My Dreams, My Hopes, My Aspirations

(Source: livelovefitspo, via healthyfitcurves)

1 month ago

mylifemyhealth:

Lunch :)

Ingredients:
Tuna
1 15 to 19 ounce can beans, such as chickpeas, black-eyed peas or kidney beans, drained and rinsed
2 5 to 6 ounce cans water-packed chunk light tuna, drained and flaked (I used Wild Planet sustainably caught skipjack light tuna which has less mercury than albacore white tuna, is dolphin and turtle safe, and is delicious)
1 large red bell pepper, finely diced
1/2 cup finely chopped red onion
1/2 cup chopped fresh parsley
1/4 cup capers, rinsed
1 1/2 teaspoons finely chopped fresh rosemary
1/4 cup lemon juice
2 tbsp extra virgin olive oil
Freshly ground pepper, to taste

Salad
1/4 cup lemon juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper, to taste
1/4 teaspoon salt
8 cups mixed salad greens

Directions:
In a medium bowl, combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice and olive oil. Season with pepper. Refrigerate for 2 hours or overnight.

When ready to serve, place salad greens in a large bowl. Combine lemon juice, olive oil, salt, and pepper. Drizzle mixture over salad greens and toss to coat. Divide salad mixture among four plates. Top with tuna mixture.

Servings: 4
Calories: 326

Lunch :)

Ingredients:

Tuna

1 15 to 19 ounce can beans, such as chickpeas, black-eyed peas or kidney beans, drained and rinsed

2 5 to 6 ounce cans water-packed chunk light tuna, drained and flaked (I used Wild Planet sustainably caught skipjack light tuna which has less mercury than albacore white tuna, is dolphin and turtle safe, and is delicious)

1 large red bell pepper, finely diced

1/2 cup finely chopped red onion

1/2 cup chopped fresh parsley

1/4 cup capers, rinsed

1 1/2 teaspoons finely chopped fresh rosemary

1/4 cup lemon juice

2 tbsp extra virgin olive oil

Freshly ground pepper, to taste

Salad

1/4 cup lemon juice

2 tablespoons extra-virgin olive oil

Freshly ground pepper, to taste

1/4 teaspoon salt

8 cups mixed salad greens

Directions:

In a medium bowl, combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, lemon juice and olive oil. Season with pepper. Refrigerate for 2 hours or overnight.

When ready to serve, place salad greens in a large bowl. Combine lemon juice, olive oil, salt, and pepper. Drizzle mixture over salad greens and toss to coat. Divide salad mixture among four plates. Top with tuna mixture.

Servings: 4

Calories: 326

1 month ago

myowndamnsandwich:

Pita Pizza. I was surprised by the crisp crust - the key is to pop the pitas in the oven while preheating. Above, marinara, mozzarella, red onion, fresh basil & roma tomatoes.

(via fitspiration)

1 month ago