I admit it, I’m a mayonnaise fiend. When I typically made tuna salad in the past, I used LOTS of mayo. I love tuna salad, so I thought about how to incorporate it into my lean and green program. In addition to being a favorite food, it’s super easy to prepare ahead for a grab-and-go meal solution when taking off for work or any other busy day. Continue reading
We had some leftover chicken and some leftover shrimp in the fridge. Enough for half a portion each for both of us. So we mixed them together with a salad of greens, tomatoes and cucumbers, dressed with some balsamic and a touch of low-fat dressing. Easy to throw together, a great use of leftovers & no cooking!
Salmon is a favorite fish of ours. Rich in omega-3 fatty acids, it is classified as an oily fish, which puts it on the “lean” list, meaning we get a 5-ounce portion and we add no additional fats in its prep or cooking. Leftover salmon lends itself beautifully to a cold salad — lovely on a hot summer day!
This photo shows some salmon we had grilled the night before flaked over a bed of spinach with some tomatoes and cucumbers. We tossed the salad with some balsamic vinegar (not vinaigrette) before plating it and flaking the salmon on top. No cooking, just assembly!