Coach's Tuna Sandwich

I know, right? Ordinary tuna sandwich ... but this one tastes pretty spectacular and does NOT include all that nasty mayo, or cheese ... or anything bad. I stole this from my boxing/kettlebell coach, Dom Arioli. I had to make a couple of little changes, because mine wouldn't blend well. I am pretty sure that is because I shouldn't have drained the tuna quite so well.

If you are looking for a tasty, clean alternative to the Classic Tuna Sandwich, look no further!

Coach Dom's Tuna Sandwich
(makes 3 sandwiches)

* 1- 6 oz. can of White Albacore Tuna
* 2-3 tbsp. Hummus, there are different flavored hummus (I used a classic, traditional flavor, but think Chipotle will be yummy too!)
* 1 tbsp. Organic Flax Seed
* squirt of fresh lemon juice, to taste
* 3 Arnold select Sandwich Thins, Whole Wheat

In a blender or small food processor add tuna, blend till chopped up, add Hummus and Flax Seed. Mix in blender or food processor until it turns into a paste. spread mix onto Arnold select bread. Add lettuce and sliced tomatoes to make a delicious sandwich.

In a Pinch Chicken Chili

It's 14 degrees outside and dropping fast. I have an hour before I have to leave for the gym and I need to eat something healthy for lunch. As I watch the snow blow off the roof, blanketing me in a world of white, the last thing I want to eat is a salad. Yet, the canned soups in my cupboard hardly qualify as Clean Eats. I decided that I needed a last minute, super fast healthy chili ... and the recipe below is the result. Rinsing both the chicken (I know, odd) and the kidney beans helps to lower the sodium content significantly, so don't skip that step.

This is basic, high protein food, folks. I won't win any chili cook offs with the recipe. However, it tastes good, it warmed me up and it is healthy. And THAT hits the spot!

In a Pinch Chicken Chili

Ingredients

(2) 4.5 oz cans Swanson's Premium White Chunk Chicken, drained
(1) 15.5 oz can dark red kidney beans, drained & rinsed
1 cup salsa
1 10-oz can Ro*Tel Original Tomatoes
Seasoning to taste (I prefer Frontier All Natural Mexican Seasoning, Salt Free Blend)

Directions

Add ingredients together, cook until heated through. Lower heat and simmer until flavors are well blended. Enjoy!

Number of Servings: 3
Nutritional Info
Fat: 1.5g
Carbohydrates: 31.5g
Calories: 265.0
Protein: 26.3g

Healthy Snack Cookies

I LOVE No-Bake Cookies. For so many reasons, they are the perfect guilty pleasure. Chocolate, peanut butter, oatmeal ... all without turning on the oven! I decided that there should be some way to make these healthier, using Clean Eating ingredients such as Sucanat, Coconut Oil & Milk, Sea Salt, Protein Powder, Natural Peanut Butter, etc. and so forth. After a couple of tries, the recipe below is pretty fantastic (If I do say so myself!) My favorite part? They are so filling! One cookie really does satisfy that need for a sweet treat ... with a little less guilt!

Healthy Snack Cookies

Ingredients
2 scoops chocolate protein powder (I prefer Jay Robb)
3 c. sucanat
1 c. unsweetened coconut milk
1 c. coconut oil
1 c. cocoa powder
1/2 tsp. sea salt
1 cup natural peanut butter, crunchy
1/2 cup dried cranberries
4 tbsp flax seed, ground just before using
2 cups unsweetened coconut flakes
3-1/2 c. quick oats

Directions
In a large pot, heat coconut oil, sucanat, coconut milk, protein powder, sea salt & cocoa powder. Stir frequently. Allow to come to a rolling boil, then while continuing to stir, cook at rolling boil for 1 minute.

Lower heat, then quickly stir in Peanut Butter, stirring until well mixed. Turn off heat. Stir in cranberries, coconut flakes, quick oats and freshly ground flax seed. Mix well. (It will be very hard to stir, but don't quit!) Once well mixed, quickly roll into approximately 96 balls (maybe about a tbsp. each) and place on waxed paper. Allow to cool, then store in a cool, dry place. (I generally store mine in the fridge.)

Number of Servings: 96

Nutritional Info
Fat: 4.6g
Carbohydrates: 10.2g
Calories: 87.2
Protein: 1.9g

My Favorite Chicken Vegetable Soup

I've gone uber clean as of late, so I haven't had the privilege of cooking any scrumptious recipes. I am also the most lackadaisical of blog-recipe-sharers, resulting in a fairly anemic "Re-thinking Food" blog. I feel the need to remedy this situation and here's what I propose:

Once a week I will update with a delicious, healthy and clean recipe, whether it is one I am currently using or not. For example, I haven't been able to eat a lot of soup lately, due to, well, too much salad. On the menu, that is. Not on the plate ... sadly ... I could always do with more there. Yet, the recipe I want to share today is my absolute favorite Chicken Vegetable Soup recipe.

I won't share anything that I have not tried (unless I am intending on trying it that very same night and just have a premonition it will be wonderful and share-worthy.) I really do want to make this particular blog more robust, and especially more tasty. Hope you enjoy the Chicken Vegetable Soup!

My Favorite Chicken Vegetable Soup

Ingredients
- 1 lb. boneless, skinless chicken breast, cut into strips
- 1 Tbsp. Good Quality Olive Oil
- 2 cloves garlic, minced
- 7 cups fat free chicken broth
- 1 cup tap water
- 1 can Ro*Tel Original Diced Tomatoes & Green Chilies
- 3 cups Rutabagas, diced
- 4 cups Minestrone style vegetables, diced (potatoes, zucchini, leeks, carrots, celery, onions & cabbage)
- 2 vegetable bouillon cubes
- Salt & Pepper, to taste

Directions
Heat Olive Oil in soup pot. Add chicken and cook until white. Add garlic and saute until fragrant. Add broth, water, diced tomatoes, diced vegetables, bouillon cubes and salt and pepper to taste. Cook until vegetables are softened. Serve hot.

Number of Servings: 6