Zesty Tuna Zucchini Pasta Salad (Gluten-Free)

Hi guys!  If your trying to stay away from gluten and/or carbs in the evening then you’re gonna love this quick, easy recipe!  I used my Spirooli to make zucchini pasta, but if you don’t have one, a vegetable peeler will work just fine to create that pasta like shape.

Ingredients:

4 medium zucchini

1 large red bed pepper sliced

1/2 cup thinly sliced onion

1/2 cup diced celery

(1) 6.4 ounce package of White Albacore Tuna

1 tbsp. of extra virgin olive oil

1 tbsp. Mrs. Dash Tomato Basil Garlic seasoning

Juice of 1/2 lemon

Instructions:

Use a Spirooli or vegetable peeler to create zucchini “pasta”.  Place in a large bowl and add the red bell peppers, onions, celery and tuna.  In a small bowl add the lemon, Mrs. Dash seasoning and olive oil. Whisk until combined and pour over the salad.  Toss everything together and serve.

Serves two.
Serves two 🙂

Enjoy!

 

Quick and Delicious Gluten Free Tomato Basil Pizza

Gluten Free Tomato Basil Pizza
Gluten Free Tomato Basil Pizza

 

This recipe couldn’t be simpler! I’m not going to give exact measurements, because it really depends on personal preference.  I just wanted to share this easy way to make a healthier option for pizza night.  Brown rice wraps work perfectly for the crust, and the best part is that everyone gets their own personal pizza.  Add whatever toppings you want!  This is what I used:

Ingredients:

Brown Rice Wraps

Organic Extra Virgin Olive Oil Pam

Dried Oregano

Sea salt

Black Pepper

Homemade Spicy Marinara Sauce or jarred marinara sauce of your choice

1/4 cup low fat Mozzarella Cheese

Handful of fresh basil chopped or torn

A few slices of fresh Tomato

Instructions:

Preheat a toaster oven to 350 degrees.  Spray both sides of your brown rice wrap with Pam and sprinkle each side with sea salt, black pepper and dried oregano.  Place wrap on a baking sheet and bake for about 10 minutes until it starts crisping up just a bit.  Take it out and add your sauce, cheese, tomatoes and basil.  Sprinkle the top with a little black pepper and sea salt if desired.  Put it back in the oven and cook for an additional 10-15 minutes until the cheese is melted.  Now you can slice it up just like regular pizza! Hope you give it a try!

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Enjoy!

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Shredded Chicken Broccoli Slaw with Honey Mustard Dressing
Shredded Chicken Broccoli Slaw with Honey Mustard Dressing

Ingredients:

1 small chicken breast cooked and shredded

(1) 12 oz.  package of broccoli slaw

¾ cup of plain Greek yogurt (depending on how creamy you like it)

2 heaping tbsp. of Dijon mustard, spicy mustard or yellow mustard (whatever you prefer)

2 heaping tbsp. of honey

¼ tsp. ground black pepper

2 tbsp. chopped walnuts (optional)

Instructions:

In a large bowl add the broccoli slaw.  In a small bowl mix the yogurt, mustard, honey and pepper until combined.  Add the mixture to the broccoli slaw and mix everything together until even coated.  Add the shredded chicken and walnuts and stir together.  I served mine in romaine hearts, but you can eat it just plain or put it in a wrap.  Whatever you like! It makes for a super easy, fresh lunch.

Enjoy!

 

Easy Peasy Lemon Pepper Chicken with Zucchini Pasta

I love the fresh taste of lemon in this dish!  The zucchini noodles make it filling but not heavy.  I used a Spirooli that I purchased at Bed Bath and Beyond with a 20% off coupon for $20, but a good old vegetable peeler will also do the trick.

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Ingredients:

1 lb. of ground chicken, turkey or turkey breast

2-3 tbsp. of extra virgin olive oil

3 medium zucchini made into “pasta” (I used the course cut blade on my Spirooli) Substitute a vegetable peeler if you don’t have a Spirooli.

Juice of 1 lemon

1 medium onion sliced thinly

1 grated carrot

1 red bell pepper cut into thin strips

2 cloves of garlic minced

1 tbsp. Mrs. Dash Lemon Pepper Seasoning

1 tsp. sea salt

Instructions:

Start out with the zucchini by making it into “pasta” using either a Spirooli or vegetable peeler.  Put the zucchini “noodles” in a medium bowl when you’re finished and squeeze the juice of 1 lemon on top.  Toss the zucchini in the lemon juice with your hands until evenly coated (this will prevent discoloration and add a bright, fresh taste).  Heat 1 tbsp. of olive oil in a large nonstick frying pan over med high heat and brown the ground meat of your choice.  Drain off any excess fat if necessary.  Add another tbsp. of olive oil to the pan and add in the onion and peppers.  Cook for about 5-6 minutes on medium heat stirring often.  Add the carrots, garlic and seasonings, and cook for an additional 3 minutes. (If the mixture is getting dry add 1 more tbsp. of olive oil or chicken stock.)  Add in the zucchini “noodles” and stir everything together until combined.

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Let cook for about 2-3 minutes until the zucchini cooks down just a touch.  You still want it to have a little crunch to it, so make sure not to overcook.  If you’re cutting out carbs or gluten eat as is, otherwise you can serve with a small side of brown rice.  Now it’s ready to serve!

Garnish with fresh lemon slices
Garnish with fresh lemon slices

Enjoy!