Ingredients

• 1 ½ tsps. Avocado Oil

• 1 Egg

• ⅓ cup Egg Whites

• ¼ tsp. Sea Salt (to taste)

• ½ Avocado (mashed)

• 1 Brown Rice Tortilla

• 1 cup Arugula

Directions

1. Heat the oil in a large pan over medium-high heat. Add the egg and egg whites into the pan. Cook for 15 seconds, then shake the pan gently to break the yolk. Rotate the pan to spread and cook the eggs evenly. Season with salt and fold into an omelette.

2. Spread the avocado onto the tortilla and top with the arugula and omelette. Roll up the wrap and enjoy!

Nutritions

1. Calories: 491

2. Carbs: 37g

3. Fat: 29g

4. Protein: 21g

Notes:

Leftovers

• This recipe is best enjoyed immediately. Refrigerate in an airtight container for up to one day.

More Flavor

• Add sauerkraut, pickled red onion, kimchi, and/or mayonnaise.

Additional Toppings

• Add tomatoes, snap peas, fresh dill, cucumber, bell pepper, and/or grated carrot.

Ingredients

• 2 cans Tuna (drained, broken into chunks)

• 2 cups Baby Spinach (chopped)

• ½ Green Onion (sliced)

• ¼ cup Feta Cheese (crumbled)

• 1 tbsp Lemon Juice (to taste)

• 1 Whole Wheat Pita (sliced in half)

Directions

1. In a mixing bowl, combine the tuna, spinach, green onions, feta, and lemon juice.

2. Gently open each pita pocket and fill with the tuna mixture. Enjoy!

Nutritional Info

• Calories: 285

• Carbs: 20g

• Fat: 6g

• Protein: 36g

Notes:

Leftovers

• Refrigerate the tuna mixture in an airtight container for up to three days.

Serving Size

• One serving equals approximately half a pita (8-inch)filled with two cups of the tuna mixture.

Canned Tuna

• One can of tuna is equal to 165 grams or 5.8 ounces, drained.

Gluten - Free

• Use lettuce wraps or gluten-free bread instead of pita.

Dairy - Free

• Use vegan cheese instead of feta cheese, or omit completely.

More Flavor

• Add mustard, olive oil, or mayonnaise.

Additional Toppings

• Add chopped celery,red onion, tomatoes or cucumber.

Ingredients

• 1 can Tuna (drained)

• 1 cup Cherry Tomatoes (halved)

• ½ cup Pitted Kalamata Olives (halved)

• ½ cup Red Onion (sliced)

• 1 ¾ cups Cannellini Beans (drained and rinsed)

• 2 tbsp Lemon Juice

• 3 tbsp Lemon Juice

• 3 tbsps Parsley (finely chopped)

• Sea Salt & Black Pepper (to taste)

Directions

1. In a medium-sized bowl, combine the tuna, tomatoes,olives, red onion, beans, olive oil,lemon juice, and parsley and toss to combine. Season with salt and pepper.

2. Divide onto plates, serve and enjoy!

Nutritional Info

• Calories: 448

• Carbs: 44g

• Fat: 19g

• Protein: 26g

Notes:

Leftovers

• Refrigerate in an airtight container for up to three days.

Serving Size

• One serving is about two cups.

No Salmon

• One can of tuna is equal to 165 grams or 5.8 ounces, drained.