This doesn’t sound like much..but trust me it’s good, creamy & rich with half the fat and double the protein of regular egg salad. This makes a delicious, filling low-carb meal on it’s own or it would go great on a sandwich! You can increase or decrease the spice based on personal preference.
- 1 whole egg boiled chopped
- 1 can of tuna (about 140g) shredded
- 1 cup egg whites seasoned with black pepper and a little salt cooked like a pancake (cooked in a pan sprayed with pam over medium-low heat, flip half way through, don’t brown the egg too much, just enough!) slice into chunks and place in the fridge to chill.
- 70g ripe avocado chopped into chunks(about 1/3 of a large avocado)
- 2 tbsp 2% cottage cheese
- 2 tbsp 0% plain greek yogurt
- 1 whole Green Onion finely chopped
- Sriracha Sauce to taste
- salt/pepper to taste
In a food processor, combine 1/2 the avocado chunks, cottage cheese, greek yogurt, a little salt/pepper and some sriracha sauce to taste and mix until smooth. (If you are lazy like me, you can just mash everything together decently well with a fork, haha).
Putting it together:
In a medium bowl, combine your egg whites & egg. Before adding in the tuna, stir it into the sauce you created and then add the tuna/sauce mixture to the eggs along with the leftover avocado chunks. Mix well and sprinkle with green onion. Give it one last toss and top with additional sriracha sauce as desired. Enjoy!
Nutrition for entire recipe: 16g fat, 10g carbs, 40g protein & 5g fibre
Brighten up any cloudy morning with a beautiful breakfast of sunny-side up eggs over fresh avocado lettuce wraps. These little wraps will keep you full for hours with a large serving of healthy fats, fibre and protein. This recipe is also paleo and vegetarian friendly! This perfect breakfast can’t get any better…
-2 large romaine leaves
-2 thick slices of a large tomato chopped (1/2 a small tomato)
-1/2 a large avocado sliced thinly
-1-2 tbsp finely chopped red onion
-1 whole chopped green onion
-1 pinch of garlic powder/onion powder
-1 pinch of chili pepper flakes(optional for added spice)
-salt/pepper to taste
-2 large eggs + extra salt/pepper to taste
Directions: Place the 2 romaine leaves on a large plate and sprinkle tomato, avocado, red onion, green onion, garlic/onion powder and red chili pepper flakes on top. Meanwhile, preheat a frying pan over low-medium heat sprayed with a little olive oil cooking spray. Cook 2 eggs until just set(middle still runny) by cooking gently on each side for about 1-2minutes. (while cooking sprinkle well with salt and pepper).
Take off the hot eggs and top each romaine leaf with one each. Grab a fork and knife & break the yolks of each egg letting the beautiful yolk spill over your lettuce wraps! Enjoy!
I’ve always loved the fact that egg yolks create their own delicious sauce!
Nutrition Facts: 290 calories, 20.5g fat, 8g carbs, 16g protein, 5g fibre
Honestly I am not sure why I didn’t post this recipe sooner! I eat this almost weekly and it’s one of my favourite simple meals! It’s so filling and delicious, I don’t feel like I am missing out at all when I eat this awesome dinner. It’s better than TACOS. I’d never thought I would say that but yes I prefer this salad to regular tacos! It’s also high protein and lower in carbs. If you love mexican food and tacos as much as I do then you are sure to love this dish… Take me to the recipe!
Hey guys 🙂 Today I woke up a bit later than usual after being out later for Canada Day. I wasn’t in the mood for my typical sweet breakfast since it felt more like lunch time! So instead I put together this beautiful salad with what we had in the fridge. It tasted awesome! I love how something so simple can taste so delicious. I thought I’d share the recipe instead of just posting a picture this time…
Take me to the recipe!
Ahh..Summer, the perfect time for swimming, camp fires, long walks and delicious food. Looking for the perfect summer lunch? Try my Open-Faced Avocado Chickpea Sandwich. I love avocado and chickpeas so I thought why not combine them in a beautiful sandwich rather than my typical salad. It turned out super delicious, packed with protein and the perfect meal for vegetarians!
