Mother’s Day Recipe: Mediterranean Tuna Chickpea Salad (Dairy & Gluten-Free!)

 

What does tuna have to do with Mother’s Day?  Nothing. On Mother’s Day we thank our moms for everything they do,  for the women they are and the people they raised us to be. It was my mom who instilled in me my interest for healthy foods and holistic nutrition. She may make a mean veggie loaf, but my mom is not vegan and, as the name semi-vegan would suggest, neither am I. In honor of my mom, I’m sharing one of HER favorite recipes that I introduced her to.  It is not vegan, but it’s healthy, delicious, high in protein, low in fat, gluten-free and dairy free!

 

Mediterranean Tuna Chickpea Salad (Dairy & Gluten-Free!)

 

1 (7 ounce) can tuna, drained

1 (12 ounce) can chickpeas, rinsed and drained

1 stalk celery, chopped

2 small tomatoes, chopped

1/4 pepper (you can use any color, I chose orange), chopped

¼ cup chopped onion

1 small dill pickle, chopped

Juice from ½ lemon

1 tablespoons red wine vinegar

1 tablespoon extra virgin olive oil

salt and pepper to taste

 

  1. Using a fork, mash tuna in a mixing bowl
  2. Stir in chickpeas
  3. Add celery, tomatoes, pepper, onion, pickle
  4. Chop all vegetables into small cubes
  5. Stir in lemon juice, EVOO and red wine vinegar
  6. Sprinkle salt and pepper to taste

 

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Super Simple Slaw Recipe: Edamame, Zucchini & Cabbage

After a weekend of indulging in a few too many cocktails, I always seek clean recipes to get my diet back on track or the week. Fiber is instrumental to cleaning out your digestive system. Zucchini and Cabbage are both very high in fiber, low in fat, low in calories and taste GREAT together! Add some edamame for a healthy protein and you’ve got a natural and delicious detox recipe.

 

 

 

 

Edamame Zucchini Cabbage Slaw (serves 2)

Ingredients
½ raw red cabbage, chopped
1 medium zucchini, chopped
1 cup shelled edamame
2 tbs fresh lemon juice
½ tbs extra virgin olive oil (EVOO)
½ tbs apple cider vinegar
pepper to taste
fresh parsley to taste

1. Combine chopped cabbage, zucchini and edamame in mixing bowl.
2. Mix in lemon juice, EVOO, and apple cider vinegar
3. Stir in pepper to taste
4. Top with fresh parsley to taste