Clean Eating Tuna Salad

This recipe is inspired by a tuna salad recipe I saw in Oxygen magazine. Mayo is very high in points on WW so I do try to avoid using it and greek yogurt seemed like a good idea for a replacement as suggested in the magazine. This recipe makes 2-4 servings depending on how hungry you are.

Ingredients:
2 5 oz cans of tuna
1/2 red onion, diced
1/4 cup of chopped celery
1/2 cup of 0% fat greek yogurt
2 tbsp of dijon mustard
1 tbsp of fresh parsley, chopped
2 tbsp of sweet relish
1 squeeze of half a lemon or 1 tsp of lemon juice
salt and pepper to taste

Instructions:
1. Mix all ingredients together in a bowl. Spread on a sandwich or put over a salad with an additional spritz of lemon and enjoy!

Simple Kale Salad with Lemon Garlic Vinaigrette

This recipe is an original recipe but it was inspired by a friend who told me if you massaged kale with citrus juice it would soften it. I only can stomach kale cooked when chopped into very small pieces so I was hopeful I could learn to enjoy kale in abundance and raw. This salad did it for me. It's very simple so you are free to add whatever you like to it or eat it alone as a side. You could easily add some grilled chicken or fish with an assortment of fruit and other veggies.

This salad was so good I was even able to get my dog to eat kale!

Ingredients:
1 head of curly kale, washed and chopped
2 cloves of garlic minced, or 2 heaping tsp of garlic from a jar
1/4 cup of lemon juice
2 tsp of olive oil
1/2 tsp Mrs. Dash Garlic and Herb seasoning
3 heaping tbsp of parmesan or romano cheese, finely grated
salt and pepper to taste

Instructions:
1. Wash and tear the kale leaves off of the stems and discard the stems.
2. Chop the leaves into bite size pieces. Place in a large bowl.
3. Add lemon juice, olive oil, garlic, Mrs. Dash, salt and pepper in a seperate bowl. Mix well with a fork or whisk until the ingredients are relatively combined.
4. Pour over the kale leaves and toss and massage the kale in the vinaigrette for 1 minute or so.
5. Place in the fridge for 30 minutes to an hour to let the lemon juice tenderize the leaves.
6. When ready to eat, sprinkle parmesan over the kale and toss again. Enjoy!