What's For Lunch?

We are often home for lunch as I do work mostly at home,  and getting up as early as I do I am really hungry by noon.  Mostly I have some homemade soup in the fridge or the freezer for an easy and nutritious lunch.  I occasionally run out of soup and have to come up with something healthful.  In the summer I continue cooking my weekly soup and freezing it, but sometimes in the heat of summer both of us want something light and cool.

I always have several cans of wild caught salmon in the pantry for just moments like this.  And of course my fridge is always full of a variety of fruits and vegetables to insure a healthy lunch. This recipe is so easy and has many vitamins, minerals and omega three.  I am a huge fan of getting enough magnesium everyday and this lunch provides a walloping amount.

Ingredients and Directions
1. 6 oz. can of wild caught salmon
2. Two tablespoons of either sunflower seeds or pumpkin seeds
3. 1/2 cup of thinly sliced celery
4.  Seasonings: Turmeric, cumin, curry, black pepper (add as much as you like)
5.  1/4 cup of Greek plain yogurt along with 1 tablespoon of mayonnaise
6.  Blend seasonings with yogurt and stir  until smooth
7. Blend in the drained salmon from the can
8. Add salt and pepper to taste


This recipe also works well with canned wild caught tuna.


Garnish the plate with spinach or lettuce leaves and sliced tomatoes. Add a scoop of the salmon mixture.

You can also use this salmon mixture  as a sandwich filler on whole grain (of course) bread.

This will keep in the fridge for two days.


Here is another way to use canned salmon or tuna for healthy eating.

This healthy  recipe is great for cold weather days and easy to fix.

Ingredients and Directions

1 can of either canned wild caught tuna or salmon
1/2 cup of yogurt
1 tablespoon of coconut milk (or regular if that is all you have)
1/2 cup of dry parmesan cheese
2 tablespoons of finely minced sweet white onion
1 teaspoon of fresh parsley
1 teaspoon of of oregano, basil and thyme
Salt and pepper to taste
Bend all the ingredients except the salmon
Drain the salmon and add to the mixture.
Cover the salmon with a sprinkle of the parmesan cheese
Bake at 350 degrees for about 30 minutes
Serve on whole grain crackers or just use as a dip for veggies

Having healthy recipes available encourages healthy eating.

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