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Broccoli Chickpea Salad Over Romaine

Serves 1

Ingredients

  • 1/2 cup Chickpeas, rinsed/drained

  • 1/2 cup Broccoli

  • 1/2 cup sliced Zucchini

  • 1 cup Fresh Baby Spinach

  • 1/2 sliced Avocado

  • 1-2 cups Chopped Romaine Lettuce

  • 1 TBS Olive Oil

  • 1 tsp Minced Garlic

  • Dressing: I use 1 TBS of mango salsa along with 1 TBS of medium salsa. You could use any dressing you'd like but if it's not homemade, read the ingredient list!

Directions

  1. Heat skillet with olive oil and add minced garlic, sliced zucchini and broccoli. Cook 5-7 minutes or until broccoli is bright green. 

  2. Add rinsed chickpeas and spinach to the skillet and cook on low heat for 3 more minutes or until spinach is welted.

  3. Add chopped romaine to salad bowl, top with cooked veggies and avocado. Mix in salsa or dressing of choice. Enjoy!

Easy Tuna Salad

Serves 1

Ingredients

  • 1 can Albacore Tuna

  • 1/2 TBS Mayonnaise 
    • I prefer "Just Mayo"​ or Avocado based mayonnaise
  • 1/2 TBS Yellow Mustard
  • 1/2 TBS dill relish
  • 2 Celery Stalks, diced
  • 1 TBS diced Red Onion
  • 1-2 Cups Chopped Romaine or you could serve with Triscuits.

Directions

1. In a small bowl, add tuna, mayonnaise, mustard, relish, onion and celery and mix thoroughly. 

2. Serve over romaine lettuce or with triscuits (I add a pick slice on top of eachtriscuit tuna bite!)

Mex Salad

Over Rice

Serves 1

Ingredients

  • 1/2 cup Black Beans, rinsed/drained

  • 1/2 sliced Red Pepper

  • 1/2 sliced Green Pepper

  • 1/4 sliced Onion

  • 1/4 cup shredded Carrots

  • 1/2 cup Fresh Baby Spinach

  • 1 8oz can Whole Kernel Corn

  • 1 cup Cooked Wild Rice

  • 1 TBS Olive Oil

  • 2 TBS salsa

  • 1/2 Avocado

  • 1tsp Cumin 

  • 1tsp Paprika

  • 1tsp Chili Powder

  • 1tsp Garlic Powder

  • Salt and Pepper to taste

  • OPTIONAL: May add chicken, blackened shrimp or meat substitute if you wish.

Directions

  1. Cook rice according to package directions.

  2. Heat skillet with olive oil and add red pepper, green pepper, onion and shredded carrots - cook for 5-6 minutes.

  3. While veggies are cooking, in a small dish whisk together seasonings and salt and pepper. Set aside.

  4. Add corn, black beans and spinach to the salted veggies. Mix together ensuring the spinach is cooking and the beans and corn are heated thoroughly.

  5. If adding meat, now is the time. Sprinkle seasoning mixture over veggies and beans (and meat) and mix together.

Assembly

In a salad bowl, add rice and vegetables. Top with Salsa and avocado. Enjoy!