Avocado + Tuna Salad

There's something about having a good lunch to look forward to that makes getting through those mornings that much easier. At least that's the case for me some-days at school. Newsflash- being a teacher isn't always finger-painting, sunshine, roses and rainbows. Shocking, I know. So for those days, when your patience are running thin and you have that overwhelming 'too-much-to-do' in not enough time feeling, it's nice to know you have a yummy meal to break up your day. This meal is just that. Deeelish without being heavy and nap-inducing. Don't get me wrong...nap-inducing meals are great. When you have the time and place to do so. Mrs.Weis napping under her desk...no bueno! 

yes, my tupperware lid serves as my plate. stop judging! 

Avocado + Tuna Salad

tuna salad recipe care of Momma Marj :)

serves 2 

• 1 can [15 oz] cannelloni beans, rinsed and drained
• 5 oz tuna in water, drained and flaked
• 1 tsp red pepper flakes
• 2 tbsp EVOO
• 2 tbsp red wine vinegar
• 1 tbsp brown mustard
• 2 tbsp lemon juice
• 2 tbsp chopped sparsely
• 1 small onion, chopped
• 1 cup kalamata [or black] olives, chopped
• s+p to taste
• 2 avocados, ripened and halved [seeds removed]
• tip: how can tell when an avocado is ripe? when the outside of the avocado feels the same as when you make a loose fist and feel that patch of skin between your thumb knuckle and your pointer finger knuckle. try it!

1. in a large mixing bowl whisk together EVOO, red wine vinegar, mustard, s+p, and red pepper flakes. next add beans, tuna, onions, and olives. mix well.  
2. sprinkle with parsley and lemon juice. stir without smashing. 
3. serve over halved avocado and combine as you eat!

Oh Steve...so wise.

You simply cannot ignore a meal this good! I am not a conventional tuna salad fan [at all!] 

and I LOVE this tuna salad recipe. I have an inkling you will too! 

Vegetable Fried Rice

sometimes [not often] I have happy accidents in the kitchen. yesterday I was trying to come up with something [without going to the store] to have on hand for my husband and I to have for lunches. I had veggie burgers, a couple of ready rice options, frozen broccoli, and eggs. with some quick thinking and my "go-to" ingredients, I came up with a delicious and fast fried rice recipe.

and it goes a little something like this...

Vegetable Fried Rice 

• 2 veggie burgers
• 3 cups frozen broccoli
• 1 package Uncle Ben's Ready Rice -- Teriyaki Style , cooked 
• 2 eggs
• 4 tbsp EVOO, separated
• 1 tbsp chili garlic sauce 
• 2 tbsp honey
• 2 tbsp soy sauce, separated
• 1 tbsp minced ginger
• 1 tbsp cornstarch mixed in 1/2 cup [cool] water

1. heat 2 tbsp EVOO, chili garlic sauce, honey, and ginger over med-heat in a large pan.
2. blend mixture with whisk. 
3. when it begins to bubble--add cornstarch liquid and whisk together until well blended. 
4. then add broccoli and toss in sauce. 
5. reduce heat and cover. let cook [stirring occasionally] for 8-10 minutes, or until broccoli is no longer frozen and cooked through. 
6. empty cooked broccoli mixture into a separate bowl.
7. return pan to high heat.
8. add remaining EVOO and veggie burgers to pan.
9. sprinkle 1 tbsp of soy sauce over veggie burgers.
10. break apart veggie burgers into small chunks as you cook them. 
11. when veggie burgers are browned, add rice to pan. 
12. saute until rice begins to brown and crisp a bit.
13. push rice + veggie burger mixture to one side of the pan, and scramble eggs in free pan space. 
14. once eggs are scrambled, fold into rice mixture.
15. add broccoli mixture to rice mixture and saute together. 
16. remove from heat and serve it up! 

thinking of switching up your daily lunch routine? 

check out these great sandwich solutions I spotted on Pinterest! 

xoxo