Tagged Lunch

Spicy Tuna Cucumber Roll

Spring is just around the corner – I can smell it, guys. When the flowers start to bloom something inside of me changes and I stop craving carb heavy meals. Instead, I crave fresh, crisp meals. This simple (and cheap) recipes is one of my favorites to eat and to look at. The colors and textures of these cucumber rolls are so refreshing – just look at it!!

Recipe: Approximately 16 rolls.

6 Ounces Chunk Light Tuna in Water
2 – 3 Cucumbers
4 – 6 Carrots
1/2 – 1 Bunch Asparagus
1 Tablespoon Olive Oil Mayonnaise
1 Teaspoon Sriracha

  1. Prepare asparagus by snapping off the tough ends and blanching remaining portion in boiling water for 2 minutes.
  2. Peel and julienne cut the carrots.
  3. Cut the ends off of the cucumber and use a mandoline or cheese slicer to cut the cucumber into thin strips.
  4. Drain canned tuna and place in a small bowl. Mix in mayo and sriracha.
  5. Lay the cucumber slices flat, fill with tuna, carrots, and asparagus, and roll. Place a single toothpick through the roll to keep it together.
  6. Enjoy!

If rolling this recipe seems daunting, simply chop all the ingredients and combine to make a very tasty tuna salad!

Vegan African Peanut Stew

I decided to become a vegan when I was 17 years old.  This mainly meant I ate chips, dark chocolate, and fake beef jerky for months because I had no idea how to be a healthy vegan.  This was also before Pinterest, so my creativity was limited to Cosmopolitan and my mom’s Home and Garden magazines.  Luckily, my best friend was more determined to be a healthy vegan and found one of the best stews I’ve ever had.


We spent many nights reading through our old yearbooks while eating this hearty stew.  I honestly believe if we didn’t have this recipe we would have fell over dead.  Think before you vegan, folks.


This is a “Lunch for the Week” Recipe: 6 – 1 Cup Servings

6 Cups Kale (chopped)
1 Tablespoon Olive Oil
1 – 16 Ounce Jar Crunchy Peanut Butter
1 – 20 Ounce Can Crushed Pineapple (do not drain)
2 Cups Water
1/4 Cup Frank’s Red Hot

Stew served over brown rice.

  1. Wash, peel and dice sweet potatoes. Bake on greased pan in oven at 400 degrees until tender.
  2. In a large sauce pan, saute kale in olive oil until softened.
  3. Add water, peanut butter, pineapple, and Frank’s Red Hot. Stir and bring to a simmer.
  4. Add cooked sweet potatoes and remove from heat.
  5. Serve over rice and enjoy.