This week, my fiance challenged me to find something that met the guidelines for a weight loss plan he's following to prepare for our wedding.

Last weekend, we went to McCall for Winter Carnival.  While the trip did include a 10 mile run down Warren Wagon Road for me, I somehow doubt that I even scratched the surface of burning off the gazillion calories I ate while we were there.  From Anchor and Pancake House to Cutwater at Shore Lodge and Lardo's, there's no shortage of amazing food in that little resort town.

I have no food regrets, but I'm also training for a full marathon so I know that's going to keep me around the size I want to be for my wedding in August.  Nate, on the other hand, wants to drop a few pounds before the big day and has been doing really well on his meal plan.  Wanting to bounce back from a whole "cheat weekend" he asked me to make something that was low carb and dairy free.  I saw this as an opportunity to try a recipe I'd wanted to try for a while!

I've loved the Starkist Tuna Lunch to Go Kits since I was a little kid, but I've been told that avocado is a great, healthier alternative to the mayonnaise that comes with it.  I've been curious to try it, so I tried these Tuna Avocado Boats this week! One note? I didn't think these would be filling, so I bought double the amount of ingredients the recipe called for.  To my surprise one of these avocado boats was totally satisfying, so I didn't make the second helping! I served them with a side of one of my favorite healthy treats: strawberries with two drops of liquid Stevia and ground cinnamon.

Tuna Avocado Boats (via Tastes Lovely)


  • 1 large avocado
  • 5 oz can Solid White Albacore Tuna in Water, drained
  • 1 tablespoon diced tomato
  • 1 stalk chopped celery
  • 2 tablespoons fresh, chopped parsley
  • Juice from half a lemon


  • Cut avocado in half and remove pit. Scoop inside of avocado into bowl and really smash it up.
  • Stir in other ingredients.
  • Divide mixture between the 2 avocado skins and serve.

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