Healthy Lunch…Tasty Tuna Salad on a Ricecake

Tired of the boring tuna salads. Try this one it is got great flavor, awesome texture, and loads of crunch.

I had to make lunch for myself and my husband. I had tuna, I thought I had pickles but alas my kids ate them all. But good thing they did remove the old empty jar out of the refrigerator. So instead I used Giardiniera. Giardiniera is a pickled vegetable mix. It is hot/spicy and tart. I added onion, tomato, and some mayonnaise. On the one rice cake I put sliced avocado, with some lime juice, and topped it with the tuna salad mixture. On the other rice cake I put sliced of cucumber then topped it with the tuna mixture. I added no other salt. The salt from the Giardiniera and the tuna itself was plenty.

My husband loved the avocado one better, but he liked both of them. I loved both of them.

If you are looking for a lunch version without extra carbohydrates, I like to put my salad a half of an avocado and just eat it that way. You lose the nice crunch of the rice cake but it is still equally tasty.

Tasty Tuna Salad Recipe: (Yield, 4 rice cakes or 2 servings)

Ingredients:

  1. 2.5 oz of Tuna (I used Tuna Creations this one is herb and garlic, you can use a canned tuna as well. I would add some powdered garlic)
  2. 10 cherry tomatoes cut into quarters
  3. 2 tbs or 20 g of onion diced
  4. 2 tbs or 20 g of Giardiniera diced
  5. 1.5 tbs or 21 g or mayonnaise
  6. 4 rice cakes
  7. 1/2 avocado
  8. 20 sliced of cucumber

Directions:

Cut veggies. Mix together Giardiniera, onion, tuna, tomato, and mayonnaise. Arrange rice cakes, layer veggies on the rice cakes, and then add your tuna mixture to the cakes. Serve and enjoy.

Stats/Calories for 1 serving or 2 rice cakes

Caloires 368, Fat 19.1 g, Fiber 9 g, Carbs 41.2 g, Sodium 475 mg, Protein 13 g.

Stats/Calories for the entire recipe or 4 rice cakes

Calories 736, Fat 38.2 g, Fiber 17.1 g, Carbs 82.4 g, Sodium 954.7 mg, Protien 26.1 g.

Tips: you can add pickles instead of the Giardiniera. You can omit the mayonnaise, but I would add something like mustard to give it a binding ingredient. If you are going to omit pickles or pickled veggies, I would add the juice of a lime to give you some acidity.

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Healthy lunch… Lime Tilapia Herb Salad, with Rice

Not feeling stellar about myself today. So in order to avoid going back to bad habits of not eating or avoiding eating, I made myself this lunch. It is so tasty.

So enough talking here is the recipe.

Lime Tilapia Herb Salad, with Rice

Ingredients:

  1. 1 cup of cooked rice -cook rice to directions on package
  2. 70 g or about 2 cups of herb salad mix
  3. 2 radishes or 25 g sliced
  4. 1 tbs or 10 g rosemary olive oil
  5. 100 g or 2 filet of fish pan seared
  6. Cayenne pepper to taste
  7. Salt to taste
  8. Ground black pepper to taste
  9. 1/2 lime

Directions:

  1. Cook rice according to instructions
  2. Place a tsp of oil or spray pan with pan spray. Let pan get screaming hot, add tilapia and sprinkle with salt, cracked black pepper, and cayenne. Cook about 3 minutes turning only once. Squeeze lime over fish toward end of cooking.
  3. Place 2 cups or 70 g of herb salad mix in a bowl. Slice up the radishes and add to the bowl. Add 1 tbs of oil to the salad bowl. Add salt and and squeeze of lime and toss. Add hot fish flaked in the pan to the bowl.
  4. Plate rice, and salad and enjoy

Recipe stats:
Calories 429, Fat 17.3 g, Fiber 3.8 g, Carbs 40 g, Sodium 70.2 mg,
Protein 38.6 g

I hope you get a chance to try it. Let me know what you think. When ever I have days like this, I try to do the opposite of what my bad habit is. I try to do the healthy positive option that is the opposite. In this case for me it is eating healthy and enjoying good food, instead of avoiding it. Thanks for reading. My respect to you and your family.

Lobster Guacamole

For those of you who are here for the recipes this is for you. =) It has a story that goes with it as well so bare with me.

This is Lobster Guacamole, and if you have been reading my blog you know I am heavily into martial arts. I do Muay Thai, and Kali mainly, but also work in JKC (Jeet Kun Do), Silat, and Krav. Well when we do JKD we learn new terms for the passing and trapping skills. One of those phrases is Lop Sau Gwa Choi.

