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Entries in Lunch (2)


Tuna stuffed avocado

I was skeptical about this one, especially after looking at the ingredients, but, after a few alterations, I decided to give it a try. It required a little more prep work and made a little more mess than I usually like to do for a lunchtime meal, but it will be worth it every once in a while, which is all the more you should eat tuna anyhow. Calvin and I both definitely enjoyed it.

Tuna stuffed avocado

Prep time: 15 minutes
Serves: 2
Original recipe: Muscle&Fitness

• 1 medium avocado
• 3 ounces tuna, drained
• 1/4 cup cauliflower (or vegetable of your choice), diced
• 1/4 cup red onion, diced
• 1/4 cup nonfat greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1/4 tsp sea salt
• 1/4 cup fresh orange sections, diced

1. Slice Avocado in half, lengthwise and remove the pit.
2. Scoop out the center of the avocado, leaving about ¼ inch of the fruit. Set the halves aside.
3. Dice scooped out fruit and put into a bowl. Add tuna, cauliflower, onion, yogurt, mustard, lemon juice, salt and sweetener to the bowl with the scooped out avocado. Mix well.
4. Add orange sections and mix gently.
5. Scoop half of the mix into each of the Avocado halves.

The original recipe called for green pepper instead of cauliflower, but we're not fond of green peppers so I replaced it. I think next time I might try the traditional celery instead of cauliflower. In fact, there are lots of vegetable combinations I can think of to try out, but the dressing and the oranges are definitely keepers.


Easy homemade Mac&Cheese for lunch

We threw this together for lunch yesterday. Whole wheat noodles help improve its healthy factor, and real cheese cuts down on the over-processed factor, because let's be honest, even organic processed cheese is still processed cheese. This was definitely yummier, more filling and satisify, and I am imagining it to be healthier. Plus we paired it with a large and colorful raw salad and a large bowl of fruit. Yum.

Easy Homemade Mac & Cheese Lunch
Serves: 2

• 2/3 cup whole wheat pasta
• water
• 1/2 cup fat-free milk
• 1/2 cup shredded cheddar cheese

Cook pasta according to directions. Drain and return pasta to cooking pot over low heat. Add milk and cheese and stir until cheese is fully melted and blended throughout. Serve. It's that easy, and that unprocessed (except, of course, for the noodles).