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Difficulty Level: 2/5
Preparation time: 30 minutes
Cooking time: 0 min.
Servings: 4

Ingredients:

1½Tbsp Lemon Juice, fresh
1 Tbsp Olive Oil
Sea Salt & Black Pepper to taste
½ Clove Garlic, minced
2½ oz. Canned Tuna, drained
Ounce Canned Olives, sliced
½ cup Fennel, fresh & chopped
4 Slices Whole Grain Bread

Directions:

In a bowl, whisk lemon juice, garlic, pepper and oil before adding in fennel,
olive sand tuna.

Use a fork to separate it into chunks before mixing everything together.

Divide between four slices of bread.

Serve it.

Nutrition:

Calories: 332
Protein: 29 Grams
Fat: 12 Grams
Carbs: 27 Grams

Difficulty Level: 2/5
Preparation time: 15 minutes
Cooking time: 0 min
Servings: 2

Ingredients:

½ can white beans, rinsed and drained
½ cup cooked tuna, broken into chunks
½ red onion, chopped
½ juice of lemon
½ cup fresh parsley leaves, chopped
½ tsp dried mint
½ a dash of salt, Fine
½ a dash Black Pepper
1 Tbsp of extra virgin olive oil

Directions:

In a deep bowl, toss to combine tuna chunks, beans, parsley, onions, mint,
olive oil, lemon juice.

Season with black pepper, salt.

Serve chilled.

Nutrition:

Calories: 335
Protein: 20 Grams
Fat: 20 Grams
Carbs: 22 Grams

Difficulty Level: 2/5
Preparation time: 30 minutes
Cooking time: 0 min.
Servings: 2

Ingredients:

½ tsp Olive Oil (plus extra for greasing)
1 cup Swiss Chard, chopped
1 cup Kale, chopped
¼ Sweet Onion, thinly-sliced
1 5-oz Trout Fillet, skin on
¼ Lemon, zested
Pinch of Fine Salt
Pinch of Black Pepper
½ a bunch of parsley
Pinch of Black Pepper

Directions:

Preheat oven to 395 degrees.

Defrost trout if frozen, rinse, cut fins, head and tail.

Dry with paper towels.

Slice lemons and halve each slice.

Finely chop parsley.

Rub the fish inside and out with ground black pepper.

Fill the trout abdomen with greens.

Make diagonal cuts on one side of the trout.

Insert a half cup of lemon into each of them.

Sprinkle fish with lemon juice and olive oil.

Grease a 9×13 inch baking dish using olive oil.

Lay out on a baking dish Swiss chard, kale, and onion.

Put the fish on top of vegetables.

Make sure the skin side is up.

Serve with lemon zest after seasoning.

Nutrition:

Calories: 120
Protein: 17 Grams
Fat: 5 Grams
Carbs: 0 Grams

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 0 min.
Servings: 2

Ingredients:

1 lbs. Shrimp, cleaned & cooked
1 celery stalks, fresh
½ onion
1 green onions
2 eggs, boiled
1½ potatoes, cooked
1½ tbsp mayonnaise
½ a dash of salt
½ a dash of black pepper

Directions:

Slice potatoes and chop celery.

Slice eggs and season.

Mix everything together.

Put shrimp over the eggs, and then serve with onions.

Nutrition:

Calories: 360
Protein: 31 Grams
Fat: 14 Grams
Carbs: 32 Grams

Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 10 min.
Servings: 2

Ingredients:

2 tsp olive oil
½ shallot, minced
10 sea scallops, cleaned
½ tsp lime zest
½ tbsp lemon zest
2 tsp orange zest
½ tbsp fresh basil, chopped
½ cup fresh orange juice
½ tbsp fresh lemon juice
½ tbsp raw honey
½ tbsp plain Greek yogurt
½ tsp fine sea salt
1 tbsp Provencal herbs

Directions:

In large skillet, pour olive oil and heat over medium-high heat.

Add in minced shallot and sauté for 1 minute.

Add shallots and cook until soft.

In cold water, rinse scallops and pat dry with towel. In the skillet, pour 1
tablespoon of olive oil, sprinkle with salt and Provencal herbs.

Add scallops in and sear for 2 minutes.

Turn once during this time. They should be tender.

Push scallops to the edge of the skillet, stirring in three zests, basil, lemon
juice, and orange juice.

It will boil and the scallops with absorb the flavorful liquid.

Let the scallops stay in the pan for exactly 2 minutes with the juice and turn
off the heat.

Cook in saucepan for 2 minutes on medium heat.

Coat scallops in sauce before serving warm.

Nutrition:

Calories: 207
Protein: 26 Grams
Fat: 4 Grams
Carbs: 17 Grams

Difficulty Level: 2/5
Preparation time: 20 minutes
Cooking time: 0 min.
Servings: 2

Ingredients:

½ lb. Salmon Fillet, cooked & flaked
½ cup Carrots, diced
½ cup Celery, diced
1 Tbsp Red Onion, diced
1Tbsp Dill, fresh & diced
1 Tbsp Capers
½ Tbsp Aged Balsamic Vinegar
½ Tbsp Olive Oil
½ a dash of salt
½ a dash of pepper
2 Whole Wheat Flatbread Wraps

Directions:

Mix carrots, dill, celery, salmon, red onions, oil, vinegar, pepper, capers and
salt together in the bowl.

Divide between flatbread, and fold up to serve.

Nutrition:

Calories: 336
Protein: 32 Grams
Fat: 16 Grams
Carbs: 23 Grams