Lunch with Luke

Every Monday I get to share music with the kids at Luke's preschool. I spend the morning singing and dancing then I have lunch with Luke. We have a great time together eating and chatting. Tonight when I made my lunch I was trying to keep it light and healthy because I was coming off the third weekend in a row celebrating my 34th birthday. I feel so lucky to have friends, family and co-workers to celebrate with, it has been an amazing three weeks. However I think I need to taper off the chocolate cake, wine and rich yummy food. So my Monday lunch with Luke will be my clean start to a healthy eating week:)

Tuna, Olive, Almond Salad with Dijon Lemon Dressing
Serves 1

1 handful of shredded cabbage
1 handful of spinach leaves
4 broccoli florets
1 half can of Albacore Tuna in olive oil
3 Kalamata Olives (sliced)
1 half avocado cuped
1 TBS slivered almonds
3 basil leaves chopped (of course)
1 sprinkle of red pepper flakes


Dressing:
Juice of 1 lemon
1 tsp Olive oil
1 tsp Dijon mustard
salt & pepper

For salad, combine all ingredients in a bowl. If taking this salad on the go, I bring knife to cube up avocado before I eat the salad so it is fresh. For dressing I use a small Ziploc plastic storage cup and add juice of lemon and drizzle in olive oil. Then add mustard and salt and pepper. Secure lid on storage cup and shake.

Dress salad, toss and enjoy!


Luke's Monday Lunch with Mom (TJ's Style, every bit)

Almond Butter & Honey Sandwich on TJ's Organic Mutligrain Bread (no crusts)
Green Grapes
Tj's Multi grain Tortilla Chips
Snaquarium Cookies

Salmon & Peppers

This was such an easy dinner to make and so colorful. I loved the flavors. I know I get stuck on the same veggies sometimes and of course basil. I'm trying to vary it up a bit, but for now enjoy this little plate full of pizazz!

Salmon & Peppers
Serves 4

1 Package of Fresh Salmon (oz vary),rinsed
1 Red Bell Pepper
1 Yellow Bell Pepper
2 Shallots
4 TSP olive oil
1 Lemon
5-6 Basil leaves
Salt & Pepper to taste
1 cup brown rice
1 bay leaf

Place 1 cup of brown rice in two cups on water in a 1 to 2 quart sauce pan. Drizzle in olive oil, add bay leaf and salt and pepper. Cover and bring to a quick boil then turn to to low and let rice simmer for 30 to 45 minutes.

Preheat Oven at 350 degrees or start up your grill.
Take a nice size sheet of aluminum foil and place rinsed salmon on foil.
Sprinkle fish with salt and pepper then drizzle with a bit of olive oil and squeeze the juice of half of the lemon on top of salmon. Fold up foil and pinch the top to secure it closed.

Place salmon rapped in foil on baking sheet and place in oven, or on the the grill.

While salmon cooks, dice up your peppers and shallots nice and tiny. Heat a saute pan on medium heat and add olive oil, 1 tsp or so. Add in diced peppers and shallot and sprinkle with salt and pepper. Saute veggies for 5 to 6 minutes. Set aside.

Check fish, depending on how much fish you have, it should take 15 to 20 minutes to cook or grill. Salmon should be a nice bright pink when it is done.

Squeeze the other half of your lemon and use the zest to mix into your steamed rice. Season rice with a bit more salt and pepper.

Place rice on plate with salmon and throw on the pepper mix. Top with chopped basil.

You Are What You Eat!

After spending the morning getting my hair done with Thomas, I came home to find my fall hair highlights to be on the purple side. FUN! I was also starving. So I put together this little lunch. I'm not staying true to my blog by using some opal basil I got from my co-op. However it was so beautiful and yummy, it just looked so perfect on top of this little dish. When I took a picture of it, I thought wow, my hair color is similar to the opal basil color. So I had Troy take a picture of my hair and then I noticed my eyes looked really green with my purple hair. Troy and I were laughing, I guess you really are what you eat!

This is a perfect recipe for 1 person, make sure to double, or triple it for more people! ENJOY!

Green & Purple Chicken Salad (aka Green Chicken Salad - if you don't have opal basil)
Serves 1

3 oz cubed up Just Chicken (sold in refridge section)
1/2 cubed Hass Avocado
1 small diced green heirloom tomato
1 small jalapeno finely chopped
3 to 4 Opal Basil leaves (or regular Basil leaves) chopped
Zest of half a lemon
Juice of half a lemon
1 tsp olive oil
salt & pepper to taste
1 piece of toasted Ezekiel bread, drizzle with olive oil

Cube and chop up all ingredients through basil. In in a small bowl combine chicken, avocado, tomato and jalapeno. Add in olive oil, lemon zest, lemon juice, and salt and pepper. Toss lightly. Sprinkle with beautiful basil. Load on top of toast and enjoy!