My instructor said gua choi sounds like guacamole, and I said lop sau sounds like lobster. So we have a joke now about lobster guacamole. When we are working on lop sau gwa choi. We say lobster guacamole.

We celebrated her birthday yesterday and I made lobster guacamole for her. She really liked it and it made her laugh. That was all I wanted for her.

Anyway enough of the preamble… here is the recipe:

Lobster Guacamole

Ingredients:

  1. 2 avocados
  2. 1 lime juiced
  3. 1/2 small diced red onion
  4. 1 tsp of granulated garlic
  5. Salt to taste
  6. 1 x 1.33lb live lobster – (using pre cooked or frozen lobster is an option as well)
  7. 1 jalapeno diced + a few slices ( seeded to be milder, or leave seeds in for more heat)

Directions:

  1. Humainly kill the lobster. Either place in freezer to make it go dormant and kill the brain, or place while lobster in boiling water.
  2. I tend to do the freezer method. It puts them in a dormant state and they fall asleep.
  3. Twist off the tail, twist off big claws and put entire lobster in boiling water. Boil lobster 7 minutes for first lb, and 3 minutes per additional lbs.
  4. When done shock in ice water, or cold water, to stop cooking.
  5. Remove lobster meat from tail, claws, and legs.
  6. cut up all produce and put in bowl
  7. squeeze lime onto produce
  8. Smash all ingredients together to make guacamole.
  9. Dice up lobster meat and mix in all but a tablespoon of the meat into the guacamole.
  10. Garnish with a twist of lime, extra lobster meat and extra jalapeno.

There you have it… its delicious. It is actually relativity healthy. Serve with chips or crackers or just put on rice cakes.

1/2 cup of guacamole is about 150 calories.

Thank you for reading. I hope you are having a great day. Keep being the best you that you can be. I hope you can try this recipe, and much respect to you and your family. Let me know what you think.

Lop Sau Gwa Choi – lobster guacamole

Caprese Salad

One of my favorite all time salads. Could not be any easier to make than getting out of bed and putting on a pair of pants. Even if you think you can’t cook, you can “cook” this. You can make this.

My kiddos and husband love this salad. This is vegetarian, a good source of protein, and just wonderfully refreshing on a hot day.

Ingredients:

  1. Tomato sliced
  2. Mozzarella sliced
  3. Basil
  4. Balsamic Vinegar
  5. Olive oil
  6. Salt and Pepper to taste

Directions:

  1. Slice tomatoes, Slice Mozzarella
  2. Layer tomato, then layer mozzarella, layer basil leave.
  3. Drizzle balsamic vinegar, and olive oil
  4. Sprinkle salt and pepper

Nutritional Info: Per Serving: 250 calories (160 from fat), 18g total fat, 6g saturated fat, 25mg cholesterol, 540 mg sodium, 9g carbohydrates, (2 g dietary fiber, 5g sugar), 14g protein.

You don’t have to give up flavor and taste to eat well. You just have to know the ingredients to put together. If you are having trouble coming up with things that will be tasty and healthy, a good rule of thumb is, if it grows together then it will probably taste great together.

From the Mediterranean area, lemons, olives, and fish are fantastic together. From South America region, mango, chilies, and poultry go great together. From South East Asia, coconut, green papaya, chilies, shrimp, are a staple combo. I think you can get the picture. I study food and where it comes from, and I love tasting new things.

This is an old dish. I did not invent it, but I certainly love it. I know those of you who follow my blog for recipes have been waiting… so here you go. Sorry for the wait. Been busy… =)

Thanks for reading and I hope you have a fantastic day!

Healthy Simple Vegetarian Lunch… Veggies and Za’atar Yogurt Dip,and a Rest Day

Today I made a quick easy lunch because I had to work in the morning, and have to work again tonight. So quick, healthy, and easy is the name of the game for today’s food.

I just got done with a two day Muay Thai seminar. I am giving my body a rest day. Normally I would do my run and weight lifting workout today.

So today’s lunch was cut up veggies (radishes, sweet peppers), boiled eggs, dates and a 1/2 cup of yogurt with Za’atar mixed in.

Za’atar Yogurt Dip

Ingredients:

  1. 1/2 cup plain yogurt
  2. 1 tsp of Za’atar seasoning/herbs
  3. Salt to taste

Directions:

Mix all ingredients together in a bowl.

