Ten Minute Tuna & Rice

August 8, 2017

This summer has been some kind of crazy. I have actually been gone every single weekend of June and July. And while this has meant an enormous amount of opportunity for incredible memories with familly and friends...its also meant that I am super zonked all week from being out of my routine.

 

Girlfrand over hurr LOVES routine. 
 

The thing is that in order for me to do this whole healthy-living-thang forever and ever... I have to allow myself the flexibility to know how to balance play & health. Sure, I haven't been lifting many heavy things this summer, but I've rehabbed my achilles tendonitis injury and have been running on the reg. Def have not been eating as many veggies as usual, but I've been practicing intermittent fasting & eating tons of protein & veg at every opportunity.

 

They're filming a Gap commercial outside my apartment right now and they're being super loud. I kind of wanted to say 'hella loud.' Can I make that a thing? Is that a cool thing to say?

 

ANYWAY, this recipe is HELLA delicious and really fast to make. 

 

Ten Minute Tuna & Rice

 

Recipe Type: Fast, easy, dinner, lunch, clean eating

Cuisine: Italian

Author: Serena Marie RD

Prep time: 5 mins

Cook time: 7 mins

Total time: 12 mins

Serves: 2

Calories: 300 kcal, 20gm protein, 25 gm carb, 9gm fat (does not include parm cheese)

 

Quickest meal you've ever made, rich in anti-oxidants, anti-inflammatory fat, and muscle building protein!

 

Ingredients

 

• 1 cup instant white rice, dry

• Salt, onion powder, garlic powder, black pepper, cayenne to taste

• 1 Tablespoon grassfed butter

• 1/2 red bell pepper, diced

• 1/4 large white onion, diced

• 2 cans tuna (10 oz total), drained

• 1 large lemon, seeds removed

• 4 large kale leaves, de-stemmed & chopped

• Parmesan cheese (optional)

 

Instructions

 

1 Add rice to a pot, cover with enough water that the granules are covered. Add butter & spices to the pot. Stir to mix.

2 Add bell peppers and onion to the pot. Let cook five minutes.

3 Add drained tuna to the pot with the kale leaves. Squeeze both halves of the lemon on top of the tuna, mix well and let cook for an additional 2 minutes.

4 Divide in half and serve with parmesan cheese, if desired.

 

 

 

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©2017 by Serena Marie RD. Images by Ralf Graebner