to combine.
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