by Food 4 Thought Wellness
This tuna salad recipe gets an upgrade with olives, feta and a tahini dressing. Served over baby spinach, this is the perfect easy and light lunch or dinner salad.
- 1½ tablespoons tahini
- 1½ tablespoons lemon juice
- 1½ tablespoons water
- 1 5-ounce can chunk light tuna in water, drained
- 4 Kalamata olives, pitted and chopped
- 2 tablespoons feta cheese
- 2 tablespoons parsley
- 2 cups baby spinach
- 1 medium orange, peeled or sliced
- Whisk tahini, lemon juice and water together in a bowl. Add tuna, olives, feta and parsley; stir to combine. Serve the tuna salad over 2 cups spinach, with the orange on the side.
Yummm!
Enjoy!
Thank you Eating Well for this idea!
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anti-inflammatory cooking fast food Food and Nutrition Greens healthy choices Low Carb Mediterranean Recipes Salads summer salads Uncategorized
by Food 4 Thought Wellness
Ingredients
- 1 (15.5-ounce) can chickpeas, rinsed and drained
- 1/2 cup fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 egg, whisked
- 4 tablespoons all-purpose flour, divided (make substitutions where needed)
- 2 tablespoons olive oil
- 1/2 cup low-fat Greek-style yogurt
- 3 tablespoons fresh lemon juice
- 8 cups mixed salad greens
- 1 cup grape tomatoes, halved
- 1/2 small red onion, thinly sliced
- Pita chips (optional)
How to Make It
Step 1
Pulse first 4 ingredients (through cumin) and 1/4 teaspoon each salt and pepper in a food processor until coarsely chopped and mixture comes together. Transfer to a bowl, add egg and 2 tablespoons flour; form into 8 (1/2-inch-thick) patties. Place remaining flour (or panko crumbs) in a small dish and roll patties in it with floured hands; tap off excess flour.
Step 2
Heat oil in a nonstick skillet over medium-high heat. Cook patties for 2-3 minutes per side or until golden.
Step 3
Whisk together the yogurt, lemon juice, and remaining salt and pepper. Divide greens, tomatoes, onion, and patties evenly among 4 plates; drizzle each salad with 2 tablespoons dressing. Serve with pita chips, if desired.
Enjoy!
Thank you Health for this yummy recipe!
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appetizers Brunch Mediterranean Recipes Salad dressings Salads Uncategorized
by Food 4 Thought Wellness
I LOVE EGGPLANT! How about you!? Here is a great Mediterranean/Italian Eggplant recipe that just looks amazing, don’t you think?
INGREDIENTS:
- 2 large eggplants, sliced lengthwise
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1–1½ cups marinara sauce
- 2 large eggs
- 3 cups spinach
- 1 package goat feta (4 ounces)
- 1 teaspoon dried oregano
- 1 teaspoon parsley
- 1 teaspoon dried basil
- 2 cups pecorino romano, grated
- 1 cup raw sheep cheese, grated
DIRECTIONS:
- Preheat oven to 450 F.
- While your oven is heating up, cut the ends off of the two eggplants and then slice lengthwise.
- Place the eggplant slices on a baking sheet lined with parchment paper and sprinkle with salt and pepper.
- Bake for 12–15 minutes, remove and allow to cool.
- Reduce heat to 400 F.
- In a medium bowl, mix the eggs, goat cheese, spinach, oregano, parsley, basil, 1 cup pecorino romano, ½ cup raw sheep cheese, salt and pepper, mixing until well combined.
- In a 9×13 baking dish, add ¾ cup marinara.
- Place ¼ cup cheese mixture onto one end of the sliced eggplant, then roll it up and transfer to baking dish, continuing until baking dish is full.
- Cover with remaining marinara and cheese.
- Bake for 25 minutes and allow to cool for 10 minutes before serving.
Enjoy!
Thank you Dr. Axe for this amazing recipe!
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anti-inflammatory cooking Baking with Veggies Food and Nutrition healthy choices Healthy Dinner's Healthy Lifestyle Low Carb Mediterranean Recipes Recipes Uncategorized vegetables
