Mediterranean Tuna Pita

Serves 2 

Recipe and photo courtesy Pita Jungle, www.pitajungle.com

1 pita, cut in half and split in a pocket or 1 flatbread (gluten-free, low carb, keto…) to serve as a wrap

½ red bell pepper, seeded, de-ripped, diced

1 medium persian cucumber, diced

2 cups romaine lettuce, diced

1 cup red cabbage, diced

2 medium-sized roma tomatoes, diced

2 Tbsp. red onions, diced

2 Tbsp. Italian parsley, chopped

2 medium lemons, juice

3 Tbsp. Extra Virgin Olive Oil

2 tsp. of Red Wine Vinegar

8 oz. of albacore tuna (can–flaked)

Pea sprouts for garnish

Salt

Pepper

Put all the prepped veggies, lettuce and parsley in a mixing bowl, drain the tuna can and put the flaked tuna on top. Season with salt and pepper at will. Add the lemon juice, olive oil, red wine vinegar and gently toss until well mixed. 

To Serve:  Use your favorite vehicle, either serve it as a salad or stuffed in a pita pocket garnished with pea sprouts and a lemon wedge or wrap it in your favorite flatbread, or lay two pockets on a plate with a lemon wedge. Garnish with a lemon and drizzle with olive oil if needed. 

Sweet Roasted Veggie and Potato/Sweet Potato Glaze

Recipe courtesy Yohanna Wendt with Sister Power, Instagram: @natural_sister_power

Photo courtesy of Yohanna Wendt Photography, www.yohannawendtphotography.com

¼ cup raw honey

¼ cup olive oil

5 drops lemon vitality essential oil

2 drops nutmeg vitality essential oil

2 drops clove vitality essential oil

1 drop ginger vitality essential oil

2 drops cinnamon bark vitality essential oil

Add all ingredients together and mix. Pour onto preferred veggies and bake at 400 degrees F until veggies are roasted.

Smoked Salmon Potato Bites

Serves 2

Recipe and photo courtesy Theresa Greco, www.foodhuntersguide.com

1 package of smoked Salmon, typically 4 ozs.

1-2  Russet potatoes 

1 tbsp. fresh chives, finely chopped 

1 tbsp. lemon juice, freshly squeezed 

1/2 tsp. fresh lemon zest 

4 oz. plain Greek yogurt 

Extra Virgin Olive Oil

Salt and pepper

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Slice potatoes about ¾-inch thickness and place into a large bowl. Add olive oil, salt and pepper, and toss to coat. Bake potatoes for approximately 15 minutes, flip and bake for an additional 12 minutes. Potatoes are done when they are lightly golden, and still soft… not crunchy. Allow potatoes to cool in pan while you make the topping. Mix the yogurt, lemon juice and zest together season with salt and pepper.  

Top each potato round with 1-2 teaspoons of yogurt sauce, a slice of salmon, and a sprinkling of chives.

Serve room temperature.

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