Lunchtime Lentil Salad

I few months ago, I hired a personal trainer to help me get back on track with eating right and working out. You have probably noticed a decline in blog posts as a result - I tend to be eating pretty simple - a lot of fruits, vegetables, beans, lentils, and leaner meats. Most of what I have been eating doesn't really need a blog post (unless of course, you'd like to know that I eat boiled eggs & sliced tomato for breakfast.....)
One of my new lunchtime staples actually does need a recipe, although its quite simple. This lentil & rice salad is gluten-free and dairy-free for those with meal restrictions or allergies. It is refreshing, delicious, and most importantly, nutritious.


Ingredients:
2/3 C brown rice
2/3 C dried green lentils
2 tbsp olive oil
1/2 C diced red or white onion
1 C diced celery
1 C diced carrots
1/2 C diced sweet red pepper
1/4 C fresh lemon juice
2 tsp dried basil
1/2 tsp sea salt
1/2 C chopped fresh parsley
pepper to taste


Directions:
1. Cook rice and lentils until tender, but not mushy; drain and rinse under cold water (I cook them separately - the rice takes about 30 mins, the lentils 20 mins)
2. In skillet, heat 1 tsbp of oil then add onions and saute 3 minutes. Add celery and carrots and saute 2-3 minutes, then add red pepper and saute everything another 2-3 minutes (10 minutes total)
3. Combine veggies/rice/lentils in a large bowl.
4. Add seasonings, lemon juice and 1 tbsp of olive oil, toss and enjoy!


Keeps up to 5 days in fridge.


Source: Adapted from Anne Lindsay's "Lighthearted Everyday Cookbook"

Tuna Cakes with Spinach Salad

I'm a huge fan of tuna, but the husband despises it. He once ordered a tuna pizza in Portugal by mistake, and has since been turned off the fish forever. So if I'm feeling like making something with tuna, its usually for lunch.

These tuna cakes are a perfect light lunch when served with a nice salad and are a refreshing change from a plain sandwich. I adapted the recipe from Kraft after making them once previously and having a few logistical issues (such as the cakes falling apart in the pan).

I highly recommend chilling them in the fridge overnight, or at least for 1 hour after forming them into balls or cakes to make sure they don't fall apart. Also make sure that you spray the pan with non-stick spray well, or consider adding some butter or olive oil to ensure they don't stick.

Enjoy!!

Ingredients:

2 cans (170 g each) tuna, drained, flaked

1 pkg. (120 g) Stove Top Stuffing Mix for Chicken

3/4 cup Cheddar Cheese, Shredded

1/2 cup carrot, shredded

3/4 cup water

4 green onions or 1 small white onion, chopped

1/3 cup Miracle Whip light Dressing

2 Tbsp. lemon juice

1/2 tsp dill weed or 1 tsp sweet relish

fresh ground pepper

Directions:

1. Combine all ingredients well.

2. Form into balls/patties (this recipe makes 8-10 cakes) and place in fridge for at least one hour, preferably overnight.

3. Spray non-stick skillet with Pam and heat to medium.

4. Cook patties for 3-4 minutes per side, until browned and warmed throughout. If you have trouble flipping them without breaking, add some oil or butter to skillet.

5. Serve with salad & enjoy.

Nutritional Information:

Per Serving: (2 cakes) About 280 calories or 6 weight watchers points when made with light mayo and cheese.

Source: Adapted from Kraft Canada

Healthier Tuna Pasta Salad

        I have always loved tuna pasta salad. Its a great picnic food, a nice light lunch, and if done right, relatively healthy. With bathing suit season just around the corner, this recipe is a perfect adaptation of tuna pasta salad - it has about 1/3 less calories than a regular recipe but without compromising the flavour.

Ingredients:
4-5 cups cooked rotini pasta
2 stalks celery, diced
2 dill pickles, sliced
1/4 cup red onion, diced
1 tin tuna, drained
1 tsp fresh dill weed
1/4 tsp fresh ground pepper
2/3 cup light mayo
2 tbsp skim milk
1 tbsp dill juice from pickle jar


Directions:
1. In a small bowl, whisk milk, mayo, dill juice, dill weed & pepper. 
2. Combine rest of ingredients, then mix with mayo mixture. Let sit in fridge for 1 hour prior to serving.
3. Add more milk/mayo mixture as needed.


Serves 4


  

The BEST Egg Salad

I love, love, love egg salad sandwhiches. I could eat them every day. So I have been experimenting the past few months to find the BEST egg salad recipe. And - success! I have found it.

Ingredients:

8 eggs

2 tsp dijon mustard

1 tsp regular mustard

1/4 cup mayo

1/4 cup sliced green onion

1 tsp fresh lemon juice

salt and pepper to taste

Directions:

Cover eggs with water in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes. Remove from heat and put eggs in ice water bath to cool. Meanwhile, mix rest of ingredients in medium bowl. Peel & chop eggs, and mix well with mixture. Serve on fresh bread with lettuce. Serves 4.

Source: Adapted from www.allrecipes.com