- 1 piece of thick cut whole wheat bread or crustini (I used vitality country harvest, 90cals/slice)
- 1/5 of a large avocado
- 1/4 cup of rinsed and drained chickpeas
- 1/2 tbsp green onion finely chopped
- 1/2 tbsp finely chopped red onion
- 3-4 chopped cherry tomatoes or 1 slice of tomato chopped
- juice from 1 small wedge of lime (to taste!)
- salt/pepper(to taste)
- a few leaves of fresh spinach
- 1 sliced hardboiled egg
- 1/4 tsp paprika
- 1/8 tsp cayenne pepper
- 1/4 tsp chili pepper flakes
- salt/pepper (to taste)
Directions: In a small bowl, mash together the avocado and chickpeas.(optional-I left out a few chickpeas to add back in later for extra texture). Once combined add in the other salad ingredients and finish-off with salt/pepper & lime until it’s seasoned to your liking. Next either toast your bread or leave it as is. Spread the salad mixture on top of the bread then place spinach leaves on top and your egg layer on top of that sprinkled with spices & additional salt/pepper. Now grab a fork and knife or use your hands and dig in! Enjoy!
Nutrition Facts(using vitality bread): 29o calories, 35g carbs, 12g fat, 16g protein, 9g fibre
P.S, My perfect side to this sandwich is a serving of large frozen shrimp thawed and deveined with cocktail sauce…amazing!
My current favourite salad includes chopped romaine and spinach, lemon dijon chicken, red and green peppers, red and green onion, a large handful of chickpeas, a little crumbled herbed goat cheese and about 4 large crushed pecans topped with a dash of salt and a lot of pepper served with Italian dressing. delicious !
via PicsArt Photo Studio
Good afternoon everyone!(Felt like I needed a new intro lol). Who’s hungry for an awesome new recipe that takes minutes to make? These amazing wraps are super healthy, made with fresh ingredients and fill you up without making you feel too heavy! If you’ve ever had a Slouvlaki wrap, you know they are really good! And what would these lettuce wraps be without creamy tzatziki sauce?? So without further ado, I give you my newest creation: Chicken Slouvlaki Lettuce Wraps. Take me to the recipe!
I have recently gotten a little bored of eating a romaine lettuce salad everyday for lunch. Not to say that I don’t love my giant salads! But I needed a change. So instead I came up with another salad! Apparently I suck at new ideas..But this salad is completely different and is 100% AH-mazing. So if you aren’t a salad eater, trust me on this one. You’ll like it. Filled with black beans, corn, avocado and more, this high protein lunch will keep you full for hours. Take me to the recipe!
This salad is such a wonderful light and filling but not stuffing dinner. I loved how it had no mayo so it lets the other flavours really shine! Perfect for a summer picnic :).
-20-30 large shrimp frozen, thawed under cold running water & chopped (pre-cooked kind, but you could cook/peel/devein your own if you’d like, just let them chill for a bit afterwards.)
-1 ripe avocado cut in chunks
-2 tbsp chopped red onion
-1-2 cups romaine lettuce chopped
-1/2 a large tomato or 1 small, chopped
-1/8 tsp garlic powder
-1/8 tsp onion powder
-1/4-1/2 tsp dried basil
-1/4-1/2 tsp dried oregano
-1/4 tsp red pepper flakes or to taste
-salt/pepper to taste
-1 tbsp chopped pecans
-2 tsp olive oil
-juice of one lime
optional:-chopped cucumber, pinch of coriander
Directions: Combine the olive oil and lime juice in a bowl along with some salt/pepper and the red onion and allow to marinate for about 4-5 minutes. Then throw in the rest of your ingredients and add your spices/pecans & possibly additional salt/pepper. Toss to coat everything with dressing. Chill in the fridge for a few hours or serve immediately! Enjoy! 🙂
For lunch today I decided to try a new greek dressing recipe to mix things up. I also added green olives(I was out of black), feta and pecans to my usual chicken salad. The dressing consisted of olive oil, red wine vinegar, onion/garlic powder, basil, oregano and a little dijon mustard. It was really nice 🙂 I kept adding more red wine vinegar as I ate though because I just love my salads on the more acidic side!
If you are wondering why I had balsamic vinegar out, it was just there as back-up in case I didn’t like the new dressing, I love balsamic!
Please share If you have any healthy salad dressing recipes!