Healthy Never-Fail Tuna/Chicken Salad

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When I was younger, I despised any form of chicken or tuna salad. I didn’t like tuna, for one, but mayonnaise disgusted me. That part hasn’t changed (sorry mayo), but let me tell you what has…

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I now eat tuna and/or chicken salad at least once a week. I have been for a couple years, and I’ve been using the same recipe since way early on. It’s simple, quick, healthy, and DANG good.

It’s also versatile, because I use this recipe with both canned tuna and chicken, as well as canned salmon! I love eating it with crackers, on a sandwich, or building a fancy bowl or salad around it.

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If you are a mayo fan, have at it! Feel free to use mayonnaise or a vegan alternative in place of the yogurt. It’s just not my thing 😝

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what you’ll need:

• 1 can of chicken, tuna, or salmon

  • If using a “no salt added” variety, you may need to add salt to taste

• 2-3 TB plain Greek yogurt

• 1/2-1 TB mustard (yellow, honey, spicy, dijon, etc.)

• garlic powder

• lemon pepper seasoning

Mix everything together and you’re done! If not eating right away, store in an airtight container in the fridge.

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Sausage & Sweet Potato Egg Muffins

A perfect weekend breakfast or the perfect thing to prep for a quick, easy, grab-n-go breakfast during the week, these egg muffins cover all the bases! They’ve got fat, protein, veggies, AND fiber… and they’re absolutely delicious!

You can enjoy them all on their own, or pair with fruit, toast, and a warm mug of coffee if you’ve got time to sit down. To reheat, simply pop one or two muffins in the microwave for 30 seconds -1 minute.

Yield: 8 muffins

What you’ll need:

• 2 TB avocado oil

• 3/4 cup sweet potato, chopped

• 1/2 cup bell pepper, chopped

• 1/2 cup zucchini, chopped

• 2 sausages links (such as these) or 4 breakfast sausage links (such as these if you’re vegetarian)

• 6 eggs

• 1/2 cup shredded pepper jack cheese (dairy free, if desired)

• 1 tsp. garlic powder

• 1/2 tsp. paprika

• salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 350.

2. Heat oil in a skillet over medium head and, when hot, add in chopped sweet potato.

3. Saute potatoes until they begin to soften, about 5 minutes. Add in chopped bell pepper, zucchini, garlic powder, paprika, salt, and pepper, and sauté until soft, about 5 more minutes.

4. Spray a muffin tin with non-stick cooking spray (or fill with paper liners) and divide the cooked veggies & chopped sausage evenly.

5. In a separate bowl, whisk the eggs together (with salt and pepper, if desired) and portion between the muffins.

6. Bake at 350 degrees F for about 10 minutes until eggs are set, adding a sprinkle of cheese on top halfway through. Enjoy warm or allow to cool and store them in an airtight container in the fridge for up to a week!

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