One of my favorite “tricks” to staying healthy and energized is adding something green to whatever I’m eating. Green (usually) = high nutrients, low calories! I made up this tuna kale salad the other night for dinner, and it was so good I finished it off the next day for lunch. It has a bit of a kick to it from the red pepper flakes!
Yesterday, I turned in the last lab report I’ll ever have to write! One class down, one to go.
Tuna Kale Salad
1 can tuna, drained
2 leaves kale, torn into bite-sized pieces
1/4 c. grated parmesan
2 T. 2% Greek yogurt
1 t. mustard
1/4 t. dried basil
1/4 t. dried oregano
1/8 t. garlic powder
drizzle of olive oil
juice of 1/4 lemon
salt and pepper to taste
pinch red pepper flakes
Notes: It’s not as creamy as traditional tuna salad, but that’s because I like it that way. Add more Greek yogurt and mustard if you like it creamier. Also, I couldn’t taste the parmesan very much, so it could be left out, or melted on top instead.
1. Mix everything in a small bowl.
I put mine on gluten-free focaccia with pickles (everything’s better with pickles!)
I washed and removed the ribs from the rest of the kale, and put it in a freezer bag to use for smoothies. The consistency is SO much better with frozen kale instead of fresh.
Enjoy the rest of your Saturday! Any fun plans? We’ve got a great dinner lined up…pics and a review to come later!
Questions of the Day (leave answer in comments):
What are your “tricks” or favorite recipes for sneaking green food into your diet?