Zesty Tuna Lettuce Wraps

 Ingredients 

• 10 ounces tuna (canned in water), drained well
• 1/2 small ripe avocado
• 1 tablespoon chopped cilantro leaves
• 3/4 teaspoon sriracha
• 1/4 teaspoon dijon mustard
• Black pepper, to taste
• Bibb lettuce

Toppings: 

• Finely diced carrots
• Diced cucumber
• Sriracha

Directions

1. In a small bowl, combine the drained tuna, avocado, cilantro, sriracha, mustard, and black pepper. Mix well until no more chunks of avocado remaining.

2. Wash and pat dry 6 Bibb lettuce leaves. Evenly divide the tuna among each lettuce leaf and top with carrots, cucumber and more sriracha if desired. Serve or store lettuce wraps in an air-tight container for up to 24 hours.

BUFFALO CHICKEN TACOS 

This recipe is one of my family's favourite recipes as it tastes great while having all the nutrients we need.

Servings: makes 5-6 tacos

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Ingredients:

1 lb. boneless, skinless chicken breasts

1/4 cup Frank's Red Hot Buffalo Wings Sauce

2 Tbsp Marzetti's Simply Dressed Ranch (or homemade - see recipe below)

2 stalks celery, finely diced

2 large carrots, finely diced

6 small flour or corn tortillas

Note: The dressing I listed (Marzetti's Simply Dressed Ranch) is a healthy alternative to traditional Ranch dressing because it contains no MSG, preservatives, or artificial flavors. This is also an easy alternative for someone who does not have the time to make their own ranch dressing at home!

Directions:

1. Place flattened chicken breasts in a saucepan with 1 Tbsp olive oil. Cook over medium-high heat for 5 minutes. Flip chicken breasts and add enough water to cover them. Cover with lid and simmer for another 10 minutes (until chicken is fully cooked). Remove chicken from pan and place on plate or cutting board. After allowing a few minutes to cool, use two forks to shred the chicken breasts.

2. Place shredded chicken in a large mixing bowl and mix in the Frank's Red Hot Buffalo Wings Sauce. Warm up each tortilla by placing in a heated skillet over the stove for a few seconds on each side. To warm the chicken back up, place bowl in microwave for about 30 seconds.

3. To assemble tacos, fill each tortilla with buffalo chicken, diced celery, and diced carrots. Drizzle Frank's Buffalo Sauce and the Simply Dressed (or homemade) Ranch on top. Enjoy!

The Glunch Box

The Glunch Box is the best-designed golf lunch box ever. It is perfectly designed to hang from your bag, pushcart or power cart, and has ample space to store all your snacks and drinks for the round. The interior leather is made to cool anything inside so you don't have to worry about bringing food that may spoil. You can get this great lunch box for only $19.99.

Blended Asian Beef Bowl

yield 4 servings

Ingredients

• 2 cups cooked, jasmine rice
• 2 tablespoons honey
• 1/4 cup reduced sodium tamari or soy sauce
• 2 teaspoons sesame oil
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon crushed red-pepper flakes (optional)
• 1/4 teaspoon fresh grated ginger
• 2 tablespoons avocado oil
• 8 ounces cremini mushrooms, finely chopped*
• 3 cloves garlic, minced or grated
• 1/2 cup diced yellow onion
• 1 pound ground beef
• 1/4 cup chopped cilantro
• 1/4 cup chopped cashews

Instructions

1. In a small bowl, whisk together honey, soy sauce, sesame oil, red pepper flakes and ginger.
2. Heat one tablespoons of avocado oil in a large skillet over medium high heat. Add the mushrooms and saute for 2-3 minutes, to brown. Remove the mushrooms from the pan and set aside.
3. In the same pan, add the remaining oil along with the onion and garlic and cook until fragrant, about 2 minutes. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
4. Add the mushrooms back to the pan and stir to combine.
5. Stir in the sauce and simmer until heated through, about 2 minutes.
6. Serve immediately, with the rice. Garnish with cilantro and cucumber and carrot salad.

Colorful Quinoa and Pecan Salad

Ingredients

Salad

• 3 cups cooked tricolor quinoa*, as directed on package
• 2 cups seedless cucumber, diced with skin
• 1 cup mango, diced
• 1 cup cooked beets**, sliced and divided
• 1/2 cup pecans, chopped
• 3 tbsp hemp seeds

Dressing

• 1/4 cup olive oil
• 1/4 cup lime juice
• 1/4 tsp sea salt
• 1 garlic clove, minced, or 1/4 tsp garlic powder
• 2 tbsp cilantro

Instructions

1. In a large bowl, combine cooked quinoa, cucumber, mango, ½ cup beets, pecans, and hemp seeds. Mix well, top with the remaining beets, and set aside.

2. In a small bowl, whisk together the olive oil, lime juice, sea salt, minced garlic or garlic powder, and cilantro. Mix until emulsified.

3. Drizzle dressing over the salad and serve.