I go through major lunch phases. I like to eat the same thing for a week straight – usually a salad with variable ingredients. Then when the weather changes, I make a lentil veggie soup and eat that all week and when I am sick of that, I will go back to salad or switch to broccoli slaw or some other veggie-heavy meal. It works for me because I can usually use up my ingredients and throw it together quick, or in the case of a soup, it’s already made.
Then I have more time to focus on the peanuts,
and I can still get a healthy lunch!
For my trend of the week, last week, I made some delicious Aslan Tuna Burgers and went through a ton of broccoli slaw. I like to cook my broccoli slaw in a pan with about 1/3 c. rice vinegar and a big dose of soy sauce. There are no real measurements for me but this works out well and it has tons of flavor!!
The tuna burger came together because I wanted lunch to be high in protein and simple to make. Tuna is great for when you want a high protein addition to a salad or meal but you don’t want to spend much time cleaning or cooking it like you do with chicken.
Recipe Inspiration from: Reader’s Digest Foods that Heal Cookbook
Quick Asian Tuna Burgers
- 1 lg. can of drained Bumble Bee Albacore Tuna (in water)
- 1 egg
- 1/2 cup fresh cilantro, chopped
- 2 Tbsp. panko breadcrumbs
- 2 Tbsp. low fat mayo
- 1 Tbsp. minced fresh ginger
- 2 tsp. sesame oil
- 1 tsp. soy sauce
- In a medium bowl, combine tuna, egg, cilantro, breadcrumbs, mayo, ginger, oil and soy sauce.
- Stir to combine and place in the fridge for about an hour to help ingredients stick together.
- Remove from the fridge, and form into 4 even patties. (feel free to put patties back in the fridge if you want to cook them later.)
- Cook patties on broil for 2 min. on each side or in a pan with cooking spray for about 2 min. on each side until they are browned and firm.
- Serve burgers on top of a mountain of broccoli slaw.