Want a quick and easy yet tasty lunch? This takes only minutes, is very filling and delicious. Serves 2.
- 1 can of tuna
- 1/4 cup of chopped celery
- 1/4 cup cooked peas
- 2 tablespoons (or enough for your taste, don’t make it too dry) of your favorite vinaigrette or vegan mayonnaise
Spoon mixture onto large lettuce leaves (I used red butter lettuce). You’ll need 6 to 8 leaves depending on how hungry you are and how big a spoonful you place on each lettuce leaf and how many toppings you want to add.
You can top each lettuce leaf with a number of things to give them some crunch and/or added flavor such as:
- Grated carrot
- Grated radish
- Grated jicama*
- Sliced tomato
- Sliced avocado
*If you aren’t familiar with jicama, its also called Mexican yam bean or Mexican turnip. Its a white, fibrous root that has a high water content and is very crunchy like an apple. Jicama is an anti-inflammatory that can help people who suffer from disorders such as IBS, leaky gut syndrome, and ulcers. Its also very delicious.
Want a quick meal that is very tasty? This one can be prepared and cooked in less than a half hour. Bok choy is one of my favorite vegetables and it pairs very well with a salmon filet. Here I’ve sautéed the bok choy with some red onion and garlic in a little olive oil and topped the salmon with an easy mustard sauce. The recipe serves two, or if you’re like me and love bok choy, this serves just me!
- 4 small to medium bok choy, washed and chopped
- 1 small red onion, diced
- 1 clove garlic
- 2 tablespoon olive oil
- 2 salmon filets
- 1 tablespoon of your favorite mustard
- 1 tablespoon of your favorite vinegar
- 1/8 teaspoon stevia (or 2 tablespoons agave or honey, 1/8 teaspoon monk fruit powder, etc.)
Prepare 4 small to medium baby bok choy by cutting of the lower portion and rinsing thoroughly under cold water. The bok choy may still have some spots and that’s okay. Be sure to rinse the green portion as well as the white. Then slice from bottom to the leaves, you can use all of this vegetable.
Chop one small red onion (I like to half it, then slice it into medium slices, and finally cut each slice in half). Chop one clove of garlic.
Add 1 tablespoon olive oil to a hot 10-12 inch skillet. Add the prepared vegetables (bok choy, onion and garlic). Stir to mix thoroughly and then cover and cook over medium heat for approximately 7-10 minutes depending on how al dente you like them.
Meanwhile, heat a large grill pan or skillet; add a small amount of olive oil. Wash your salmon filets and dry them with a paper towel. You will notice that I prefer the thinner slices of the salmon, they cook faster and I find I don’t dry the fish out as much. Make some slices across the skin side and add, skin side down, to the hot pan. Reduce heat to medium. I like to cover the fish and cook for 5 minutes. I then remove the cover and turn over the fish to cook for another 2-3 minutes until pink inside.
While your salmon and bok choy are cooking, in a small container with a lid put 1 tablespoon of your favorite mustard and 1 tablespoon of your favorite vinegar. Add a very small amount of stevia (I used about 1/8 of a teaspoon). Put on the lid and shake until mixed. Sauce is ready.