So I have an obsession with tuna.
Whether it’s right out of the can, in a spicy tuna roll or practically raw in a salad, I’m pretty confident that I’ll devour it. I think it was my Grandma who first got me started on my love for tuna and one of the things she always did was squeeze lemon juice all over it and it tasted delicious! Then of course there were the years where I doused it in mayo, pickle juice (yes…pickle juice) and relish and would eat it with crackers or straight with a spoon. Well lucky for you I’ve come a long way since those college dorm room days and came to realize that I could keep it healthy while still adding tons of flavor!
Lately I’ve been all about simple and convenient so when meal planning for the week anything that I can throw together in tupperware dishes that will last me for a few days is just perfect. This tuna salad along with some spinach or arugula makes lunches easy and healthy throughout the week. especially when I’ve fallen into that rut of eating the same. thing. every. day. I don’t know what your go-to-meals are, but all week I find myself eating crock pot salsa chicken over salad, turkey chili , or even quinoa salad (which has been my FAV lately just because it makes so much!) It’s nice to switch it up now and then…..just be prepared for those nosy co-workers to ask for the recipe hehe.
I know I talk about meal planning all the time, but it really does help keep myself accountable, saves me money each week since I go on ONE big grocery haul making sure to only get what I need for that week and I’m staying healthy in the process. Every week I add one or two new recipes into the rotation to mix it up (and also to see if we like it) which gets Chris excited to cook with me. Ladies cook with your men! I’m telling you it is hands down the sexiest thing to watch your man in the kitchen and they get so much satisfaction out of making you dinner. Suuuure you probably did most of the work, but hey you don’t have to let them know that. Throw in a bottle of wine and you have one hell of a Wednesday night!
If you’d like to download my free printable meal plan chart, feel free to HERE. I can’t tell you how much it has helped me, I literally use it every week! Remember if you fail to plan, you plan to fail! For more clean recipe ideas, feel free to check out my clean eating recipe box.
On another note, we recently just got our engagement photos back and I can hardly wait to show you! I had never done a photo shoot until this one and was super nervous about the whole process because a) I am NOT a model, b) we’re using them for our Save the Dates and c) you only have engagement pictures ONCE so I reeeeeeally wanted them to turn out pretty! I’m beyond happy with them and here’s a little sneak peek because I cannot stop swooning. If you follow me on Instagram then you may be sick of me by now.
Lemony Chickpea and Tuna Salad Print Recipe inspired by Rachel Ray Serves: 12 servings Ingredients
- 2 (15.5 oz) cans chickpeas, rinsed and roughly chopped
- 2 to 3 roma tomatoes, chopped
- ½ red onion, finely chopped
- 1 bunch flat leaf parsley, finely chopped
- ½ bunch mint, finely chopped
- ½ tsp. lemon zest
- 3 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- 2 (5 oz) cans chunk-light tuna in water, drained
- In a large bowl combine all ingredients, folding the tuna in last.
- Serve with pita bread, crackers or enjoy it all on its own!
Nutritional Information Serving Size: ½ cup • Calories: 123 • Fat: 2.5 g • Carbs: 17.1 g • Fiber: 4.8 g • Protein: 8.3 g • WW Points+: 3 pts 3.5.3208