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easy

Sides

Caribbean Rice and Beans

Caribbean Rice and Beans

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Sides
By Gina Zammarchi Serves: 4-6

We love eating this dish as a side with grilled fish or chicken. It tastes like summer in a bowl! Thankfully we can eat it all year since frozen mango tastes just as good as fresh. If you have kiddos that need crossovers, this tastes great with a dollop of guac or a sliced avocado.

Ingredients

  • 1 cup diced red onion
  • 1 cup diced red bell pepper
  • 1 diced jalapeño, optional
  • 2-3 cloves minced garlic
  • ½ teaspoon cumin
  • 1 teaspoon mineral salt
  • 3 cups cooked short grain brown rice
  • 1 can black beans, drained and rinsed
  • 1 cup diced mango (fresh or frozen)
  • Juice of 1 lime
  • ¼-½ minced cilantro leaves

Instructions

1

Heat one tablespoon of coconut oil over medium high heat. Add onion, red bell pepper, jalapeño (if using), garlic, salt and cumin. Sautee until soft and onions are translucent.

2

Turn heat to low, and fold in brown rice, black beans, and mango. Taste for seasoning. You may want more salt or cumin. When heated through, add lime juice and cilantro leaves. Enjoy!

Lunch

Crunchy Tuna Salad (THM FP)

Crunchy Tuna Salad (THM FP)

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Lunch
By Gina Zammarchi Serves: 2

Ingredients

  • 2 can tuna, drained
  • 2 celery stocks, finely diced
  • 3-4 mini sweet peppers
  • 1/3 cup dill pickles, chopped
  • 1/3 cup red onion, finely diced
  • 1/3 cup shredded carrots (or finely diced)
  • 1/2 cup 0% fat Greek yogurt
  • 1 tablespoon pickle juice
  • 1 tablespoon mustard (champagne, Dijon, spicy brown, etc.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1-2 punches cayenne pepper

Instructions

1

Drain tuna well and set aside.

2

Add all the remaining ingredients to a bowl and mix well.

3

Fold in tuna and taste to taste to see if you need to adjust the seasoning. I like to serve this salad over chopped romaine lettuce tossed with a little champagne or red wine vinegar and a small sliced tomato. Enjoy!