Italian Tuna Salad

I am the first to admit that I am really bad at eating lunch. I am a little better when I am at work, but I need some help! I either eat a sodium-packed lean cuisine, or I eat nothing at all. As part of my 2019 goals, I am trying to be better at eating lunch. The first step in the right direction is finding food I actually want to eat and that is easy to prepare. I love tuna salad, but I really don’t like mayonnaise, and I really don’t like the calories that come with it. I found an amazing recipe sans the mayo! Give it a try! Meghan

Italian Tuna Salad


15 oz can chickpeas, drained

    1 can tuna, drained (I used solid albacore in water)

      1/2 cup pitted Kalamata olives, roughly chopped

        1/3 cup finely chopped red onion

          1/4 cup minced fresh cilantro (I didn’t have fresh, so I used dried)

            1/2 teaspoon salt

              1 tablespoon fresh lemon juice

                2 tablespoons olive oil

                  freshly ground pepper

                    Lettuce (optional)

                      Bread (optional)


                        Place all ingredients in a bowl and stir until well combined.

                          Serve with bread, over lettuce, or enjoy on its own!

                            Buffalo Chicken Lettuce Wraps In A Crockpot

                            Buffalo Chicken Lettuce Wraps in a Crockpot

                            My husband is literally obsessed with buffalo chicken, so I try to incorporate it into as many meals as possible! Buffalo Chicken Lettuce Wraps, cooked in a slow cooker, is right up his alley! He chooses to have his buffalo chicken on bread, but I opted for the low-carb version. This recipe is so easy and so delicious! Give it a try! Enjoy! Meghan


                            3-4 boneless, skinless chicken breasts

                              12 oz Frank’s Buffalo Wing Sauce

                                1 packet of Hidden Valley Original Ranch Salad Dressing & Seasoning Mix

                                  1 head of lettuce

                                    Optional: rolls/bread


                                      Add chicken to the crockpot

                                        Mix wing sauce and ranch packet and pour over chicken

                                          Cook on low for 6-8 hours or on high for 3-4 hours (I cooked on low)

                                            Shred chicken with 2 forks and add back to the crockpot for 10 more minutes

                                              Serve hot on lettuce wraps or bread

                                                Follow our journey! Click the button below to subscribe to our newsletter.