Here are some of my favorite healthy meals to make!

Breakfast

Espresso Banana Acai Bowls

Ingredients:

• 2 3.5 oz. frozen unsweetened açaí smoothie packs
• 2 pitted Medjool dates, chopped
• 1 ripe banana, plus more sliced for topping
• 1 cup unsweetened dairy-free milk
• 2 tbs unsweetened cacao powder
• 2 tbs walnut butter or raw walnuts
• 2 shots espresso, at room temperature or cold
• Chopped dark chocolate, chia seeds, blueberries, raspberries or unsweetened shredded coconut, for topping

Directions:

1. In a blender, puree together the açaí, dates, banana, dairy-free milk, cacao powder, walnut butter, and espresso until smooth.
2. Top with the sliced bananas and some of the toppings.

Lunch

Tuna Salad Sandwich

Ingredients:

• 4 (5 oz) cans tuna packed in water drained
• 1 cup mayonnaise or less to taste
• 1/3 cup celery finely chopped
• 2 tbs red onion, minced, about 2 small slices
• 2 tbs sweet pickle relish
• 1 tbs fresh lemon juice
• 1 clove garlic minced
• Salt and freshly ground black pepper

Directions:

1. In a medium bowl, combine tuna, mayonnaise, celery, onion, relish, lemon juice, and garlic.
2. Season to taste with salt and pepper.
3. Serve immediately or cover and chill until serving

I like to make sandwiches with this tuna recipe 🙂

Dinner

Antipasti Penne

Ingredients:

• 12 oz whole-grain penne
• 1 tbsp olive oil
• 3 oz soppressata or salami, cut into 1/2-inch chunks
• One 14 oz can artichoke hearts, strained and quartered
• 6 stuffed Spanish queen olives, halved, plus 2 tbsp brine
• One 14-oz can no-salt-added diced tomatoes
• 4 to 5 fresh basil leaves, plus more for garnish
• 1/2 cup of 1/2-inch chunks fresh mozzarella

Directions:

1. Bring a medium pot of water to a boil, add the pasta and cook according to package instructions; drain, reserving 1/2 cup of the pasta water. Return the pasta to the pot.
2. Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the soppressata and cook, stirring, until blistered and the oil turns reddish, about 3 minutes. Add the artichoke hearts and olives and stir to coat. Add the tomatoes, the reserved pasta water, basil leaves and 2 tablespoons of olive brine. Bring to a simmer and cook until most of the water evaporates and the sauce thickens slightly, 8 to 10 minutes.
3. Add the sauce and mozzarella to the pasta in the pot and stir to combine. Divide among 4 bowls and garnish with more basil.