Stats for Yogurt Dip

Calories 75, Fat 4 g, Fiber 0 g, Carbs 5.7 g, Sodium 56.3 mg, Protein 4.3g

Stats total meal

Calories 328, Fat 14.7 g, Fiber 4 g, Carbs 32.5 g, Sodium 180.8 mg,
Protein 18.4 g

Over all I am feeling great. I have not had a D.O.M.s hit at all. I am a little tired. I can feel the fatigue in my muscles but not a lot of pain.

I am thinking this is great. I loved the seminar, and learned so much.

Thanks for reading, and I will be back to my regularly scheduled program soon. Keep being awesome, and keep working to be the best you that you can be.

Healthy Vegan Snack… Sweet and Spicy Tropical Salad

I wanted a sweet and spicy snack so I “made” this. Made is such a grand word for what I did. I cut up some fruit and put it together added spice, and coconut and ate it. But made it I did. It is beautiful and so very tasty as well. You eat with your eyes first so it if is beautiful, it is more appetizing.


Sweet and Spicy Tropical Salad
Yield 1 serving

Ingredients:

  1. 1 mango diced ( about 2 cups)
  2. 1 dragon fruit diced ( about 2 cups)
  3. 2 tbs desiccated unsweetened coconut
  4. Cayenne Pepper to taste

Directions:

Cut fruit, add to bowl, add cayenne to mango, add unsweetened coconut. Mix and serve.

Calories/Stats

Calories 374, Fat 10.6 g, Fiber 13.7 g, Carbs 71.2 g, Sodium 9.1 mg,
Protein 6.1 g

Thank you for reading. If you get a chance to try it let me know. Be good to yourself, and always strive to make yourself a better you.

Healthy Vegetarian Quinoa, Cheddar, and Jalapeno Stuffed Portobello Mushrooms

I am amazed at what my kids will eat. I like to cook mostly vegetarian meals, because that is what my body likes. I have noticed I have greater output, and less tummy troubles when I eat vegetarian and add lean meats, like fish, chicken, and eggs once in a while.

My baby girl… I call her baby girl but she is now 9 years old and not so much a baby any more. She wanted stuffed mushrooms, so I obliged. I decided to do a stuffed portobello. I wanted to stuff it with something that was not all starch and bread related. So I made a quinoa, cheddar, and jalapeno stuffed portobello mushroom.

I am happy to say the kiddos ate it up. They loved it, and so did the husband. It is family approved. It is vegetarian, high in protein, high in fiber, and it can be gluten free if you omit the bread crumbs on the top.

Recipe: Quinoa, Cheddar, and Jalapeno Stuffed Portobello Mushrooms

Yield 4 servings

Ingredients:

Pre-heat oven to 425 degrees F or 218 degrees Celsius

  1. 1 cup (210 grams) of quinoa ( cooked makes about 3 cups of cooked quinoa, each person will get about 3/4 cup of quinoa)
  2. 1/3 (30 grams) cup jalapeno de-seeded and chopped (of course adjust if you don’t like spicy)
  3. 1 cup (45 grams) shredded mild cheddar cheese
  4. Salt and Pepper to taste
  5. 2 tablespoons of olive oil
  6. 1 teaspoon granulated garlic
  7. 1/3 (45 grams) cup pine nuts toasted
  8. 1 tsp of butter
  9. 1/3 (46 grams) cup panko bread crumbs

Directions:

  1. Cook quinoa per directions on package.
  2. Stem and remove the gills of the portobello mushroom.
  3. In a small bowl mix olive oil, garlic powder, salt and pepper.
  4. Brush the portobello mushrooms inside and out with oil mixture
  5. Bake in oven for 10 minutes and remove from oven
  6. Take cooked quinoa in a bowl, add cheese, toasted pine nuts, and jalapenos, salt and pepper to taste.
  7. Stuff the mushrooms with mixture.
  8. Cut softened butter into crumb mixture add a pinch of salt and pepper ( you can add some other spices like oregano, cilantro, garlic, etc, if you prefer. But for this I just went with butter, salt and pepper.)
  9. Sprinkle crumbs on top of mushrooms
  10. Bake for another 15 minutes, then serve.

Calories/Stats for 1 serving

Calories 512, Fat 25.1 g, Fiber 7.1 g, Carbs 50.2 g, Sodium 399.2 mg,
Protein 19.2 g

I hope you like this recipe as much as my family did. If you get a chance to try this let me know what you think. Thanks for reading.