Curry Tuna Salad

Further to my Cherry and Rice Walnut Salad and my Brussels Sprouts Waldorf Salad, I'm continuing the theme of fruit and nuts in salad to give natural sweetness and a good source of healthy fats. The version below combines curried tuna with grapes and a small handful of nuts - almonds, cashews or walnuts - together with fresh and nutritious green veg like celery, peppers and kale or spinach.

The curry tuna and veg can easily be prepared ahead and stored in an airtight container. If I'm on the go and need a snack of lunch, I can eat it straight from the box. Without the kale or spinach, it can also be served in a wrap or sandwich. As the tuna mix doesn't contain any mayo, it's a healthier, egg-free version to the traditional tuna may or tuna salad sandwich!

Curry Tuna Salad
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 85g / 3oz nonfat Greek yogurt
- 30ml / 2tbsp lemon juice
- 1tsp curry powder
- 170g / 6oz tuna, drained
- 110g / 4oz grapes, halved
- 85g / 3oz / 2 stalk celery, chopped
- 85g / 3oz pepper, chopped
- 14g / 0.5oz nuts, chopped (Almonds OR Cashews OR Walnuts)
- 80g / 3oz kale OR spinach

Method:
In a bowl, combine the yogurt, lemon juice and curry powder.

Add tuna and stir to combine.

Add the grapes, celery, pepper and nuts. Stir to combine.

Serve in a bowl on a bed of kale OR spinach leaves. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Almond Apricot Balls

These Almond apricot light bites are packed with natural fruit sugars for energy and nuts for protein. Coconut oil helps regulate metabolism and hemp seeds provide healthy fatty acids like omega-3. They are quick and easy to make (no cooking involved) and provide an energy boost when needed.

If chocolate is required, these Almond Cocoa Balls are just the ticket!

Almond Apricot Balls

Makes 6

Click HERE for a printable recipe card.

Ingredients:

- 56g / 2oz almonds

- 56g / 2oz apricots, dried

- 20g / 2tbsp hemp seeds, shelled

- 21ml / 1.5tbsp coconut oil

- 1tsp vanilla extract

Method:

Grind almonds in a food processor. Set aside.

Process the dried apricots into a paste.

Add the ground almonds, hemp seeds, coconut oil and vanilla extract to the food processor. Pulse to combine.

Divide mixture into 6 and roll into balls.
Freeze the balls for 15 minutes and then store in the fridge in an airtight container. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Miso Green Tea and Ginger Tofu Soup

Instead of regular miso soup or heartier and thicker vegetable-blended soups, this recipe is a broth-based soup with vegetables, tofu and unique flavours - ginger and green tea!

I spiralized the courgette to make noodles, using blade C on my spiralizer. Chopped or julienne courgette will also be fine but the noodles are different.

Miso Green Tea and Ginger Tofu Soup
Makes 2
Click HERE for a printable recipe card.

Ingredients:
- 720ml / 24floz boiling water
- 2 green tea bags
- 56g / 2oz onion, chopped
- 1/2tsp ginger, ground
- 56g / 2oz / 1 stalk celery, chopped
- 85g / 3oz green pepper, chopped
- 240ml / 8floz chicken broth, reduced sodium
- 18g / 1tbsp miso paste (I use miso and easy)
- 260g / 9oz courgette, chopped or spirialized
- 170g / 6oz firm tofu, chopped
- 5ml / 1tsp soy sauce, light

Method:
Boil 3 cups (720ml) water and brew 2 green tea bags.

Cook onion, ginger, celery and pepper for 5 mins.

Add broth, green tea water. Add miso paste and whisk till dissolved.

Add courgette noodles and simmer on a low heat.

Meanwhile brown tofu in a teaspoon of soy sauce and then add to the soup.

ENJOY!
Click HERE for a printable recipe card.

Nutritional Information:

Almond Flax Crackers

This is a great alternative to bread and store-bought crackers as it's more nutrient dense. The crackers are full of flavour - from the garlic, onion and miso - flour-free, low sodium, and low sugar. There's plenty of fibre, protein and healthy fats - from the almonds and flaxseed - in each serving.

Each serving, about 28g / 1oz may not seem like a lot, unlike a bag of crisps or several crackers, but it's a filling snack that can be dipped into hummus or crumbled onto a salad. It goes great with hummus, like my recent beetroot hummus.

Almond Flax Crackers
Makes 6
Click HERE for a printable recipe card.

Ingredients:
- 40g / 1.4oz onion
- 70g / 2.5oz almonds
- 70g / 2.5oz flaxseed meal
- 30ml / 2tbsp water
- 36g / 2tbsp miso paste (I used miso and easy)
- 1/2tsp garlic powder
- 1tsp cumin, ground
- ground black pepper

Method:
Slice onion very thinly and set aside.

In a food processor, grind the almonds into a fine powder.

Add the remaining ingredients, including the onion, and blend into a smooth paste.

Spread the mixture over a baking sheet, lined with parchment paper. Put another sheet on top and use a rolling pin to apply even pressure to the surface. The dough should be approx. 1cm thick.

Bake in the oven at 175C / 350F for 16-18 minutes until the middle is no longer soft. Cool on a wire rack and then break into pieces. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Chickpea Curry

This vegetarian curry contains kale, mushrooms and tomatoes - similar to my Moroccan Mushrooms and Chickpea dish.

Any green vegetables can be added to this curry. The combination of spices gives the curry a kick and plenty of flavour.

Chickpea Curry
Makes 4
Click HERE for a printable recipe card.

Ingredients:
- 160g / 6oz onion, chopped
- 2 cloves garlic, chopped
- 800g / 28.5oz / 2  cans diced tomatoes, no added salt
- 1tsp ground ginger OR 15g / 3tbsp fresh ginger, chopped
- 1tsp cumin
- 2tsp coriander
- 1tsp turmeric
- 1tsp red pepper flakes
- 425g / 15oz / 1 can chickpeas, drained
- 225g / 8oz mushrooms, chopped
- 85g / 3oz peas
- 110g / 4oz / 3 stalks celery, chopped
- 140g / 5oz green pepper, chopped
- 240ml / 8floz water
- 16g / 2tbsp cornstarch
- 80g / 3oz spinach OR kale

Method:
In a pan sprayed with cooking spray, cook the onion, garlic and spices for 2-3 minutes.

Add the tomatoes. Cook for another 2-3 minutes. Add in the chickpeas, mushrooms, peas, celery and pepper, along with one cup (240ml) water. Bring to the boil and then simmer for 20 minutes.

Stir in the cornstarch and the kale. Cook for another 5 minutes.

Serve with cauliflower rice, brown rice or quinoa. Or simply by itself. ENJOY!
Click HERE for a printable recipe card.

Nutritional Information: