Thursday, January 12, 2012

Healthy Tip of the Week:

Love Your Leftovers: One of the easiest ways that Celebrity Chef Kai Chase recommends you to have a healthy lunch tomorrow is to start with dinner the night before. Before serving dinner, pack some of it away in portable containers, store them in the refrigerator, and then take one to work the next day. This also allows you to eat smaller portions for dinner.

Fish in a Pinch: Work a fish serving into your week by adding a seared ahi tuna or grilled salmon to your green salad, pasta salad, or sandwich. For a satisfying snack, toss some albacore tuna, tuna tartar or chopped salmon tartar with a balsamic vinaigrette and enjoy with whole grain or rice crackers.

Here is a recipe Chef Kai enjoys as a midday snack or just anytime she needs a protein "pick me up!" No mayo is required, the lovely herbs de provence and lemon-infused EVO make this recipe light and addictive!

Mediterranean Albacore Tuna Salad

1 can Provencal Albacore Tuna (or) Premium Albacore Tuna (or) Premium Italian Tuna (jar)
1 tsp. Herbs de Provence
2 Tbl. Lemon-Infused EVO
1 tsp. Capers
2 Anchovies, Minced
1 tsp. Anchovy Oil (optional)
1 ½ Tbs. Kalamata Olives, Finely Chopped
1 Tbl. Cooked Egg Whites, Finely Chopped

In a medium mixing bowl add the tuna, herbs, capers, anchovies, olives and cooked egg whites. Add the lemon-infused EVO and anchovy oil (optional) and blend together with a wooden spoon. Refrigerate for 10 minutes and serve with whole grain or rice crackers.

"Bon Appetit and Savor the Flavors!"

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