Stuffed Zucchini Boats

Tabouleh with Quinoa

Tabouleh with Quinoa,
Makes 6 Servings

The art of making salads isn’t an exact science, and you can add whatever is fresh and available…a garden cucumber or some diced avocado.

Salad Ingredients:

1 cup dry quinoa (to yield 3 cups cooked quinoa)

1 bunch green onions (about 6), finely chopped

4 cups chopped curly parsley leaves (about 2 bunches)

1/4 cup roughly chopped fresh mint leaves

1 1/2 pounds tomatoes, chopped (3-4 medium)

Dressing Ingredients:

1/4 cup fresh lemon juice (from about 2 lemons)

3 tablespoons extra virgin olive oil

2 large cloves garlic, minced

1 1/4 teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

Rinse the quinoa in cold water and drain well. Place in a medium saucepan with a scant 2 cups of water. Bring to a boil. Immediately reduce to a simmer, cover, and cook for 12 minutes, or until a white ring is visible around each grain of quinoa, and the water in the pan has been absorbed. If the quinoa looks cooked, but there is still moisture in the pan, uncover the pan and cook the quinoa over medium heat, stirring frequently for about a minute. Set the quinoa aside, uncovered, to cool to room temperature.

Whisk the lemon juice, garlic, salt and pepper together in a large bowl. Allow to sit while you chop the remaining ingredients. The lemon juice will mellow the garlic as it sits.

Place the cooled quinoa, chopped green onion, parsley, mint, and tomatoes in the large bowl with the lemon-garlic mixture. Drizzle in the olive oil, and stir to combine. Taste and adjust salt and pepper to taste.

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Herbalife Meal Plan A for 1200 calories a Day

Tuna Cakes

HEALTHY TUNA CAKES
Healthy tuna cakes? Well, since the drive thru value meal is not an option for you (your standards are way too high for that!), here’s a quick and cost effective meal that delivers both in taste and nutrition. These healthy tuna cakes are light, healthy, quick and easy to make, and yes tasty! I love these tuna cakes and I’m hoping you’ll love them too! Serve with some plain Greek yogurt mixed with lemon juice and fresh chopped dill. Servings: 8

Here’s what you need:

3 (5oz) cans albacore tuna, in water
2 omega-3 eggs
1 teaspoon lemon juice
2 teaspoons Dijon mustard
2 Tablespoons flax seeds, ground
1 Tablespoon fresh dill, minced; or 1 teaspoon dried dill
dash black pepper
2 Tablespoons olive oil
Mixing Instructions:

Drain the tuna and flake into a medium size bowl. Add the eggs, lemon, Dijon, flax, dill and pepper. Mix well.

In a large skillet place the olive oil over medium heat. Form the tuna mixture into 8 patties. Flatten each patty onto the skillet and cook for 3 minutes per side.

Nutritional Analysis: 108 calories, 5g fat, 182mg sodium, .4g carbs, .3g fiber, 15g protein

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