Hello, my friends! I hope your Tuesdays are off to a good start! I was up bright and early and enjoyed some Perfect Microwave Banana Oatmeal before heading off to teach. Now, working on catching up on a mountain of emails and things on my to do list!
I’m getting ready to throw together some lunch, which will likely be a variation of these awesome tuna soft taco veggie explosions that I made for the first time last week.
After eating all the Mexican meals last week, we still had a ton of soft mini corn tacos lying around to use up, so one day for lunch I decided to get creative.
I mixed canned chunk light tuna with some plain Stonyfield Greek yogurt + dijon mustard (about 2 parts yogurt to 1 part mustard) and threw some chopped celery and mushrooms in there too.
I split the mixture among some of the small tacos and added some broccoli slaw for extra nutrients and crunch. Love this stuff!
For some healthy fat and deliciousness, avocado got added to the mix.
I finished it off with some baby kale leaves.
This was such an awesome lunch – and so filling, too, from all the veggies! I ended up eating about 2.5 of the tacos before getting full and saving the rest for later. Unpictured clementine for “dessert.” 🙂
In other recent eats, I had some leftover crepes from a cooking adventure with an AnneTheRD client on Friday that I turned into a variation of a sort of Huevos Rancheros on Sunday morning. I simply threw some canned black beans on top of the crepe…
And then sautéed some spinach, mushrooms, and tomatoes in a pan.
Once the veggies were softened in went 2 eggs to be cooked over easy.
I threw the veggie mixture and the fried eggs over the crepe/black beans, then topped with some guac, salsa, and salt/pepper. SO good.
Now that I’m drooling, I think it’s time for lunch! I hope you all have a wonderful and healthy day. 🙂
p.s. I have an awesome new granola bar recipe to share with you guys tomorrow… stay tuned!