Breakfast – freshly chopped fruit.
Eating fruits provides many health benefits; fruits provide nutrients vital for health and maintenance of your body.
Eating fruits provides many health benefits; fruits provide nutrients vital for health and maintenance of your body.
Lunch- tuna and salad rap
· 2 wholemeal or multigrain wraps
· 1 small avocado, mashed
· 1 small carrot, grated
· 1 small cucumber, cut into thin ribbons
· 180g can tuna in spring water, drained, flaked
· 1 tablespoon whole-egg mayonnaise
· 2 iceberg lettuce leaves, shredded
Method
1. Place 1 wrap on a board. Spread with half the avocado, leaving a 1cm border. Top with half the carrot, cucumber and tuna.
2. Drizzle with half the mayonnaise and sprinkle with half the lettuce. Roll up wrap tightly to enclose filling. Trim ends (if using round wraps).
3. Cut into 6 slices. Repeat with remaining wrap, avocado, carrot, cucumber, tuna, mayonnaise and lettuce.
· 1 small avocado, mashed
· 1 small carrot, grated
· 1 small cucumber, cut into thin ribbons
· 180g can tuna in spring water, drained, flaked
· 1 tablespoon whole-egg mayonnaise
· 2 iceberg lettuce leaves, shredded
Method
1. Place 1 wrap on a board. Spread with half the avocado, leaving a 1cm border. Top with half the carrot, cucumber and tuna.
2. Drizzle with half the mayonnaise and sprinkle with half the lettuce. Roll up wrap tightly to enclose filling. Trim ends (if using round wraps).
3. Cut into 6 slices. Repeat with remaining wrap, avocado, carrot, cucumber, tuna, mayonnaise and lettuce.
Dinner- Beef Stir-Fry with Avocado Salad
Ingredients:
12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chilli powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (optional)
Directions:
1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and sauté 5 minutes, stirring occasionally.
3. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.
12 ounces beef tenderloin, cut into thin strips
1/4 cup freshly squeezed lime juice
1 tablespoon plus 1/2 teaspoon chilli powder
1 tablespoon vegetable oil
1 medium sweet onion, thinly sliced
1 red bell pepper, thinly sliced
1 poblano, thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can black beans, rinsed and drained
1 avocado, diced
1/4 cup Cojita cheese, crumbled
1/4 cup cilantro plus more for garnish, chopped
Corn tortillas (optional)
Directions:
1. In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
2. Heat oil in a large skillet. Add onion, bell pepper, and poblano and sauté 5 minutes, stirring occasionally.
3. Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
4. In another bowl, combine beans, avocado, cheese, 1/4 cup cilantro, and remaining lime juice and chili powder.
5. Garnish beef and vegetables with remaining cilantro. Serve with avocado salad and warmed tortillas if desired.