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Quick Lunch Idea : Issue 2

Guacamole Tuna Salad

This is a fun twist on regular tuna salad, in fact I may never eat “regular” tuna salad again!  I love avocados and I am always looking for a way to work them into recipes.  This recipe was inspired by Julie over at Peanut Butter Fingers.  I just changed it up a little.  Here’s what you will need:

  • 1 can of tuna
  • 1/2 avocado
  • 1 tbsp of chopped onion
  • a sprinkle of garlic powder
  • 1 celery stalk chopped
  • 1 tsp yellow mustard
  • 1 tsp of sweet relish

I served mine up over a large bed of spinach, but it would be great as a sandwich or in a wrap!  Enjoy!

Question:

What are some of your quick and healthy lunch ideas?

Quick Lunch Idea : Issue 1

I know most of the time I do not have alot of time to spend making lunch.  I want it to be healthy and also flavorful and delicious. Salads are good but I don’t want that to be my lunch everyday.  So a couple of times a month I will be posting quick healthy lunch ideas.

I’ll start with this one.

Brown Rice Pasta with Roasted Portabella Mushrooms

The night before I had the pasta covered in an organic pasta sauce. I had plenty leftover the next day so I thought I would jazz it up a little by roasting some baby bellas in olive oil, salt and pepper.  Cooked in a cast iron skillet in the oven for 15 minutes at 425 degrees.  I topped my pasta with the mushrooms and it changed up the flavor and added alot of depth to the dish.  I absolutely love the way roasted mushrooms taste.  They are good for you so add as many as you like!

 

Probiotic Enzyme Salad

A few months ago a friend loaned me a book The Beauty Detox Solution. There were lots of good recipes and information in the book.  A few weeks ago I tried making the Probiotic Enzyme Salad that she talks about in the book.  It was very easy to make.  You only need cabbage, salt, and filtered water.  This salad helps promote optimal digestion and the cleansing of acidic waste, which helps contribute to increased energy. You let it ferment in your pantry for about a week, when you open the jar be prepared for a strong strong smell.  The taste is not bad at all, just tangy like sauerkraut. It is packed full of vitamin C and healthy bacteria. I encourage you to give this a try.  It will help balance the pH in your body and make your body happier. I eat about 1/2 cup each day at dinner time.

Day 1 - about to go into the pantry.

Day 1 – about to go into the pantry.

Day 6 - you can see all the little bubbles that formed. That's a good sign!

Day 6 – you can see all the little bubbles that formed. That’s a good sign!

Discard the top few leaves.

Discard the top few leaves. Also be careful when opening for the first time. It spewed all over my husband. 🙂 Not a great smell to have on you!

 

About to dig in!

About to dig in!

 

Below is a video where Kim shows just how to make it.  Check it out!

 

Homemade Salad Dressings

Most bottled salad dressings are so unhealthy… full of sugar, fat and preservatives.  Making your own is much healthier and easy to do.

Here are a few that I enjoy:

Honey Lime Dressing
Whisk together the juice of one lime, 3 tbsp of honey (preferable raw and organic), and 2 tbsp finely chopped fresh mint (courtesy of twopeasandtheirpod)

Spicy Honey Mustard
Whisk 2 tsp each honey and dijon mustard, 2 tbsp lime juice, and 1/2 tsp each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and canola oil, then add 2 tsp chopped thyme and 1/2 minced jalapeno. (courtesy of The Food Network)

Oil-Free/Balsamic-Free Italian Vinaigrette Dressing
2 1/2 tbsp raw apple cider vinegar, 1 tsp organic dijon mustard, 1/2 tsp celtic sea salt, 1 1/2 tsp Italian seasoning, 1/2 cup filtered water (courtesy of Kimberly Synder)

Questions for today:

Do you usually make your own dressing or buy it?

What’s your favorite type of salad dressing?

Photo Credit: Emily Barney via Compfight cc