Summer Fitness Tips

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Is the summer heat interfering with your normal workout routine? With temperatures in the 90’s and humidity thick enough to cut through, the usual outdoor workout you’re accustomed to may require a modification.

So how can we stay active even in the hot weather? Consider trying any of the following:

  • Work out in the early morning or later in the evening after the sun goes down (remember your reflective gear!).
  • Try swimming laps or water aerobics at the pool
  • Try out the (indoor) group fitness class you’ve been considering for a while! ClassPass™ anyone?
  • Be sure to take a break if you need it.  Get that H2O in while you rest.
outdoor yoga

Yoga in the park early in the morning!

When it comes to working out in the heat, it’s important to keep a few important things in mind:

  • Stay hydrated with water before, during, and after your workout.
  • Replete electrolytes post-workout with a potassium- and magnesium-rich snack like a banana with peanut butter or a slice of whole-grain bread topped with avocado and tomato.
  • Don’t forget the sunblock if you’ll be outdoors longer than 30 minutes.
  • Choose moisture-wicking, breathable workout apparel to keep you cooler.

How do you beat the heat while staying fit? I’d love to hear your tips! 

 

Tuna Waldorf Collard Wraps

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Traditional Waldorf salad gets a refreshing makeover in this Tuna Waldorf Collard Wrap with an avocado-cumin dressing with a touch of spice. 

waldorf salad contest

By posting this recipe I am entering a recipe contest for California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

When I found out California Walnuts was having a “Waldorf Salad Refresh” contest, I immediately knew I wanted to give it a shot. The classic Waldorf Salad, prepared with apples, celery, and walnuts dressed in mayonnaise, was created in the late 1800’s at the Waldorf hotel in New York (prior to becoming the Waldorf Astoria hotel). While there have been many adaptations to the Waldorf Salad over the past 100+ years, it’s time for a #WaldorfSaladRefresh!

After some brainstorming, I knew I wanted to create a refreshing wrap featuring the classic Waldorf ingredients–walnuts, celery, and apple–but add even more nutritious ingredients. And that mayonnaise-based dressing had to go!

Tuna Waldorf Collard Wraps

This Tuna Waldorf Collard Wrap has a yogurt + avocado based dressing mixed with cumin, a touch of cayenne pepper, and a squeeze of lemon juice. It tastes so great with the tuna and the sweetness from the apple and grapes. For extra fiber, I added farro (a grain), which doesn’t stand out once mixed in with everything else, but all the nutritional benefits are still at work :) Collard green leaves are nature’s sandwich wrap and if you haven’t given it a try yet, you should!

Tuna Waldorf Collard Wraps

Tuna Waldorf Collard Wraps

To see all of the entries, check out the California Walnuts Waldorf Salad Refresh Pinterest board. And here’s my recipe…hope you enjoy!

Tuna Waldorf Collard Wraps


Ingredients
1/2 cup dry farro
1 cup water
1/2 cup walnuts
1/2 cup shredded carrots
1/2 cup green apple, diced
1/3 cup celery, finely diced
1/4 cup grapes, quartered
8 ounces solid white tuna packed in water, drained
1 medium avocado, diced
1/2 cup plain Greek yogurt
1/2 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
Black pepper, to taste

4 collard green leaves, rinsed and patted dry with a paper towel

Directions
1. Preheat oven to 375°F if you do not have a toaster oven to toast walnuts.
2. In a small saucepan, combine farro and water and bring to a boil. Reduce heat to low, partially cover with lid and allow to simmer for 10 minutes. Remove pan from heat, cover with lid completely and allow to sit for 5 minutes, then drain any remaining liquid. Set farro aside.
3. Spread walnuts evenly on a baking sheet or tray for toaster oven and toast for 5 minutes. Allow to cool before chopping into pieces.
4. In a large bowl, combine the farro, walnuts, carrots, apple, celery, grapes, and tuna.
5. In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
6. Mix dressing into the tuna. Cover and refrigerate until ready to use (best used within 24 hours).
7. To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it’s the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.

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