Quick Lunch

Let’s face it- eating out at lunch time is fab. It requires zero planning and it’s always yummy. BUT it also gets spendy and you can’t control the calories. Here’s my go quick lunch.  Be sure to use a small avocado! There is such thing as a too much of a good thing….

Avocado Tuna Salad


  • 1 pack or can of tuna
  • 1 small ripe avocado
  • 1 T chopped cilantro
  • 1 teaspoon diced jalapeño
  • Dash of red wine vinegar
  • Juice of one half of a lime
  • 1 good pinch of course salt
  • Pepper to taste

Dice the avocado like normal but try to leave a small rim of avocado still intact along the entire peel. Mix all ingredients including your diced avocado together -the avocado will act as your binding fat- giving it that mayo feel!  Serve back in the avocado! Yummmmmm

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xoxoKyndle

Dinner For One.

This little weirdo is a chayote squash. I got hooked on them in Costa Rica – my Mama Tica would use them in chicken soup and it was life changing. Slowly but surely they’re working themselves into local grocery stores. They’re yummy cook and raw! Tonight I had no clue where the recipe was going but spiralized chayote turned into an awesome dinner!

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cOLD CHAYOTE & CHICKEN THAI SALAD


Serves one. #foreveralone

  • 1 spiralized chayote (or thinly sliced)
  • 1 roasted chicken breast (left overs for the win!)
  • 2 Tablespoons sweet chili sauce
  • 1 Tablespoon red wine vinagar
  • 1 teaspoon Sriracha sauce
  • Raman noodles, about 1/4 of the brick.

In a bowl toss together all you ingredients. That’s it. Can you really call that a recipe? I don’t know. But it’s good. I topped mine with sour cream and cilantro.

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xoxo•Kyndle

 

 

 

Mexican Street Corn

corn

Roasted Mexican Street Corn is the product of summer time and my daddy’s Big Green Egg. But you can easily use a grill pan. Here’s how I kick corn up a notch…

Roasted Mexican Street Corn: serves 6


 

  • 6 ears of corn
  • ½ cup light mayo
  • Juice of ½ lime
  • Cotija cheese
  • Cilantro
  • salt and pep

Shuck and clean the corn! Brush lightly with EVOO and grill until tender and slightly charred.

Mix mayo and lime juice together.  Spread about a tablespoon onto each ear of corn.  Top with salt and pepper, cheese and cilantro!

 

xoxo•Kyndle