Tuna Salad Recipe- No bread. TRY THIS!

This Tuna Salad is GREAT for a warm summer day!

To make Tuna Salad - remember this won't be the creamy fatty texture of mayo tuna but lighter and slightly creamy.

• use a few tablespoons of plain greek yogurt -to taste
• squeeze in some lemon- to taste
• dice up some celery
• dide up a 2 thin slices of sweet onion
• add salt and pepper to taste
• to bulk it up more dice up some carrots and red bell peppers too!!!

Cut up a few small (cherry) tomatoes into four and serve on top.

Slice up an avocado for a heart healthy fat.

EASY grilled Zucchini on Cracker Snack Attack-Recipe

SNACK ATTACK!

5 Minutes to a tasty, healthy snack!

George Foreman + Ak Mak Crackers + Garlic Spread + Zucchini = DELISH!

Spinach and Sundried Tomato Spaghetti Squash- Recipe

A Fave Recipe From this week:

Spinach & Sundried Tomato Spaghetti Squash 

-Photo From Pioneer Woman

• 1 large spaghetti squash
• 2 Tbs. olive oil
• 1 small onion, chopped
• 5 oz. spinach
• 1 clove garlic, minced (1 tsp.)
• 1 cup chickpeas
• 4 oz. oil-packed sun-dried tomatoes, drained and julienned
• ½ cup fresh basil, chopped
• 1½ tsp. garlic salt
• 4 Tbs. low-fat feta cheese

Note: I added artichoke hearts and omitted the feta

Directions

 1. Pierce spaghetti squash rind several times with fork. Microwave on high 5 minutes per pound of squash, until squash is soft. Cut in half lengthwise, and remove seeds. Rake insides of squash into bowl.

2. Cook olive oil and onion in large skillet over high heat, until fragrant. Stir in spinach and garlic, and cover. Cook 5 minutes, stirring occasionally. When spinach has cooked down, reduce heat, and stir in spaghetti squash.

3. Stir in chickpeas, sun-dried tomatoes, basil, and garlic salt. To serve, divide among 4 plates, and top each with 1 Tbs. feta cheese.

A Little Looky at What I am Eating

I was telling you about how I am eating more whole, organic and raw foods and less meat, less processed and less preservatives. I have eaten like this before but it's been a looooooooooooooooooooong time! I lost my taste for fresh produce and have spent the last few years eating highly processed fast foods.
I was so depressed I couldn't even get it together to cook a wholesome meal. Taco Bell was my closest friend. It's no wonder I packed on so much weight!
Honestly, my body has been more than ready to eat nutritious foods but I was more than daunted by all the produce, my ultimate goal (to go meatless) and what the crap I was supposed to make!!

Enter my AWESOME friend Heather who is creative, committed and has the exact same goals and I do. She proposed the idea of getting together and prepping meals once or twice a week so we are prepared and ready to go for our meals.

Here's what we are doing: we prep 3 dinners (enought for us and out husbands at least), prep lunches and juice a little. 1 meal I make for her fam and mine (crock pot baby!) and one she makes for us. Then we have a left over day or a free day. We have found that we are saving a lot of money this way! And spend no more than 40 a week on food. I buy a few extras for D and S but our food bill has gone way down! We are also not wasting food...ya knw like the produce you bought with good intentions that seems to go bad every week?

That all said here's some photos and recipes for the week:

This is a Chicken Veggie Wrap- DELISH!

• Hummus
• Sprouted Wrap (Ezekiel Wrap)
• Broccoli Sprouts 
• Spring mix lettuce
• Chicken, garlic and onion cooked with my garlic chix crock pot recipe
• Tomatoes
• Avocado

 Almond Encrusted Fish with Quinoa and Strawberries

• Fish (your fave type)
• Almond meal (just almonds ground down to a powder)
• Olive Oil
• Lemon Pepper or Just salt
• Lemon (with serving)
• Egg whites 

Salt fish, coat with egg white, dip in almond meal covering fish completely. Pan fry in 2-4 tablespoons of olive oil. Serve with Quinoa (I cooked quinoa in chix broth for added flavor rather than just water). Strawberries or even a nice fruit salsa make great additions to the meal.


Those were some of my fave meals this week. I hope you try some and enjoy!

Yummy Asian Chix Salad

Super simple, fast and filling!

Light Asian Chix Salad

• Shredded cabbage mix
• Broccoli slaw
• Bean Sprouts
• Snow Peas (add any of your fave veggies)
• Chix breast- I made mine ahead of time in the crockpot using THIS recipe 
• Cashews (unsalted)
• Sesame seeds
• Ken's Light Asian Sesame trust me when I say a little goes a LONG way!

mix it all up let it sit for about 5 min then EAT!