Tomato Slices topped with Avo-Tuna

Healthy and easy lunch option!

Serving: 1

Time: 5 minutes

Ingredients:

1 can of tuna

1 avocado

2 stalks of celery (diced)

4 tomato slices (1/2 inch)

Juice of 1/2 lime

Salt/Pepper

Optional: Greek yogurt

Directions:

Mix together the first three ingredients (adding one teaspoon/tablespoon of greek yogurt is optional; this will make the tuna fluffier). Add in celery, salt/pepper and lime juice (taste and season to your liking). 

Top the tomato slices with the tuna and serve with carrot sticks.

Enjoy!

Avocado-Tuna Cucumber Bites

Paleo Snack: Avocado-Tuna Cucumber Bites

Ingredients:

1 Can of Tuna

1 Cucumber

1 Avocado

1 Lime (lime/lemon juice works, too)

Salt & Pepper

Steps:

1. Peel and slice the cucumber no larger than 1/2-inch slices

2. Cut the avocado lengthwise, core, dice and scoop the avocado into a bowl

3. Add drained tuna, lime juice, salt and pepper to the avocado and mix

*Sometimes I add garlic or paprika for extra flavor

4. Top each cucumber slice with a spoonful of the tuna/avocado mixture

*Feel free to season the cucumber slices for an extra boost

Enjoy!

Grilled Turkey, Cheese, Avocado, and Spinach Sammy

Fast Lunch: 

Grilled Turkey, Cheese, Avocado, and Spinach Sandwich

Serving: 1

Ready in: 15 minutes

Ingredients:

2 slices of 100% Whole wheat bread

2 slices of Boars Head oven roasted turkey

2 slices of Boars Head muenster cheese

Handful of baby spinach leaves

1/2 Avocado

2-3 teaspoons Mayo

1 teaspoon of Sriracha

Mustard

Salt & Pepper

*Next time I will add: Cucumber or Jalapenos!*

Steps:

1. Mix mayo and Sriracha in a small dish.

2. Preheat non stick pan on medium-low heat

2. Top 1 slice of bread with spicy mayo, turkey, spinach, and sliced avocado, salt & pepper, and yellow mustard (to your liking)

3. Smear the 2nd slice of bread with the spicy mayo and top with cheese

4. Stack the 2nd slice onto the first slice and transfer into hot pan (don't forget to coat the pan with PAM)

5. Grill the sandwich about 5 minutes on each side, until golden brown

All done!

This delicious treat was paired with...

Bon Apetit! 

Baked turkey, egg and mushroom cups topped with guacamole

Speedy Lunch:

Baked Turkey, Egg & Mushroom Cups topped with Guacamole

Paleo-friendly meal

Servings 2

Yields 4 cups

Ingredients:

4 slices of deli sliced turkey

3 eggs

3-4 mushrooms, diced

1 ripe avocado

1/2 of a lime; or lime juice

Garlic salt

Onion powder/minced onion

Coconut oil

Steps:

1. Preheat oven to 400 degrees F.
2. Coat muffin pan with coconut oil.
3. Fold each slice of turkey in half and line in pan.
4. Mix eggs and diced mushrooms together.
5. Fill each turkey cup with egg mixture.
6. Bake for 15 minutes, or until eggs are no longer watery.
7. For the guac: mix avocado with juice of half a lime and seasonings. (Mine turned out very sour/tangy, but the strong flavor boosted the flavor of the entire cup! Didn't need to season the eggs at all!).

*This was made and eaten within the 20- 25 minutes I have at home for my lunch break! The best part is that you can add ANY veggie into the egg mixture that you have on hand. It was amazing.

Enjoy!