Weekly Bits: Talkin' Tuna

Every week we publish our favorite reader tips, comments, and questions. Check out this week's list -- we might have included yours! On the menu: tuna salad, sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied.

We talked tuna this week, and you all chimed in with some delicious recipe ideas and swaps. Also on the menu: sweet and savory pumpkin, grilling with pomegranates, plus snacks to keep your appetite satisfied. Read on for more, then join the conversation!

"I add half a cup of pure pumpkin from a can to plain yogurt, sprinkle with cinnamon, mix well, then top with berries and granola. It makes a delicious breakfast parfait, and I love the extra nutrition the pumpkin provides while hardly adding calories." --Casey

"I love making meatloaf inside a small sweet pumpkin. I make my meatloaf as usual, hollow out the inside of the pumpkin, stuff it with the meatloaf mixture. Bake at 375 degrees for about 90 minutes, or until meatloaf is fully cooked and pumpkin is soft. Let cool about 15 minutes, then slice like a pie. You have your protein and veggies already together and ready to be eaten. Enjoy!" --sweetdevildi

"I grill a nice piece of Steelhead salmon marinated with pomegranate juice, then top with additional seeds. Delicious!" --Sylvia

"When I visited Barcelona, Spain, a few years ago, they always served this appetizer salad with tuna, and I just loved it. So, I made my larger version to make it a lunch size: spread about 4 cups of iceberg (or your favorite; sometimes I put some baby spinach too) lettuce on a large plate; top with 2 thinly sliced peeled carrots, 1/2 cup Julienne-style canned beets (or you can cook your own), 1/2 cup corn kernels (I used canned), 1 can of white tuna fillet (drained and flaked), and about 2 tbsp of sliced red bell pepper-stuffed green olives (Spanish style olives). Drizzle with red wine vinegar and extra virgin olive oil to taste; add salt and pepper to taste. I call it "Ensalada Catalana". One of my favorite lunches! Healthy and very filling!!" --Ana

I make a very similar salad, but with chickpeas instead of white beans, red wine vinegar instead of balsamic, and I add in a little rosemary and olives - so nice over fresh spinach. --Ashlie

"I love a small piece of dark pumpernickel bread smeared with 1 tbsp of pumpkin seed butter and topped with sliced cherry or grape tomatoes." --Kelie

"I've snacked on low-fat cottage cheese for a long time. Favorite additions are: small sliced tomato or pinch of dried cranberries and slivered almonds, or half sliced banana on top." --Tempe

Tell Us: What are your favorite healthy eating tips? Share them on Facebook, or tweet them @healthyeats!

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