This is a great way to get your protein in the morning. You can switch it up by using salmon instead of tuna which will give you more Omega-3 fats and change up the taste. Swap the radishes for potato, celery or broccoli if that’s your thang.
This recipe can definitely be made ahead of time and will keep for a few days. Great for a quick and easy protein-filled breakfast.
Serves: 4 Prep: 10 mins Cook: 10 mins
What You Need:•4 hard boiled eggs, peeled and chopped •1 can tuna in brine (about 5 oz./150g), drained •5 radishes, diced •3 tbsp. mayonnaise •2 tbsp. tomato ketchup •2 tsp. Dijon mustard •2 tbsp. parsley, chopped￼ •salt and pepper What You Need to Do:
Mix all the ingredients in a bowl and season with a little salt and pepper to taste. Serve with bread or mixed salad.
Traditional shakshuka originally came from North Africa, but it has become quite popular in the Middle East. This is a really quick, but healthy, recipe when you don’t have much time for dinner. You can also save any leftovers for a protein packed breakfast the next day. Enjoy!
Did you know that almonds are good for wrinkles? In a study of postmenopausal women, those who were given 20% of their daily calories as almonds had less wrinkle severity and less wrinkle width after a study time of just 16 weeks.
Almonds are full of good fats and protein along with vitamins and minerals. They are a great snack, and also good for wrinkles it seems!
I eat almonds all the time, usually as almond butter for breakfast or a snack. Here though is a recipe you can’t turn down. Although perhaps not the healthiest way to eat almonds, it is certainly one of the most delicious. And we all need something sweet sometimes so we might as well make it as healthy as we can.
2 cups dark chocolate chips (really good quality ones. I like the organic 70% cocoa ones from Honest to Goodness)
1 Tbsp coconut oil
1 tsp salt
1 cup almonds (smashed)
2 cups rice puffs
Put the chocolate chips, coconut oil and salt in a bowl. Put in the microwave until chocolate starts to melt. Stir occasionally. Keep heating until the chocolate is completely melted. Stir until all mixed together.
Smash up the almonds. I like to put them in a silicone bag and smash them with a rolling pin.
Add the almonds and rice puffs to the chocolate.
Spread the mixture out onto a non-stick mat to desired thickness.
Leave the mixture to sit for about an hour or until it is completely hard. The length of time needed will depend on room temperature.
Once hard, break up by hand or cut with a knife.
Store in an air-tight container.
Here is a link to the study abstract if you are interested: