Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
I’ve been eating tuna salad and chicken salad forever, and I love then in their simplest and purest forms. But it’s also really easy to jazz them up just a tiny bit. When it comes to tuna, it’s as simple as adding a little bit of dried fruit. And did I mention it’s made of ingredients you probably already have?
Delicious. Ok, I cheated on adding the salad greens, because I have them and they are zero calories, so why not? But if you really want just the five, here’s what you need:
This will actually make two lunches.
The most important thing here is getting your ratios right. Volume-wise, you could almost use the tuna can, or eyeball about 2/3 of that volume when you grab your handful of raisins and chop up your celery (that’s 2/3 of the can of each). Then, add 2 Tbsp. of mayo – just enough to give everything a really light coating.
Like so. Tuna is so delicious. I’m such a sucker for any kind of fish.
Sort-of related: Has anyone tried Vegenaise? I am reading Gwyneth Paltrow’s cookbook and she apparently loves it and is a carnivore. The thought of it kind of scares me, but really the ingredients aren’t very scary.
So this is what I’m having for lunch today. Last night I CANNED SOME SALSA, and all five of my pints sealed! And then I was dead tired. More on canning adventures another day.