Hello loves! Gosh, it has only been a day and I already miss you! I can’t wait to get back on do a recap of my trip
However, before that happens I have a ton of amazing guest posts to share with you! Today, we have a recipe from one of the sweetest and most creative bloggers I know. She is a whiz in the kitchen and never ceases to amaze me! Enjoy!
Hello Dash of Meg readers!!
My name’s Lindsay and I blog over at The Lean Green Bean. I’m just finishing up my last year of school and in the fall I’ll start my Dietetic Internship so that I can officially become a Registered Dietitian. Meg is absolutely, positively one of the sweetest people I’ve ever “known” and I’m so happy I came across her blog last year! I was so honored when she asked me to write a guest post for her but it took me a while to come up with something fun to post about.
One thing I love about Meg is how much she adores food. You can tell just from reading her blog how happy it makes her! If you read her blog for any length of time you’ll quickly realize how much she loves sushi.
I, on the other hand, am not a sushi fan. My hubby likes it, my parents like it, my friends like it…I just can’t get into it. If I’m being honest, eating raw fish creeps me out. So does eating seaweed. BUT, I like the idea of sushi! And I’m really trying to like the veggie rolls….I’ll get there. Some day.
Anyways, as I was thinking about Meg and her love for sushi, I remembered this fun lunch I idea I used to make all the time a few years ago. It’s kinda fallen out of my rotation, so I decided this would be the perfect time to add it back in- and share it with you!
I currently don’t eat meat, but I do eat seafood. So I make these with canned tuna, or leftover (COOKED) salmon if I have it And lots of veggies. My favorites are avocado, carrots and red peppers.
Fun fact about this little project- I happened to find some purple carrots at the grocery store and decided to use them when I made this. Turns out they look a lot like raw tuna! Which only makes this lunch that much more fun! But just so you know, regular carrots work just fine!
So, ready to roll?
Here’s what you need:
- Tuna/Salmon/Chicken/Chickpea salad- use your favorite recipe. I make mine with a can of tuna, some plain greek yogurt, green onion, red peppers and usually some curry powder and dried mustard
- Whole wheat tortilla
- Cooked brown rice
- Fresh spinach
- Fillings- try red peppers, carrots, avocado
1. Spread the tuna salad on the tortilla.
2. Top with a layer of brown rice.
3. Add a layer of spinach.
4. Top with the fillings.
5. Tightly roll the tortilla up and slice into pieces with a sharp knife.
Enjoy, friends! And feel free to stop by The Bean and check out some of my other recipes and workouts! I love making new friends
Thanks to Lindsay for a wonderful guest post! This recipe looks absolutely amazing and I will most definitely be giving it a try once I get home!
Do you like sushi?
Does the thought of eating raw fish creep you out?
What is your favourite type of cuisine?