Cannellini Bean and Tuna Salad

This morning I woke up early for some “Power Yoga” at 8. I was not in the most excited of moods to be up that early on a day in which my only class is at 5 pm (I know, the tough life of a college student ;)). I decided to run to the class, since the rec center is about a mile away and it was FREEZING outside. Running woke me up and warmed me up considerably, and got me in the mood for class. The past week, my hamstrings have felt really tight so I wanted to focus on loosening them up.

What felt like hours of downward dog and forward fold took care of that wish!!

The class was amazing, and left me relaxed and energized. I am going to try and go more often, it really is a great way to start my day 🙂

Since Spring Break is only 2 weeks away (woop woop)!! I have adjusted my diet a little to focus on eating more vegetables and less sugars. Additionally, I am bulking up my protein sources and trying to eat more meat, which for me usually translates to fish. The below recipe combines my two goals of vegetables and protein! I will probably eat it over a salad…for my next 5 lunches because it makes a TON.

Cannellini Bean and Tuna Salad

Ingredients

1/2 med red onion

2 cloves of garlic

1 pint carton cherry tomatoes

2 15 oz. cans of cannellini beans, drained

1 12 oz. can of tuna, drained

1 Tbsp olive oil

3 Tbsp lemon juice

Directions: Chop the red onion first and the pour 1 Tbsp of lemon juice over it to take some of the bite off the onions. Chop the garlic, and cut tomatoes in half. Add the tuna, beans, and vegetables to a bowl. In a separate bowl combine the remaining 2 Tbsp of lemon juice, olive oil, and salt and pepper to taste. Pour over the salad and mix to combine. Makes 4 servings (or lunch for the rest of the week ;)).

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